Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large saucepan melt butter over medium heat and add chicken. brown on all sides then remove from pan and set aside. add onion and tomato and saute until onion turns translucent. stir in oregano and lemon juice. add rice and stir well to combine and coat all grains of rice. add chicken stock, stir and return chicken to pot. bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed. cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking.

Target recipe: heat oven to 375*. spray 13x9 inch glass baking dish with nonstick cooking spray. in sprayed baking dish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the teriyaki sauce; mix well. arrange chicken pieces over rice mixture. in a small bowl, combine the remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. spoon mixture over chicken and rice mixture. cover with foil. bake 45 minutes. uncover baking dish; bake 15 to 30 minutes longer or until chicken is fork tender and juices run clear. sprinkle with cashews. note: if you prefer, use four bone in chicken breasts instead of the cut up frying chicken. note: if desired, use one 14 oz can whole kernel corn drained in place of the baby corn nuggets.