365 More Ways to Cook Chicken (365 ways) (41 page)

1.
In a shallow 2-quart dish, combine 3 tablespoons of lime juice with oil, tequila, and jalapeño pepper. Season chicken lightly with salt and add to marinade; turn to coat well. Let stand 15 minutes at room temperature or refrigerate up to 1 hour. Add scallions to marinade and let stand 5 minutes longer. In a small bowl, mash avocado with remaining 1 tablespoon lime juice. Cover and refrigerate.

2.
Prepare a hot fire in a barbecue grill. Grill chicken, turning once or twice, until white throughout, 5 to 7 minutes. Transfer to a cutting board. Grill scallions, turning, until browned all over, about 4 minutes. At same time, wrap tortillas in foil and heat at edge of grill until warm, about 4 minutes.

3.
Cut chicken crosswise into thin strips. Toss chicken and grilled scallions with any juices from chicken. Spoon into warm tortillas and top with avocado, cheese, and salsa. Roll up and eat.

Prep: 5 minutes Stand: 30 minutes Cook: 12 to 15 minutes Serves: 4 to 6

• 6 skinless, boneless chicken breasts or thighs
  

• 1 cup creamy ranch salad dressing (8-ounce bottle)
  

1.
Arrange chicken in a single layer in a shallow 2-quart baking dish. Pour dressing over chicken and turn to coat completely. Cover and let stand 30 minutes at room temperature or refrigerate up to 6 hours.

2.
Prepare a medium-hot fire in a barbecue grill. Coat grill rack with a nonstick cooking spray. Remove chicken from marinade but do not pat dry. Grill, turning once or twice, until chicken is white throughout, 12 to 15 minutes.

Prep: 15 minutes Stand: 30 minutes Cook: 5 to 7 minutes Serves: 4

Chopped mango and fresh or canned pineapple can be used in place of the papaya in this tropical salsa.

• 1 papaya, peeled and finely diced
  

• 1 small red onion, chopped
  

• 1 small jalapeño pepper, seeded and minced
  

• 2 tablespoons chopped cilantro
  

• 1
  ½
  tablespoons lime juice
  

• ½
  teaspoon salt
  

• 1 pound thinly sliced chicken breast cutlets
  

• 2 tablespoons vegetable oil
  

• 1 teaspoon dried thyme
  

• ½
  teaspoon cayenne
  

1.
In a small bowl, stir together papaya, red onion, jalapeño pepper, cilantro, lime juice, and ¼ teaspoon of salt. Refrigerate salsa at least 15 minutes or up to 4 hours.

2.
Rub chicken all over with oil, then season with thyme, cayenne, and remaining ¼ teaspoon salt. Let stand at room temperature 15 minutes.

3.
Prepare a hot fire in a barbecue grill. Grill chicken, turning once or twice, until white throughout, 5 to 7 minutes. Serve grilled chicken with salsa spooned on top.

Prep: 20 minutes Stand: 30 minutes Cook: 10 to 12 minutes Serves: 4

Metal skewers work just as well, but bamboo makes a prettier presentation in this simple version of an Indonesian classic.

• 1/3 cup creamy peanut butter
  

• 3 tablespoons lime juice
  

• 3 tablespoons soy sauce
  

• 2 tablespoons chopped fresh ginger
  

• 2 large garlic cloves, minced
  

• ½
  teaspoon crushed hot red pepper
  

• 1 pound skinless, boneless chicken breasts or thighs, cut into
  1
  ½
  -inch chunks
  

• 4 cups thinly sliced iceberg lettuce
  

• ¼ cup thinly sliced scallions
  

• 2 tablespoons chopped peanuts
  

1.
Prepare a medium-hot fire in a barbecue grill. Soak 8 to 12 bamboo skewers for at least 30 minutes in cold water. In a shallow dish, combine peanut butter, lime juice, soy sauce, ginger, garlic, and hot pepper. Stir to blend well. Add chicken to peanut butter mixture. Toss to coat completely. Let stand at room temperature 30 minutes.

2. Thread several pieces of chicken on ends of soaked bamboo skewers. Grill, turning, until chicken is browned outside and white throughout but still juicy, 10 to 12 minutes.

3.
Serve skewered satays on a bed of shredded lettuce. Sprinkle scallions and peanuts on top.

Prep: 20 minutes Stand: 1 hour 10 minutes Cook: 10 to 12 minutes Serves: 4

• 1 pound skinless, boneless chicken breasts or thighs, cut into 1
  ½
  -inch chunks
  

• 1
  ½
  cups plain yogurt
  

• 1
  ½
  tablespoons lime juice
  

• 1 tablespoon minced fresh ginger
  

• 2 garlic cloves, minced
  

• 1
  ½
  teaspoons ground cumin
  

• ½
  teaspoon ground coriander
  

• 1 teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 1 red bell pepper, cut into
  1½
  -inch chunks
  

• 8 scallions, trimmed to leave 2 inches of green
  

• 1 yellow crookneck squash, cut into
  ½
  -inch rounds
  

1.
Place chicken in a shallow dish. In a small bowl, combine yogurt, lime juice, ginger, garlic, cumin, coriander, salt, and pepper. Mix well. Pour spiced yogurt over chicken and stir to coat completely. Cover and refrigerate at least 1 or up to 6 hours. Add bell pepper, scallions, and squash to marinade and stir to coat. Refrigerate 10 minutes longer.

2.
Prepare a medium-hot fire in a barbecue grill. Thread chicken and vegetables onto 4 large metal skewers. Grill, turning often, until chicken is white throughout and vegetables are softened and browned, 10 to 12 minutes.

The idea of a whole meal in a pot has always had great appeal. In earlier times, perhaps it was simply because there may have been only one pot available. But even today, when we have all sorts of pots and pans, the one-dish meal, or casserole, remains exceedingly popular because it just plain tastes good to have all those flavors mingling together. Further, the casserole can usually be made conveniently ahead of time, and it is easily totable to church suppers or potluck parties. Lastly, it is still nice to have only one pot to wash.

To qualify here as as a one-dish chicken meal, the pot must also contain vegetables and a starch such as potato, rice, or pasta. These additions also heighten the nutritional value and generally reduce the cost of the dish, too. As a general rule, I like to brown the chicken in a little oil or butter before continuing with the recipe because this gives a richer flavor to the finished dish. You can leave the skin on the chicken or not for most cooking, but you may choose to lower the fat significantly by removing it. I have indicated my preferences in each recipe, but you have the option to do as you wish.

An added benefit to these meals in a pot is that almost all of them can easily be reheated on the stove top, in a conventional oven, or in a microwave. In fact, many are even better the second time around!

Prep: 15 minutes Cook: 13 minutes Serves: 6
Quick-cooking rice makes short work of this savory Spanish supper.

• 1 pound skinless, boneless chicken thighs, cut into 1-inch chunks
  

• ½ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• ¼ teaspoon cayenne
  

• ½ pound kielbasa or other garlicky cooked sausage, cut into
  ½
  -inch slices
  

• 2 tablespoons olive oil
  

• 2 cups quick-cooking white rice
  

• 2 cups chicken broth
  

• ¼ teaspoon crushed saffron threads
  

• 1
  (14
  ½
  -ounce) can Mexican-style stewed tomatoes
  

• 1 cup frozen green peas
  

1.
Season chicken with salt, pepper, and cayenne. In a large Dutch oven, cook chicken and sausage in olive oil over medium-high heat, turning, until browned all over, about 6 minutes.

2.
Stir in rice, broth, saffron, tomatoes, and peas. Bring to a boil, reduce heat to low, and simmer until chicken is cooked through and liquid is absorbed, about 7 minutes.

Prep: 20 minutes Cook: 38 minutes Serves: 6

• 6 skinless, boneless chicken thighs
  

• 1
  ½
  teaspoons dried oregano
  

• ½ teaspoon salt
  

• ½ teaspoon freshly ground pepper
  

• 3 tablespoons olive oil
  

• 1 large onion, chopped
  

• ½ pound mushrooms, sliced
  

• 2 garlic cloves, crushed through a press
  

• 1
  ½
  cups converted white rice
  

• 2 cups chicken broth
  

• ½ cup dry white wine
  

• 1
  (14
  ½
  -ounce) can Italian-style stewed tomatoes
  

• 1 teaspoon grated lemon zest
  

• ¼ cup chopped flat-leaf parsley
  

1.
Season chicken with
½
teaspoon of oregano and ¼ teaspoon each salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Add chicken and cook, turning, until brown on both sides, about 8 minutes. Remove chicken to a plate.

2.
Add onion, mushrooms, and garlic to drippings in pan, reduce heat to medium, and cook, stirring, until onion is softened, about 5 minutes. Add rice and remaining oregano, salt, and pepper, stirring to coat with oil. Add broth and wine and bring to a boil. Reduce heat to low.

3. Return chicken to pan along with any juices that have accumulated on plate. Cover and cook 15 minutes. Add stewed tomatoes, lemon zest, and parsley, stirring them in gently. Continue to cook, covered, over low heat, until rice is tender and chicken juices run clear when pricked, about 10 minutes.

Prep: 20 minutes Cook: 1 hour 3 to 20 minutes Serves: 6 to 8

This is an excellent informal party dish. In West Indian cooking, the “peas” are actually beans—red, pink, or black, depending upon which island the cook is from.

• 4 pounds chicken parts, skin removed if desired
  

• 1 teaspoon salt
  

• ½
  teaspoon freshly ground pepper
  

• 3 tablespoons vegetable oil
  

• 1 large onion, chopped
  

• 2 garlic cloves, crushed through a press
  

• 1 or 2 Scotch bonnet or jalapeño peppers, minced
  

• 1
  ½
  cups converted white rice
  

• 1½ teaspoons dried thyme
  

• ½ teaspoon ground allspice
  

• ¼ teaspoon crushed hot red pepper
  

• 1
  ½
  cups chicken broth, preferably reduced-sodium
  

• ½ cup unsweetened coconut milk
  

• 1 (16-ounce) can black, pink, or red beans, drained
  

• ½ cup chopped scallions