365 More Ways to Cook Chicken (365 ways) (44 page)

1.
Stir saffron into broth; set aside. In a large Dutch oven, heat oil over medium-high heat. Add chicken in 2 batches and cook, turning, until browned, about 7 minutes per batch. Remove to a plate.

2.
Add onion, carrots, and garlic to drippings in pan. Reduce heat to medium and cook, stirring often, until onion is softened, about 5 minutes. Stir in ginger, paprika, cumin, cayenne, reserved broth, and half of cilantro. Return chicken to pan along with any juices that have accumulated on plate. Reduce heat to medium-low, cover, and simmer until chicken is tender, 25 to 30 minutes. Remove chicken to a platter and cover to keep warm.

3.
Stir couscous, lemon juice, lemon zest, olives, almonds, and remaining cilantro into liquid in pan. Cover and let stand over very low heat 5 minutes. Huff with a fork. Serve with chicken.

Prep: 10 minutes Cook: 42 to 44 minutes Serves: 4

• ½
  pound rotelle
  

• 8 skinless chicken drumsticks
  

• ¼ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 2 tablespoons vegetable oil
  

• 1 cup frozen pearl onions, thawed
  

• 3 medium carrots, peeled and sliced
  

• 2 cups milk
  

• 1 (10¾-ounce) can cream of broccoli soup
  

• 1 cup grated Cheddar cheese (4 ounces)
  

• 3 cups small broccoli florets
  

• ½ cup seasoned dry bread crumbs
  

• 2 tablespoons butter, melted
  

1.
In a large pot of boiling salted water, cook pasta until tender but still firm, about 10 to 12 minutes. Drain and turn into a buttered 2-quart casserole or baking dish.

2.
Meanwhile, season chicken with salt and pepper. In a large frying pan, heat oil over medium-high heat. Add chicken and cook, turning, until browned all over, about 7 minutes. With tongs, transfer chicken to baking dish.

3.
Add onions and carrots to frying pan. Cook, stirring often, until vegetables are lightly browned, 5 to 7 minutes. Add milk and bring to a simmer, scraping up browned bits from bottom of pan. Stir in soup and return to a simmer. Pour over chicken in baking dish. Add broccoli and stir to combine all ingredients.

4.
Toss bread crumbs with melted butter and sprinkle over the top of the casserole. Bake, uncovered, until bubbly and lightly browned on top and chicken juices run clear when pricked, about 30 minutes.

Prep: 25 minutes Cook: 46 to 49 minutes Serves: 6

Here’s an excellent dish for using up leftover cooked chicken. Since you can assemble it hours ahead, it’s great for a party or a potluck supper.

• ½
  pound spaghetti
  

• 3 tablespoons butter
  

• 1 onion, chopped
  

• 1 large celery rib, chopped
  

• 6 ounces fresh wild mushrooms, such as shiitake or cremini, sliced
  

• 3 tablespoons flour
  

• 2 cups chicken broth
  

• ½
  cup half-and-half or light Cream
  

• 1 teaspoon dried thyme
  

• 2
  ½
  cups bite-sized pieces of cooked chicken (about 5 ounces)
  

• 1 (10-ounce) package frozen baby green peas
  

• ⅓ cup coarsely chopped jarred roasted red peppers
  

• ¼ cup plus 1 tablespoon grated Parmesan cheese
  

• Salt and freshly ground pepper
  

• 3 tablespoons plain dry bread crumbs
  

1.
Preheat oven to 350°F. In a large pot of boiling salted water, cook spaghetti until tender but still firm, about 9 minutes; drain.

2.
Meanwhile, in a large frying pan, melt butter over medium heat. Add onion and celery and cook, stirring occasionally, until softened, 3 to 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Sprinkle on flour and cook, stirring, 1 to 2 minutes. Stir in broth, half-and-half, and thyme. Bring to a boil, stirring, until thickened, about 2 minutes. Stir in chicken, peas, roasted peppers, and ¼ cup of cheese. Season with salt and pepper to taste.

3.
In a shallow 2½- or 3-quart casserole or baking dish, toss chicken and sauce with spaghetti. Combine bread crumbs and remaining 1 tablespoon cheese. Sprinkle over casserole.

4.
Cover with foil and bake 20 minutes. Uncover and bake until casserole is heated through and bread crumbs are browned, about 15 minutes. (If a crustier top is desired, run briefly under a broiler.)

Prep: 15 minutes Cook: 55 minutes Stand: 10 minutes Serves: 6

Suit your own heat barometer by using mild, medium, or hot salsa.

• 12 lasagna noodles (about 12 ounces), either regular or no-cook
  

• 2 cups part-skim ricotta cheese (15-ounce container)
  

• 1 egg
  

• 1/3 cup chopped cilantro
  

• ½ teaspoon ground cumin
  

• 2 cups tomato sauce (16-ounce can)
  

• 3 cups sliced, cooked chicken
  

• 2 cups thick and chunky salsa (16-ounce jar)
  

• 2 cups shredded Monterey Jack cheese with chiles (8 ounces)
  

• 1 cup shredded Cheddar cheese (4 ounces)
  

• 2 cups diced cooked chicken (8 ounces)
  

1.
Preheat oven to 350°F. Cook or prepare lasagna noodles as directed on the package. In a small bowl, whisk together ricotta cheese, egg, cilantro, and cumin. In a medium bowl, blend tomato sauce and salsa. Toss together Monterey Jack and Cheddar cheese.

2.
To assemble lasagne, spread about
½
cup of tomato sauce over bottom of a 9x13-inch baking dish. Make a lengthwise layer of 4 noodles. Spread half of ricotta mixture over noodles. Layer on half of chicken. Sprinkle half of the cheese, then spoon one-third of remaining sauce over cheese. Make another layer using 4 noodles, remaining ricotta mixture, and half each of remaining cheese and sauce. Top with remaining noodles and cover with remaining sauce. Sprinkle remaining cheese on top. Cover pan with foil.

3.
Bake 45 minutes. Uncover and bake 10 minutes longer. Let stand 10 minutes before cutting into squares to serve.

Prep: 10 minutes Cook: 59 minutes Serves: 6

• 4 pounds chicken parts, skin removed
  

• 1 tablespoon chili powder
  

• 3 tablespoons vegetable oil
  

• 1 large onion, coarsely chopped
  

• 2 celery ribs, sliced
  

• 1 red bell pepper, coarsely chopped
  

• 1 (2-ounce) can chopped green chiles
  

• 2 cups chicken broth, preferably reduced-sodium
  

• 1 (8-ounce) package corn bread stuffing (4 cups)
  

• 3 tablespoons chopped cilantro
  

1.
Preheat oven to 375°F. Sprinkle chicken with chili powder. In a large frying pan, heat oil over medium-high heat. Add chicken in 2 batches and cook, turning, until browned, about 7 minutes per batch. Remove chicken to a platter.

2. Add onion, celery, and bell pepper to drippings in pan. Reduce heat to medium and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in chiles and broth and bring to a boil. Add stuffing mix and toss to coat with liquid.

3.
Spoon stuffing mixture into a 9x13-inch baking dish or other shallow 3-quart casserole. Arrange chicken pieces on stuffing, pushing down into mixture.

4.
Cover dish with foil and bake until chicken juices run clear when pricked, about 40 minutes. Sprinkle with cilantro and serve.

Prep: 20 minutes Cook: 45 to 52 minutes Serves: 6

Quinoa is a wonderful, nutty grain that is indigenous to the Andes Mountains in South America. Combining fruits and meats is a South American tradition. This dish reflects both.

• 1 chicken (about 3 pounds), cut into 8 pieces, skin removed if desired
  

• ½
  teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 2 tablespoons vegetable oil
  

• 1 medium onion, chopped
  

• 1 cup quinoa
  

• 1
  ½
  teaspoons ground coriander
  

• 1 teaspoon ground allspice
  

• 1 teaspoon ground cumin
  

• ¾ teaspoon ground ginger
  

• 2 cups chicken broth, preferably reduced-sodium
  

• 1 pound sweet potatoes, peeled and cut into ¾-inch cubes
  

• 1/3 cup quartered pitted prunes
  

• 1/3 cup quartered dried figs
  

• 1/3 cup quartered dried apricots
  

1.
Season chicken with salt and pepper. In a large Dutch oven, cook chicken in oil over medium-high heat, turning, until browned, about 7 minutes. Transfer to a plate.

2.
Add onion to drippings in pan. Reduce heat to medium and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in quinoa, coriander, allspice, cumin, and ginger. Add broth, sweet potatoes, prunes, figs, and apricots. Return chicken to pan along with any juices that have accumulated on plate.

3.
Reduce heat to medium-low, cover, and simmer until chicken is tender with no trace of pink near bone and liquid is absorbed by quinoa, 35 to 40 minutes.

Prep: 20 minutes Cook: 48 to 60 minutes Serves: 8 to 10

Set out some sliced tomatoes, a tossed green salad, and a basket of crisp bread sticks along with this one-pot dish for a simple buffet supper.

• 4 tablespoons butter
  

• ¼ cup flour
  

• 3 cups half-and-half or light cream
  

• 1 cup chicken broth
  

• 6 eggs
  

• 1 tablespoon sugar
  

• ¾ teaspoon ground cumin
  

• ¾ teaspoon salt
  

• ½ teaspoon freshly ground pepper
  

• ¼ teaspoon cayenne
  

• 3 cups fresh or frozen com kernels
  

• 2 cups coarsely chopped cooked chicken (about ½ pound)
  

• 1½ cups thinly sliced scallions
  

• 2 cups shredded Cheddar cheese (8 ounces)
  

1.
Preheat oven to 350°F. In a large saucepan, melt butter over medium heat. Stir in flour to make a paste. Cook, stirring, for 1 to 2 minutes without allowing to color. Gradually whisk in half-and-half and broth. Bring to a boil, stirring, until sauce is thick and smooth, 2 to 3 minutes. Remove from heat.

2.
In a medium bowl, whisk together eggs, sugar, cumin, salt, pepper, and cayenne. Whisk about half of sauce into eggs to warm them, then whisk mixture into remaining sauce in pan. In a generously greased 9x13-inch baking dish or other shallow 3-quart casserole, toss together corn, chicken, scallions, and cheese. Add sauce and stir gently but thoroughly to combine. Spread evenly in dish.

3.
Bake until pudding is light golden brown and a knife inserted off center comes out clean, 45 to 55 minutes.

Prep: 15 minutes Stand: 15 minutes Cook: 55 to 60 minutes Serves: 6

You can assemble this savory bread pudding several hours before baking, which makes it a great informal supper or brunch.

• 10 slices of firm white bread, crusts removed
  

• 3 tablespooons butter, softened
  

• 2½ cups shredded Cheddar cheese (about 10 ounces)
  

• ½ cup diced smoked ham
  

• 2 cups diced smoked or cooked chicken (about ½ pound)
  

• 4 eggs
  

• 2½ cups milk
  

• 1 tablespoon Dijon mustard
  

• 2 teaspoons dry mustard
  

• ¼ teaspoon salt
  

• ¼ teaspoon coarsely ground pepper