365 More Ways to Cook Chicken (365 ways) (46 page)

Prep: 15 minutes Cook: 13 to 15 minutes Serves: 4

• 1 large leek (white and pale green)
  

• 1 medium carrot
  

• 1 small red bell pepper
  

• 1 small celery rib
  

• 2 cups chicken broth, preferably reduced- sodium
  

• 1 cup dry white wine
  

• 2 teaspoons soy sauce
  

• 4 thin slices of lemon
  

• 3 thin slices of fresh ginger
  

• ¼ teaspoon crushed hot red pepper
  

• 4 skinless, boneless chicken breast halves
  

• 1 teaspoon Asian sesame oil
  

• 2 cups freshly cooked white or brown rice
  

• 2 tablespoons chopped cilantro or parsley
  

1.
Cut leek, carrot, bell pepper, and celery into thin (julienne) strips about ¼ x 1½ inches. In a frying pan or saucepan just large enough to hold chicken in a single layer, combine broth, wine, soy sauce, lemon slices, ginger, and hot pepper.

2. Add chicken and bring just to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes. Add vegetable strips and simmer until chicken is white throughout and vegetables are crisp-tender, 3 to 5 minutes. Stir in sesame oil.

3.
Divide rice among 4 shallow soup bowls. Top with chicken and ladle in broth and vegetables. Sprinkle with cilantro.

Prep:10 minutes Cook: 18 to 20 minutes Serves: 4

Bright green watercress is added at the end here, so that it just barely wilts. Use young, tender vegetables for the prettiest look.

• 2 cups chicken broth, preferaby reduced- sodium
  

• 1 cup dry white wine
  

• 2 tablespoons raspberry or white wine vinegar
  

• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  

• ½ teaspoon salt
  

• ½ teaspoon coarsely ground pepper
  

• ½ pound very small red potatoes or larger potatoes cut into 1-inch chunks, scrubbed
  

• ¼ pound baby carrots
  

• 4 skinless, boneless chicken breast halves
  

• 8 thin asparagus stalks, cut diagonally into 1½-inch lengths
  

• ¼ pound small sugar snap peas
  

• ¼ cup thinly sliced radishes
  

• 2 tablespoons minced fresh chives
  

1.
In a large frying pan, combine broth, wine, vinegar, thyme, salt, and pepper. Add potatoes and carrots and boil chicken 5 minutes. Add cover, reduce heat to medium-low, and simmer 10 minutes.

2.
Add asparagus and sugar snap peas. Continue to simmer, covered, until chicken is white throughout and vegetables are just tender, 3 to 5 minutes.

3.
Serve vegetables and broth in shallow bowls. Sprinkle 1 tablespoon radishes and 1½ teaspoons chives on top of each serving.

Prep: 15 minutes Cook: 10 to 12 minutes Serves: 4

This low-fat technique seals in flavor and moisture. The explosion of aroma that occurs when the packet is slit open is tantalizing, so it’s nice to present the packets intact to each diner.

• 1 pound thinly sliced chicken breast cutlets
  

• 1 teaspoon dried Italian seasoning
  

• ¼ teaspoon salt
  

• ¼ teaspoon crushed hot red pepper
  

• 2 garlic cloves, minced
  

• 2 tablespoons balsamic vinegar
  

• 2 teaspoons extra-virgin olive oil
  

• ¼ cup shredded fresh basil leaves
  

• 1 small red bell pepper, thinly sliced
  

• 1 small yellow bell pepper, thinly sliced
  

• 1 small green bell pepper, thinly sliced
  

1.
Preheat oven to 425°F. Cut 4 pieces of parchment paper or aluminum foil into 12x15-inch rectangles. Fold in half from short end and cut out large half hearts along folds, like valentines. When unfolded, hearts should measure about 14 inches wide and 12 inches long.

2.
Divide chicken among hearts, placing on one side of each. Sprinkle with Italian seasoning, salt, hot pepper, garlic, vinegar, olive oil, basil, and red, yellow, and green bell peppers. Fold hearts over and crimp edges to seal completely.

3.
Place packets on a baking sheet and bake until parchment is puffed and lightly browned and chicken is white throughout, 10 to 12 minutes. (Open one packet and check to be sure chicken is cooked through.) Serve at once.

Prep: 5 minutes Stand: 15 minutes Cook: 1 hour Serves: 4

• 1 whole chicken (about 3½ pounds)
  

• ⅓ cup nonfat plain yogurt
  

• 1 teaspoon lemon juice
  

• 1 garlic clove, minced
  

• 1 teaspoon ground cumin
  

• 1 teaspoon paprika
  

• ½ teaspoon ground coriander
  

• ½ teaspoon ground turmeric
  

• ½ teaspoon salt
  

• ¼ teaspoon cayenne
  

1.
Remove skin and all visible fat from chicken. Chop off and discard wings. Loosen skin of chicken, separating from meat without tearing. In a small bowl, stir together yogurt, lemon juice, garlic, cumin, paprika, coriander, turmeric, salt, and cayenne. Rub seasoned yogurt over surface and under skin of chicken. Tie legs together with kitchen string. Let chicken stand 15 minutes at room temperature.

2. Preheat oven to 350°F. Place chicken, breast side up, on a rack in a shallow pan. Roast to an internal temperature of 180°; juices from thigh should run clear when pricked near bone, about 1 hour.

3.
Carve chicken. Remove skin before serving.

Prep: 10 minutes Stand: 30 minutes Cook: 15 to 16 minutes Serves: 6

The
term fra diavolo
refers to a very spicy marinara sauce, traditionally served with lobster or other shellfish. I find that smoky grilled chicken has the character to stand up to the peppery sauce very nicely.

• 1 tablespoon lemon juice
  

• 4 teaspoons olive oil, preferably extra-virgin
  

• 4 garlic cloves, minced
  

• 1 teaspoon dried Italian seasoning
  

• ½ teaspoon crushed hot red pepper
  

• 1 pound thinly sliced chicken breast cutlets
  

• 3 cups bottled low-fat marinara sauce
  

• ½ cup dry red wine
  

• 1 pound spaghetti
  

• ½ cup chopped parsley, preferably flat-leaf
  

1.
In a shallow dish, combine lemon juice, 1 tablespoon of olive oil, and half each of garlic, Italian seasoning, and hot pepper. Add chicken and rub all over with marinade. Let stand 30 minutes at room temperature or refrigerate up to 2 hours.

2.
In a nonreactive medium saucepan, cook remaining garlic in remaining 1 teaspoon oil over medium heat until soft and fragrant, about 1 minute. Add remaining hot pepper along with marinara sauce and wine. Bring to a boil, reduce heat to medium-low, and simmer 5 minutes.

3.
Prepare a medium-hot barbecue fire or preheat broiler. In a large pot of boiling salted water, cook spaghetti until tender but still firm, 9 to 10 minutes. Drain in a colander.

4.
Meanwhile, grill or broil chicken, turning once, until white throughout, 5 to 7 minutes. Slice chicken and add to sauce along with parsley. Serve ladled over hot pasta.

Prep: 10 minutes Stand: 15 minutes Cook: 12 to 15 minutes Serves: 4

This combination may sound strange, but the mild sweetness of cantaloupe, punctuated with tart lime, pairs beautifully with delicate chicken. Really ripe cantaloupe is probably the most fragrant of all fruits.

• 2 cups coarsely chopped cantaloupe
  

• 1 medium red onion, chopped
  

• 3 tablespoons lime juice
  

• 1 teaspoon grated lime zest
  

• ¼ cup chopped cilantro
  

• ¾ teaspoon coarsely ground pepper
  

• 4 skinless, boneless chicken breast fillets (tenders)
  

• 1½ teaspoons olive oil
  

1.
Prepare a medium-hot barbecue fire or preheat broiler. In a mixing bowl, combine cantaloupe, onion, lime juice, lime zest, cilantro, and pepper. Toss to mix well. Let salsa stand 15 minutes at room temperature or refrigerate up to 2 hours.

2.
Use your hand to flatten chicken to an even thickness. Rub with olive oil. Grill, turning once, until white throughout, 12 to 15 minutes.

3.
Serve chicken with salsa spooned on top.

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

The complexity of flavors provided by Chinese five-spice powder—a mix of fennel, anise, ginger, cinnamon, and cloves—imparts a subtle, sophisticated taste to this recipe. Several national brands now include this spice in their lines, though, of course, it can always be found in an Asian market.

• 2 tablespoons soy sauce
  

• 1 tablespoon chicken broth
  

• 1½ teaspoons hot chili oil
  

• 1 tablespoon Chinese five-spice powder
  

• 1 large garlic clove, minced
  

• 4 skinless, boneless chicken breast halves
  

1.
In a shallow 2-quart dish, combine soy sauce, broth, hot oil, five-spice powder, and garlic. Use your hands to flatten chicken to an even thickness of about ½ inch. Place chicken in marinade and turn to coat both sides. Let stand 30 minutes at room temperature or refrigerate up to 3 hours, turning occasionally.