365 More Ways to Cook Chicken (365 ways) (7 page)

1.
In a large saucepan, bring beans and 4 cups water to a boil; cook 2 minutes. Cover and let stand 1 hour. Do not drain. Add broth, bay leaf, and half of carrots, celery, and onions to beans along with garlic, parsley sprigs, thyme, marjoram, savory, and salt pork. Bring to a boil, reduce heat to medium-low, cover, and simmer 1 hour. Add remaining carrots, celery, and onions and simmer, covered, 30 minutes longer.

2.
Meanwhile, season chicken lightly with salt and generously with pepper. Melt butter in a large frying pan over medium-high heat. Cook chicken in 3 batches, turning once or twice, until well browned all over, about 8 minutes per batch. Remove to a plate. Add kielbasa to pan and cook, turning, until browned, about 6 minutes.

3.
Preheat the oven to 350°F. Spoon bean mixture into a large ovenproof casserole. Add chicken and kielbasa, pushing meats down into beans. Pour tomatoes with their juices on top. Bake, covered, 30 minutes. Remove and discard salt pork. Uncover and bake 30 minutes longer. Sprinkle with parsley and serve.

Prep: 30 minutes Cook: 45 to 50 minutes Serves: 6 to 8

The word
paella
refers to the traditional pan in which this dish is cooked, a shallow round casserole with 2 handles. I make my version in a large skillet. The saffron rice-based dish often contains chicken, sausage, and seafood, though there are many variations. I like to use meaty chicken thighs for paella.

• 2 pounds chicken thighs
  

• 1 teaspoon salt
  

• ½ teaspoon freshly ground pepper
  

• 3 tablespoons olive oil
  

• ½ pound garlicky sausage, such as chorizo or kielbasa, sliced ½ inch thick
  

• 1 large onion, chopped
  

• 1 yellow bell pepper, coarsely chopped
  

• 2 cups converted white rice
  

• ¼ teaspoon crushed hot red pepper
  

• ¼ teaspoon crushed saffron threads
  

• 3 cups chicken broth, preferably reduced- sodium
  

• ½ cup dry white wine
  

• 1 (14½-ounce) can stewed tomatoes
  

• ½ pound large shrimp, shelled and deveined
  

• 12 small hard-shell clams, scrubbed
  

• ⅓ cup thinly sliced scallions
  

1.
Season chicken with teaspoon salt and with pepper. In a large frying pan with a lid, heat 2 tablespoons of olive oil and cook chicken in batches over medium-high heat, turning once or twice, until browned, about 6 minutes per batch. Add sausage and cook until browned, about 5 minutes. Remove chicken and sausage from pan with a slotted spoon.

2.
Add remaining 1 tablespoon oil to pan along with onion and bell pepper, reduce heat to medium, and cook, stirring often, until softened, about 5 minutes. Add rice, remaining ¾ teaspoon salt, hot pepper, and saffron. Cook 1 minute, stirring to coat rice with oil. Add broth and wine and return chicken and sausage to pan. Cover, reduce heat to medium-low, and simmer 12 minutes.

3.
Add tomatoes, shrimp, and clams, pushing shellfish into rice. Simmer, covered, until rice is tender, chicken juices run clear when pricked, and clams have opened, 10 to 15 minutes longer. Discard any clams that do not open. Stir to combine ingredients. Serve at once, with scallions sprinkled on top.

Prep: 25 minutes Cook: 45 to 49 minutes Serves: 6 to 8

Couscous is a delicious grain; it is also the name of a classic Middle-Eastern chicken dish. As is often the case, there are countless variations. This one is much simplified, but very tasty.

• 3 pounds chicken thighs and drumsticks
  

• ¾ teaspoon salt
  

• 1 tablespoon vegetable oil
  

• 1 large onion, sliced
  

• ¼ to ½ teaspoon cayenne, to taste
  

• ½ teaspoon ground cumin
  

• ½ teaspoon ground allspice
  

• ¼ teaspoon ground cinnamon
  

• ¼ teaspoon turmeric
  

• 2 medium carrots, peeled and sliced
  

• 1 medium white turnip (about 6 ounces), peeled and cut into ½-inch dice
  

• 1 (14½-ounce) can diced tomatoes, juices reserved
  

• 2 cups chicken broth
  

• 1 bay leaf
  

• 1 small eggplant (about 10 ounces), peeled and cubed
  

• 1 medium zucchini (about 6 ounces), diced
  

• 1½ cups quick-cooking couscous
  

• 1 cup drained canned chick peas
  

• ¼ cup chopped cilantro
  

1.
Season chicken with ¼ teaspoon of salt. In a large flameproof casserole, heat oil. Add chicken and cook over medium-high heat, turning once or twice, until lightly browned, about 6 to 8 minutes. Remove from pan.

2.
Add onion to drippings and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in cayenne, cumin, allspice, cinnamon, turmeric, and remaining ½ teaspoon salt. Cook, stirring, 1 minute. Add carrots, turnip, tomatoes with their juices, broth, and bay leaf. Bring to a simmer; return chicken to pan. Simmer, partially covered, 20 minutes.

3.
Add eggplant and zucchini and cook, partially covered, until chicken is tender with no trace of pink near bone, about 15 minutes longer. Remove and discard bay leaf.

4.
While chicken is cooking, prepare couscous according to package directions. Stir in chick-peas and cilantro.

5.
To serve, mound couscous on a platter. Spoon chicken, vegetables, and sauce into center.

Prep: 15 minutes Stand: 30 minutes Cook: 43 to 48 minutes Serves: 4

• 3 tablespoons olive oil
  

• 3 tablespoons lemon juice
  

• 2 teaspoons dried oregano
  

• 1 teaspoon grated lemon zest
  

• ½ teaspoon salt
  

• ½ teaspoon freshly ground pepper
  

• 2 garlic cloves, finely chopped
  

• 1 chicken (about 3 pounds), cut into 8 pieces
  

• ½ cup dry white wine
  

• ½ cup chicken broth Thin lemon slices
  

1.
In a small dish, combine olive oil, lemon juice, oregano, lemon zest, salt, pepper, and garlic. Use your fingers to loosen chicken skin and rub some marinade under skin. Brush remaining marinade all over chicken. Let stand 30 minutes.

2.
Preheat oven to 400°F. Place chicken, skin side down, in a shallow flameproof baking dish in a single layer. Bake 20 minutes. Turn chicken pieces over and bake, brushing occasionally with pan juices, until chicken skin is browned and juices run clear, 20 to 25 minutes longer.

3.
Remove chicken from pan and skim off fat from juices. Set pan over medium-high heat and pour in wine and broth. Bring to a boil, stirring up browned bits clinging to bottom of pan. Boil until slightly reduced, about 3 minutes. Season with additional salt and pepper.

4.
Pour sauce over chicken. Serve garnished with lemon slices.

Prep: 20 minutes Cook: 57 to 64 minutes Serves: 6 to 8

In Africa, peanuts are called groundnuts. Variations of this dish are popular throughout some of the western regions of that continent.

• 4 pounds chicken parts of choice
  

• Salt and freshly ground pepper
  

• 1 tablespoon peanut oil
  

• 1 medium onion, sliced
  

• 2 teaspoons chili powder
  

• 3 tablespoons canned chopped green chiles
  

• 1 tablespoon finely chopped fresh ginger
  

• 1 (14
  ½
  -ounce) can stewed tomatoes
  

• 1 cup chicken broth
  

• ⅓ cup crunchy peanut butter
  

1.
Season chicken lightly with salt and pepper. In a large frying pan, heat oil. Cook chicken in batches over medium-nigh heat, turning once or twice, until browned, about 7 minutes per batch. Remove chicken from pan.

2. Add onion to drippings and cook, stirring often, until softened, 3 to 5 minutes. Stir in chili powder, chiles, and ginger. Cook, stirring, 1 minute. Stir in tomatoes and broth. Bring to a boil. Return chicken to pan, reduce heat to medium-low, cover, and simmer until chicken is tender and white throughout, 30 to 35 minutes.

3.
Remove chicken from pan. Skim fat off sauce. Stir in peanut butter. Return chicken to pan, simmer, uncovered, 2 minutes, and serve.

Prep: 20 minutes Cook: 2¼ hours Serves: 6 to 8

Mole, which refers to richly spiced sauce, is a recipe with as many variations as there are Mexican cooks. This is a streamlined version. Serve with rice and warm tortillas.

• 1 roasting chicken (5 to 7 pounds)
  

• 1 teaspoon salt
  

• ½ teaspoon freshly ground pepper
  

• 1 celery rib, sliced
  

• 2 medium onions, chopped
  

• 2 cups chicken broth, preferably reduced-sodium
  

• 2 tablespoons vegetable oil
  

• 1 garlic clove, crushed through a press
  

• 2 tablespoons chili powder
  

• ½ teaspoon ground cinnamon
  

• ½ teaspoon ground coriander
  

• 1 (16-ounce) can whole tomatoes, juices reserved
  

• 1 ounce unsweetened chocolate, chopped
  

• 3 tablespoons toasted sesame seeds
  

1.
Season chicken with salt and pepper. Place chicken, celery, and half of onions in a large Dutch oven. Add broth, cover, and cook over medium-low heat 1 hour. Remove chicken to a roasting pan. Boil broth until reduced to about 1 cup. Strain and reserve broth.

2.
Preheat oven to 350°F. In a large frying pan, cook remaining onions and garlic in oil over medium heat until onion is softened, 3 to 5 minutes. Stir in chili powder, cinnamon, and coriander. Cook, stirring, 1 minute. Stir in reserved broth, tomatoes with their juices, and chocolate. Simmer, breaking up tomatoes with back of a spoon, until sauce is lightly thickened, about 10 minutes.