GOCHUJANG FIRE 1. Preheat broiler. In a large bowl whisk BRING ON CHICKEN WITH CHEESE together first 10 ingredients (through THE HEAT ginger) until a paste forms. Add chicken, START TO FINISH 30 minutes stirring to coat. Cheese buldak (also 2. Heat a 10-inch broilerproof skillet called Korean fire chicken) ¹∕3 cup gochugaru (Korean red pepper over medium. Spread chicken mixture into hot skillet. Cook, without stirring, began popping up in flakes) 5 minutes or until chicken is beginning to South Korea in the early 3 Tbsp. sugar brown. Cook and stir 3 minutes more or 2000s, about a decade 2 Tbsp. water until sauce is thickened and chicken is no 2 Tbsp. gochujang (Korean hot pepper longer pink. after American chain 3. Sprinkle chicken mixture with cheese. restaurants—such as Pizza paste) Broil 4 to 5 inches from heat 2 to 2 Tbsp. reduced-sodium soy sauce 3 minutes or until cheese is melted. Top Hut and its use of 4 cloves garlic, minced with green onion (if using) and sesame mozzarella cheese— 1 Tbsp. rice vinegar seeds. Serve with pickled cabbage arrived there. The bowl 1 Tbsp. vegetable oil and/or radishes (if using). Makes uses cheese to tame the 2 tsp. toasted sesame oil flame of two well-loved 2 tsp. grated fresh ginger 4 servings (1¹∕2 cups each). Korean ingredients— 2 lb. skinless, boneless chicken breasts PER SERVING 562 cal., 23 g fat (8 g sat. gochugaru and and/or thighs, cut into bite-size pieces fat), 201 mg chol., 860 mg sodium, 21 g gochujang. 2 cups shredded mozzarella cheese carb., 1 g fiber, 14 g sugars, 66 g pro. (8 oz.) 2 Tbsp. finely chopped green onion (optional) 1 tsp. toasted sesame seeds Pickled cabbage and/or radishes (optional) GOCHUGARU (GO-choo-GAH-roo) These high-quality Korean red pepper flakes are made from chiles that are dried in the sun, then coarsely flaked—some as large as flaky sea salt. It’s milder than crushed red pepper and has a slightly smoky, fruity flavor. GOCHUJANG A finer grind of gochugaru is used to make gochujang (go-choo-JANG), a paste made with ground chiles, glutinous rice, fermented soybeans, and salt. It’s sweet and spicy and brings a hint of umami funkiness. 49C H I C K E N R E C I P E S |
COMFORT FOOD MILD -MANNERED CHICKEN IS AT THE ROOT OF SO MANY OF OU R FAVORITE FEEL- GOOD RECIPES. WHEN FOOD TASTES THIS GOOD, THERE’S NOTHING TO FEEL GUILT Y ABOUT. 50 | C H I C K E N R E C I P E S
CHICKEN PARMESAN and pepper. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until hands on 45 minutes desired consistency, stirring occasionally. cook 4 minutes Stir in basil. Keep warm. 2. Meanwhile, using the flat side of a meat 1 Tbsp. butter mallet, flatten chicken between two pieces 1/3 cup chopped onion of plastic wrap to about 1/4 inch thick. 1 clove garlic, minced 3. In a shallow bowl stir together bread 1 14.5-oz. can diced tomatoes, crumbs, 3 Tbsp. of the Parmesan cheese, and the oregano. In another bowl stir undrained together egg and milk. Dip chicken into egg mixture, then in crumb mixture to coat. 1/2 tsp. sugar 4. In a 12-inch skillet heat oil over medium. 1/8 tsp. salt Add chicken. Cook 4 to 6 minutes or until done (165°F) and golden, turning once. Dash black pepper Transfer chicken to a platter. 5. Spoon sauce over chicken. Top with 1/4 cup chopped fresh basil mozzarella cheese and remaining 1 Tbsp. Parmesan cheese. Let stand about 2 minutes 4 skinless, boneless chicken breasts (6 to or until cheese melts. Makes 4 servings 8 oz. each) (1 chicken breast + 1/3 cup sauce each). 1/3 cup seasoned fine dry bread crumbs per serving 398 cal., 19 g fat (6 g sat. fat), 4 Tbsp. grated Parmesan cheese 151 mg chol., 761 mg sodium, 15 g carb., 2 g fiber, 5 g sugars, 41 g pro. 1/2 tsp. dried oregano, crushed 1 egg, lightly beaten 2 Tbsp. milk 3 Tbsp. olive oil or vegetable oil 1/4 cup shredded mozzarella cheese (1 oz.) 1. For sauce, in a medium saucepan melt butter over medium. Add onion and garlic. Cook 5 minutes or until tender, stirring occasionally. Stir in tomatoes, sugar, salt,
CHICKEN AND 2. Meanwhile, in a 10-inch skillet TORTELLINI WITH heat 1 Tbsp. of the oil over MARSALA PAN SAUCE medium-high. Add mushrooms. Cook 5 minutes or until golden, start to finish 35 minutes stirring occasionally. Add shallot. Cook and stir until tender. Transfer 1 9-oz. pkg. refrigerated mixture to a large bowl; cover and chicken-filled tortellini keep warm. 3. Sprinkle chicken with salt and 2 Tbsp. olive oil pepper. In same skillet heat 2 cups sliced button or cremini remaining 1 Tbsp. oil over medium-high. Add chicken. Cook mushrooms and stir 6 to 8 minutes or until no 2 Tbsp. finely chopped shallot longer pink. Transfer to bowl with mushrooms; cover and keep warm. 1 to 11/2 lb. skinless, boneless chicken 4. For sauce, in an 8-inch skillet melt butter over medium. Stir in flour; breasts, cut into bite-size pieces cook and stir 1 minute. Gradually stir in broth, wine, and thyme. Cook 1/4 tsp. salt and stir until slightly thickened 1/8 tsp. black pepper and bubbly. 5. Add chicken mixture and sauce 2 Tbsp. butter to tortellini. Toss to combine. If you 2 Tbsp. all-purpose flour like, top with additional fresh thyme. 1 cup chicken broth Makes 4 servings (11/2 cups each). 1/2 cup dry Marsala wine 1/2 tsp. chopped fresh thyme or 1/4 tsp. per serving 521 cal., 22 g fat (7 g sat. fat), 122 mg chol., 600 mg dried thyme, crushed sodium, 38 g carb., 2 g fiber, 3 g sugars, 36 g pro. 1. In a large pot cook tortellini according to package directions; drain. Return tortellini to pot; cover and keep warm. MARSALA WINE Marsala wine—the key flavor agent in chicken Marsala—is a fortified wine produced near the town of Marsala on the island of Sicily. (Fortified wines have a grape spirit, such as brandy or cognac, added to them after fermentation.) There are two types of Marsala—sweet and dry. They’re made by the same method but have different uses. Dry Marsala is used in savory dishes such as this one. Sweet Marsala is best used in desserts such as tiramisu and zabaglione.
COQ AU VIN POT PIE hands on 30 minutes bake 20 minutes at 400°F stand 20 minutes 2 Tbsp. vegetable oil 1 cup thin shallot wedges 2 cups quartered cremini and/or button mushrooms 1 cup thinly sliced carrots 11/2 to 2 lb. skinless, boneless chicken thighs, cut into 1-inch pieces 1/2 tsp. salt 1/2 tsp. black pepper 3/4 cup dry white wine 1/4 cup heavy cream 2 tsp. chopped fresh thyme or marjoram or 1 tsp. dried thyme or marjoram, crushed 3 Tbsp. all-purpose flour 3 Tbsp. butter, softened 1/4 of a 17.3-oz. pkg. frozen puff pastry sheets (1/2 sheet), thawed Heavy cream 1. Preheat oven to 400°F. In a 3- to 3. In a small bowl stir together flour golden brown. Let stand 20 minutes 4-qt. pot heat 1 Tbsp. of the oil and butter to make a smooth paste. before serving. Makes 6 servings over medium. Add shallot, Stir flour mixture into chicken mixture. mushrooms, and carrots. Cook Cook and stir until thickened (2/3 cup chicken mixture plus 3/4 oz. and stir 5 minutes or until tender and bubbly. and fragrant. Remove from pot. 4. Pour chicken mixture into a 9-inch pastry each). 2. Add remaining 1 Tbsp. oil to pot. deep-bowl pie plate. Unroll pastry per serving 422 cal., 25 g fat (11 g sat. Add chicken. Season with salt and sheet onto a work surface. Cut sheet fat), 136 mg chol., 441 mg sodium, 20 g pepper. Cook and stir 5 minutes or into irregular shards. Arrange pieces carb., 2 g fiber, 5 g sugars, 26 g pro. until browned. Stir in wine, over chicken mixture, overlapping as scraping up browned bits from needed. Brush with additional cream. bottom of pan. Bring to boiling; Bake 20 to 25 minutes or until pastry is reduce heat. Simmer, uncovered, 5 minutes. Stir in shallot mixture, the 1/4 cup cream, and the thyme. Bring to a simmer. PUFF PASTRY PROJECT Leftover puff pastry can be a real treat. For a simple dessert, preheat oven to 400°F. Lightly brush remaining puff pastry with water and sprinkle with cinnamon-sugar. Cut into 1-inch-wide strips. Twist each dough strip a few times. Arrange on a parchment paper-lined baking sheet. Bake 18 to 20 minutes or until golden brown. 53C H I C K E N R E C I P E S |
CREAMY 3/4 cup heavy cream 1. Season chicken with salt 3. Return chicken to skillet. TUSCAN-STYLE and pepper. In a 10-inch Spoon sauce over chicken. CHICKEN 1 6-oz. bottle quartered cast-iron or nonstick skillet Simmer, uncovered, marinated artichoke heat oil over medium. Add 8 to 10 minutes or until hands on 20 minutes hearts, drained chicken to skillet; cook done (165°F). cook 13 minutes 8 minutes per side or until 4. Serve chicken over gnocchi 1 Tbsp. chopped fresh browned. Transfer to a plate. topped with mushroom sauce, 4 skinless, boneless oregano or 1 tsp. dried 2. Add butter to skillet. Heat a drizzle of balsamic vinegar, chicken breasts (6 to oregano, crushed until melted. Add mushrooms. fresh thyme and/or basil, and 8 oz. each) Cook 5 minutes or until additional grated Parmesan 1/2 to 1 tsp. crushed red mushrooms are browned and cheese. Makes 4 servings 3/4 tsp. salt liquid evaporates, stirring 3/4 tsp. black pepper pepper occasionally. Add garlic. (1 chicken breast + 3/4 cup Cook 1 minute more. Stir in 1 Tbsp. olive oil 1/3 cup grated Parmesan next five ingredients (through mushroom sauce each). 1 Tbsp. butter crushed red pepper). Bring to per serving 729 cal., 26 g 4 cups sliced cremini cheese boiling; reduce heat. Simmer, fat (8 g sat. fat), 153 mg chol., uncovered, 5 minutes. Stir in 1,527 mg sodium, 76 g carb., mushrooms 1/2 cup drained and cheese and tomatoes. 7 g fiber, 5 g sugars, 52 g pro. 4 cloves garlic, minced chopped oil-packed 3/4 cup reduced-sodium dried tomatoes 4 cups hot cooked gnocchi chicken broth or angel hair pasta Balsamic vinegar 54 | C H I C K E N R E C I P E S Chopped fresh thyme and/or basil
CHICKEN TETRAZZINI Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. hands on 30 minutes Stir in chicken, sherry, and half of the bake 15 minutes at 350°F Parmesan cheese. Add cooked spaghetti. Stir gently to coat. 8 oz. dried spaghetti or linguine 3. Transfer pasta mixture to a 2-qt. 2 cups sliced fresh mushrooms baking dish. Sprinkle with remaining Parmesan cheese and the almonds. 1/2 cup sliced green onions Bake, uncovered, 15 minutes or until heated through. Sprinkle with parsley 2 Tbsp. butter before serving (if using). Makes 6 servings (1 cup each). 1/4 cup all-purpose flour chicken and vegetable tetrazzini 1/8 tsp. black pepper Prepare as above, except add 8 oz. 1/8 tsp. ground nutmeg fresh asparagus, trimmed and cut into 11/4 cups chicken broth 11/4 cups half-and-half or milk 1-inch pieces, or 11/2 cups small fresh 2 cups chopped cooked chicken broccoli florets to the pasta water in 2 Tbsp. dry sherry or milk Step 1 during the last minute of cooking. per serving (either variation) 421 cal., 1/4 cup grated Parmesan cheese 21 g fat (9 g sat. fat), 82 mg chol., 630 mg 1/4 cup toasted sliced almonds sodium, 38 g carb., 2 g fiber, 3 g sugars, 21 g pro. 2 Tbsp. chopped fresh flat-leaf parsley (optional) 1. Preheat oven to 350°F. Cook spaghetti according to package directions; drain. 2. Meanwhile, in a large saucepan cook mushrooms and green onions in hot butter over medium 5 minutes or until tender. Stir in flour, pepper, and nutmeg.
TO FRY… OR AIR-FRY? FRIED CHICKEN HOLDS A SPECIAL PLACE IN OU R H E ARTS— E S PEC IALLY WITH TH E O P TIO N TO AIR-FRY FOR FEWER CALORIES. FOR MAXIMUM FLEXIBILITY, YOU CAN DECIDE HOW YOU WANT TO GET THE JOB DONE . 56 | C H I C K E N R E C I P E S
NASHVILLE-STYLE 4. Preheat oven to 200°F. Line a HOT CHICKEN 15×10-inch baking pan with foil. Place a wire rack in pan. In a deep heavy hands on 25 minutes pot or a deep-fat fryer heat chill 2 hours stand 10 minutes 11/2 inches oil to 350°F. Using tongs, fry 10 minutes per batch carefully add two or three pieces of 3 cups buttermilk chicken at a time to hot oil. (Oil 2 Tbsp. cayenne pepper sauce temperature will drop; adjust heat to 2 Tbsp. granulated sugar maintain temperature at 350°F.) Fry 2 Tbsp. kosher salt about 10 minutes or until chicken is done (175°F) and coating is golden 1/2 tsp. black pepper brown, turning once. Drain on paper towels. Transfer to wire rack in pan. 6 bone-in chicken thighs and/or Keep warm in oven while frying remaining chicken. drumsticks (21/2 to 3 lb.) 5. Stir sauce. Serve chicken with warm sauce and the bread and 1 egg, lightly beaten pickles (if using). Makes 6 servings 1 cup all-purpose flour (1 chicken piece each). per serving 627 cal., 43 g fat (7 g 1/4 tsp. salt sat. fat), 139 mg chol., 1,011 mg sodium, 1/4 tsp. black pepper 23 g carb., 1 g fiber, 6 g sugars, 1/2 cup vegetable oil 36 g pro. to air-fry chicken Brine and coat 1 Tbsp. cayenne chicken as directed. Preheat air 2 tsp. paprika fryer to 400°F. Coat air-fryer basket 2 tsp. chili powder with nonstick cooking spray. Prepare 1 tsp. garlic powder sauce as directed. Stir sauce; spoon 1 tsp. packed brown sugar 3 Tbsp. (or more if needed to coat) over coated chicken. Working in 1/2 tsp. salt batches, arrange coated chicken in 1/4 tsp. black pepper prepared basket. Air-fry drumsticks 15 to 18 minutes and thighs 25 to Vegetable oil for frying 30 minutes or until done (175°F), White bread slices and dill pickle turning once. Keep warm as directed. slices (optional) Serve with remaining sauce and the bread and pickles (if using). 1. For brine, in a large resealable per serving 521 cal., 31 g fat (6 g sat. plastic bag combine first five fat), 139 mg chol., 1,011 mg sodium, 23 g carb., 1 g fiber, 6 g sugars, ingredients (through 1/2 tsp. black 36 g pro. nashville-style hot chicken pepper). Add chicken pieces to brine. sandwiches Brine and coat chicken Seal bag; turn bag to coat chicken. as directed, except use 6 skinless, Chill 2 to 4 hours. Remove chicken, boneless chicken breasts. Fry in hot reserving 1 cup brine; discard oil 10 minutes or until done (165°F), remaining brine. Pat chicken dry with turning once. Serve in buns topped paper towels. with warm sauce, coleslaw, and dill 2. In a shallow bowl whisk together pickle slices. Makes 6 sandwiches. reserved brine and the egg. In per sandwich 747 cal., 41 g fat another shallow bowl combine flour, (6 g sat. fat), 145 mg chol., 1,390 mg sodium, 50 g carb., 3 g fiber, 13 g the 1/4 tsp. salt, and the 1/4 tsp. black sugars, 44 g pro. pepper. Dip chicken into flour mixture, then into brine mixture, and again into flour mixture to coat. Place on a parchment paper-lined tray. Let stand 10 minutes. 3. Meanwhile, for sauce, in a small saucepan whisk together the 1/2 cup oil and next seven ingredients (through 1/4 tsp. black pepper.) Heat over medium-low until warm. Keep warm.
BUTTERMILK FRIED and sugar. Using a chef’s knife, cut CHICKEN chicken breast halves in half crosswise. Add all chicken pieces to hands on 45 minutes brine. Seal bag; turn to coat chicken. chill 2 hours Chill 2 to 4 hours; remove chicken fry 5 minutes from brine. Drain chicken; pat dry bake 15 minutes at 350°F with paper towels. Discard brine. 2. Preheat oven to 350°F. Line a 3 cups buttermilk 15×10-inch baking pan with foil. If you like, place a wire rack in pan. In a 1/3 cup kosher salt large bowl combine flour, the 1/4 tsp. 2 Tbsp. sugar 6 meaty chicken pieces salt, and the pepper. Place the (bone-in breasts, thighs, and 3/4 cup buttermilk in a shallow dish. drumsticks) (21/2 to 3 lb.) Coat chicken with flour mixture. Dip 11/2 cups all-purpose flour in buttermilk then coat again with 1/4 tsp. salt flour mixture. 1/4 tsp. black pepper 3. Meanwhile, in a deep heavy pot 3/4 cup buttermilk or a deep-fat fryer heat 11/2 inches oil Vegetable oil for frying Fresh thyme sprigs (optional) to 350°F. Using tongs, carefully add two or three pieces of chicken at a 1. For brine, in a resealable plastic time to hot oil. (Oil temperature will bag set in a bowl combine the drop; adjust heat to maintain 3 cups buttermilk, the kosher salt, temperature at 350°F.) Fry chicken 58 | C H I C K E N R E C I P E S
5 to 6 minutes or until coating on use the Quick Tip, above, for this CHOOSING chicken is golden brown, turning method.) For flour coating, stir AN AIR FRYER once. Drain briefly on paper towels. together 1 cup all-purpose flour Place chicken in prepared pan. If you’re in the market for an air Bake 15 to 20 minutes or until done and 1/4 tsp. each salt and black fryer, here are a few things to (165°F for breasts; 175°F for thighs consider before you buy. and drumsticks). If using, sprinkle pepper. Preheat air fryer to 400°F. with fresh thyme. Makes 6 servings Coat air-fryer basket with nonstick 1. Size Air fryers come in a (1 chicken piece each). cooking spray. Coat brined chicken wide range of sizes, from 1 qt. per serving 730 cal., 45 g pieces with flour mixture. Place on a for solo cooks to 16 qt. for party- fat (10 g sat. fat), 135 mg chol., tray. Coat chicken pieces evenly throwers, so think about how 1,382 mg sodium, 41 g carb., with cooking spray or spritz with many people on average you 1 g fiber, 9 g sugars, 39 g pro. vegetable oil. Add chicken to need to feed. Also, the bigger quick tip For quicker prep, you air-fryer basket in batches, the fryer basket, the fewer can skip brining and omit the 3 cups if necessary. Air-fry drumsticks batches you need to cook and buttermilk, the kosher salt, and 15 to 18 minutes or thighs 25 to the faster dinner gets to the sugar. Cut chicken breasts in half 30 minutes or until done (175°F), table. (Caveat: The bigger the as directed in Step 1; continue as turning once and coating with fryer, the more counter directed in Step 2. additional cooking spray or oil space it consumes.) to air-fry chicken Use only halfway through cooking. thighs and drumsticks when using per serving 304 cal., 10 g fat 2. Features & Price The this method. Remove chicken skin; (3 g sat. fat), 153 mg chol., 899 mg options and features between brine as directed in Step 1. (Do not sodium, 19 g carb., 1 g fiber, 4 g brands and models differ sugars, 32 g pro. (and can push up the price). Less-expensive models often have dials for temperature and cooking time. Higher-end models have digital displays and presets that allow you to choose precise temps and times. Check out online reviews of brands you’re considering to see if other consumers have experienced any issues. 3. Space If you don’t have much space, a countertop toaster oven with an air-fry setting may be the right model for you. If portability is a priority—because you want to take your air fryer to a vacation cabin, for example—look for an air-fryer–only model that’s lighter and easier to transport.
KOREAN STICKY 2 Tbsp. ketchup 4. Fry chicken, in batches, in hot per serving 571 cal., 21 g FRIED CHICKEN 2 Tbsp. honey oil 5 minutes or until lightly fat (3 g sat. fat), 181 mg chol., 3 cloves garlic, grated golden, turning once. Transfer 792 mg sodium, 47 g carb., 1 g hands on 15 minutes 1 tsp. grated fresh ginger to wire rack in baking pan. fiber, 13 g sugars, 46 g pro. marinate 1 hour 5. When all chicken has been to air-fry chicken Preheat fry 9 minutes per batch 11/2 tsp. toasted sesame seeds fried once, increase oil air fryer to 400°F. Coat temperature to 375°F. Return air-fryer basket with nonstick 3 lb. skinless, boneless Thinly bias-sliced green chicken, in batches, to oil. Fry cooking spray. Coat chicken chicken thighs, quartered, onions 4 minutes or until chicken is pieces with starch as directed in and/or chicken wings, tips done (175°F) and coating is Step 3. Coat pieces with removed and wings 1. In a bowl toss together first deep golden brown and crisp, cooking spray. Air-fry, in separated at joints five ingredients (through salt) turning once. Place finished batches, 15 minutes or until until coated. Cover; marinate in chicken on rack in baking pan. chicken is done (175°F) and 1 Tbsp. sweet rice wine refrigerator at least 1 hour. Keep warm in preheated oven coating is golden, turning once. (mirin) 2. Preheat oven to 200°F. Line while frying remaining chicken. Coat in sauce and serve as a 15×10-inch baking pan with 6. For sauce, in a large bowl stir directed in Step 6. 2 tsp. grated fresh ginger foil. Place a wire rack in pan. In together next seven ingredients per serving 475 cal., 10 g 3 cloves garlic, grated a 10-inch cast-iron skillet heat (through ginger). Toss chicken fat (2 g sat. fat), 181 mg chol., 2 tsp. kosher salt oil over medium-high until a with sauce. Top with sesame 792 mg sodium, 47 g carb., 1 g 3 cups canola or peanut oil thermometer registers 350°F. seeds and green onions. Serve fiber, 13 g sugars, 46 g pro. immediately. Makes 6 servings 1/2 to 1 cup potato starch 3. Place 1/2 cup of the potato (8 pieces each). 1/3 cup gochujang (Korean hot starch in a shallow dish. Dip pepper paste) chicken in starch to coat, 3 Tbsp. oyster sauce tapping off excess. Add 2 Tbsp. sweet rice wine additional starch as needed. (mirin)
BLACKENED RANCH 2. Cook chicken in hot oil 12 minutes or thighs with 1 Tbsp. oil; PAN-FRIED CHICKEN until done (175°F) and deep golden sprinkle with salt and THIGHS brown, turning once. pepper. Place dressing 3. Meanwhile, cook green beans mix in a shallow dish. Dip start to finish 30 minutes according to package directions. chicken in dressing mix to coat. Remove chicken from skillet. Add Arrange thighs in air-fryer basket. 3 Tbsp. vegetable oil remaining 1 Tbsp. oil to skillet. Add Air-fry 15 to 18 minutes or until done 4 skin-on chicken thighs (4 to 5 oz. cooked green beans. Cook, without (175°F), turning once. Meanwhile, stirring, 2 to 3 minutes or until cook green beans according to each) blistered. Stir in tomatoes. Cook 1 to package directions. Remove chicken 2 minutes or until tomatoes start to from air fryer. Toss green beans with 1/4 tsp. salt soften. Season vegetables with 1 Tbsp. olive oil; add to air-fryer 1/4 tsp. black pepper additional salt and pepper. Serve basket. Air-fry 2 to 3 minutes or until chicken with vegetable mixture. blistered in places. Add tomatoes. 1 1-oz. pkg. dry ranch salad Makes 4 servings (1 chicken thigh + Air-fry 1 to 2 minutes or until tomatoes dressing mix 1 cup vegetables each). start to soften. Season vegetables per serving 296 cal., 15 g fat (2 g sat. with salt and pepper. Serve chicken 1 12-oz. pkg. fresh or frozen whole fat), 90 mg chol., 628 mg sodium, 12 g with vegetable mixture. or cut green beans carb., 3 g fiber, 7 g sugars, 28 g pro. per serving 266 cal., 12 g fat (2 g sat. to air-fry chicken Preheat air fryer fat), 90 mg chol., 628 mg sodium, 12 g 1 pt. cherry tomatoes, halved to 400°F. Coat air-fryer basket with carb., 3 g fiber, 7 g sugars, 28 g pro. nonstick cooking spray. Brush chicken 1. In a 12-inch nonstick skillet heat 2 Tbsp. of the oil over medium-high. Season chicken with salt and pepper. Place dressing mix in a shallow dish. Dip chicken in dressing mix, turning to coat both sides. 61C H I C K E N R E C I P E S |
OIL MATTERS When deep-frying, choose a vegetable oil with a smoke point over 400°F. Peanut, corn, safflower, and sunflower oil all work well. 62 | C H I C K E N R E C I P E S
CORN BREAD still warm. Keep warm in WAFFLES WITH preheated oven. HOT HONEY- 3. Meanwhile, for waffles, in a SPICED CHICKEN medium bowl stir together hands on 30 minutes remaining 11/2 cups flour, the fry 10 minutes per batch cornmeal, sugar, baking powder, Vegetable oil baking soda, and remaining 21/2 cups all-purpose flour 1/4 tsp. salt. In another bowl whisk 11/4 tsp. salt 11/2 tsp. dried basil or thyme, together eggs, remaining 2 cups crushed buttermilk, and the 1/2 cup oil. 1 tsp. onion powder 1 tsp. cayenne Add egg mixture to flour mixture. Stir just until moistened. 1/2 tsp. garlic powder Stir in cheese (if using). 1/2 tsp. black pepper 4. Add 2/3 to 3/4 cup batter to a 3 cups buttermilk 6 skinless, boneless chicken preheated lightly greased waffle baker. Bake according to thighs (4 to 5 oz. each) manufacturer’s directions until browned and crisp. Use a fork 3/4 cup hot honey, warmed to lift waffle off grid. Repeat with 1/4 cup cornmeal remaining batter. Keep waffles warm in preheated oven. 1 Tbsp. sugar 5. Spread Cream Cheese-Hot 1 tsp. baking powder Honey Spread (if using) over waffles; top with chicken. Drizzle 1/4 tsp. baking soda additional hot honey and the hot sauce over top. Makes 2 eggs, lightly beaten 6 servings (1 chicken thigh + 1/2 cup vegetable oil 12/3 waffles each). 1/2 cup shredded cheddar per serving 760 cal., 32 g fat cheese (2 oz.) (optional) (5 g sat. fat), 125 mg chol., 979 mg 1 recipe Cream Cheese-Hot sodium, 87 g carb., 2 g fiber, 41 g sugars, 29 g pro. Honey Spread (optional) cream cheese-hot Louisiana-style hot sauce honey spread 1. Preheat oven to 200°F. In a In a small bowl stir together 1/2 of deep 10-inch skillet heat 1 inch vegetable oil over medium until an 8-oz. pkg. softened cream it reaches 350°F. cheese and 2 Tbsp. hot honey. 2. In a shallow dish whisk to air-fry chicken Preheat together 1 cup of the flour, 1 tsp. air fryer to 400°F. Coat air-fryer of the salt, and next five basket with nonstick cooking ingredients (through black spray. Coat chicken pieces as pepper). In another shallow dish directed in Step 2. Coat each place 1 cup of the buttermilk. Dip piece with cooking spray. Air-fry, chicken into flour mixture to in batches if needed, 15 to coat. Dip into buttermilk, then 18 minutes or until chicken is back into flour mixture, turning done (175°F) and golden, turning to coat. Carefully add three once. Continue as directed. pieces of chicken at a time to per serving 700 cal., 25 g fat hot oil. Fry 10 minutes or until (4 g sat. fat), 135 mg chol., 979 mg chicken is done (175°F) and sodium, 87 g carb., 2 g fiber, 41 g coating is golden brown, turning sugars, 29 g pro. once. Drain briefly on paper towels. Brush each piece with 2 Tbsp. of the hot honey while
MARINADES FOR THE FREEZER HERE’S AN EASY MEAL-PREP IDEA. MIX UP A MARINADE, ADD SOME CHICKEN, AND TUCK IN THE FRE E ZE R . WH E N A BUSY DAY I S O N THE HORIZON, THAW THE CHICKEN OVERNIGHT IN THE FRIDGE AND LET THE MARINADE WORK ITS MAGIC. SERVE MARINATED CHICKEN WITH coleslaw and roasted sweet potato wedges.
HULI HULI SERVE MARINADE MARINATED CHICKEN WITH HANDS ON 15 minutes FREEZE 4 hours baby bok choy, CHILL 24 hours sliced and sautéed ¹∕2 cup pineapple juice ¹∕3 cup reduced-sodium soy in sesame oil, sauce and hot cooked ¹∕4 cup ketchup jasmine rice. 3 Tbsp. packed brown sugar 2 Tbsp. sherry or Chinese cooking wine (Shaoxing) 2 Tbsp. rice vinegar 1 Tbsp. minced garlic 2 tsp. grated fresh ginger 2 tsp. sriracha sauce 2 tsp. toasted sesame oil ¹∕4 tsp. black pepper Salt 1. For marinade, in a small bowl SZECHUAN MARINADE freezer bag. Add marinade. Seal bag; turn combine first eleven ingredients to coat chicken. Lay flat in a shallow (through black pepper), whisking HANDS ON 10 minutes baking pan. Freeze 4 hours or until firm. to dissolve brown sugar. Season to FREEZE 4 hours Remove from baking pan. Freeze up to taste with salt. CHILL 24 hours 3 months. 2. To use, place 2 to 3 lb. desired 3. To serve, thaw in refrigerator bone-in chicken pieces in a large ¹∕2 cup reduced-sodium soy sauce 24 to 48 hours or until no longer icy. Drain resealable plastic freezer bag. ¹∕3 cup honey chicken, reserving marinade (if using to Add marinade. Seal bag; turn to make a sauce).* Cook chicken as desired coat chicken. Lay flat in a shallow 2 Tbsp. rice vinegar baking pan. Freeze 4 hours or until 1 to 2 Tbsp. Asian chili paste (pages 12–13). Makes 1¹∕4 cups. firm. Remove from baking pan. PER 2¹∕2 TBSP. 29 cal., 2 g fat (0 g sat. fat), Freeze up to 3 months. (sambal oelek) 3. To serve, thaw in refrigerator 1 Tbsp. grated fresh ginger 0 mg chol., 190 mg sodium, 6 g carb., 0 g 24 to 48 hours or until no longer 1 Tbsp. toasted sesame oil fiber, 5 g sugars, 0 g pro. icy. Drain chicken, reserving 1 cup 2 tsp. minced garlic *MAKE A SAUCE In a small saucepan whisk marinade (if using to make a together 2 Tbsp. reserved marinade and sauce).* Cook chicken as desired ¹∕2 tsp. five-spice powder 2 tsp. cornstarch until smooth. Whisk in ¹∕2 tsp. cracked black pepper remaining reserved marinade. Cook and (pages 12–13). Makes 1¹∕2 cups. stir over medium until thickened and 1. For marinade, in a small bowl bubbly. Cook and stir 1 minute more. PER 3 TBSP. 21 cal., 0 g fat (0 g sat. combine all ingredients, whisking to Makes 1 cup. fat), 0 mg chol., 151 mg sodium, 4 g dissolve honey. carb., 0 g fiber, 3 g sugars, 0 g pro. 2. To use, place 2 to 3 lb. desired bone-in *MAKE A SAUCE In a small chicken pieces in a large resealable plastic saucepan whisk together 2 Tbsp. reserved marinade and 2 tsp. cornstarch until smooth. Whisk in remaining reserved marinade. Cook and stir over medium until thickened and bubbly. Cook and stir 1 minute more. Makes 1 cup. 65C H I C K E N R E C I P E S |
4 WAYS TO CHICKEN BUFFALO CHICKEN NACHOS Preheat oven to 425°F. Line a 15×10-inch baking pan with parchment paper. Spread a 20-oz. pkg. frozen waffle-cut french fries in pan. Bake according to package directions. Reduce heat to 400°F. In a bowl combine 2 cups shredded rotisserie chicken, ¹∕3 cup cayenne pepper sauce, and ¹∕3 cup blue cheese salad dressing. Spoon over fries in pan. Top with one 3.8-oz. can sliced black olives, drained; ¹∕2 cup chopped green onions; and 2 cups shredded cheddar or Monterey Jack cheese. Bake 12 to 15 minutes or until cheese is melted. Serve with additional blue cheese dressing and/or celery sticks. Makes 6 servings (³∕4 cup each). PER SERVING 482 cal., 31 g fat (10 g sat. fat), 96 mg chol., 1,184 mg sodium, 27 g carb., 3 g fiber, 1 g sugars, 24 g pro.
ROTISSERIE CHICKEN I S TH E O N LY CO M M O N DENOMINATOR IN THESE NACHO FOUR RIFFS ON NACHOS. BRUSCHETTA CHICKEN NACHOS Preheat oven to 400°F. Line a 15×10-inch baking pan with parchment paper. Spread 4 oz. crostini crackers in pan. In a bowl combine 1¹∕2 cups shredded rotisserie chicken; 2 cups quartered grape tomatoes; 3 cloves garlic, minced; 3 Tbsp. chopped fresh basil; 2 Tbsp. each olive oil and balsamic glaze; and ¹∕4 tsp. each salt and black pepper. Spoon half of the chicken mixture over crostini crackers. Top with 1 cup shredded mozzarella cheese. Top with another 4 oz. crostini crackers, remaining chicken mixture, 1 cup additional shredded mozzarella, and ¹∕2 cup finely shredded Parmesan cheese. Bake 12 to 15 minutes or until cheese is melted. Drizzle with additional olive oil and balsamic glaze; sprinkle small fresh basil leaves over top. Makes 6 servings (³∕4 cup each). PER SERVING 449 cal., 23 g fat (6 g sat. fat), 63 mg chol., 894 mg sodium, 38 g carb., 3 g fiber, 7 g sugars, 25 g pro. 67C H I C K E N R E C I P E S |
FAJITA CHICKEN NACHOS Preheat oven to 425°F. Line a 15×10-inch baking pan with parchment paper. Cut one medium red bell pepper, one medium green bell pepper, and one peeled medium yellow onion into thin wedges. Arrange in pan. Drizzle with 1 Tbsp. vegetable oil. Roast 20 to 25 minutes or until tender, tossing once or twice. Reduce heat to 400°F. Transfer pepper mixture to a bowl. Toss with 2 cups shredded rotisserie chicken and 2 to 3 tsp. Mexican seasoning. Pour half of a 13-oz. pkg. restaurant-style tortilla chips into parchment-lined pan. Top with half of the chicken mixture. Sprinkle with 1 cup shredded Monterey Jack cheese with jalapeño peppers. Top with remaining chips, chicken mixture, and 1 cup additional shredded cheese. Bake 12 to 15 minutes or until cheese is melted. Top with chopped avocado and chopped cilantro. Serve with salsa and/or sour cream. Makes 6 servings (³∕4 cup each). PER SERVING 615 cal., 35 g fat (12 g sat. fat), 93 mg chol., 738 mg sodium, 51 g carb., 7 g fiber, 5 g sugars, 28 g pro. HOW TO PICK A CHICK(EN) To bring home the freshest, juiciest bird possible, here are a few tips: BUY THE HEAVIEST BIRD The weightier the chicken, the more juices are left in its flesh. SURVEY THE SKIN The smoother the skin, the plumper the meat. As the chicken sits under a heat lamp, moisture evaporates, and the skin starts to wrinkle. COLOR COUNTS A perfectly roasted bird should be golden brown. Anything much darker than that indicates that it’s overcooked— and that means dry.
MEDITERRANEAN CHICKEN NACHOS Preheat oven to 400°F. Line a 15×10-inch baking pan with parchment paper. In a small bowl combine ³∕4 cup chopped pitted Kalamata olives; ¹∕2 cup chopped red onion; and ¹∕2 cup bottled roasted red bell peppers, drained and chopped. Spread a 7-oz. pkg. pita chips in prepared pan. Top with 1 cup shredded rotisserie chicken, half of the olive mixture, and 1 cup shredded provolone cheese. Top with another 7-oz. pkg. pita chips, remaining olive mixture, 1 cup additional shredded provolone cheese, and ³∕4 cup crumbled feta cheese. Bake 12 to 15 minutes or until cheese is melted. Top with chopped cucumbers and rinsed canned chickpeas. Serve with purchased tzatziki sauce, hummus, and lemon wedges. Makes 6 servings (³∕4 cup each). PER SERVING 624 cal., 31 g fat (11 g sat. fat), 76 mg chol., 1,555 mg sodium, 57 g carb., 5 g fiber, 6 g sugars, 30 g pro. 69C H I C K E N R E C I P E S |
A PIE INTHE HAND 70 | C H I C K E N R E C I P E S
C H IC KE N IN A B I SCU IT MAY B E G OO D, BUT C H IC KE N IN A PIE IS BETTER—EVEN MORE SO WHEN IT COMES IN A POCKET OF FLAKY, BUTTERY PASTRY YOU CAN EAT WITH YOUR HANDS. 71C H I C K E N R E C I P E S |
HAND-PIE DOUGH CURRIED CHICKEN EASY PUFF HAND PIES WITH PASTRY SWAP hands on 10 minutes CILANTRO PESTO chill 1 hour Save time by omitting hands on 20 minutes the Hand-Pie Dough 13/4 cups all-purpose flour bake 18 minutes at 400°F and swapping in one cool 5 minutes 17.3-oz. pkg. frozen puff 2 tsp. sugar pastry, thawed. Preheat 1 cup shredded cooked oven to 400°F. Unfold 1/2 tsp. salt chicken one sheet of puff pastry 3/4 cup butter, cut up and roll to a 10×9-inch 1/2 cup curry simmer sauce rectangle. Cut in half 1 egg, lightly beaten 1/3 cup frozen peas, thawed crosswise to form two 2 to 4 Tbsp. milk 9×5-inch rectangles. Cut 1 egg each in thirds crosswise In a large bowl stir together 1 Tbsp. milk to form six 5×3-inch flour, sugar, and salt. Using a 1 recipe Hand-Pie Dough rectangles. Repeat with pastry blender, cut in butter until the remaining pastry mixture resembles fine crumbs. (left) sheet. Fill and seal as Stir in egg. Sprinkle 1 Tbsp. milk 1 recipe Cilantro Pesto directed. Bake at the at a time over part of the flour following times below mixture; gently toss with a fork. (opposite) (optional) for each recipe or until Push moistened mixture to side the pastry is puffed and of bowl. Repeat, adding only 1. Preheat oven to 400°F. Line a golden brown. Remove enough milk until mixture begins baking sheet with parchment and cool as directed. to come together. Gather into a paper. In a small bowl combine ball, kneading gently just until shredded chicken, curry sauce, BAKE TIMES dough holds together. (Or and peas. In another small bowl Spinach and Feta combine all ingredients except whisk together egg and milk milk in a food processor. Pulse until combined. Hand Pies to combine. Add milk 1 Tbsp. 2. On a lightly floured surface, 16 to 18 minutes at a time until dough comes roll one pastry rectangle to a together.) Divide pastry in half; 9×8-inch rectangle. Cut in half Puerto Rican-Style form two rectangles.* Wrap with lengthwise to form two 9×4-inch Chicken Hand Pies plastic wrap; chill at least 1 hour rectangles. Cut each into thirds before using. crosswise to form six 4×3-inch 14 to 16 minutes *tip Shaping the dough into two rectangles. Repeat with rectangular discs will help with remaining pastry rectangle. Curried Chicken rolling out the dough later to the 3. Arrange six rectangles on Hand Pies correct dimensions. prepared baking sheet. Spread 2 to 3 Tbsp. filling onto each, 18 to 22 minutes 72 | C H I C K E N R E C I P E S leaving a 1/4-inch border. Moisten edges with egg mixture. Top with remaining pastry rectangles. Press edges with a fork to seal. Brush tops with additional egg mixture.
4. Bake 18 to 22 minutes or rectangle. In a small bowl 1/2 cup shredded Monterey 9×4-inch rectangles. Cut until golden. Remove to a whisk together egg and milk each into thirds crosswise to wire rack; let cool 5 minutes. until combined. Jack cheese (2 oz.) form six 4×3-inch rectangles. Serve warm with Cilantro 3. Arrange six rectangles on Repeat with remaining pastry Pesto (if using). Makes prepared baking sheet. 1/2 tsp. lime zest (set aside) rectangle. In a small bowl 6 hand pies. Spread 2 to 3 Tbsp. filling whisk together egg and per hand pie 431 cal., 27 g onto each rectangle, leaving 2 Tbsp. fresh lime juice milk until combined. fat (16 g sat. fat), 144 mg chol., 1 recipe Hand-Pie Dough 5. Arrange six of the 523 mg sodium, 32 g carb., 2 g a 1/4-inch border. Moisten rectangles on prepared fiber, 3 g sugars, 14 g pro. (opposite) baking sheet. Spread 2 to cilantro pesto In a food edges with egg mixture. Top 1 egg 3 Tbsp. filling onto each with remaining pastry 1 Tbsp. milk processor combine 1/2 cup rectangles. Press edges rectangle, leaving a 1/4-inch with a fork to seal. Brush tops 1/2 cup sour cream lightly packed fresh cilantro with additional egg mixture. border. Moisten edges with 4. Bake 17 to 20 minutes or Lime wedges egg mixture. Top with leaves, 1/4 cup cashews or until golden. Remove to a remaining pastry rectangles. wire rack; let cool 5 minutes. 1. In a small saucepan Press edges with a fork to pistachios, 2 Tbsp. each fresh Serve warm. Makes combine chicken, cubed seal. Brush tops with lime juice and canola oil, 6 hand pies. potato, and Sazón seasoning. additional egg mixture. 1 Tbsp. rice vinegar, 2 cloves per hand pie 492 cal., 33 g Add enough water to cover 6. Bake 17 to 20 minutes or fat (19 g sat. fat), 165 mg chol., (about 1 cup). Bring to boiling; until golden. Remove to a garlic, 1/2 tsp. each salt and 657 mg sodium, 32 g carb., 1 g reduce heat. Cover and wire rack; let cool 5 minutes. fiber, 3 g sugars, 16 g pro. simmer 15 minutes or until 7. For sofrito-lime crema, in a finely chopped serrano potato is tender and chicken small bowl whisk together PUERTO RICAN- is done (165°F). sour cream, remaining pepper (tip, p. 45), and 1/4 tsp. STYLE CHICKEN 2. Meanwhile, preheat oven 2 Tbsp. sofrito and 1 clove HAND PIES to 400°F. Line a baking sheet garlic, the lime zest, and ground cumin. Cover; process with parchment paper. In an remaining 1 Tbsp. lime juice. until smooth. hands on 25 minutes 8-inch skillet heat oil over Serve hand pies warm with cook 15 minutes medium. Add 1 clove of the crema and lime wedges. SPINACH AND bake 17 minutes at 400°F garlic; cook 1 minute or until Makes 6 hand pies. FETA HAND PIES cool 5 minutes fragrant. Add 3 Tbsp. sofrito; *tip If you can’t find sofrito, cook 2 minutes more. Remove substitute mild thick and hands on 20 minutes 6 oz. skinless, boneless from heat. chunky salsa. bake 17 minutes at 400°F chicken breasts 3. Drain chicken and potato per hand pie 528 cal., 36 g cool 5 minutes fat (19 g sat. fat), 162 mg chol., 1 medium Yukon gold mixture, reserving 1/2 cup of 745 mg sodium, 35 g carb., 1/4 of an 8-oz. pkg. cream potato, peeled and cut 2 g fiber, 3 g sugars, 17 g pro. the cooking liquid. Shred cheese, softened into 1/2-inch cubes (about chicken using two forks. Add 1/2 cup) to skillet along with potato, 1/4 cup chopped roasted cheese, and 1 Tbsp. of the 1 packet Sazón seasoning lime juice. Stir to combine. red bell pepper with coriander and Add enough cooking liquid 1 clove garlic, minced annatto to moisten; let cool slightly. 1 cup shredded cooked 4. On a lightly floured 1 Tbsp. olive oil surface, roll one pastry chicken 2 cloves garlic, minced rectangle to a 9×8-inch 5 Tbsp. tomato sofrito* rectangle. Cut in half 1/2 of a 10-oz. pkg. frozen lengthwise to form two chopped spinach, Sofrito is a Puerto thawed and well drained Rican cooking sauce that imparts a rich flavor 1/2 cup crumbled feta to dishes. It typically contains tomato, onion, cheese (2 oz.) peppers, garlic, and 1 recipe Hand-Pie Dough cilantro. Find it in the (opposite) Hispanic aisle of 1 egg supermarkets. 1 Tbsp. milk 1. Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl combine cream cheese, roasted red pepper, and garlic. Stir in chicken, spinach, and feta cheese. 2. On a lightly floured surface, roll one pastry rectangle to a 9×8-inch rectangle. Cut in half lengthwise to form two 9×4-inch rectangles. Cut each into thirds crosswise to form six 4×3-inch rectangles. Repeat with remaining pastry
SAUSAGE AND PEPPER RIGATONI, page 76 CHICKEN SAUSAGE SUPPERS IT ’ S A N EW DAY FO R C H IC KE N SAUSAG E ! N OW FEATU RING FL AVOR BOOSTS LIKE HE RBS , SPICES , CHILES, AND CHEESE , THEY’RE READY TO CELEBRATE THEIR STAR STATUS AT THE DINNER TABLE .
CHEESY brown. Add garlic. Cook and CHICKEN stir 1 minute. Stir in 1 cup of SAUSAGE AND the spinach. Cook 1 minute or GRITS until wilted. Season to taste with salt and pepper. Transfer start to finish 35 minutes to bowl with mushrooms; cover and keep warm. 2 Tbsp. vegetable oil 2. In same saucepan 3 cups sliced button or combine chicken broth, milk, cremini mushrooms and 1/4 tsp. pepper. Bring to a 12 oz. cooked dried tomato simmer over medium-high. chicken sausage links or Add grits in a steady stream, apple chicken sausage stirring constantly to avoid links, thinly sliced lumps. Reduce heat to 4 cloves garlic, minced medium-low. Cook and stir 3 cups chopped fresh 6 to 8 minutes or until grits baby spinach thicken. Stir in remaining Salt and black pepper 2 cups spinach, the Gouda 31/2 cups reduced-sodium cheese, and 1/2 cup of the chicken broth white cheddar cheese until cheeses are melted. 11/3 cups milk 3. Serve grits topped with 11/4 cups quick-cooking grits sausage mixture and 1 cup shredded Gouda remaining 1/2 cup white cheese (4 oz.) cheddar cheese. Makes 1 cup shredded white 4 servings (2 cups each). cheddar cheese (4 oz.) top it off Upgrade each serving with a sunny-side up 1. In a large saucepan heat fried egg and crushed red 1 Tbsp. oil over medium-high. pepper. The ooey-gooey yolk Add mushrooms. Cook and pairs well with the grits. stir 4 to 6 minutes or until just per serving 549 cal., 34 g starting to brown. Remove to fat (15 g sat. fat), 137 mg chol., a bowl. Add remaining oil 1,580 mg sodium, 23 g carb., and the sausage to saucepan. 2 g fiber, 9 g sugars, 39 g pro. Cook and stir 3 to 4 minutes or until sausage starts to 75C H I C K E N R E C I P E S |
Pictured SPANISH-STYLE SAUSAGE- sides heat 1 Tbsp. of the oil over medium-high. on page 74. POTATO OMELET Add sausage and onion. Cook 3 to 5 minutes or until browned, stirring occasionally. Add SAUSAGE AND hands on 20 minutes garlic. Cook and stir 1 minute more. Transfer PEPPER RIGATONI bake 18 minutes at 375°F to a plate. stand 5 minutes 3. Wipe out skillet. Add remaining 1 Tbsp. oil to start to finish 30 minutes skillet. Add half of the potatoes in an even 14 to 16 oz. Yukon gold potatoes, peeled layer. Sprinkle evenly with half each of the 31/3 cups dried rigatoni pasta sausage mixture, roasted red peppers, feta and cut into 1/4-inch-thick slices cheese, and parsley. Repeat layers. 2 Tbsp. olive oil 1/2 tsp. salt 4. In a medium bowl combine eggs, 12 oz. cooked Caprese-style 2 Tbsp. olive oil remaining 1/4 tsp. salt, and the black pepper. chicken sausage links or 8 oz. cooked spinach-and-feta chicken spicy Italian-style chicken Pour egg mixture over potato mixture. Cook sausage links, halved sausage links, thinly sliced over medium 5 minutes or until bottom and lengthwise and sliced 1 cup thin wedges sweet or yellow onion edges are beginning to set. 2 cloves garlic, minced 5. Transfer skillet to oven. Bake 18 to 11/2 cups sliced miniature red, 20 minutes or until eggs are set and a 3/4 cup chopped bottled roasted red bell thermometer registers 165°F. Remove from green, and/or yellow bell oven. Let stand 5 minutes. Place a plate or peppers peppers, patted dry platter over skillet. Invert skillet and plate to 1 cup thin onion wedges turn out omelet. Sprinkle with additional 2 cloves garlic, minced 2/3 cup crumbled feta cheese parsley and feta. Makes 6 servings 1 6-oz. jar dried tomato (1 wedge each). pesto 2 Tbsp. chopped fresh flat-leaf parsley or tip If you like, omit inverting omelet onto a oregano plate. Cut into wedges in skillet and serve. 1/4 to 1/2 tsp. crushed red per serving 304 cal., 18 g fat (6 g sat. fat), 8 eggs, lightly beaten 292 mg chol., 802 mg sodium, 16 g carb., 2 g pepper fiber, 3 g sugars, 19 g pro. Shredded Parmesan 1/4 tsp. black pepper cheese and/or small fresh basil or oregano leaves 1. In a medium saucepan cook potato slices in (optional) enough boiling lightly salted water to cover 5 to 7 minutes or just until tender. Drain well. 1. In a large pot cook pasta in boiling salted water according Season with 1/4 tsp. of the salt. to package directions; drain, 2. Meanwhile, preheat oven to 375°F. In a reserving 1/2 cup pasta water. 10-inch nonstick oven-safe skillet with flared Return pasta to pan. SPANISH-STYLE 2. Meanwhile, in a 10-inch skillet SAUSAGE-POTATO heat 1 Tbsp. of the oil over OMELET medium-high. Add sausage. Cook and stir 5 minutes or until browned. Remove from skillet. Add remaining 1 Tbsp. oil, the bell peppers, and onion to skillet. Cook and stir 8 minutes or until crisp-tender. Add garlic. Cook and stir 1 minute more. 3. Return sausage to skillet. Stir in pesto and crushed red pepper. Heat through. Add sausage mixture to pasta with enough reserved pasta water to make desired consistency. Top with cheese and/or basil (if using). Makes 4 servings (13/4 cups each). per serving 614 cal., 28 g fat (8 g sat. fat), 69 mg chol., 818 mg sodium, 64 g carb., 5 g fiber, 6 g sugars, 29 g pro. 76 | C H I C K E N R E C I P E S
GUMBO Gumbo can be thickened in one of two ways. The first is with okra, which contains viscous mucilage, which helps to thicken the stew. The other is with filé powder—the ground dried leaves of the sassafras tree, which imparts a tea-like flavor and distinctive texture to the dish. Aficionados may argue about which is better or more authentic, but in the end, it’s all gumbo. ANDOUILLE AND 1/8 tsp. cayenne frequently. Add next five ingredients SHRIMP GUMBO (through cayenne). Bring to boiling; 12 oz. cooked andouille-style reduce heat. Simmer, covered, hands on 45 minutes chicken sausage links or smoked 15 minutes, stirring occasionally. cook 17 minutes chicken sausage links, sliced 3. Stir in sausage, shrimp, and green onions. Cook 2 to 4 minutes or until 1/3 cup all-purpose flour 1 lb. fresh or frozen peeled, shrimp are opaque, stirring frequently. 1/3 cup vegetable oil deveined uncooked medium Serve over rice. Makes 6 servings shrimp, thawed 1 cup chopped onion (11/3 cups each). 1/4 cup chopped green onions 1/2 cup chopped celery per serving 430 cal., 18 g fat (3 g sat. 1/2 cup chopped green bell pepper Hot cooked rice fat), 165 mg chol., 698 mg sodium, 37 g 1/2 cup chopped red bell pepper carb., 3 g fiber, 4 g sugars, 31 g pro. 1. For roux, in a heavy 5-qt. pot stir 4 cloves garlic, minced together flour and oil until smooth. 2 cups reduced-sodium chicken Cook and stir over medium-high 15 to 20 minutes or until roux is dark broth red brown. 2 cups sliced okra or one 10-oz. 2. Stir in next five ingredients (through garlic). Cook 5 minutes or until pkg. frozen sliced okra vegetables are tender, stirring 1/4 tsp. salt 1/4 tsp. black pepper DON’T RUSH Roux—a combination of flour and oil that’s cooked until browned—gives gumbo its rich, nutty THE ROUX flavor. Keep the heat at medium-high and stir constantly (to prevent burning) until it reaches a deep brown color. It takes some patience, but roux is what gives gumbo so much of its flavor. 77C H I C K E N R E C I P E S |
CHICKEN SAUSAGE stems, onion, and sausage in prepared WITH RAINBOW baking pan; toss with 1 Tbsp. of the oil. CHARD COUSCOUS Sprinkle sausage and vegetables with hands on 15 minutes 1/4 tsp. each salt and pepper. Roast roast 10 minutes at 425°F stand 10 minutes 10 minutes or until sausages are done (165°F) and veggies are caramelized. 1 lb. rainbow chard 2. Meanwhile, in a 3- to 4-qt. saucepan 2 cups thin red onion wedges 12 oz. cooked spicy chicken sausage combine broth, 1/2 tsp. salt, and links, halved diagonally crosswise remaining 1 Tbsp. oil. Bring to boiling; 2 Tbsp. olive oil remove from heat. Add couscous, raisins, and green onions. Cover and let Salt and black pepper stand 5 minutes. 2 cups reduced-sodium chicken 3. Slice chard leaves into ribbons; add to couscous. Cover and let stand broth or stock 5 minutes more. Fluff couscous with a 1 cup uncooked couscous fork. Serve couscous topped with sausage and roasted vegetable 1/3 cup golden raisins mixture. Serve with lemon wedges, if 1/4 cup finely chopped green onions using. Makes 6 servings (2 oz. sausage Lemon wedge (optional)s pieces + 1 cup couscous + 1/3 cup 1. Preheat oven to 425°F. Line a shallow vegetables each). baking pan with foil. Strip leaves from per serving 326 cal., 12 g fat (4 g sat. chard stems; cut stems into 2-inch fat), 33 mg chol., 776 mg sodium, 38 g pieces. Set leaves aside. Scatter chard carb., 4 g fiber, 10 g sugars, 6 g pro. For a tangy contrast to this dish, stir together some semisoft cheese with garlic and herbs (Boursin) and a little milk and spoon over the finished dish. 78 | C H I C K E N R E C I P E S
CHICKEN SAUSAGE VARIETIES Experiment with the different flavors of sausage to customize each dish. Here are a few favorites to look for. Apple (some brands include Gouda cheese) Buffalo-style Cajun/andouille-style Caprese-style (mozzarella, tomato, basil) Cheese and garlic Chipotle-Monterey Jack Dried tomato Italian (spicy and sweet) Smoked Spinach and feta
GRILLED PIRI PIRI CHICKEN WINGS, page 35 APPETIZERS Spicy Buffalo-Style Chicken Fresh Herb Spice Blend.............................. 4 Better Homes & Gardens® Chicken Recipesª (ISSN 2469-6358), 2022. Chicken Recipes is published annually in August by Meredith Operations Corp., 1716 Locust St., Des Moines, IA 50309-3023. Better Homes & Bruschetta Chicken Nachos..................67 Sandwiches...................................................... 20 Garlic-Lemon Aïoli....................................... 16 Gardens is a registered trademark in the United States, Canada, and Australia. Better Homes & Gardens marca registrada en México. © Meredith Operations Corp. 2022. All rights reserved. Printed in the U.S.A. Buffalo Chicken Nachos ......................... 66 Herbed Lemon Yogurt Dip ...................21 Cajun Chicken Dip ...................................... 47 FRY OR AIR-FRY Herb Pan Sauce .............................................. 5 Chicken Nuggets............................................17 Blackened Ranch Pan-Fried Lemon Aïoli ...................................................... 14 Fajita Chicken Nachos ............................. 68 Chicken Thighs.................................................61 Mushroom Pan Sauce................................. 5 Mediterranean Chicken Nachos ...... 69 Buttermilk Fried Chicken ......................... 58 Mustard-Tarragon Spice Blend............ 4 Oven-Fried Chicken Wings.....................15 Corn Bread Waffles with Hot Honey- Old Bay Sauce ............................................... 14 Spiced Chicken.............................................. 63 Ranch Seasoning.......................................... 16 BRAISES & BAKES Korean Sticky Fried Chicken................60 Sriracha-Soy Ketchup ................................17 Buffalo-Style Chicken Meat Loaf.....46 Nashville-Style Hot Chicken ................ 57 Tomato-Parmesan Pan Sauce.............. 5 Buttermilk-Brined Chicken Pieces ....... 7 Tropical Guava BBQ Sauce.................. 14 Buttermilk-Brined Roasted Chicken... 7 GRILL Utah Fry Sauce............................................... 16 Chicken and Vegetable Tetrazzini.. 55 Grilled Piri Piri Chicken Wings............. 35 Chicken Mole .................................................. 36 Spicy Peanut Chicken Satay................ 27 STOVE TOP Chicken Tetrazzini ....................................... 55 Sweet and Spicy Bulgogi Chicken... 33 Adobo-Seasoned Chicken and Citrus-Herb Roasted Chicken................ 9 Tandoori Chicken......................................... 24 Black Beans ..................................................... 45 Cold Oven Chicken ....................................... 4 Andouille and Shrimp Gumbo ........... 77 Coq au Vin Pot Pie ..................................... 53 MARINADES Butter Chicken................................................ 26 Herbed Dry-Brined Chicken................... 6 Huli Huli Marinade...................................... 65 Cashew Chicken ........................................... 28 Herb Roasted Chicken................................ 9 Szechuan Marinade .................................. 65 Cheesy Chicken Sausage Herb Roasted Chicken and and Grits..............................................................75 Vegetables .......................................................... 9 PIZZA & HAND PIES Chicken Parmesan ........................................51 Moroccan-Spiced Roasted Chicken Breast Pizza Crust...................43 Chicken Sausage with Rainbow Chicken................................................................... 9 Chicken, Grape, and Feta Pizza....... 39 Chard Couscous........................................... 78 Spiced Roasted Apricot Chicken........ 9 Curried Chicken Hand Pies with Chicken Tagine..............................................34 Tomato-Basil Roasted Chicken............ 9 Cilantro Pesto..................................................72 Chicken and Tortellini with Marsala Ground Chicken Pizza Crust................ 42 Pan Sauce......................................................... 52 BURGERS, SANDWICHES Hand-Pie Dough...........................................72 Chicken with Pan Sauce............................. 5 & WRAPS Homemade Pizza Dough...................... 39 Creamy Tuscan-Style Chicken ...........54 Air-Fryer Chicken Katsu Jamaican Jerk Pizza Topping..............43 Firecracker Ramen Stir-Fry...................48 Sandwiches....................................................... 19 Margherita Pizza Topping....................43 Fried Eggs ......................................................... 30 Chicken Melts with Olives Prosciutto-Boursin Pizza Topping ...43 Gochujang Fire Chicken with and Lemon ....................................................... 23 Puerto Rican-Style Chicken Cheese................................................................. 49 Crispy Dill Pickle Chicken Hand Pies .......................................................... 73 Kung Pao Chicken....................................... 29 Sandwiches...................................................... 20 Spinach and Feta Hand Pies............... 73 Thai Basil Chicken........................................ 30 Jalapeño BBQ Pulled Chicken Street Taco Chicken Pizza.....................40 Thai Chicken and Vegetable Sandwiches...................................................... 22 Thai Peanut Chicken Pizza ...................40 Curry ..................................................................... 32 Mediterranean-Style Chicken Turmeric Rice .................................................. 24 Burgers ..................................................................21 SAUCES & SEASONINGS Sausage and Pepper Rigatoni...........76 Nashville-Style Hot Chicken Barbecue Spice Blend ................................ 4 Spanish-Style Sausage-Potato Sandwiches...................................................... 57 Buffalo Sauce ...................................................15 Omelet..................................................................76 Shredded Chicken....................................... 22 Cajun Seasoning........................................... 16 Cajun Spice Blend.......................................... 4 Chipotle Spice Blend.................................... 4 Cilantro Pesto................................................. 73 Cream Cheese-Hot Honey Spread................................................................. 63 Creamy Dipping Sauce........................... 20 80 | C H I C K E N R E C I P E S
ONE OF AMERICA’S MOST TRUSTED COOKBOOKS SINCE 1930 A TRIED-AND-TRUE FEATURING 1,000 FULLY UPDATED BRAND-NEW KITCHEN RESOURCE RECIPES AND FORMAT FOR GENERATIONS AND PHOTOS REVISED OF COOKS
THEY LOOK FEROCIOUS, BUT INSIDE THEY’RE JUST CHICKEN RAISED WITH NO ANTIBIOTICS Ever.
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