'Chicken' on Serious Eats

Use Your Pressure Cooker to Make the World's Fastest, Easiest Chicken Enchiladas

I've been on a big enchilada and salsa kick recently, so I thought to myself: Could I use my pressure cooker to kill two birds with one stone, cooking my chicken and producing an intensely flavored enchilada sauce all at the same time? Turns out it works well. Remarkably well. But it took a little tweaking to get there. Here's how it went down. More

24 Quick Chicken Dinners

We all have our go-to quick and easy weeknight meals, the dinners we'd never serve company but are happy to scarf down by ourselves. Cooking a "real" dinner just doesn't always seem worth it after a long day of work. But sitting down to a satisfying meal in an hour or less doesn't have to look like yet another stir-fry or a wan, dry chicken breast. In fact, it doesn't have to look like any one thing at all. From curried noodle soups to flavor-packed curries, we've got 24 easy chicken recipes to shake things up. More

Wing in the Spring With Strawberry-Chipotle Baked Chicken Wings

When you think of delicious bar-food-style chicken wings, Buffalo wings are most likely the first thing to come to mind. You might even think of grilled wings, basted with a tangy barbecue sauce. But you almost definitely don't think of baked wings, and I'd bet good money that strawberries and avocados aren't even remotely on your radar. After one batch of these wings, though, that just might change. More

Oven-Baked Strawberry-Chipotle Wings With Avocado-Blue Cheese Dip

A simple oven-frying technique using baking powder gives these wings all of the traditional crispness of deep-fried ones with far less mess. Juicy strawberries bring sweetness to the sauce, while chipotle peppers round it out with heat and smokiness. Paired with creamy avocado-blue cheese dip and sprinkled with poppy seeds, there's no shortage of flavor or texture here! More

The Food Lab: Why Chicken With Pan Sauce Is Always Better at Restaurants (and How to Make Yours Just as Good at Home)

It wasn't until I got my first gig cooking in restaurants that it really struck me exactly what a pan sauce is supposed to taste like: rich and smooth, glossy and brightly flavored, and leaving a streak of white plate that slowly closes as you swiped each bite through it. So what does a restaurant kitchen have that I was missing back home, and more importantly, how can you get the same results? Here's the answer. More

Knife Skills: How to Cut an Airline Chicken Breast

An airline chicken breast, also known as a Statler chicken breast or a Chicken suprême is a chicken breast with the first joint of the wing still attached. If I'm serving a whole chicken breast, I prefer airline breasts over regular boneless breasts both for the presentation factor (that bone sticking out just looks so cool), and for the juicier meat it delivers. Here's how to cut an airline chicken breast from a whole chicken. More

Roasted Chicken With Classic or Curry Soubise (Onion Sauce)

Soubise, an old-school French sauce classically made by pureeing softened onions with bechamel, is a great pairing for all sorts of roasted meats, like the roast chicken here. In this more modern version, it's simplified and lightened by using cream in place of the bechamel, then flavored with curry powder or vadouvan, a French variation on curry powder with garlic and shallots. More

Arroz Caldo (Filipino Chicken and Rice Soup)

Arroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic. The result is a quick, comforting bowl that's a perfect wintertime meal (and rivals chicken soup for its ability to sooth those suffering from a cold). More

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