Recipes

Luscious is the word for this Indonesian version of chicken and rice. Coconut milk spiced with cumin and coriander cooks into the rice and sauces the whole dish

Erick Harcey, one of Minneapolis’ most celebrated chefs, serves this braised chicken with his supreme riff on Rice-A-Roni. Tart Granny Smith apples and cider vinegar not only tenderize the chicken thighs but also act as the base for the incredible sauce.

For her sublime version of everyday chicken and rice, Marcia Kiesel coats chicken legs in chili powder and cooks rice with sofrito—a Spanish mixture of chopped onion, garlic and bell pepper. She bakes everything together in a skillet so that the delectable chicken juices flavor the rice, then broils the dish at the last minute to turn the chicken skin enticingly brown.

Charles Phan stir-fries chicken until it's deeply golden, then cooks the aromatics and sauces separately before combining everything in the wok to meld the flavors.

Rich, warm, and well-balanced, this chicken mole recipe employs five types of chiles to add deep layers of heat, fruitiness, sweetness, and smokiness.

This South Asian dish is perfect for a dinner party or celebration meal.

This velvety lemony soup with rice and hearty chunks of shredded chicken is a satisfying dish for any time of year.

This Thai street food features rice cooked with flavorful chicken fat, ginger, and garlic, then served with chicken, cucumber, and a refreshing broth.

Rendered bacon fat and pieces deepen the savory flavors of this classic Filipino dish.

This creamy chicken and wild rice soup makes use of leftover chicken and comes together in just 20 minutes of active cooking time. It's a great one-bowl meal for busy nights.

Pickling fresh peaches and then charring them on the grill adds extra flavor to this arugula salad with crispy grilled chicken thighs.

At Big Bob Gibson Bar-B-Q, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird into a vat of tangy white barbecue sauce. Home cooks can grill pieces of chicken until crispy and nicely charred, then serve them alongside Lilly's terrific white sauce.

A simple combination of lime, cumin, hot paprika and Kewpie mayo is the secret to this delicious grilled chicken from Food & Wine's Justin Chapple.

Chicken thighs are brushed with honey-horseradish butter as they cook, creating a terrific glaze that's complemented by a vibrant, garlicky parsley sauce.

Everyone loves the smoky taste of freshly-grilled chicken, but is cooking the chicken directly on the grates really the best way to go? This hybrid skillet-on-the-grill method lets you capture all the delicious juices that the bird gives off as it cooks, while still allowing the chicken to absorb plenty of barbecue flavor. Smoky charcoal, plus the rich, deep notes of smoked paprika and chipotle chile, add plenty of depth, achiote paste delivers a seductive red color to the meat, and a bed of rosemary adds that irresistible flavor. A final brilliant touch? Thick slices of grilled bread to serve alongside, ready to sop up all those beyond-wonderful juices.

Balinese grilled chicken is marinated in a fragrant blend of spices, including turmeric, garlic, ginger, and lemongrass, then grilled to smoky perfection. Bold, aromatic, and deeply flavorful, it captures the essence of traditional Balinese cuisine.