Tag Archives: chicken thighs

Dirty Martini Chicken Thighs

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“You only live twice, so live and let die.” Channeling 007! OK, the recipe name alone got our attention! As Bon Appétit puts it “This cheeky chicken dish takes its cues from the king of cocktails: the dirty martini. A healthy pour of vodka stands in for the more typical beer or wine in this braise, lending its distinct piercing brightness and a touch of boozy heat.”

The idea of adding the same notes of the briny beverage to food might sound off-putting at first but don’t knock it until you’ve tried it. Giving your meals a dirty martini twist can actually add so much savoriness to each bite, and if you love the taste of the classic drink, why wouldn’t you want to include the unique umami flavor in your meals, too?

The spirit’s sharp top notes cut through the heaviness of the ultra-savory pan sauce, much like vinegar or lemon juice but with a bit more bite. As is the case in a classic vodka sauce for pasta, the alcohol helps the dish straddle the line between rich and vibrant. As it all simmers, why not mix up a drink for dinner too—just sayin’ you’ve got all the ingredients at the ready!

For the best flavor, Castelvetrano olives are the perfect choice here. Their firm, meaty texture means they hold up well during cooking, and their mild, buttery flavor isn’t as salty as other types. Because you are using both the olives and the brine they are packed in, it’s a small luxury worth investing in. Find them already pitted—jarred, canned, or at an olive bar—our favorite— if your grocery store has one. Unfortunately, the olive bar uses slitted spoons so we couldn’t gather the brine; and the jarred Castelvetrano olives weren’t pitted. The brand we selected worked fine.

A little labor intensive but so worth the time and effort! Now, this took MUCH longer than the stated 45 minutes (and many other reviewers agreed). From start to finish, it took us more than 1 hour and 45 minutes! Reduction of the sauce needs a lot more that 9 to 12 minutes. What to serve it with? How about steamed rice, velvety mashed potatoes, or as we did, wide egg noodles.

OK, now let’s get real. The amount of chicken is considered measly in our minds. Two pounds of bone-in chicken thighs is just not enough to feed 4 adults. Plan on 6 to 8 decent-sized thighs, no matter what the weight ends up being. Regarding the olives, our jar was 6.25 ounces*, and gave us exactly 2/3 brine.

“You only live twice, so live and let die.”

Dirty Martini Chicken Thighs

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • Skin-on, bone-in chicken thighs (6-8), about 3 lbs.
  • 1 tsp. freshly ground pepper
  • 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
  • 3 Tbsp. extra-virgin olive oil
  • 3 medium shallots, thinly sliced
  • 12 garlic cloves, thinly sliced
  • 1 Tbsp. all-purpose flour
  • 1¼ cups dry vermouth
  • 1 cup low-sodium chicken broth
  • 1 5.5-oz. jar* pitted Castelvetrano or other green olives, rinsed (about 1 cup), brine reserved (about ⅔ cup)
  • ⅔ cup vodka, divided
  • 1 tsp. finely grated lemon zest
  • Parsley leaves with tender stems and lemon wedges (optional; for serving)

Directions

  1. Place a rack in middle of oven; preheat to 350°. Pat 2 lb. skin-on, bone-in chicken thighs (4–6) dry with paper towels and sprinkle all over with 1 tsp. freshly ground pepper and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt.
  2. Pour 3 Tbsp. extra-virgin olive oil into a cold very large high-sided ovenproof skillet or short-sided pot over medium (you want the vessel to be at least 3½-qt. capacity; if you don’t have any of the preferred options, a large Dutch oven will work). Arrange chicken thighs, skin side down, in pan and set over medium heat. Cook, undisturbed, rotating pan around on burner for even browning, until chicken is deep golden brown and releases easily from pan, 14–17 minutes. Transfer chicken thighs to a plate, arranging skin side up.
  3. Pour off all but 4 tsp. oil from pan; discard. Return pan to medium heat and cook 3 medium shallots, thinly sliced, stirring often, until just tender, about 4 minutes. Add 12 garlic cloves, thinly sliced, and cook, stirring often, until fragrant, about 3 minutes. Sprinkle in 1 Tbsp. all-purpose flour and stir to coat, then remove from heat (make sure pan is far away from the burner).
  4. Carefully pour in 1¼ cups dry vermouth, 1 cup low-sodium chicken broth, ⅔ cup olive brine, and ⅓ cup vodka. Place pan over medium-high heat and bring liquid to a simmer. Cook, stirring occasionally, until sauce is reduced by two thirds, 9–12 minutes. (It took us nearly 25 minutes to reduce it down to 2/3 the original amount.) Remove from heat; stir in remaining ⅓ cup vodka. Taste sauce and season with more salt if needed.
  5. Nestle chicken thighs, skin side up, into sauce. Scatter one 5.5-oz. jar pitted Castelvetrano or other green olives, rinsed (about 1 cup), over, allowing most of them to fall into the sauce. Bake, uncovered, until chicken is cooked through and an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 25–35 minutes.
  6. Remove pan from heat, stir in 1 tsp. finely grated lemon zest and and scatter parsley leaves with tender stems over chicken and sauce. Serve with lemon wedges for squeezing over if desired.

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Adapted from a recipe by Jesse Szewczyk for Bon Appétit

Coconut Chicken Curry with Cashews

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This Sri Lankan curry goes together fairly quickly despite the long list of ingredients. It’s best to use skinless, boneless thigh meat because it always stays moist and can absorb a lot of flavor from a short marinade in ginger, garlic, and spices.

To intensify the taste, the cashews and coconut are incorporated. First, half a cup of cashews is ground to a powder and added to the sauce. Then, after simmering for 30 minutes or so, the curry is finished with a generous cup of thick coconut milk and garnished with the remaining cashews.

In an unusual twist—a totally nontropical vegetable—parsnips are added, because of how they harmonize with the rest of the dish. However, we suggest changing up how they are cooked, indicated in the directions below. Instead of boiling them, sauté until lightly browned, then add back to the pot in the last 10 to 15 minutes.

Because we are not fond of coconut meat (but like coconut milk), we omitted the flakes. And as far as the cashews, why bother buying raw and then toast them, when you can purchase roasted cashews to begin with?

Coconut Chicken Curry with Cashews

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 lbs. skinless boneless chicken thighs, cut in 3-inch chunks
  • Salt and pepper
  • 1 Tbsp. grated ginger
  • 2 tsp. grated garlic
  • ¼ tsp. whole cloves
  • ¼ tsp. fennel seeds
  • ¼ tsp. cardamom seeds
  • ¼ tsp. allspice berries
  • ¼ tsp. cumin seeds
  • ¼ tsp. coriander seeds
  • ¼ tsp. turmeric
  • ¼ tsp. cayenne, or more to taste
  • 3 Tbsp. lemon juice
  • 1 cup roasted, salted cashews
  • 1 lb. small parsnips, peeled and cut in 2-inch batons, woody cores removed if necessary
  • 2 Tbsp. ghee, coconut oil or vegetable oil
  • 1½ cups finely diced onion
  • 1 Tbsp. tomato paste
  • 12-inch piece cinnamon stick
  • 3 cups chicken broth or water
  • 1 cup thick coconut milk
  • Steamed rice
  • A few sprigs of mint and cilantro for garnish, optional

Directions

  1. Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat. In a dry skillet over medium heat, toast cloves, fennel, cardamom, allspice, cumin and coriander until fragrant, about 2 minutes. Grind the toasted spices to a fine powder in an electric spice mill and add to chicken. Add turmeric, cayenne and lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.
  2. Grind the ½ cup cashews in a spice mill or small food processor to make a rough powder. Reserve ½ cup cashews for garnish.
  3. In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add parsnips and sauté until lightly browned. Remove and reserve. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside.
  4. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot. Add cinnamon stick, chicken, and the ground cashews. Adjust the heat to a gentle simmer, cover, and cook for 15 minutes. Add parsnips, cover the pot again, and simmer until the chicken and parsnips are tender, about 10-15 minutes longer. Taste the sauce and adjust the seasoning, if necessary.
  5. To finish the dish, stir in coconut milk. Cook for 3 to 4 minutes until heated through and the sauce has thickened slightly. Transfer to a serving bowl over steaming rice and sprinkle with reserved cashews. Garnish with mint and cilantro sprigs, if using.

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Adapted from a recipe by David Tanis for NYTimes Cooking

Spicy Korean Braised Chicken and Vegetables

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This flavor-packed stew from Milk Street, called dakbokkeumtang, counts gochujang—or Korean fermented chili paste—as one of its primary seasonings. The thick, bright-red paste usually is sold in plastic tubs or bottles in Asian markets or in the international aisle of regular supermarkets. It’s pretty much a staple in our house.

On the other hand, soy sauce and a dose of brown sugar add salty-sweet flavor to balance to the dish, while sesame oil and seeds add nutty notes. The potatoes and carrots absorb the seasonings so the pieces are flavored throughout. Therefore make sure to cut the vegetables into pieces about 1 inch in size, not smaller, so they don’t wind up overdone. Serve the stew with steamed rice.

NOTE: Don’t use chicken breasts instead of thighs. Sturdy dark meat does well when braised, but more delicate white meat dries out and turns tough. Dark meat also lends the finished dish a richer, meatier flavor.

There is a conflict in the quantity of potatoes to use. In the Milk Street Magazine Sept./Oct. issue, it notes 12 ounces (as listed below), while online, their recipe indicates the amount as 10 ounces. We decided on an even greater amount and switched out the Yukons for sweet potatoes. Because of this flip, we used a third less brown sugar. And the amount of ginger was increased because that’s how we roll!

After only 8 minutes in the pressure cooker (and 10 minutes more for pressure reduction), we had a scrumptiously incredible flavorful dinner! Every morsel was fork-tender, no knife needed.

Spicy Korean Braised Chicken and Vegetables

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. gochujang
  • 2 Tbsp. unseasoned rice vinegar
  • 2 Tbsp. soy sauce
  • 1 Tbsp. packed brown sugar
  • 1 Tbsp. toasted sesame oil, plus more to serve
  • 2 inch piece fresh ginger (about 1½ oz.), peeled, cut into 3 pieces and smashed
  • 5 medium garlic cloves, finely chopped
  • 1 bunch scallions, whites chopped, greens cut into 1-inch lengths, reserved separately
  • 2 lbs. boneless, skinless chicken thighs, trimmed and halved
  • 12 oz. Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • Sesame seeds, toasted, to serve

Directions

  1. In a 6-quart Instant Pot (or pressure cooker), whisk together the gochujang, vinegar, soy sauce, sugar, sesame oil, ginger, garlic and scallion whites. Add the chicken and toss to coat. Let stand for 15 minutes. Stir in the potatoes, carrots and ½ cup water, then distribute in an even layer.
  2. Add the chicken and toss to coat. Let stand for 15 minutes. Stir in the potatoes, carrots and ½ cup water, then distribute in an even layer.
  3. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 8 minutes. When pressure cooking is complete, let the pressure reduce naturally for 10 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  4. Remove and discard the ginger (this may be a bit impossible), then stir in the scallion greens. Transfer to a serving bowl, drizzle with additional sesame oil and sprinkle with sesame seeds.

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Adapted from a recipe by Courtney Hill for Milk Street

Seared Chicken Thighs with Cherry Tomatoes and Olives

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Always game for a weeknight one-pan dinner, here’s another winner to add to your repertoire. In this one-pan meal, freshly seared chicken thighs simmer in their own schmaltz alongside bursting tomatoes and salty olives. Those sweet and bright tomato juices serve as a starting point for a delicate sauce.

To make the most of the leftover olive brine, this recipe uses it in lieu of salt to season the sauce, as well as to deglaze the pan and extract the rich flavors that stick to the bottom when you sear chicken. Tarragon sprigs add their irresistible peppery aroma. If tarragon is impossible to find, fresh rosemary or marjoram make equally tasty alternatives. 

Overall, the recipe couldn’t have been much simpler, there is almost no prep. Other than seasoning the chicken thighs and slicing the shallots (a hand-held mandoline comes in real handy for that), the remaining ingredients just get thrown in the pan without any slicing or dicing.

Of course, if you are not enamored with olives, then this just isn’t for you…

Seared Chicken Thighs with Cherry Tomatoes and Olives

  • Servings: 4-5
  • Difficulty: easy
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Ingredients

  • 2 1/2 lbs. bone-in, skin-on chicken thighs (5 to 7 thighs)
  • Salt
  • 1 Tbsp. neutral oil, such as avocado or grapeseed oil
  • 2 shallots, thinly sliced
  • 1 6-oz. jar pitted green olives, drained, brine reserved
  • 1 6-oz. jar pitted Kalamata olives, drained
  • 1½ lbs. cherry tomatoes
  • 3 fresh tarragon sprigs
  • Crusty bread, or couscous for serving

Directions

  1. Pat dry the chicken using a paper towel and season with salt on all sides.
  2. In a large (12-inch) skillet over medium-high, heat the oil. Place the chicken skin-side down in the skillet and sear for 7 to 9 minutes, until crispy, golden and the skin easily releases from the bottom of the skillet. Flip the chicken thighs and continue cooking for 5 minutes, until golden brown. Transfer the seared chicken to a plate.
  3. Remove all but about 3 tablespoons of schmaltz from the skillet and add the shallots. Decrease the heat to medium. Cook, stirring frequently, until translucent and soft, about 3 minutes.
  4. Add ⅓ cup of the green olive brine to the skillet and scrape to loosen the brown bits from the bottom of the pan. Add the green olives, Kalamata olives, tomatoes and tarragon. Partly cover with a lid and bring the mixture to a simmer, occasionally stirring and crushing some of the tomatoes with the back of a spoon to release their juices.
  5. When the mixture reaches a simmer, tuck the chicken thighs in between the cherry tomatoes and olives, skin-side up. Partly cover with a lid and simmer over medium for 12 minutes, until the tomatoes have released most of their juices and have burst and softened.
  6. Meanwhile, place an oven rack as close to the broiler as possible and set the oven to broil.
  7. Remove the lid and place the skillet under the broiler for 2 to 3 minutes, until the chicken skin is slightly charred in places and crispy.
  8. Serve right away, with bread on the side.

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Recipe by Carolina Gelen for the NYTimes Cooking

Yogurt-Marinated Chicken Thighs with Potatoes and Broccolini

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This sheet pan dinner features yogurt-marinated chicken thighs with charred broccolini and potatoes. Juicy chicken thighs and roasted vegetables come together in this effortless sheet pan dinner. The lactic acid in yogurt, responsible for the dairy’s characteristic tang, gently tenderizes the chicken thighs as they marinate.

To ensure crispy potatoes and charred broccolini, prevent overcrowding by roasting the vegetables and chicken on separate sheet pans. The flavorful chicken drippings are liquid gold — drizzle them over the chicken and vegetables just before serving.

Yogurt is ideal to use in a marinade for both its flavor and ability to tenderize meat. It contains lactic acid, which tenderizes more slowly and gently than a citrus juice – or vinegar-based marinade. However, in this recipe, we also add a bit of lemon juice to bump up the marinade’s acidity and reap some of its benefits in a shorter time frame.

OK, yeah so it is two sheet pans instead of one. But, roasting the vegetables and chicken on two separate pans means you get the best of both worlds: crispy and tender vegetables and juicy chicken thighs with crispy skin and lots of schmaltzy pan drippings. Can’t argue with that.

Yogurt-Marinated Chicken Thighs with Potatoes and Broccolini

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3/4 cup plain whole-milk strained (Greek-style) yogurt
  • 2 Tbsp. fresh lemon juice
  • 2 garlic cloves, grated
  • 1 tsp. coarse-ground Dijon mustard
  • 1 tsp. paprika
  • 3/4 tsp. ground coriander
  • 5 Tbsp. extra-virgin olive oil, divided
  • 3 1/2 tsp. kosher salt, divided
  • 1 1/2 tsp. black pepper, divided
  • 3 lbs. bone-in, skin-on chicken thighs (about 8 small thighs)
  • 1 lb. baby gold potatoes, halved
  • 1 8-oz. bunch broccolini, trimmed
  • 2 lemons, halved crosswise

Directions

  1. Whisk together yogurt, lemon juice, garlic, mustard, paprika, coriander, 2 tablespoons oil, 2 teaspoons salt, and 1 teaspoon pepper in a large bowl until smooth. Add chicken thighs; toss to coat, rubbing yogurt mixture evenly over chicken. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. Preheat oven to 425°F with racks in the upper and lower third positions. Toss potatoes and broccolini with remaining 3 tablespoons olive oil, remaining 1 1/2 teaspoons salt, and remaining 1/2 teaspoon pepper in a large bowl until evenly coated. Arrange potatoes, cut sides down, in a single layer on a large rimmed baking sheet; set broccolini in bowl aside. Remove chicken thighs from marinade; place chicken, skin side up, on a second large rimmed baking sheet; discard marinade. Arrange lemon halves, cut sides down, around chicken.
  3. Place baking sheet with chicken on upper rack and baking sheet with potatoes on lower rack of oven; roast for 25 minutes. Remove potatoes from oven, and flip using a thin metal spatula; arrange broccolini on baking sheet with potatoes, making sure to drape some stalks over the potatoes so as not to completely char. Return to oven; continue roasting until potatoes and broccolini are tender and a thermometer inserted into thickest portion of chicken registers 165°F, 12 to 15 minutes. (Ours only took another 11 minutes.)
  4. Skim off fat from chicken pan juices and discard. Drizzle pan juices over chicken and vegetables. Serve hot.

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Recipe by Nicole Hopper for Food & Wine

Chicken and Chickpea Tray Bake

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Another winner of a dinner from NYTImes Cooking! They claimed this easy chicken sheet-pan supper brings bold, warming flavors with minimal fuss—and they weren’t kidding. Tossed with ras el hanout, the chicken roasts alongside potatoes, sweet peppers and chickpeas, creating a richly flavored dish that practically makes its own sauce. The sheet pan may look crowded, but everything melts beautifully together as it cooks.

The peppers, potatoes and chickpeas simmer gently in the (reduced amount of) oil, while the chicken sits halfway in, its skin staying crispy as the juices mingle below. Any chickpeas peeking out get delightfully crisp, while the rest confit in the oil, becoming soft and smooth.

A finishing drizzle of sherry vinegar adds a bright, tangy kick, balancing the warm spices and bringing out the dish’s deep roasted flavors. Best of all, the prep is simple, and the oven does the rest, making this perfect for a cozy midweek dinner that still feels special. Although it does take a good bit more than one hour.

Here’s what we did differently: A huge reduction was made in the amount of oil, from 3/4 cup to just over a 1/4 cup. The quantity of Roma tomatoes was doubled from 3 to 6, and garlic from 1 head to 2. Unable to source romano peppers, we used the tricolored mini bell peppers. The potatoes were first cut in half crosswise, then sliced into small wedges. Since the homemade ras el hanout made about 2 1/2 tablespoons, the entire amount was incorporated.

TIP: It is really difficult to evenly toss all of the chicken and vegetables with the oil on the rimmed baking sheet. I used a very large mixing bowl instead. If you don’t have a large enough bowl, try oiling the ingredients in two batches before spreading onto the baking sheet.

There are numerous versions for the ras el hanout spice combination. It is a North African Spice and it’s name translates loosely to “House Blend”. It can contain as many as 50 ingredients including rosebuds and Spanish fly (say what??). If the recipe below doesn’t suit your tastes, feel free to create another mixture, or use a store-bought variety.

Chicken and Chickpea Tray Bake

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 6-8 bone-in, skin-on chicken thighs (about 3 ¼ lbs.)
  • 2 Tbsp. ras el hanout (store bought, or recipe below)
  • Fine sea salt and black pepper
  • 3 small Yukon Gold (or similar) potatoes, each cut into 1-inch-thick wedges
  • 1 15-oz. can chickpeas, rinsed
  • 4-6 medium Roma tomatoes, halved lengthwise
  • 4 romano peppers, halved lengthwise and stems removed (or 12 mini bell peppers)
  • 2 heads garlic, top ½ inch removed to expose the tip of each clove
  • ¼ cup + 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. sherry vinegar
  • ¼ cup roughly chopped fresh cilantro

Ras El Hanout Ingredients

Makes about 2 1/2 Tablespoons

  • 1 tsp. ground ginger
  • 1 tsp. turmeric
  • 1 tsp. salt
  • 3⁄4 tsp. sugar
  • 3⁄4 tsp. fresh ground black pepper
  • 1⁄2 tsp. cinnamon
  • 1⁄2 tsp. ground coriander
  • 1⁄2 tsp. cayenne
  • 1⁄2 tsp. ground allspice
  • 1⁄2 tsp. ground fennel
  • 1⁄4 tsp. ground cloves

Directions

  1. Heat the oven to 375 degrees.
  2. Season the chicken with the ras el hanout, 2 teaspoons of salt and a good crack of black pepper on a 13-by-18-inch sheet pan sprayed with cooking spray, and leave to marinate for 10 minutes.
  3. In a very large bowl, add the potatoes, chickpeas, tomatoes, peppers, garlic, oil, seasoned chicken thighs and 1 tablespoon of the vinegar, and gently mix so that everything is coated with oil. Spread the mixture as evenly as possible across the treated baking sheet arranging the chicken on top, skin-side up.
  4. Bake for 30 minutes, then give the pan a gentle shake to encourage everything into an even layer. Cook for another 35 minutes, until the chicken is tender and well browned.
  5. Use tongs to squeeze out the garlic cloves, discarding the papery skins. Use a fork to crush the tomatoes and the garlic cloves, then loosely mix them into the sauce. Sprinkle with the cilantro, mixing it in as well. Drizzle over the remaining 1 tablespoon vinegar before serving.

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Adapted from a recipe by Yotam Ottolenghi for NYTimes Cooking

Hunan-Style Ginger Chicken

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This is a flavorful , easy-to-make weeknight dish. Here, you simmer juicy chicken thigh pieces in an umami-rich soy-based sauce with earthy shiitake mushrooms and sweet mini peppers for this 30-minute, one-pan dinner.

This version of the comforting Hunan classic, lao jiang men ji, from cookbook author Andrea Nguyen is a simple braise that gets its heat from a generous handful of unpeeled fresh ginger root. However, we decided to peel our ginger…

If you don’t have a wok, a large skillet, with plenty of surface area, will also work well. It is recommended to use a cast-iron skillet, which has a naturally nonstick surface. (Avoid using a skillet with a nonstick Teflon coating when cooking over high heat, such is the case in this recipe.)

Our changes? We had a frozen packet of chicken thighs that weighed in at 2 1/4 pounds, more than the recipe called for. That fact, plus only 4 ounces of bell pepper just seemed too paltry so we tripled that amount, doubled the scallions, and replaced the water with chicken stock. With all of the “extra” ingredients, we decided to double the sauce ingredients too. Then, at the end, the sauce didn’t seem thick enough so we mixed in a small cornstarch slurry.

The Hubs decided to stir-fry the ginger and garlic, then instead of pushing them to the side, he removed them to a side plate so as not to burn. Next he stir-fried the chicken in two batches (remember we had more than the instructed amount), and added the ginger and garlic back to the wok with the chicken. While the recipe was very good, it just didn’t contain enough “heat” for us, so next time we’ll add some dried chili peppers to kick it up a notch.

Hunan-Style Ginger Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 lbs. boneless, skinless chicken thighs, cut into 1 1/2-inch pieces 
  • 3/4 tsp. kosher salt
  • 2 1/2 Tbsp. canola oil
  • 3 garlic cloves, halved lengthwise
  • 1 (3-inch) piece fresh ginger, halved crosswise and cut into 1/8-inch-thick matchsticks
  • 6 oz. shiitake mushrooms, stemmed and caps halved (quartered if large)
  • 2/3 cup chicken stock
  • 1 1/2 Tbsp. Shaoxing wine
  • 2 tsp. soy sauce, plus more to taste
  • 1 1/2 tsp. dark soy sauce
  • 1/2 tsp. granulated sugar
  • 4 oz. multicolored sweet mini peppers, stemmed and thinly sliced crosswise
  • 1 tsp. toasted sesame oil
  • 3 scallions, thinly sliced
  • Steamed white rice

Directions

  1. Toss together chicken and salt in a large bowl; set aside. Heat oil in a wok or large cast iron skillet over medium. Add garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Push garlic and ginger to one side of wok; increase heat to high, and add chicken pieces in a single layer. Cook, undisturbed, until browned in spots, about 2 minutes. Continue cooking, stirring occasionally, until chicken is no longer pink, about 3 minutes.
  2. Stir mushrooms, 2/3 cup chicken stock, Shaoxing wine, soy sauce, dark soy sauce, and sugar into wok. Bring to a boil over high. Reduce heat to medium; cover and simmer vigorously, undisturbed, until a thermometer inserted in the thickest piece of chicken registers 165°F, 5 to 8 minutes.
  3. Uncover wok, and increase heat to high. Add peppers and sesame oil; cook, stirring occasionally, until liquid has reduced into a thick sauce, 3 to 5 minutes. If not thick enough to your liking, stir in a small amount of cornstarch slurry.
  4. Remove from heat, and stir in scallions. Season to taste with additional soy sauce. Serve with steamed rice on the side.

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Adapted from a recipe by Andrea Nguyen for Food & Wine

Chicken Scarpariello

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With fast-cooking boneless chicken thighs and sweet-spicy jarred Peppadews, this version of the Italian-American classic is ready in just 45 minutes. And as one reviewer exclaimed, we might just have to call this “Marry Me Again” chicken. It is superb!

Chicken scarpariello means “shoemaker’s chicken,” but the story behind its name isn’t well documented. Most sources agree that it’s an entirely Italian-American construct; some claim it originated in Sicily and Calabria. Given this dish’s vague historical background, it’s no wonder that chicken scarpariello recipes vary quite a bit.

White wine, potatoes, and either sweet and/or hot Italian sausage pop up in some renditions of this recipe but not others. Many include pickled peppers, though some use fresh or a combination of the two. Lemon juice is a popular addition, but white wine vinegar sometimes makes an appearance instead. Comparatively speaking, this chicken scapariello recipe keeps things basic with a relatively short ingredient list. If you’ve never had the dish before, this quick take is a terrific one to start with.

Of course, using a homemade chicken stock adds oodles of flavor on its own. For additional ingredients consider artichoke hearts, or dry vermouth or white wine in place of some of the chicken broth. Serve with crusty bread, or as we did, served over a bed of Spaghetti Aglio e Olio (Garlic Paste). Fantastic!

Chicken Scarpariello

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 small skinless, boneless chicken thighs (2 lbs.)
  • Kosher salt
  • Freshly ground black pepper
  • All-purpose flour, for dusting
  • 1/2 cup extra-virgin olive oil
  • 8 garlic cloves, halved lengthwise and lightly smashed
  • 4 large rosemary sprigs, broken into 2-inch pieces
  • 2 cup chicken stock/broth, preferably homemade
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. unsalted butter 
  • 1/2 cup Peppadew peppers or other pickled peppers, sliced

Directions

  1. Season the chicken with salt and pepper and dust with flour. In a large skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes.
  2. Add the garlic and rosemary and cook for 3 minutes, until the garlic is lightly browned. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.
  3. Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes.
  4. Add the lemon juice and butter and swirl until emulsified. Return the chicken and any accumulated juices to the skillet.
  5. Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes. Transfer the chicken and sauce to the platter and serve.

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Recipe by Grace Parisi for Food & Wine

Grilled Soy-Basted Chicken Thighs with Spicy Cashews

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The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It’s terrific with rice, or as a topping for a salad of sturdy greens. You may wish to double the recipe for Sriracha-roasted cashews (we are glad that we did!). They are addictive, and for them you will find many delicious uses.

This dish was so packed with flavor, we couldn’t stop moaning with each bite we took. And we were thrilled to have leftovers for lunch the next day.

Grilled Soy-Basted Chicken Thighs with Spicy Cashews

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • ½ cup unsalted cashews
  • 2 Tbsp. Sriracha sauce
  • 3 Tbsp. toasted sesame oil
  • ½ cup plus 3 Tbsp. soy sauce
  • 2 Tbsp. hoisin sauce
  • 1 Tbsp. cracked black pepper
  • Hot sauce, to taste
  • 2½ lbs. skinless, boneless chicken thighs
  • ¼ cup brown sugar (light or dark) or molasses
  • 2 Tbsp. peeled and minced ginger
  • 4 scallions, sliced thin
  • 5 or 6 springs cilantro, tough stems removed and roughly chopped (approximately 2 Tbsp.)

Directions

  1. Heat oven to 300 degrees. Combine cashews and Sriracha sauce in a small bowl and stir until nuts are coated. Line a small baking pan with foil and spread the coated cashews out on it, then place in the oven and bake until nuts are dry, approximately 20 minutes. Carefully remove the nuts from the foil and let cool, then chop roughly and set aside in a small bowl.
  2. Meanwhile, in a large bowl, whisk together sesame oil, ½ cup soy sauce, the hoisin sauce and the black pepper, and hot sauce if using. Add chicken thighs and stir to coat. Refrigerate until ready to cook.
  3. For the basting sauce, combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, and whisk until the sugar has dissolved.
  4. When you are ready to cook the chicken, build a fire in a charcoal grill, leaving about ⅓ of the cooking space free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one burner to high, leaving the others off, then lower cover and heat for 15 minutes.)
  5. Using tongs, remove chicken thighs from marinade and cook, directly over the coals, turning every few minutes, until they are well-browned but not crusty, approximately 8 to 10 minutes. Then, using a pastry brush, begin to baste them with the soy, ginger and sugar mixture, until they develop a lacquer, an additional 8 to 10 minutes, again turning every few minutes. (If chicken threatens to burn, place it over the part of the grill without coals.)
  6. Transfer chicken to a warmed platter, sprinkle with the chopped cashews, the scallions and the cilantro, and serve.

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Recipe from Sam Sifton for NYTimes Cooking

Sheet-Pan Chicken Thighs with Spicy Corn

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Another winner, sheet-pan dinner. The spicy, salty jalapeño brine balances sweet corn kernels, which roast on a sheet pan alongside chicken thighs in this simple, summery weeknight meal. The chicken, marinated with basil, garlic and a little mayonnaise, stays juicy even after a brief stint under the broiler.

You can serve this hot from the oven or at room temperature — it’s equally good each way — and cold leftovers are excellent piled onto lettuce or avocado for a salad the next day. BINGO!

It is required that you marinate the chicken in a mayo mixture for at least 30 minutes, and up to six hours. Ours marinated for three hours, so keep this in mind when planning to make this dish. We had two ears of corn already previously heated, plus two more fresh cobs, and just sliced off the kernels from all four and mixed them together.

Sheet-Pan Chicken Thighs with Spicy Corn

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 2 lbs. boneless, skinless chicken thighs
  • 1 ¾ tsp. fine sea or table salt, divided
  • 2 Tbsp. mayonnaise
  • ¼ cup finely chopped basil, plus more for garnish
  • 2 garlic cloves, finely grated or minced
  • ⅓ cup chopped pickled jalapeños, plus brine from the jar
  • 4 cups fresh or frozen corn kernels (from about 4 ears)
  • 3 Tbsp. olive oil, plus more for drizzling
  • 5 scallions, thinly sliced
  • 1 jalapeño, sliced into rings
  • 1 lime, halved

Directions

  1. Season the chicken all over with ¾ teaspoon of salt. In a large bowl, stir together the mayonnaise, basil, garlic and 2 tablespoons jalapeño brine. Add the chicken to the marinade. Cover and refrigerate for 30 minutes and up to 6 hours.
  2. Heat oven to 425 degrees. In a medium bowl, toss together corn, pickled jalapeños, olive oil, remaining 1 teaspoon salt and half of the scallions (save remaining scallions for serving).
  3. Arrange the chicken on a baking sheet, spacing it out. Roast for 12 minutes. Spoon the corn mixture onto the empty parts of the baking sheet. Drizzle chicken and corn with oil. Continue to roast until the chicken is cooked through, 10 to 15 minutes longer, stirring the corn once while roasting. (Our chicken thighs were ready after 10 minutes.)
  4. Turn the broiler on high and broil the chicken and corn until golden brown in spots, 2 to 4 minutes (watch carefully so it doesn’t burn, though a little blistering is nice).
  5. Garnish chicken and corn with basil, remaining scallions and fresh jalapeño slices. Sprinkle with with lime juice. Serve hot or at room temperature.

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Adapted from a recipe by Melissa Clark for NYTimes Cooking

Grilled Chicken Thighs and Corn with Lime-Basil Butter

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Fresh corn is king this time of year in the Northeast, so it’s not unheard of for us to include it as an ingredient in up to 3 or 4 meals a week. Once the season has ended, fresh corn is rarely on the meal docket. This recipe is everything a dinner should be in summer: easy, cooked outside, minimal ingredients, and full of fresh flavors.

These summery grilled chicken thighs with sweet corn are scented with basil and lime. Warm your lime-basil butter on the side of the grill while you cook your corn and chicken, so it melts willingly on the charred thighs and corn kernels. Finishing with extra lime wedges and flaky salt isn’t a recommendation, but an essential final kick.

We thought the amount of corn was a bit shy, and suggest upping the amount by 50% to 6 ears. With a minimal amount of ingredients, the dish comes together rather quickly and bursts with flavor!

Grilled Chicken Thighs and Corn with Lime-Basil Butter

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 lbs. boneless, skinless chicken thighs
  • 3 garlic cloves, finely grated
  • 1 Tbsp. olive oil
  • Kosher salt and black pepper
  • Juice and zest of 2 limes
  • 4 Tbsp. unsalted butter, at room temperature
  • 1 cup basil leaves
  • 4-6 ears of corn, shucked
  • Flaky sea salt, to finish

Directions

  1. Place the chicken thighs in a large bowl and season with the garlic, olive oil, 1¾ teaspoons salt and juice of 1 lime. Toss to coat. Let marinate at room temperature while the grills heats up or, ideally, refrigerate, covered, overnight. (We marinated ours for 3 hours.)
  2. To make the lime-basil butter, place the butter, lime zest, ¾ cup basil leaves, ¼ teaspoon salt and 1 teaspoon freshly ground black pepper in a food processor and whizz until basil is chopped and incorporated. Refrigerate overnight or leave out of the fridge if you’re ready to grill.
  3. When ready to cook, light the grill to medium-high. If needed, remove the chicken and lime-basil butter from the fridge and place the butter near the grill so it softens. Place the ears of corn on one side of the grill, turning every 3 minutes or so, until cooked through and lightly charred, 10 to 20 minutes total. Pull the corn off the grill and slice off the charred kernels. Place them on a serving platter and top with some of the basil butter.
  4. While the corn is cooking and being sliced, place the chicken on the grill flat sides down. Char until it releases from the grates easily, 5 to 7 minutes. Rotate the chicken slightly, without flipping, to get more color on the first side. Pay attention to how the color develops and when areas of the first side become chestnut in color and look delicious, flip the chicken and grill for another 3 to 5 minutes. Continue rotating and flipping every few minutes until the chicken is cooked through. To check if the chicken is cooked, poke a knife into the thickest part of the meat. The juices should run clear and the meat should no longer be translucent.
  5. Remove the chicken from the grill, slice each thigh in half across its widest part and place slices on top of the corn. Spoon the remaining basil butter on top of the hot chicken and sprinkle over remaining basil leaves, the remaining lime juice and flaky salt. Grind some extra black pepper over the top.

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Original recipe by Clare de Boer for NYTimes Cooking

Spring Chicken With Mushroom and Lemon

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For a main course, chicken-noodle anything is always an attractive option, and here, boneless, skinless chicken thighs come together with button mushrooms and a sauce of chicken broth, white wine and crème fraîche for a bright, filling stew.

To make it sparkle, it’s all finished with a generous handful of tender sweet herbs and lots — lots! — of lemon zest. To serve, ladle over egg noodles, or fresh pasta, such as pappardelle; all are a good choice.

Spring Chicken With Mushroom and Lemon

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 4 Tbsp. unsalted butter or extra-virgin olive oil, plus more as needed
  • 1 lb. button mushrooms, or a mix of other mushrooms, sliced
  • Salt and black pepper
  • 1½ lbs. boneless, skinless chicken thighs, cut into ½-inch pieces
  • 2 Tbsp. all-purpose flour, for dusting
  • 2 large shallots, diced
  • 1 small bay leaf
  • ½ cup dry white wine or vermouth
  • 2 cups chicken broth
  • 12 oz. wide egg noodles or wide-cut pasta, for serving
  • ¼ cup crème fraîche
  • 1 cup frozen peas (optional)
  • 2 Tbsp. snipped chives
  • 2 Tbsp. roughly chopped dill
  • 1 Tbsp. roughly chopped tarragon
  • 1 Tbsp. roughly chopped mint
  • 3 Tbsp. roughly chopped chervil or parsley
  • Zest of 2 lemons (about 2 Tbsp.)

Directions

  1. Put 2 tablespoons butter or olive oil in a Dutch oven or deep, wide skillet over medium-high heat. When butter sizzles, add mushrooms, season with salt and pepper, and cook, stirring, until mushrooms are lightly browned and softened, 3 to 4 minutes. Turn off heat. Transfer mushrooms to a plate, and set aside.
  2. Season chicken with salt and pepper. Dust lightly with flour; shake off excess. Add the remaining 2 tablespoons butter to the same Dutch oven and turn heat to medium. When butter sizzles, add half of the chicken, letting it brown on all sides, about 5 minutes per batch. Remove from the pot. Add remaining chicken and repeat, setting aside the chicken. (You may have to add more butter or oil.)
  3. Add shallots to the Dutch oven, and cook over medium-high heat until softened, about 2 minutes. Add bay leaf and wine, and simmer for about 2 minutes, scraping the pot to deglaze any browned bits. Return chicken to pot and turn heat to high.
  4. Add chicken broth and bring to a boil. Turn down heat to maintain a brisk simmer and cook, uncovered, until the chicken is tender, about 20 minutes, then raise heat to high and let liquid reduce by half, about 5 minutes.
  5. Meanwhile, cook noodles or pasta in salted water.
  6. Add reserved mushrooms, crème fraîche and peas, if using, to the stew. Reduce sauce again, until thickened to a gravy- like consistency, a few minutes more. Taste and adjust seasoning. To finish, stir in half of the chives, dill, tarragon, mint, chervil and lemon zest, reserving part of the herb mix to sprinkle over top.
  7. Drain noodles or pasta, transfer to a warm serving platter and spoon chicken and sauce on top, and finish with more of the herb mixture.

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Recipe by David Tanis for NYTimes Cooking

Chicken with Artichokes and Lemon

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The original recipe called for using fresh artichokes, which adds a lot more time and effort to this tasty dish. And since we had a 12-ounce bag of frozen artichokes at the ready, we opted to make this recipe in a more time-sensitive manner. And it didn’t disappoint.

This chicken dish partnered well with our side of Mushroom Risotto with Peas. The meal was absolutely delicious!

Chicken with Artichokes and Lemon

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1 large lemons
  • 12-oz. bag of frozen artichoke hearts
  • 6-8 bone-in, skin-on chicken thighs (about 2 lbs. total)
  • Kosher salt and freshly ground pepper
  • 2 Tbsp. olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, chopped
  • 1 tablespoon chopped fresh parsley, plus more to garnish
  • ½ tsp. saffron
  • ½ tsp. ground cinnamon
  • 1½ cups chicken broth, plus more if needed

Directions

  1. Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
  2. Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
  3. Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
  4. Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.

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Adapted from a recipe by Joan Nathan for NYTimes Coooking

Braised Chicken with Endive

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This Braised Chicken with Endive is a reinterpretation of coq au vin. This Food & Wine recipe features white wine-marinated chicken thighs and caramelized endive in a gorgeous pan sauce. So yes, we fell in love with yet another braised chicken dish. The flavors are just amazing, and amped up by using homemade chicken stock which bursts with depth of flavor.

You may have to brown the chicken in two batches (we did), so as not to crowd them in the pan which would steam the thighs causing flaccid skin. Not the result you are looking for.

If you’ve never had braised endive, you are in for a treat! Mske sure to get Belgian endive, which is shaped like a torpedo and grows to about six inches in length. It has tender white leaves with either yellow or red-colored leaf edges. The leaves offer a soft texture and delicate crunch with a pleasantly bitter flavor.

And our potato side dish also used homemade chicken stock and were the creamiest little spuds ever!

Braised Chicken with Endive

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 1/2 lbs. bone-in, skin-on chicken thighs, fat trimmed
  • 2 tsp. kosher salt, divided, plus more to taste
  • 1 cup dry white wine
  • 1/2 tsp. black ppper
  • 3 thick-cut bacon slices, cut crosswise into 1/4 inch pieces
  • 4 Belgian endive heads, trimmed and halved lengthwise
  • 1/2 cup chicken stock
  • 2 Tbsp. unsalted butter, chilled and cut into pieces
  • 1 tsp. Dijon mustard
  • 2 Tbsp. finely chopped mixed tender herbs (such as chives, parsley and tarragon)
  • Crusty bread for serving

Directions

  1. Sprinkle chicken evenly with 1 1/2 teaspoons of salt; place in large bowl. Add wine, and turn chicken to coat. Cover with plastic wrap, and marinate in refrigerator at least 8 hours or up to 24 hours.
  2. Preheat oven to 400°F. Remove chicken from bowl; reserve 1/2 cup of the wine liquid. Pat chicken dry with paper towels, and sprinkle evenly with pepper and remaining 1/2 teaspoon of salt; set aside.
  3. Cook bacon in a large nonreactive skillet over medium, stirring often until crisp and fat has rendered, about 8 minutes. Using a slotted spoon, transfer bacon to a small bowl; set aside. Reserve rendered fat in skillet. Place chicken thighs skin side down in skillet. Cook over medium-high, undisturbed until skin is deeply browned, about 8-10 minutes. Transfer chicken skin side up to a large plate, set aside. Reserve 2 tablespoons drippings in skillet, discard the remaining drippings.
  4. Return skillet to heat over medium-high. Add endive halves, cut sides down. Cook, undisturbed until browned, about 3 minutes. Flip endive cut sides up, and add stock, cooked bacon, and reserved 1/2 cup of white wine. Nestle chicken skin side up, in skillet. Bring to a boil over high.
  5. Transfer skillet to preheated oven. Roast until endive is tender and a meat thermometer inserted in thickest portion of chicken registers at least 170°F, about 15 minutes. Transfer chicken and endive to a large platter, reserving sauce in skillet.
  6. Bring sauce in skillet to a simmer over medium-high. Simmer, undisturbed, until slightly reduced, about 4 minutes.
  7. Remove from heat, and stir in butter, mustard and herbs. Spoon sauce over chicken, and sprinkle with slat to taste. Serve with crusty bread if desired.

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Recipe by Liz Mervosh for Food and Wine

Peruvian Arroz con Pollo (Rice with Chicken)

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Arroz con pollo is classic comfort food throughout Latin America. A staple in many Latin American kitchens, arroz con pollo combines inexpensive ingredients—chicken, rice, and spices—in a filling one-pot meal.

To make this Cook’s Illustrated version, choose moist chicken thighs, which are browned in a Dutch oven to build flavor and render fat. Use a food processor to transform onion, cilantro, Cubanelle pepper, garlic, and cumin into a flavorful sofrito that serves as the backbone for the dish. Medium-grain rice to long- and short-grain varieties are preferred because it gives the dish a creamy, cohesive texture. Sazón seasoning does double duty here, adding both savory flavor and vibrant color.

A staple of many cuisines, including Puerto Rican, Dominican and Mexican cooking, sazón is a blend of spices, and when translated from Spanish, it means simply “seasoning.” It can be found with the other Latin American foods in most supermarkets. It was easily sourced at our local supermarket, but if you can’t find sazón, a decent substitute would be smoked paprika.

All of the ingredients in sazón will add a warm, earthy taste to your dish, but the main reason you use sazón is to give your dish a pop of orange color. You can use sazón in a myriad of applications since it plays well with acidic foods and dishes such as in a vibrant tomato dish, as a seasoning on French fries and popcorn, and as a dry rub for pork belly.

If necessary, substitute 3/4 cup of chopped green bell pepper for the Cubanelle pepper. Allow the rice to rest for the full 15 minutes before lifting the lid to check it. Long-grain rice may be substituted for medium-grain, but the rice will be slightly less creamy. 

These photos were taken when beta testing the recipe for America’s Test Kitchen. Once revised and published six months later, the ingredients and instructions were altered and those revisions are reflected in the recipe below.

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 cup fresh cilantro leaves, and stems, chopped
  • 1 onion, chopped (1 cup)
  • 1 Cubanelle pepper, stemmed, seeded, and chopped (3/4 cup)
  • 5 garlic cloves, chopped coarse
  • 1 tsp. ground cumin
  • ½ cup mayonnaise
  • 3 ½ Tbsp. lemon juice, (2 lemons), plus lemon wedges for serving
  • Salt and pepper
  • 6 (5- to 7-oz.) bone in chicken thighs, trimmed
  • 1 Tbsp. vegetable oil
  • 2 cups medium-grain rice, rinsed
  • 1 Tbsp. Goya Sazón with Coriander and Annatto; OR smoked paprika
  • 2 ½ cups chicken broth
  • ¼ cup pimento-stuffed green olives, halved
  • 2 Tbsp. capers, rinsed
  • 2 bay leaves
  • ½ cup frozen peas, thawed (optional)

Directions

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Process cilantro, 1/2 cup onion, Cubanelle, garlic, and cumin in food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer sofrito to bowl.
  2. Process mayonnaise, 1 1/2 tablespoons lemon juice, 1/8 teaspoon salt, and 2 tablespoons sofrito in now-empty processor until almost smooth, about 30 seconds. Transfer mayonnaise-herb sauce to small bowl, cover, and refrigerate until ready to serve.
  3. Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Heat oil in Dutch oven over medium heat until shimmering. Add chicken to pot skin side down and cook without moving it until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes longer. Transfer chicken to plate; discard skin.
  4. Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. Add remaining 1/2 cup onion and cook until softened, 3 to 5 minutes. Stir in rice and Sazón and cook until edges of rice begin to turn translucent, about 2 minutes.
  5. Stir in broth, olives, capers, bay leaves, remaining sofrito, remaining 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, scraping up any browned bits. Nestle chicken into pot along with any accumulated juices and bring to vigorous simmer. Cover, transfer to oven, and bake for 20 minutes.
  6. Transfer pot to wire rack and let stand, covered, for 15 minutes. Fluff rice with fork and stir in peas, if using. Discard bay leaves. Serve with mayonnaise-herb sauce and lemon wedges.

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Recipe from Cook’s Illustrated