Chicken Thigh

This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah.

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

Satisfying enough for winter and light enough for spring, this Spanish-inspired braise is packed with chorizo, chickpeas, and an invigorating splash of Sherry vinegar.

This dish is made with chicken thighs, which have more flavor than chicken breasts but you can substitute chicken breasts if you like. The meat needs to be raw for this dish so it can absorb more of the flavor as it cooks. Although the recipe calls for tequila, you can substitute beer, orange juice, or pineapple juice if you prefer. The liquid smoke is optional, but it does add a nice extra kick of smoky flavor. Serve this dish with rice, refried beans, and frozen margaritas or a frosty glass of beer.

This quick-cooking version of the street-food favorite features chicken that is crisp on the outside yet moist and juicy on the inside.

For this quick dinner, chicken gets a crisp crust thanks to a touch of cornstarch.

Served with spicy toasted walnuts and smothered in a sweet and silky sauce, this dish is sure to become a family favorite.

The whole family will love this wonderfully zesty and briny Greek-inspired chicken dinner.

Make this one-pan chicken dinner a go-to this winter.

Most people don't know escarole from escargot, but that's okay. Just know that escarole is a delicious leafy green vegetable that's high in vitamin C. Leeks, which resemble large scallions, have a slightly oniony flavor. Here, I've used both in a main-meal soup that is filling and nutritious. Try sprinkling a little smoked paprika over the soup before adding the cheese-it will give a sweet, smoky, slightly spicy flavor.

If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

This truly comforting one-pan supper contains three of our 5-a-day, and the chicken fulfills half of our daily vitamin B12 needs, helping us make healthy red blood cells.

Don't forget to use the $10 kitchen tool that will make clean-up from this fragrant fried chicken a cinch.

The juices from cumin-rubbed chicken thighs soak into grapes, fennel, and squash as they all roast together in this simple, flavorful one-pan dinner.

The quick route to awesome crispy chicken sandwiches: pound the chicken, dredge in panko, cook just a few minutes, and pair with a vinegary slaw.

Typical Mexican enchiladas arrive rolled up and stuffed, but at my favorite enchilada street stand—the inspiration for this recipe—they're stacked in a messy, luxurious pile, with separate individual layers of corn tortillas, fresh cilantro and onion, green enchilada sauce, shredded cheese and chicken. The whole thing is topped with a blanket of crema and more cheese. It's almost like a deconstructed lasagna. The dish is enough to make you fall deeply in love with Mexico City—particularly when the corn tortillas are homemade, and the green sauce is prepared with a slow-simmering pot of fresh chicken stock.

Spicy Mexican chorizo adds richness to tinga, a tomatoey shredded-chicken tostada topping.

Yogurt gets used two ways in this simple dinner party–worthy dish: first it provides a tenderizing marinade for the chicken, then more yogurt is mixed with the pan juices to create a rich sauce for serving.

We use a slow cooker with a browning option to crisp the chicken skin for this Moroccan-flavored dish. The stew is great on its own but couscous would be an easy and fitting side dish.

You'll find fresh rice noodles in well-stocked Asian markets (or search for them on amazon.com).