Chicken recipes

Choosing a chicken recipe

Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.

• Hot honey chicken sandwiches with crunchy slaw

  Preparation takes 42 minutes. Cooking takes 51 minutes. Allow 120 minutes in total. Makes 4 servings. Key ingredients: raw boneless, skinless chicken thighs, cultured buttermilk, fine salt, smoked paprika, ground black pepper. Equipment: Heavy, high-sided frying pan approximately 26 cm across, at least 4 litres capacity, with room for two flattened thighs without touching, Oil thermometer and instant-read food probe, Covered marinating container, Chopping board and knife, Grater, Wide dredging dish and tray for coated raw chicken, Wire rack over a baking tray, kept for cooked chicken, Slaw bowl and small dressing bowl, Dry frying pan for toasting buns, Small saucepan, Tongs, dry metal skimmer and separate clean utensils for cooked chicken, Suitable lid to keep nearby when frying.

  Kitchen tip: The two-batch schedule assumes two thighs fit without touching. If your pan is smaller, fry singly and allow extra time; do not crowd the oil.

• Butter chicken with creamy tomato sauce

  Preparation takes 26 minutes. Cooking takes 69 minutes. Allow 120 minutes in total. Makes 4 servings. Key ingredients: raw boneless, skinless chicken thighs, trimmed weight, plain full-fat yoghurt, peeled fresh ginger, finely grated, peeled garlic, finely grated, lemon juice. Equipment: Covered non-reactive bowl, at least 1.5 litres, Heavy-based saucepan or sauté pan, approximately 3 litres and 22–24 cm wide, 28 cm heavy frying pan, Scales, measuring spoons and fine grater, Chopping board and knife, Heatproof spatula and tongs, with clean utensils for cooked food, Digital food thermometer, Baking tray, oven gloves and oven, Clean tea towel for keeping naan warm.

  Kitchen tip: A smaller frying pan needs more batches and extra time. Crowding traps steam and prevents the yoghurt-coated chicken from browning.

• Pho ga with charred ginger and onion

  Preparation takes 48 minutes. Cooking takes 128 minutes. Allow 144 minutes in total. Makes 4 servings. Key ingredients: whole chicken, water for the broth, onions, fresh ginger, coriander seeds. Equipment: Snug 6-litre stockpot with lid, approximately 22–24 cm wide, Grill and foil-lined metal tray, Tongs and skimming spoon, Small frying pan, Instant-read food thermometer, Clean tray, carving board and knife, Fine sieve and finishing saucepan holding at least 4 litres, Measuring jug and kettle, Separate 3–4-litre saucepan and colander for noodles, Bowl for soaking noodles if required by the packet, Four heatproof serving bowls, each holding at least 1.2 litres.

  Kitchen tip: The schedule assumes the chicken reaches its safe endpoint at the first check. A bird needing 65 rather than 50 minutes of poaching adds 15 minutes; delay the finishing tasks accordingly.

• Chipotle chicken tostadas with lime slaw

  Preparation takes 35 minutes. Cooking takes 59 minutes. Allow 75 minutes in total. Makes 4 servings. Key ingredients: raw boneless, skinless chicken thigh fillets, peeled onion, peeled garlic, drained canned chipotle chillies in adobo, adobo sauce from the chipotle tin. Equipment: Wide, heavy-based 3-litre saucepan or sauté pan, approximately 26–28 cm across, with a lid, Two baking trays with usable surfaces approximately 30 × 40 cm, each holding four tortillas without overlap, Wire cooling racks, Pastry brush, Digital food thermometer, Sharp knife and separate or thoroughly cleaned boards for raw chicken and ready-to-eat vegetables, Coarse grater, Slaw bowl, Clean plate, tongs and two forks.

  Kitchen tip: The timeline assumes two trays and thighs that become safely cooked and tender after the stated simmer. Allow longer if the thermometer or texture check requires it.

• Chicken tagine with preserved lemon and green olives

  Preparation takes 25 minutes. Cooking takes 86 minutes. Allow 107 minutes in total. Makes 4 servings. Key ingredients: raw, skinless, bone-in chicken thighs, approximately 8 × 150 g, onions, peeled weight, garlic, peeled weight, approximately 3 cloves, olive oil, ground ginger, approximately 2 level teaspoons. Equipment: Heavy-based casserole or sauté pan, approximately 30 cm wide and at least 4 litres capacity, with a close-fitting lid, Digital food thermometer, Kitchen scales and measuring jug, Chopping board and knife, Tongs and stirring spoon, Holding dish and loose cover.

  Kitchen tip: The schedule allows a typical braise and reduction. Larger thighs or a crowded pan may need additional cooking; temperature and tenderness determine readiness.

• Chicken quesadillas with fresh tomato salsa

  Preparation takes 14 minutes. Cooking takes 23 minutes. Allow 34 minutes in total. Makes 2 servings. Key ingredients: ripe tomatoes, weighed whole before removing watery seed pockets, red onion, peeled weight, fresh coriander, fresh green chilli, lime juice. Equipment: Heavy 28–30 cm frying pan with a flat cooking surface large enough for two folded 20 cm tortillas without overlap, Microwave, approximately 800 W, 750 ml microwave-safe dish and loose-fitting cover, Digital food thermometer, Broad spatula, Grater, Chopping board and sharp knife, Mixing bowl, Pastry brush, Wire rack, Slotted spoon.

  Kitchen tip: The schedule assumes chilled ready-cooked chicken, an approximately 800 W microwave and two quesadillas per frying batch. Extra microwave bursts or slower melting extend it; follow temperature and texture cues rather than increasing the heat to meet the clock.

• Thai green curry with chicken

  Preparation takes 20 minutes. Cooking takes 34 minutes. Allow 54 minutes in total. Makes 4 servings. Key ingredients: raw boneless, skinless chicken thigh meat, raw Thai round aubergines or ordinary aubergine, full-fat coconut milk, ready-made Thai green curry paste, makrut lime leaves. Equipment: Wide 3-litre saucepan or sauté pan, approximately 24–26 cm across, 2-litre saucepan with a tight-fitting lid, Two hob rings, Digital food thermometer, Scales and measuring jug, Separate chopping boards for raw chicken and vegetables, Knife, sieve and heatproof spoon.

  Kitchen tip: The timeline allows a twelve-minute chicken simmer before checking. Continue cooking if the temperature or aubergine tenderness requires it; doneness takes priority over the clock.

• Ethiopian Doro Wat-Inspired Poached Chicken Stew

  Preparation takes 20 minutes. Cooking takes 60 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 1.2 kg), niter kibbeh or spiced clarified butter, yellow onions, finely chopped, garlic, minced, ginger, minced. Equipment: Large heavy-bottomed pot or Dutch oven, Wooden spoon, Sharp knife, Measuring spoons, Measuring cup.

  Kitchen tip: Use bone-in chicken thighs for the best flavor and moistness.

• Lebanese Chicken Mujaddara Grain Bowl

  Preparation takes 20 minutes. Cooking takes 60 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: brown or green lentils (rinsed), brown rice (rinsed), bone-in, skin-on chicken thighs, carrots, peeled and diced, onions, thinly sliced. Equipment: large roasting pan, medium saucepan with lid, frying pan or skillet, wooden spoon, knife, cutting board.

  Kitchen tip: For best results, rinse the rice and lentils thoroughly to remove excess starch and dirt.

• Indonesian Chicken Dumplings with Coconut Rice

  Preparation takes 20 minutes. Cooking takes 25 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: ground chicken, finely chopped shallots, garlic, minced, ground coriander, ground turmeric. Equipment: pressure cooker or Instant Pot, mixing bowl, spatula or spoon, steamer basket or trivet, measuring cups and spoons, knife and chopping board, rice cooker or saucepan.

  Kitchen tip: Use fresh ingredients for best flavor and food safety.

• Pressure-Cooked Adobo-Inspired Braised Chicken with Seasonal Vegetables

  Preparation takes 20 minutes. Cooking takes 30 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 1.2 kg), soy sauce, cane vinegar or light vinegar, garlic, crushed, black peppercorns. Equipment: pressure cooker, large sauté pan or skillet, steamer basket or colander.

  Kitchen tip: For deeper flavor, marinate the chicken in soy sauce and vinegar with garlic for 30 minutes before cooking.

• Balinese Braised Chicken with Crispy Tempeh Dumplings

  Preparation takes 40 minutes. Cooking takes 90 minutes. Allow 130 minutes in total. Makes 4 servings. Key ingredients: chicken thighs, young jackfruit, coconut milk, vegetable oil, onion. Equipment: large heavy-bottomed pot with lid, grater or microplane, knife and chopping board, mixing bowl, frying pan, slotted spoon, measuring spoons, can opener, fork or food processor.

  Kitchen tip: Use bone-in chicken thighs for more flavor and moisture; skin-on adds richness but can be removed before serving if preferred.