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.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
