Chicken Thigh

This paella recipe with shrimp is perfect for serving a big crowd. It takes time, but that's why paella is paella.

This streamlined version of the classic Spanish dish comes together in about an hour—and doesn't require a special paella pan. Sugar snap peas add fresh flavor and nice crunch.

Brown the meat first for better flavor in this chicken tagine recipe.

Chef Art Smith of Art and Soul Restaurant in Washington D.C., gives chicken a southern twist: First he smokes it, then he shreds it and coats it in a brown sugar and coffee barbecue sauce. And he serves this chicken over hoecakes, which, as the menu puts it, are sweet cornmeal griddle cakes "traditionally cooked after a hard day's work on the farm."

This Moroccan chicken pie is also known as bisteeya. The recipe balances savory with sweet with chicken, cinnamon, and phyllo dough.