Chicken

Assistant food editor Amelia Rampe explains why Filipino chicken adobo is the greatest recipe of all time and how to make it.

Is chicken a safe and boring choice, or a chance to showcase a chef’s skills and ambition?

These were the dishes BA readers loved the most in September.

The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!

Sticky rice is worth using for this porridge-y, comforting chicken soup recipe; it releases lots of creamy starches and helps builds nice body as it cooks.

The traditional stuffed pork roast is so delicious but so laborious. This chicken has all the same garlicky, herby flavors—not to mention lots of crispy bacon bits—and it’s optimized for a weeknight meal.

Should you be putting cheese on your fried chicken sandwich? We asked the chefs making the best chicken sandwiches to pick a side.

You'll want to eat this chicken fat-infused butter from the spoon. We're not sure if you should, but you'll want to.

This two-ingredient chicken relies on nothing but kosher salt—lots of it—to yield crisp skin and juicy meat.

Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

This irresistible matchup of crispy and creamy releases more dopamine than a bag of Cheetos.

From ribs to sauces to cakes to slaws to cocktails, you guys were all over the place this month, and let us assure you, that's a good thing.

You can omit the pancetta, but it gives the finished dish a meaty depth that’s worth the extra step.

This aromatic Vietnamese-inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.

Mmm, yeah.

From chicken pot pie and classic Caesar salad to brownies and cookies.

This foolproof dinner requires just enough "real" cooking that you can call it homemade.

June means fresh tomatoes, nutty-sweet fruit crumble, and thirst-quenching drinks.

This method turns out crispy skin, juicy meat, and all you need is a cast iron skillet to make it happen.

We’re bringing skewers back, with crispy bacon ribbons, tender short rib bites, and more dipping sauces and bastes than you can shake a (long, pointed) stick at.

Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.

We took the traditional Jamaican jerk spice and…simplified it. Before you call the authenticity police, give it a try on roast chicken legs.