Latest news with #ArmandoRafael
New York Times
02-05-2025
- General
- New York Times
7 Ways to Take Chicken Breasts From Boring to Brilliant
You don't need to do very much to get the most succulent, tender meat. A chicken breast can be a beautiful, exciting thing with the right recipes and techniques. Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Published May 2, 2025 Updated May 2, 2025 Fans of boneless, skinless chicken breasts love their leanness, quick cook time and mild flavor. But dissenters call that leanness a downside, making them quick to overcook, verging on dry and too mild — as in bland. Both have a point: Breasts lack the fat of thighs, so they won't deliver as hearty a flavor or as hefty an insurance policy against rubberiness. But their quirks can be assets. Cook chicken breasts the right way and be rewarded with satisfying, juicy, fast and possibly caramel-crisp meat that might even sway dark-meat supporters. Here are seven ways to make chicken breasts better than the last time you made them (or how you had them growing up, next to mushy cafeteria-tray peas and carrots). Carolina Gelen's miso-maple sheet-pan chicken with brussels sprouts. Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Chicken breasts are irregularly shaped, which means they're also easy to irregularly cook. By the time the round, thicker end is ready, the thin, tapered point might be tough. Avoid this problem by cutting the breasts into cubes or slices of roughly the same size so they all cook at the same rate. More sides mean more surface area to coat in a glaze: Cover cubed chicken in miso and maple for lots of caramelized edges. | Recipe: Miso-Maple Sheet-Pan Chicken With Brussels Sprouts For charred, thoroughly spiced chicken fajitas without the grill, slice the breast, coat it in a chile-lime mixture and roast it at a high temperature. | Recipe: Chicken Fajitas By the time the outsides of the small cubes are opaque, the insides will also be cooked through. | Recipe: Gong Bao Chicken With Peanuts Eric Kim's dry-brined chicken breasts. Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich. An unadorned chicken breast can still be succulent: The secret is salt. A half-hour before dinner, sprinkle the breasts with salt, or submerge them in a saltwater solution. These processes, known as dry or wet brining, alter the protein structure to help the meat hold onto moisture for a more tender result. A salt brine keeps the juiciness already in meat from sizzling away during cooking, but adding spices gives it a better chance of flavoring the meat. | Recipe: Dry-Brined Chicken Breasts In the oven, away from your watchful eye, chicken breasts can easily overcook. Safeguard them with wet brining, which plumps the meat with more liquid and compensates for any that may evaporate. | Recipe: Baked Chicken Breasts Add yogurt to a saltwater brine. The lactic acid helps with moisture retention and imparts a touch of tang. | Recipe: Chicken Breasts With Miso-Garlic Sauce Jennifer Steinhauer's weeknight lemon chicken breasts with herbs. David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. A lot of recipes recommend marinating chicken breasts before cooking, but then there's the gnarly process of shaking the chicken to get rid of the liquid, patting it dry and placing it in hot oil to sear — where the still-kind-of-wet chicken just mostly splatters. And the flavorful marinade goes down the drain. Instead, marinate the chicken, then put the chicken and the marinade into the skillet. The liquid will protect the chicken from toughening and will reduce into a sauce for the chicken. (Fully boiling marinades for a few minutes will kill any bacteria.) On the stovetop, a marinade of orange juice, sazón and garlic can become a sticky, paprika-red glaze. | Recipe: Sazón Chicken Breasts This chicken's bath of olive oil, lemon and white wine becomes a punchy pan sauce. | Recipe: Weeknight Lemon Chicken Breasts For a speedy green masala chicken, marinate the breasts in store-bought chutneys and pastes, then pour the chicken and liquid into a skillet of softened onions and garlic. | Recipe: Green Masala Chicken Kia Damon's blackened chicken breasts. Christopher Testani for The New York Times. Food Stylist: Spencer Richards. A lot of chicken breast recipes will tell you to flip the meat halfway through cooking, but that can result in pale outsides and potentially dry insides. Instead, cook the chicken most of the way on the first side. The bottom will be pale, but nobody will notice when the tops are so nicely bronzed and crisp. This recipe prioritizes searing on the first side so a mix of Cajun-style spices can truly blacken before the chicken toughens. | Recipe: Blackened Chicken Breasts This recipe trades high-heat stir-frying for browning a single layer of cubed chicken until a caramelized crust forms. | Recipe: Easy Kung Pao Chicken Searing chicken breasts on mostly one side creates ample browned bits stuck to the bottom of the skillet. Then, when apple cider is poured in, the bits dislodge and add a savory depth to the resulting pan sauce. | Recipe: Apple Cider Chicken With Apples and Parsnips Kenji López-Alt's mayo-marinated chicken with chimichurri. David Malosh for The New York Times. Food Stylist: Barrett Washburne. Kenji López-Alt changed the chicken game when he recommended coating breasts in mayonnaise instead of oil before cooking them. Mayo carries flavor, doesn't drip, encourages browning and prevents any flavorings — like herbs or chopped garlic — from burning. Here, Kenji mixes herbs into mayonnaise before coating the chicken, so they sizzle but don't scorch. | Recipe: Mayo-Marinated Chicken With Chimichurri For an easier time on the grill, coat chicken in Dijonnaise: The mayonnaise insulates and prevents sticking, and the mustard tenderizes and caramelizes. | Recipe: Dijonnaise Grilled Chicken Breasts For crispy, breaded chicken cutlets with fewer dishes and mess, replace the flour and egg dredges with mayonnaise. | Recipe: Parmesan-Crusted Chicken Ali Slagle's rosemary-paprika chicken and fries. Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Bone-in, skin-on chicken breasts are often cheaper than boneless, skinless counterparts, even though they come with extras. The bone and skin protect the delicate meat from high heat, and when simmered, can turn water into homemade chicken broth. When roasted or seared, the bones evenly distribute that heat across the meat, and the skin crisps. It's hard to say no to crispy chicken skin. Our best chicken salad starts with slipping bone-in, skin-on breasts into hot water, then turning off the heat. This gradual poaching method results in plush meat and a few pints of chicken stock for future you. | Recipe: Best Chicken Salad For crispy-skinned meat and chicken fat-glossed fries all on one sheet pan, coat bone-in, skin-on chicken breasts with a lemony paprika mayonnaise (see Tip No. 5), then roast them skin-side-down most of the time (see Tip No. 4) alongside potatoes. | Recipe: Rosemary-Paprika Chicken and Fries For Taiwanese instant ramen with more homemade flavor, all it takes is simmering bone-in, skin-on chicken breasts with water, ginger and rice cooking wine. | Recipe: Sesame-Ginger Chicken Noodle Soup Yewande Komolafe's muhammara chicken sandwiches. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. In her Five Weeknight Dishes newsletter, Emily Weinstein wrote that chicken breasts' 'mildness can be an asset: Think of white meat as a plush mattress you can blanket with interesting flavors and textures.' Sauces make good blankets, and can cover potential dryness and blandness. Add texture to poached-chicken sandwiches with muhammara, an earthy spread of roasted red peppers, walnuts and lemon. | Recipe: Muhammara Chicken Sandwiches A grilled chicken breast in pita will be pretty dry, but adding a briny-fresh sauce of yogurt, olives, cucumbers and herbs solves that — and in a more exciting way than just having a glass of water. | Recipe: Grilled Chicken Pita With Yogurt Sauce and Arugula Poaching chicken breasts on top of rice gently cooks the meat so it's silky-soft. Add verve with a sauce studded with raw chopped scallions, jalapeño and ginger. | Recipe: Chicken and Rice With Scallion-Ginger Sauce Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .
New York Times
18-02-2025
- Lifestyle
- New York Times
10 Ways to Turn Store-Bought Rotisserie Chicken Into a Healthy Dinner
10 Ways to Turn Store-Bought Rotisserie Chicken Into a Healthy Dinner Last night, a hot bird saved my life. Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. If you're reading this, it may already be too late: The day's done, you're zapped. Why not put a bird on it — that is, a char-kissed, ready-to-eat rotisserie chicken? Put your trust in this staple, and you can have spring salads, sandwiches, soups and suppers that are easy, delicious and even healthy. David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. A lime-garlic dressing electrifies Sam Sifton's endlessly riffable no-recipe recipe for a simple salad of rotisserie chicken, arugula, cilantro and scallions. But if arugula isn't on hand, most greens will work — and an avocado takes them over the top. Recipe: Rotisserie Chicken Salad With Greens and Herbs David Malosh for The New York Times. Food Stylist: Hadas Smirnoff. Sarah DiGregorio's quick recipe gets its deep roasted flavor from one ingenious sleight-of-pan: broiling jalapeños, tomatoes, garlic and onions to a crisp. Slip in the chicken after the broth boils, along with frozen corn or hominy, that lightly chewy kernel typically found in pozole. Finally, skip Coco Chanel's advice, and add an extra accessory. Crushed chips, sliced jalapeños and a dollop of Greek yogurt are all delicious adornments. Recipe: Chicken Tortilla Soup Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. This elemental pasta brings together rotisserie chicken, chopped greens and pasta (make it whole-grain if you like) with a silky sauce that invites tailoring: The cream is optional, and you can use olive oil in place of butter. Christian Reynoso reminds us of one cardinal rotisserie rule: Season the meat as you would anything else (here, with salt and pepper). Recipe: Rotisserie Chicken and Greens Pasta Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas. Eric Kim's paean to the very '90s Chinese chicken salad is tangier, crunchier and more adaptable than you remember. Dial up different flavors by adding extra herbs, sliced almonds, julienned carrots or mandarin slices. Recipe: Crispy Wonton Chicken Salad Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Yes, chili can be light and healthy — and quick, when aided by a handy rotisserie chicken. Lidey Heuck's recipe unites a creamy white bean base with canned green chiles, pops of corn and morsels of chicken for an everyday, easy-listening kind of chili. Make a moment of it with a toppings bar of cilantro, tortilla chips and fresh chiles. Recipe: White Chicken Chili Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Can a sandwich dare to be dinner? It can if it's Lidey Heuck's chicken salad sandwich, glammed up with avocado and green goddess dressing. Spike it with crushed chips and serve with a simple salad for a springtime vibe. Recipe: Green Goddess Chicken Salad Sandwiches Armando Rafael for The New York Times. Food Stylist: Hadas Smirnoff. Rotisserie chicken effectively halves the cooking time for this soothing lentil soup from Andy Baraghani — but you'll want to add a rich chicken broth to compensate. Don't skip the lemony yogurt, and do pile on chopped herbs sky-high. Recipe: Chicken and Red Lentil Soup With Lemony Yogurt David Malosh for The New York Times. Food Stylist: Simon Andrews. Blanched snap peas, shredded chicken and one addictive sesame dressing come together in this light salad by Hana Asbrink. Commit to using Kewpie for the dressing, then commit the dressing to memory. Recipe: Sesame Snap Pea Chicken Salad Romulo Yanes for The New York Times. Food Stylist: Vivian Lui Crisp cucumbers meet crunchy peanuts, and nutty sweetness meets numbing spice in Sue Li's irresistible salad. It's wonderful as is, but it's also a welcome home for that tender rotisserie chicken. (Don't fret about the sauce — there's plenty.) This salad tastes great with age, though, on Day 2 or 3, it never hurts to add a fresh cuke to liven things up. Recipe: Cucumber Salad With Roasted Peanuts and Chile Christopher Testani for The New York Times. Food Stylist: Simon Andrews. The soul wants what it wants, and when it wants chicken noodle soup, it can have it any night of the week. Such is the promise of Ali Slagle's comforting classic, all egg noodles, carrots and herbs. Use the best stock you can find. And the day after, turn your fallen bird into Jacques Pépin's chicken stock, completing the circle. Recipe: Chicken Noodle Soup Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.
New York Times
10-02-2025
- Lifestyle
- New York Times
The Best Steak Dinner Is One You Make at Home
Choose the right cut of meat and follow these easy tips to prepare steak au poivre for two. Armando Rafael for The New York Times. Food Stylist: Brett Regot. By Alexa Weibel Alexa Weibel is a senior staff editor and recipe developer at NYT Cooking, and she was previously an editor at Rachael Ray magazine and a restaurant line cook. Born in Paris, she's inclined to add extra butter, but she also enjoys exploring the challenges of vegan, budget and weeknight cooking. Published Feb. 10, 2025 Updated Feb. 10, 2025 Like many treasured French dishes, steak au poivre abides by certain tenets: It begins with a piece of beef that is crusted in crushed peppercorns and ends with a glossy, peppery pan sauce. But otherwise, it's shaped by the choices of its cook. Depending on where you dine out, you might envision steak au poivre as a cozy bistro meal or a steakhouse splurge — but it's also the kind of restaurant dish that you can achieve at home (for a fraction of the price). Whether you're cooking to impress a Valentine or to treat yourself, this thoughtful recipe will ensure a perfect, stress-free dinner. Armando Rafael for The New York Times. Food Stylist: Brett Regot. Selecting a richly marbled cut of beef is its own insurance against subpar steak — it's more forgiving if it's slightly overcooked. Lean filet mignon was once favored for its tenderness, but a boneless rib-eye or strip steak, marbled with fat, has infinitely more flavor, and a higher surface area to hold more toasted peppercorns. Cooking one large rib-eye to share looks more lavish on the plate — and it's easier to cook one steak perfectly than two. It's hard to say whether a fattier cut of beef even strays from tradition — Anthony Bourdain favored a pavé, while Jacques Pépin suggests a shell steak. Even the origins of the dish are unclear. 'Since it's a flashy dish, with Cognac flambé, it feels more Parisian than Norman to me and more 1920s Paris to be specific,' said Maryann Tebben, the author of 'Savoir-Faire: A History of Food in France.' 'But this may be one of those dishes that is very hard to pin down, since pepper sauces have been popular in French cooking since the Middle Ages.' Crushing peppercorns is a tedious task; there's simply no way around it. But, as the central flavor of steak au poivre (which translates to pepper steak), it deserves care. A mortar and pestle do a solid job of containing the pesky errant pieces — peppercorns pop like popcorn when crushed — but pulverize them unevenly. For uniformly cracked pieces, place the peppercorns in a large rimmed sheet pan and crush small clusters with the flat side of a chef's knife. Black peppercorns are traditional, though you could certainly swap in a portion of white, green or pink peppercorns, or even whole Sichuan pepper. All varieties must be freshly crushed, as store-bought cracked pepper tastes dull and dusty by comparison. After the peppercorn-crusted steak is seared, a simple pan sauce is created by softening shallots in the pan's fat, then adding a splash of alcohol for verve. (Cognac is preferred, but brandy tastes just as good.) Julia Child famously feared flambé, but you can bypass any potential flames by simply deglazing the pan off the heat, allowing the Cognac to dislodge any browned bits with the burner off. The difference between a loose sauce that runs on the plate and one that glazes your meat is strictly time: Add some stock and allow it to reduce until the sauce becomes nappante, or thick enough to coat the back of a spoon. A spoonful of butter adds a silkiness that balances the pepper's bite, and heavy cream binds it into a satiny sauce so that doesn't break or separate. Lastly, plating matters: Fanning your sliced steak on top of the sauce feels more modern — and looks more refined — than dousing the meat in sauce. The technique for steak au poivre is relatively simple, the results elegant. With the right cut of meat, and some modest tweaks, the classic dish feels timeless.
