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Recipes with chicken thighs and drumsticks on the bone

4 recipes that use chicken thighs and drumsticks on the bone, with photos, step-by-step instructions and cook times. The quickest, Pollo arvejado, takes 55 minutes. It is most often cooked with onion, coriander and cinnamon stick.

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Pollo arvejadoChicken with peas

Pollo arvejado is a Chilean home-cooking classic, the kind of quick, homely braise that mothers in Santiago make on a weekday and that appears on set lunch (colación) menus all over the country. Chicken pieces simmer with onion, garlic, carrot and plenty of green peas (arvejas) in a light, golden sauce flavoured with cumin, oregano and a little paprika. It is a good balance of protein and vegetables and suitable as part of a balanced diet; serve with salad or a small portion of brown rice instead of the usual white rice or mashed potato. About 400 kcal and 17 g carbohydrate per portion. The usual mistake is adding the peas at the start, which turns them grey; add frozen peas only for the last 8 minutes. Chef's tip: take the skin off the chicken after browning, so you keep the colour but lose most of the fat.

55 minChileanChickenGluten free
by KrazyBadal 0 views

Dum ka murghSlow-cooked chicken in yogurt and cashews

Dum ka murgh is a dish of Hyderabad's Nizami dastarkhwan, still cooked at weddings and Eid lunches: chicken marinated in yogurt, ground cashews, fried onions and whole spices, then sealed in a heavy pot and cooked slowly in its own steam. The gravy is pale, rich and fragrant with cardamom and kewra. The common mistake is opening the lid to check; the steam escapes and the chicken cooks unevenly, so trust the timing and use a heavy pan on a tawa. Food safety: marinate covered in the fridge and cook until the thickest piece reaches 74 °C. Chef's tip: fry the onions slowly to an even deep gold, not brown; burnt birista turns the whole gravy bitter.

205 minIndianChickenGluten free
by KrazyBadal 0 views

Nagpur saoji chickenSpicy chicken in dark coconut gravy

Saoji cooking comes from the Saoji (Halba Koshti) weaver community of Nagpur, and their small eateries are famous across Vidarbha for chicken and mutton curries so hot that diners keep plain rice and a glass of water close by. The gravy is dark, almost black, from slow-roasted dry coconut, poppy seeds, dried red chillies and whole spices, with a layer of red oil on top. It is eaten with bhakri or rotis, especially on weekends and winter evenings. The common mistake is roasting the masala on high heat, which makes it bitter; roast low and slow until deep brown. Chef's tip: marinate the chicken in the fridge for at least an hour, and cook until the thickest piece reaches 74 °C.

70 minIndianChickenGluten freeSpicy
by KrazyBadal 0 views

Oshi saboOvernight chicken and fruit rice

Oshi sabo is the Bukharan answer to cholent: rice, chicken, a mass of green herbs and a handful of dried fruit are packed into a cloth bag or pot on Friday afternoon and cooked slowly until Saturday lunch, and in Bukharan homes in Holon, Ramat Gan and Jerusalem the green-flecked rice and its crisp bottom crust are the centre of the Shabbat table. Coriander, dill and parsley melt into the rice and turn it green, while quince or apricots add sweetness. The meat falls apart and the rice stays separate. People often add too much liquid, which turns it to porridge; the water should barely cover. Chef's tip: dry the herbs well after washing, or they release water and make the rice soggy.

720 minIsraeliRice & GrainsGluten free
by KrazyBadal 0 views

Goes well with chicken thighs and drumsticks on the bone