Chicken 6 Ways
Changing your cooking methods adds variety to your table
The chicken stays plump and juicy when gently cooked in water kissed with spicy pepper. Let the cooked chicken cool, then cube and mix it with the other salad ingredients.
A hot pan and just a little vegetable oil quickly seal the juicy flavor in and nicely brown the chicken. Robyn recommends using a heavy cast-iron pan, which retains heat and cooks evenly. Make sure the pan and oil are hot before you add the chicken.
This fast-cooking technique involves small pieces of food, just a little oil, a hot wok, and a cook who keeps things moving. That way, all sides of the food touch the hot pan surface, and not much oil is needed.
This dry-heat method develops a tasty crust on foods. Although some people prefer to grill outside, a good grill pan makes it a technique that works indoors, too.
A covered Dutch oven or casserole dish seals in moisture and heat while the flavors of this cassoulet blend to create a savory comfort dish.
You can steam food over water or inside a sealed parchment paper packet. This delicate method of cooking retains juiciness and infuses food with flavor. And the packets are so fun to open at the table.