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cooking.nytimes.com
The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and “healthier.” But in the kitchen, it has two major shortcomings First, its intrinsic flavor is minimal, more akin to pasta than to even an egg (An egg is exciting by comparison.) Second, preparing a burger isn’t that simple: unless you’re looking for well done, you have to get the timing just right
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Make-ahead BBQ Chicken Burrito Bowl with corn, black beans, and pico de gallo. Great for lunch or dinner during busy weeks!
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Whole roasted chicken, infused with fresh herbs - parsley, basil, thyme, oregano.
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It's so easy to make spicy, Thai-inspired chicken in the slow cooker. Just mix together an Asian-style salad dressing, a couple of Asian condiments, and a little peanut butter, and slowly cook the chicken in the sauce.
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An easy, creamy chicken enchilada casserole. Slow cooking gently melds together the flavors of chicken thigh meat, cream of chicken soup, sour cream, and green chiles.
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This delicious, Indian-inspired dish is made by quickly cooking chicken and shallots with curry paste, then bathing everything with a coconut milk-mango puree!
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This authentic Italian seafood risotto is made with shrimps and scallops, but you can sub in any seafood you like, just make sure the rice and seafood are cooked separately.
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With its seductive flavors of coconut, lime, ginger and cilantro, this Thai soup is quickly becoming a favorite across the country. Our version includes enough chicken and noodles to make it a main course. If you like, turn up the heat with more cayenne.
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Get Red Beans and Rice Recipe from Food Network
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Simmering chunks of potato, Italian sausages and artichoke hearts in a tomatoey broth melds their flavors into a savory stew. Sop up the plentiful broth with crusty bread.