This is a good one-pot dish made on the top of the stove. I add more rice, and cook it, and the chicken at the same time. Otherwise the chicken is cooking for about 45 minutes, which is unnecessary. Chipotle Chicken and Rice (Everyday Food) 2 tablespoons vegetable oil 8 boneless, skinless chicken thighs (about 2 pounds total) Coarse salt and ground pepper 1 medium red onion, thinly sliced lengthwise 3 garlic cloves, coarsely chopped 1/2 teaspoon ground cumin 2 canned chipotle chiles in adobo, minced 2 large tomatoes, diced large 1 cup long-grain white rice Lime wedges, for serving Chopped cilantro leaves, for serving (optional) In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate. Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits). Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes. Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired

My Murgh Makhani is adapted from Madhur Jaffrey's recipe in her Indian Cookery book. It starts with freshly made tandoori chicken, which I kind of cheat when making, starting with a ready-made masala I buy at my local Indian grocer. Tandoori Chicken: Combine 2 tbsp tandoori masala with 2 tbsp plain (really plain - no gelatins or other weird ingredients) yogurt, 2 tbsp lemon juice, and 2 tbsp veg oil and marinate 1 kg skinless chicken parts for at least 6-8 hours. Cut gashes into the chicken flest and rub in the marinate for maximum infused flavour. Grill over hot coals until done OR bake on a rack in a 450F oven for about 30 minutes. Murgh Makhani: 1 recipe freshly made tandoori chicken 4 tbsp tomato paste + enough water make 1 c. 1 cubic inch of fresh ginger, peeled and finely grated 1 1/4 c. 10% cream 1 tsp garam masala 3/4 tsp salt 1/4 tsp sugar 1 fresh hot green chili, finely chopped 1/4 tsp cayenne, or to taste 1 tbsp chopped cilantro 4 tsp lemon juice 1 tsp ground roasted cumin seeds Combine these ingredients and mix well. This can be prepared in advance and refrigerated until needed. When chicken is ready, heat 1/2 c unsalted butter in a saute pan. Once melted, add the combined liquid ingredients. Bring to a simmer and cook on med heat for a minute or so, whisking in the butter. Add the still-warm chicken pieces, and serve as soon as everything is heated through.

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

You can use any part of a chicken that you find on sale for making chicken broth. I buy packages of chicken necks & backs just for making broth. Not a whole lot of meat, but it really doesn't matter if you simmer the broth for several hours. By the time you're done, the meat has pretty much given up all its flavor. If your goal is to make broth & use the meat for soup, I think legs, and especially thighs, are a good choice. They are more flavorful than breasts and hold up to long cooking. As far as too much broth, you don't need to fill your dutch oven. Just make the amount of water equal to what you want to finally end up with. Or, you could make a larger amount and freeze the extra broth. However, there's absolutely no reason why you can't use a smaller saucepan with just a few pieces of chicken. I think browning the chicken pieces either in the stock pot or in the oven adds a richer flavor to the chicken broth. I always include a chunked up carrot, onion, and celery stalk, along with a bay leaf, some whole black peppercorns, and a couple of whole allspice. The longer you simmer the broth, the deeper and fuller the flavor. I usually strain the broth using a strainer lined with some cheesecloth & toss all the solids. However, if I have used some really meaty chicken pieces, I remove the bones & skin and set the meat aside for use later. Then I refrigerate the broth overnight & scrape off the congealed fat. If I'm making soup with the strained & de-fatted broth, I'll use fresh vegetables.