Skip to content
LoginRegister
WhatToEat.Today

Recipes with chicken pieces on the bone

5 recipes that use chicken pieces on the bone, with photos, step-by-step instructions and cook times. The quickest, Dominican pica pollo, takes 50 minutes. It is most often cooked with garlic, onion and dried oregano.

Got a few things in the fridge? Search by everything you have

Ayam buah keluak

Ask any Peranakan family in Singapore which dish defines the Nyonya table and most will name this one, cooked for Chinese New Year, ancestral offerings and big birthday lunches. Chicken is braised in a sour tamarind gravy built on a long-fried rempah of chillies, shallots, galangal, lemongrass and shrimp paste, together with buah keluak, the hard black nut of the kepayang tree, whose inky flesh tastes of dark chocolate, mushroom and olive. Diners dig the paste out with a teaspoon and stir it into rice. Raw keluak nuts contain hydrogen cyanide and are poisonous: use only cleaned, pre-soaked nuts sold ready to cook, and still soak them for several days, changing the water every day, as the seller's instructions say. The mistake people regret is skimping on that soak, which leaves the nuts bitter as well as unsafe. Chef's tip: cook it a day ahead; the gravy darkens and the flavours deepen overnight.

180 minSingaporeanChickenGluten freeSpicy
by KrazyBadal 0 views

Dominican pica pollo

Pica pollo joints line the streets of Santo Domingo and the Dominican neighbourhoods of Washington Heights, serving small, bone-in pieces of chicken in a thin, very crunchy coat with a pile of tostones or fried green plantain and ketchup. The chicken is chopped small, marinated in lime, garlic and oregano, then dredged in seasoned flour and fried. The common mistake is frying the oil too hot, which browns the crust before the chicken near the bone is cooked. Chef's tip: let the floured chicken sit for 10 minutes before frying so the coating hydrates and sticks; it gives a crackly crust that doesn't fall off.

50 minPuerto RicanChicken
by KrazyBadal 0 views

Tlitli (Algerian rice-shaped pasta with chicken)

Tlitli is a tiny pasta shaped like grains of rice, once rolled by hand and now sold dried, and in Algiers and Constantine it is cooked for family feasts such as Ennayer, the Amazigh New Year, or the return of a pilgrim. The pasta soaks up a red sauce of chicken, onion, tomato, paprika, cinnamon and chickpeas, and is piled on a platter with the chicken and halved boiled eggs on top. Expect a cosy, gently spiced dish, a bit like a red risotto, with soft pasta and tender chicken. Orzo is a good stand-in if you cannot find tlitli. Chef's tip: toast the pasta in oil before adding sauce; untoasted tlitli tends to clump and turn mushy, a common mistake.

75 minAlgerianPasta & Noodles
by KrazyBadal 0 views

Dominican locrio de pollo

Locrio is the Dominican answer to paella, cooked in a heavy caldero on weekdays in Santo Domingo homes and in huge pots for family gatherings in the campo. Chicken seasoned with lime, garlic and oregano is browned, simmered with peppers, tomato paste and olives, and then the rice cooks right in the sauce, turning orange-red; the crisp crust left at the bottom, the concón, is fought over. The common mistake is lifting the lid and stirring while the rice steams, which breaks the grains and stops the concón forming. Chef's tip: once the water has nearly gone, give the rice one gentle turn from the bottom up, then cover and leave it alone.

70 minPuerto RicanRice & GrainsGluten free
by KrazyBadal 0 views

Dak bokkeumtang

Chicken on the bone braised with big chunks of potato in a thick red sauce is a weeknight staple in Daejeon, the central city where many Korean rail lines meet, and in homes right across the country. Some people still call it dakdoritang. Unlike Andong's soy-based jjimdak, it gets its colour and heat from chilli flakes and gochujang, and the potatoes slowly thicken the sauce as they soften. It's usually brought to the table in the pot and shared, with rice and kimchi, and the last of the sauce is spooned over rice. Chef's tip: blanch the chicken for 3 minutes and rinse it first; this takes away scum and excess fat, so the sauce stays bright and clean-tasting.

50 minKoreanChickenSpicy
by KrazyBadal 0 views

Goes well with chicken pieces on the bone