9 Ways to Cook Chicken Breasts People Will Actually Love


I used to be one of those people who ragged on boneless, skinless chicken breasts for being flavorless and dry. That was until I learned how not to overcook them.

In preparing chicken breasts, remember that they should be cooked only until the last traces of pink have vanished—and no longer. A thinnish breast subjected to high heat can be done in as little as 6 minutes, or it might take as long as 10 minutes or even a bit more—but never 20 minutes unless you are cooking the thing on a radiator.

Whatever you cook a chicken breast with is going to gain prominence, and whatever cooking method you use will have plenty of impact. This provides a good reason to keep things as simple as possible: a skillfully sautéed chicken breast with lemon juice is a beautiful thing. But gaining that skill takes some practice, and even for veterans, attention must be paid.

Here are nine of my favorite chicken recipes, all featured in The Matrix.

Cook one of these recipes this week, or share one of your own, using #MatrixChallenge. Just like last week, I’ll be sharing some of your dishes, and one person will win a 12-inch cast iron skillet from Lodge.

Posted in Mark Bittman Books

HTCE Fast: Homemade Chorizo with Pinto Beans


Unlike Spanish chorizo, which is cured until dried, Mexican-style chorizo is a fresh sausage: essentially spiced pork you cook in a skillet. That means you can whip up a batch from scratch in no time, cooking it loose for tacos or shaping patties for chorizo burgers.

Homemade Chorizo with Pinto Beans

2 garlic cloves
1 1/2 pounds boneless pork shoulder
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon cayenne
Pinch of cinnamon
Pinch of cloves
1 teaspoon cider vinegar
Salt and pepper
2 tablespoons vegetable oil
1 large onion
2 cups cooked or canned pinto beans (one 15-ounce can)
1 lime
1 small bunch fresh cilantro

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Posted in Mark Bittman Books, Mexican, Recipes, Spices