Chicken Thigh

Though this rich, intense, homey stew has the depth of a recipe handed down through generations, it's actually a modern interpretation, by Momofuku partner Joaquin Baca, of a Mexican stew he grew up eating, made with Japanese ingredients. And it's the best kind of comfort food: The dark greens, mushrooms, and burdock, braised with silky chicken in a savory broth, make this single dish feel like a satisfying, well-balanced meal.

Soaking the chicken overnight in a yogurt marinade results in pillow-tender chunks faintly flavored with garlic. Turmeric adds a spark of Middle Eastern flavor and a happy orange hue.

Talk about comfort food. This traditional stew combines all manner of meat with two different kinds of tubers. Sour orange lends a uniquely Caribbean flair. We like to brighten our sancocho by pairing it with avocado, rice, and cilantro, and to inject a little heat with a splash of hot sauce. We would not turn down an accompanying plate of crunchy tostones (twice-fried green plantains).

These irresistible nuggets, a specialty of Puerto Rico and the Dominican Republic, are here made with boneless chicken instead of the usual chicken-on-the-bone.

Hot chili paste gives the rice its kick. The heat is balanced by the briny olives and the sweet raisins.

Making a fresh-tasting Asian-American meal at home is easier than you think. If you don't have Sherry in the house, you can substitute Scotch.

For easy eating on a picnic, chicken thighs and drumsticks are great because they can be firmly grasped without the use of utensils. This moist and flavorful recipe is delicious either warm or cold. Be sure to start the chicken marinating at least 30 minutes ahead.

Dark meat stands up nicely to bold flavors. 

Here's a tropical chicken dish from cookbook author Daisy Martinez.

There are a mulitude of richly spiced tikkas (or marinades), and many of them, says Kiran Desai, "were coaxed to fineness by the Patiala royals of Punjab." Using small pieces of chicken, as we do here, cuts down on marinating time.

Toss and broil: Charred peppers and red onion bring color and sweetness to workaday chicken breasts.

Sheila Jacobs and Lynn Kramer of Abreu, Cabrera, Dominican Republic, write: "We're both from the U.S., but we have lived in the Dominican Republic for about 25 years. We're friends, business partners, and neighbors, so we entertain together often. Cooking the local dishes has made us feel a part of the country."

Why resort to takeout? This spicy coconut sauce, brimming with stewed tomatoes, is a wonderful way to make weeknight chicken tempting again.

Chicken thighs are a natural for braising because they stay nice and juicy. Plus, the dark meat is a good counterpoint to the sweetness of peas and the slight acidity of the artichokes.

This hearty stew is brightened by a sprinkling of lemon peel and chopped fresh parsley.

What to drink: Andeluna 2004 Reserve Merlot from Argentina ($23), with spice aromas and plum and blackberry flavors.

A cook's dream: The base is made ahead, and the shrimp are added at the last minute. Best of all, the gumbo tastes even better the second day.