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This article provides tips and recipes for cooking chicken in various ways. The author emphasizes the importance of pre-salting the meat to enhance flavor and texture. They also suggest different cooking techniques based on the cut of chicken, such as grilling boneless, skinless thighs for a crispy exterior and tender meat. Additionally, the article offers a method for roasting a whole chicken evenly by spatchcocking it. The author concludes by sharing a recipe for poaching boneless, skinless chicken breasts in coconut milk to add flavor and prevent overcooking. [Extracted from the article]

This article from the Wall Street Journal discusses a recipe for chicken tinga, a Mexican dish made with shredded chicken in a tomato-based sauce. The recipe is provided by chef Dominica Rice-Cisneros, who applies her fine-dining training to Mexican classics at her restaurant in Oakland, California. The recipe uses late-season tomatoes and other pantry ingredients to create a flavorful and versatile dish that can be served in tacos, burritos, or with rice and beans. The article includes the recipe and instructions for making the dish, as well as tips from the chef. [Extracted from the article]