Arroz con pollo, or chicken cooked with rice, is a common dish in Spain, Latin America and the Caribbean. We use quick-cooking brown rice here to help you get this on the table in just 40 minutes. Serve with a mixed green salad tossed with cilantro-lime vinaigrette.

Asparagus, shallots and herbs are cooked in chicken broth to serve as both a sauce and a side in this dressed-up shortcut dish made with store-bought crepes and rotisserie chicken.

Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.

This classic Hungarian dish will fill you up and keep you warm on a chilly fall night. A healthy dose of paprika gives this dish its deep brick-red color. If you enjoy spicy food, try replacing half of the sweet paprika with hot Hungarian paprika. These tender, juicy braised chicken legs -- and you know we love juicy, meaty chicken legs -- in a classic Hungarian style taste like they were cooked long and slow, but the dish comes together in just 45 minutes. There's plenty of rich paprika-tomato sauce for the broad egg noodles.

Use just a touch of smoked paprika to give this rich roast of boneless chicken thighs and potatoes a deep layer of flavor, perfectly complemented by fresh lemons and parsley. It's hearty and filling, yet exactly what you want on a warm weeknight.