Tag Archives: Chicken

Los Pollos Hermanos Pop-Up Probably Won’t Sell You Meth—or Chicken

East-coast Breaking Bad fans will finally get a chance to check out Gus Fring’s sinister-yet-mundane Albuquerque fast-food chain, Los Pollos Hermanos. Yep, ‘The Chicken Brothers’ are coming to Manhattan on April 9 and 10, but they’re not likely to bring any of their famous chicken. 

The infamous fictional restaurant is known for the tagline “Where something delicious is always cooking,” (get it, because they cook amazing chicken, but also meth), yet will probably only be serving one food item at the pop-up. That’s right, curly fries. 

Fear not though, you can also get dipping sauces and water. 

Leading up to the premiere of the third season of Breaking Bad spinoff Better Call Saul on AMC, which begins April 10, the fictional restaurants have been popping up recently, first at the SXSW in Austin, and then Los Angeles.

Fring will play an important part in the upcoming season and the show will delve into some of the history of Los Pollos. On account of this, AMC has been firing on all cylinders with the promotional campaign, even releasing commercials online for the popular chicken joint.

So why on earth can’t we actually get some fried chicken? 

“Gus Fring is back in Season 3 of Better Call Saul, and for us, what better way to tease his entrée than with a pop-up Los Pollos Hermanos restaurant?” Linda Schupack, Executive Vice President of Marketing for AMC and SundanceTV, tells MUNCHIES. “And who doesn’t love some curly fries?” 

Well, to be fair we do love curly fries. Just not as much as we love zesty fried chicken. 

Butter Chicken

Servings: 4
Prep: 30 minutes
Total: 24 hours


for the first marination:
2.2 pounds|1 kg boneless, skinless chicken breast, diced into 1-inch pieces
1 teaspoon fresh lemon juice
1 small garlic clove, mashed into a paste
1-inch piece ginger, peeled and mashed into a paste
1 tablespoon vegetable oil
1 tablespoon mustard oil
kosher salt, to taste

for the second marination:
2 tablespoons mustard oil
2 tablespoons tikka paste
2 tablespoons yogurt
1 tablespoon ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground fenugreek
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons garam masala
1 1/2 teaspoons kosher salt

for the sauce:
3 1/2 tablespoons|50 grams unsalted butter
1 teaspoon green cardamom pods
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
1 cinnamon stick
1 tablespoon garlic paste
1 tablespoon ginger paste
4-5 green chilies, stemmed and diced
13 ounces|400 grams tomato purée
1 tablespoon chili powder
1 tablespoon whole garam masala
1/2 teaspoon dried fenugreek leaves
kosher salt, to taste
2 tablespoons honey
1/2 teaspoon garam masala powder
1 cup|250 ml heavy cream
cashew nuts, for serving
steamed rice, for serving
naan, for serving


1. For the first marination: In a large bowl, combine the chicken with the vegetable oil, mustard oil, lemon juice, garlic, ginger, and salt. Toss to coat, then cover with plastic wrap and marinate for 6 hours.

2. For the second marination: Combine the mustard oil, tikka paste, yogurt, coriander, cumin, chili powder, fenugreek, lemon juice, garam masala, and salt in a large bowl. Add the marinated chicken and marinate for another 18 hours.

3. Light a grill. Working in batches, grill the chicken, turning as needed, until charred and cooked through, 5 to 7 minutes per batch. Transfer the chicken to a plate and set aside.

4. Make the butter chicken: Heat the butter in a large saucepan over medium heat. Add the cardamom, peppercorns, cloves, and cinnamon. Cook until fragrant, 1 to 2 minutes, then add the garlic, ginger, and chilies. Cook for 2 minutes more, then stir in the tomato purée, chili powder, whole garam masala, dried fenugreek, salt, and 1 cup|250 ml water. Bring to a boil, then reduce the heat to maintain a simmer and cook for 10 minutes.

5. Stir in the honey and garam masala powder, along with the chicken. Simmer 5 minutes longer, then stir in the cream and cashews. Serve alongside rice and naan.

READ MORE: Inside the Restaurant That Serves Drake’s Favourite Butter Chicken

Take a Delicious Hit of This Weed-Infused Chicken Cacciatore

We can’t all be so lucky to learn classic Italian cooking at the elbow of our grandmother. And even fewer of us have the opportunity to cook with Aurora Leveroni, a.k.a. Nonna Marijuana, the charming 91-year-old home cook who’s mastered the art of weed-infused comfort food.

Our dream grandma schooled Bong Appetit host Matt Zimbric with this hearty chicken cacciatore recipe, loaded with life’s simplest pleasures: onions, mushrooms, olives, wine, and weed.

Once you’ve got your weed butter infused, it’s just a matter of browning the chicken, then giving the rest of the ingredients a quick toss in the same pan.

RECIPE: Chicken Pot-cciatore

Sure, it’s not quite as easy as whipping up a firecracker, but it’s pretty damn simple, and makes for a perfect potluck dish. No pun intended.