29 bola peppered chicken recipes

Creamy chicken curry with a surprise ingredient: cola. Simmered chicken in a buttery apple-curry sauce with raisins and half-and-half, served over rice with all the classic condiments.

Oven-baked BBQ chicken casserole smothered in a tangy homemade sauce with ketchup, cola, Worcestershire, and hickory smoked salt. Fork-tender after a low, slow bake. Serve over rice.

Oven-baked chicken smothered in a homemade cola barbecue sauce with ketchup, Worcestershire, and dry mustard. Baked then broiled for sticky, crispy, caramelized skin.

Creamy Indian chicken curry with a surprising secret ingredient: Coca-Cola. Sweet, savory, and rich with apple, raisins, and warm spices.

Szechuan princess chicken stir-fried with dried chili peppers, Szechuan peppercorns, ginger, and roasted peanuts in a soy-sherry seasoning sauce. Spicy, numbing, and bold.

Creamy ginger penne with grilled chicken, prosciutto, portobello mushrooms, and sweet peppers in a rich lemon-pepper cream sauce. A bold Southwestern-Italian fusion pasta.

Curried corn and chicken salad with a creamy yogurt-curry dressing, red cabbage, bell pepper, and cumin. A no-cook, make-ahead lunch with bold Indian-inspired flavor.

This fiery Cajun chicken pasta smothers spaghetti in a spicy triple-pepper tomato sauce loaded with butter-sautéed chicken. A bold Louisiana-style feast for heat lovers.

Cajun-seasoned chicken breasts with a sweet-hot pepper jelly glaze made with vinegar, green onions, and chicken broth. One skillet, 25 minutes, and big bold Cajun flavor.

Tequila-lime marinated chicken sizzles with peppers and onions for bold Southwestern fajitas that bring the heat without the restaurant price.

Fried chicken breasts rubbed in ancho peppers: chicken slathered in a rich ancho chile paste, then dredged in a chili-spiked cornmeal coating for a shatteringly crisp, Southwestern-spiced crust. A bold twist on classic fried chicken.

Smoked chicken soup with chipotle peppers and basmati rice for a spicy, smoky one-pot meal. Simple ingredients, bold Southwestern heat in every spoonful.

Pan-seared chicken breasts crusted with cracked peppercorns, thyme, and bay leaf, finished with a white wine pan sauce. Bold flavor from a simple herb-pepper blend.

Smoky South American BBQ sauce with tomato puree, red wine vinegar, dark brown sugar, and crushed chili peppers. A bold basting sauce for spareribs, beef, or grilled chicken.

Grilled tandoori chicken kebabs marinated in spiced yogurt with cumin, coriander, and ginger, threaded on skewers with blanched cauliflower and sweet red peppers. Bold Indian flavour, easy grilling.

Blackened chicken mini tacos with a bold paprika-pepper spice rub, shredded and served in crispy shells with homemade pico de gallo, guacamole, and sour cream. A fun, build-your-own taco spread.