467 blac peppered chicken recipes

Broiled chicken halves basted in honey-mayonnaise glaze with paprika and onion. The mayo keeps the meat juicy while the honey browns the skin golden and crisp.

Creamy parsnip soup with chicken broth, roasted garlic, and fresh orange juice blended smooth. A naturally sweet winter soup with bright citrus to balance the earthy parsnips.

Stir fried asparagus with mushrooms in a light chicken bouillon sauce thickened with cornstarch. A quick, low-calorie vegetable side dish ready in 20 minutes with bright green, crisp-tender asparagus.

Chiles rellenos sauce simmers tomato, garlic, onion and oregano into a smooth broth-based salsa for poaching stuffed chiles. The classic Mexican caldillo for ladling over rellenos.

Broiled chicken seasoned with cumin and oregano, topped with seasoned black beans, jalapeño, green onions, and melted Monterey Jack cheese. Tex-Mex made easy.

Dairy-free corn chowder made by pureeing cooked corn with chicken stock for natural creaminess, then finished with red bell pepper, rosemary, thyme, and basil. Thick, creamy, no cream needed.

Honey orange chicken legs baked with a glaze of orange juice, honey, Worcestershire sauce, and mustard. Skinless chicken legs basted until fork-tender and golden brown.

Saffron and turmeric-rubbed chicken marinates overnight, then simmers until tender in a thick, golden sauce with olives and pickled lemons. A Moroccan tagine-style feast that feeds a crowd.

One-skillet pork loin chops braised with acorn squash, onions, sage, and garlic in chicken broth. A savory fall dinner with tender meat and silky squash.

Chilled chicken soup with ground walnuts, celery, garlic, and yogurt, made from scratch with homemade stock. A creamy, nutty cold soup with Georgian-inspired flavors.

Lowfat cauliflower soup, silky and creamy without a drop of cream. Cauliflower, carrots, and onion simmered in broth, pureed smooth, and finished with skim milk and a whisper of nutmeg. Light, healthy, and quick.

Crispy chicken flautas rolled in flour tortillas and fried golden in two minutes flat, served with homemade guacamole loaded with jalapeno, cilantro, and fresh lime juice.

Crock-Pot chicken cacciatore slow-cooked in tomato paste, red wine, mushrooms, and Creole seasoning until the meat falls off the bone. A set-it-and-forget-it Italian-Cajun fusion served over pasta.

Santa Fe black bean cakes made from scratch with dried black beans, bacon, serrano chiles, ancho powder, and cumin. Pan-fried until crisp and served with sour cream and salsa.

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

Rich South Texas duck gumbo with a dark roux, okra, tomatoes, and Cajun seasonings served over rice. A slow-simmered hunter's gumbo built for wild mallard duck.