2,092 blac peppered chicken recipes

Crispy General Tao's chicken coats golden fried chicken in a sticky sweet-and-savory sauce of brown sugar, soy, garlic, and ginger with a kick of chili. Better than takeout, easily made gluten-free with tamari, and ready in about 25 minutes.

Pan-seared lamb shoulder chops with rosemary and thyme, finished with a quick balsamic reduction sauce made from shallots, chicken broth, and butter. Ready in 35 minutes.

Southern-style wild rice pilau with browned chicken livers, brown rice, and fresh herbs simmered in low-sodium broth. A rustic, iron-rich side dish that's lighter than you'd expect.

Chinese lemon chicken with crispy double-fried chicken breast slices cloaked in a glossy lemon sauce thickened with cornstarch and finished with sesame oil. Takeout-style classic, brighter than the bottled versions.

Spinach and potato soup with crispy bacon, white wine, herbs, and a finish of milk and chorizo. Hearty, herb-flecked weeknight bowl ready in an hour.

Light, vegetable-packed hot and sour soup with firm tofu, crisp snow peas, and red bell peppers in a tangy, spicy broth. Ready in 30 minutes for a quick, healthy meal.

Golden-browned whole chicken pieces simmered with okra, fresh tomatoes, cumin, and white wine until fall-off-the-bone tender. A soulful one-pot stew that tastes even better the next day.

New Yorker pita sandwich stuffs warm pita pockets with sauteed chicken, peppers and onion in saucy beans, zipped up with horseradish, plus lettuce and tomato. A fast, hearty handheld lunch or dinner.

Punchy black bean soup simmered with bacon, the holy trinity, and chili powder, then blended silky smooth. A smoky, chunky-or-creamy crowd-feeding pot with salsa and cream garnish.

Why order take-out when you can make your own Chinese-style chicken wings in the comfort of your home.

Pork tenderloin pinwheels stuffed with a dried apricot and whole wheat bread stuffing, broiled and served with a warm apricot nectar sauce with nutmeg.

Classic leek and potato soup that pulls double duty: hot with croutons or chilled with milk, chives, and Tabasco for homemade vichyssoise. French bistro basics, two ways.

Mediterranean chicken baked in a tomato-wine sauce with mushrooms, black olives, artichoke hearts, and Parmesan, served over pasta. A one-dish Italian-inspired chicken dinner with rich, layered flavors.

Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day.

Moroccan lemon chicken with green olives, saffron, cumin, and ginger served over couscous. A North African braise with bright citrus and warm spice in every bite.

Black bean chili with oranges, an unexpected Yucatan-style pairing. Whole spices, cardamom, allspice, and coriander simmer with dried beans. Topped with fresh orange slices, zest, and sour cream.