Ethiopia's beloved chicken stew simmered in spiced butter, berbere sauce, red wine, and caramelized onions. Tender chicken pieces with hard-boiled eggs in a fiery, aromatic sauce that warms you to the bone.
Thai-inspired shrimp and chicken soup built on a homemade bone broth with coriander, chili, soy sauce, and mushrooms. Served over rice with fresh cilantro and scallions.
Skinless chicken legs simmered low and slow in curried tomato sauce with garlic, cayenne, and mushrooms until the meat falls off the bone. Freezer-friendly and served over rice for an easy comfort dinner.
Spanish clay pot chicken with ham, eggplant, zucchini, peppers, and tomatoes braised in wine. A rustic Mediterranean one-pot meal cooked from a cold oven start for tender, falling-off-the-bone results.
New Year's paella with saffron rice, chicken, chorizo, shrimp, mussels, squid, and rockfish. A show-stopping Spanish feast cooked in one pan and served straight to the table.
Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.
Thai pad thai-style fried rice noodles with pork and shrimp tossed in a tangy fish sauce, lime, and chili dressing. Topped with peanuts, bean sprouts, and cilantro.
Pounded chicken breasts dredged in Parmesan flour, pan-seared golden, and baked under a from-scratch sun-dried tomato sauce with bubbly mozzarella. Served over linguine, this lighter chicken parm doesn't skimp on flavor.
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