518 chicken hot pot recipes

Build authentic mole from dried chilis, cocoa, almonds, and warm spices. This rich, velvety sauce clings to tender chicken with layers of smoky, bitter, and sweet complexity.

Chicken almendrado simmers breast halves in a blended sauce of almonds, red chilies, cinnamon, and chicken broth. A Mexican almond-chile sauce with warm spice and subtle heat. Serve over rice.

Twenty cloves of garlic and earthy mushrooms sautéed with toasted breadcrumbs and fresh parsley, simmered in chicken broth for bold, soul-warming soup.

Texas white chicken chili with navy beans, jalapeños, cumin, and hot chiles, ladled into tortilla-lined bowls with Monterey Jack and salsa. A spicy white-bean chili with edible bowl bonus.

Broiled chicken wings marinated in peanut butter, curry powder, fresh ginger, garlic, soy sauce, and lemon juice. A satay-style wing with sticky, nutty, spiced flavor. Great on the grill too.

Easy Mexican chicken casserole with cubed chicken breast, mild green chiles, tomatoes, and cream of chicken soup baked under melty cheddar. A 7-ingredient dump-and-bake weeknight dinner.

Creamy sweet potato soup with hot pepper relish and chicken broth, pureed smooth and topped with sour cream. Just five ingredients for a warming, spiced bowl.

Honey& Bacon Fried Chicken with Lemon Gravy recipe

Classic buttermilk fried chicken with paprika and black pepper, fried in a cast-iron skillet until deep golden and crispy. A Southern-style recipe with an overnight buttermilk brine.

Chicken breasts stuffed with green chilis, Monterey Jack cheese, and garlic, pan-seared in butter until golden. Topped with chunky salsa for an easy, flavorful weeknight dinner.

Traditional Indian murga curry with bone-in chicken simmered in a ginger-garlic tomato masala finished with a splash of vinegar. Simple, rustic, and ready in 25 minutes flat.

Ground chicken stir-fry with broccoli, mushrooms, red bell pepper, and fresh ginger in a light sesame-chicken broth sauce. A lean, low-fat Asian-inspired weeknight dinner.

New Orleans shrimp and squash bisque with yellow squash, potatoes, and carrots pureed smooth, then finished with cooked shrimp, dill, and hot sauce. Creamy without any cream.

Austin Grill's chicken chili verde features charred Anaheim and poblano chiles, tender potatoes, and fresh cilantro pureed into a vibrant green stew. Restaurant-quality Tex-Mex flavor, ready in one hour.

Baked potatoes topped with spiced chicken strips in a cinnamon-paprika gravy with toasted almonds and raisins. A Moroccan-inspired loaded potato dinner.

Eggs poached directly in a skillet of smoked ham and vegetable hash with potatoes, corn, peppers, and tomato. A one-pan brunch ready in 25 minutes.