980 chicken lot recipes

A healthy alternative to gumbo that's delicious and tantalizing down to the last bit!

Hot spiced crab soup with whole cracked Dungeness crab simmered in a buttery white wine and chicken broth, spiked with garlic, cayenne, and hot pepper sauce. A messy, hands-on bowl built for cracking and slurping.

Green chile yogurt soup blends tangy low-fat yogurt into a tomato and green chile broth with paprika, garlic, and cheddar. A creamy Southwestern bowl with gentle heat.

Sauteed turkey with tequila cream sauce sears turkey cutlet strips, then builds a reduced gold tequila and creme fraiche sauce with shiitakes and shallots over spaetzle. Mexican-German fusion main.

Hearty vegetable soup with canned tomatoes, carrots, celery, and green pepper simmered in chicken bouillon. A pantry-staple soup with a kick of hot sauce, naturally low-calorie and diabetic-friendly.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

If you're having friends over, then don't hesitate to make this hearty dish made with succulent ham, smoked sausage and hot pepper sauce.

Crispy sesame chicken just like takeout: chicken cubes in a light, crackly batter deep-fried golden, then coated in a glossy sweet-and-tangy sesame sauce and showered with toasted sesame seeds. Serve over rice.

Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.

Jumbo pasta shells stuffed with seasoned turkey, celery, and cheese, baked in creamy cheddar sauce. Freezer-friendly comfort food.

Chicken tostada salad piles a quick saute of chicken, beans, peppers, and lime over crisp lettuce, finished with cheddar, olives, and crushed tortilla chips. A 30-minute weeknight Tex-Mex bowl.

Classic Thai green chicken curry with coconut cream, bamboo shoots, kaffir lime leaves, and fresh basil. Fragrant, herbaceous, and ready in just 30 minutes.

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

This is a thai flavor paste, very easy to make, and high fibire, low fat, a healthy and savory recipe.

Whole artichokes stuffed with sun-dried tomatoes, crumbled feta, fresh basil, and garlic, then braised in a Dutch oven until tender. A showstopping vegetarian side dish that's worth every minute.

Sizzling rice hot and sour soup with chicken, dried mushrooms, bamboo shoots, and crispy fried rice crusts dropped tableside for a dramatic sizzle. Includes homemade rice crust instructions.