181 chicken lot recipes

Inland paella stretches the classic Spanish rice dish with chicken, hot Italian sausage, clams, and shrimp baked together with saffron-stained rice. A casserole-style take built to feed a crowd.

This creamy and tangy soup is loaded with yumminess, and it's quick to make. A delicious side dish to accomplish the main dish.

Quick curried chicken with apples, grapes, raisins, and yogurt over rice, topped with peanuts. A fruity, aromatic weeknight curry ready in 35 minutes.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

Canned refried beans transform into a velvety smooth soup with chicken broth, green chilies, and cilantro, topped with melted cheese and sour cream for a quick Mexican-inspired meal ready in 20 minutes.

Always a favorite for our family and great when company is coming. The chicken remains moist and the broccoli perfectly tender-crisp and everyone loves the cheesy sauce. Using a bechamel sauce instead of cream keeps it light.

One-skillet chicken and rice with Italian sausage, red peppers, tomatoes, cumin, and olives. A Spanish-inspired arroz con pollo vibe ready in under an hour.

Brazilian-style grilled chicken salpicão with charred red onion, carrots, parsley, and a Spanish paprika mayo dressing. Finished with crunchy potato straws on top. Ready in 30 minutes for a bright weeknight chicken salad.

Fettuccine with prosciutto, peas, carrots, and fresh tomato tossed in a light chicken broth sauce with Parmesan. A quick, lighter pasta dinner ready in 15 minutes.

Creamy broccoli cheddar soup with hearty pearl barley, garlic, and skim milk. High-fiber, lower-fat comfort in a bowl that's thick, cheesy, and deeply warming.

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Pureed broccoli soup with celery, onion, and heavy cream, brightened with lemon juice and a kick of Tabasco. A simple 30-minute cream soup that serves a crowd.

Sichuan-style bean thread noodles with minced pork, dried mushrooms, hot bean sauce, and fresh ginger. Spicy, slurpable, and deeply savory with a cilantro finish.

Spicy chicken tortilla soup where crushed tortilla chips simmer right into the broth, thickening it and lending a toasty corn flavor. Chipotle and cayenne bring the heat, lime and cilantro the bright finish.

Gin marinated chicken cubed and bathed overnight in dry gin, lime juice, and olive oil, then skewered, pan-fried, and finished with leeks, tomatoes, and cilantro.

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.