7,257 chicken recipes

Pollo en salsa de mani is Latin American chicken braised in a peanut butter and tomato sauce with garlic, red pepper, and fresh coriander. Serve with coconut rice for a complete meal.

Green chili with pork slow-simmers tender pork shoulder with roasted poblanos, jalapenos, garlic, and Mexican oregano. A grated potato thickens it naturally into a hearty, spicy Southwestern stew for bowls or burritos.

Quick bulgur wheat simmered with mushrooms, zucchini, bell pepper, and carrots in an herb-seasoned broth. A diabetic-friendly, low-calorie side dish ready in 30 minutes.

Roast pork loin with Marsala-steeped dried figs, butter-glossed pearl onions and honey mustard on the side. A rustic, wine-braised dinner-party centerpiece.

Classic risotto alla Milanese with saffron, Marsala wine, and prosciutto. Arborio rice stirred to a creamy finish with Parmesan and butter.

Stir-fried bean curd with five-spice ground pork in a glossy oyster sauce with garlic, ginger, scallions, and chili. A classic Chinese wok dish ready in 30 minutes.

Add some sophistication to your dinner in a hurry with this savory soup that will have you licking your spoon!

Mushroom bisque made from scratch with a full pound of fresh mushrooms, white wine, chicken broth, and heavy cream. A rich, velvety soup thickened with a roux and cornstarch.

Cold pasta salad with smoked turkey, corn, red onion, and a tangy barbecue-tomato dressing. Tossed with rotini and topped with sliced green olives. Great for picnics and potlucks.

Pan-seared lemon pepper tuna steaks with a quick Dijon-lemon pan sauce and fresh chives. Ready in under 15 minutes with a pink, seared center.

Wild rice and bulgur pilaf simmered in chicken broth with tarragon, onion, and parsley. A nutty, low-calorie whole grain side dish with two textures in every bite.

Classic Southern she crab soup with crab roe, claw meat, sherry, cream, and egg yolks in a rich fish and chicken stock base. Charleston's most iconic seafood soup, silky and luxurious.

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.

A savory pasta dish that can be served by itself or with succulent meat balls or steak.

French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.

Basic gumbo loaded with chicken, andouille sausage, and shrimp in a deep brown roux-thickened broth, simmered with the trinity, tomatoes, and Cajun seasoning. A hearty Louisiana-style one-pot for a hungry crowd.