2,088 chickin recipes

One-pot white rice pilaf cooked with chicken broth, sautéed mushrooms, garlic, and fresh parsley. The rice absorbs all the savory flavors as it simmers for fluffy, restaurant-quality results.

Creamy winter squash soup with finely chopped hazelnuts, onions, and a splash of sherry. The nuts add nutty body without any dairy thickener. A simple autumn first course.

Louisiana-style red beans and rice with a bold spice mix and an unexpected addition of grape juice for sweetness. No meat, all flavor, cooked from dried beans.

On a rainy day, sit down and enjoy this savory broccoli soup that's easy to make and healthy for you.

Aunt Bunny's Stuffing combines apple, orange, pineapple, water chestnuts, and preserved ginger with raw sausage and 13 herbs and spices for a holiday turkey stuffing that's genuinely unlike any other.

Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.

Cantonese roast duck rubbed with hoisin, five spice, sherry, and brown bean sauce, then slow-roasted until the skin turns lacquered and crackling. A Chinatown classic at home.

Turkey roulade stuffed with foie gras, wrapped in savoy cabbage, and steamed. Served with a sauterne-cherry reduction sauce and crispy sweet potato frites.

Smoky puréed black bean soup loaded with cumin, coriander, chili, and eight cloves of garlic. Finished with brandy and topped with Parmesan and fresh cilantro.

Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.

Creamy leek soup blended smooth with apples, potato, carrots, orange juice, and a hint of curry. A one-pot pureed soup with a sweet, earthy flavor and no cream needed.

Red Devil rub with whole-grain Dijon mustard, fresh basil, cayenne, and olive oil. A sharp, herby wet rub for grilled chicken, fish, or barbecue. Five ingredients, bold heat.

Fajita-style orzo tossed with grilled red peppers, charred red onion, a fresh jalapeno-lime salsa and a dollop of sour cream. Tex-Mex flavors in a pasta bowl, perfect for summer grilling.

Nam prik ong, Northern Thai tomato-pork relish with lemongrass, chilies, and dried shrimp served over sticky rice. Chiang Mai street-food staple built on fresh aromatics and pounded herbs.

Classic bread dressing studded with dried apricots, walnuts, and celery for a sweet-savory stuffing that pairs beautifully with roasted turkey.

Ravioli in roasted garlic broth with sauteed bell peppers, green peas, and golden garlic breadcrumb topping. A lighter, brothy take on stuffed pasta.