990 chile chicken recipes

Kukul Mus Thakkali, a Sri Lankan chicken and tomato curry with coconut milk, lemongrass, curry leaves, fenugreek and cardamom. Marinated and simmered for rich, layered flavor.

This isn't your ordinary Mom's or Campbell's over-salted Chicken Noodle Soup. Udon noodles, lemongrass, and mushrooms take the soup to the next level.

This spicy Indian dish is best served with basmati or jasmine rice, warm nan, and ready-made mint chutney. A mango sorbet would be a nice finish to this meal.

Nothing is better than a warm pumpkin soup at your Thanksgiving menu.

Frontier Chicken is original from northern Pakistan, south Asian. It has become popular in the US, Canada and the UK. The unusual combination of flavors, spicy and the sweetness from the banana and peppers creates a unique balance.

Absolutely worth the effort of preparation. The chicken tasted so delicious and packed with flavor. No need to order take-out from now on. This homemade tandoori chicken is as yummy as the restaurant one.

Malabar chicken curry is a spicy and aromatic dish that hails from the Malabar region of India. This curry is made with a unique blend of spices that include cinnamon, cardamom, cloves, and fennel, which gives it a distinctive taste and aroma. The tender chicken pieces are simmered in a rich and flavorful coconut milk-based gravy, making it a perfect dish for any occasion. The curry can be adjusted to your preferred level of spiciness, making it versatile for all tastes. Whether you're looking to explore new flavors or simply want to add a bit of spice to your meals, Malabar chicken curry is a must-try recipe for any home cook.

Grilled chicken breasts marinated in cilantro and serrano chile, served with a buttery cucumber-white wine beurre blanc for a cool-meets-heat backyard dinner.

Thai chicken with fresh basil (pad krapow gai style) stir-fried with garlic, serrano chiles, and fish sauce. Ten-minute weeknight one-wok dinner served over rice.

Tortilla soup with shredded chicken, crispy fried tortilla strips, melted Monterey Jack, and creamy avocado. A blender-based broth makes weeknight prep painless.

Tom Kha Gai, the classic Thai chicken coconut soup with galangal, lemongrass, kaffir lime leaves, and fish sauce. Aromatic, creamy, and bright with fresh lime juice and serrano chiles.

Thai hot and sour seafood soup with shrimp, scallops, and shiitake mushrooms in a fragrant lemongrass and lime leaf broth. A bright, gluten-free tom yum-style soup ready in under an hour.

Thai-style glass noodle salad (yum woon sen) with chicken and shrimp, dressed in lime, fish sauce, and serrano chiles. Bright, spicy, and cool, served over shredded lettuce.

Santa Fe black bean cakes made from scratch with dried black beans, bacon, serrano chiles, ancho powder, and cumin. Pan-fried until crisp and served with sour cream and salsa.

This is a Texas style red chili. Texas chili has no tomatoes but more importantly NO BEANS! Some of the ingredients I used, like the chocolate and the granulated chicken broth in lieu of salt, are non-traditional but I like the flavor it adds.