990 chile chicken recipes

Hot and sour Thai-style mushroom soup with oyster and enoki mushrooms, serrano chilies, lemon grass, kaffir lime leaves, lime juice, and fish sauce. Light, aromatic, fiery. Ready in 30 minutes.

Grilled chicken breasts glazed with pureed honey, lime juice, garlic, serrano, and chipotle in adobo. A smoky-sweet glaze with real heat that cooks in under 15 minutes on the grill.

No-bean beef chili built on a puree of pasilla and ancho chiles, simmered low with beer, cumin, and a cinnamon stick. Thick, smoky, and unapologetically Texas-style.

Thai chicken coconut soup simmers bone-in chicken in lemongrass and galangal-infused coconut milk, finished with lime, fish sauce, cilantro, and chili. A Tom Kha Gai classic ready in 30 minutes.

Grilled chicken and avocado fans topped with fresh strawberry serrano salsa and crispy fried corn tortilla strips. A bright, colorful Mexican-inspired plated dish.

Hot and spicy chicken soft tacos with a red chile, curry, and cumin spice rub. A quick marinated chicken taco recipe with bold heat and tender stovetop-seared flavor.

Layered Mexican chicken casserole with corn tortillas, cheddar cheese, and a creamy Rotel sauce. Freezer-friendly comfort food that bakes up hot and bubbly every time.

Tom kha gai is a Thai chicken coconut soup infused with galangal, lemongrass and kaffir lime leaves, finished with fish sauce, lime and serrano chiles. Light, fragrant and ready in under 30 minutes.

Tom Kha Gai - Thai coconut milk soup with chicken, galangal, lemongrass, kaffir lime leaves, and fresh chiles. A rich, aromatic broth finished with lime juice and cilantro.

Tom Kha Gai - Thai coconut chicken soup with lemongrass, galangal, and dried red chiles. A creamy, aromatic broth simmered from scratch and served with white rice.

Baja chicken pasta salad pairs poached chicken breast and orzo with crunchy jicama, dried fruit, and a chile-spiked mayo-sour cream dressing. Sweet-savory chilled salad with a Southwest twist for picnics or weekday lunches.

Authentic Mexican white rice using traditional technique: soaked, fried in oil until pale gold, then simmered in chicken broth with garlic and onion until each grain is fluffy and separate.

Stuffed chicken breasts New Mexico style with a filling of golden raisins, spinach, Chimayo chile, cinnamon, and cloves, basted with chicken broth while baking.

This authentic Tom Kha Gai simmers chicken breast in coconut milk with galangal, lemongrass, and kaffir lime leaves. A fragrant Thai coconut soup that hits every note: creamy, sour, salty, and spicy.

Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.

This classic central That dish is traditionally made with shrimp or chicken, but we prefer using oyster mushrooms since they are just as meaty in texture and yet more subtle in taste. Although it is served as a soup course in North American Thai restaurants, it actually falls somewhere between a soup and a curry. In Thailand, it is served as a condiment to rice, just like any of the other dishes on the table.