Chicken recipe collection

Sizzling rice soup with shrimp, ham, mushrooms, and bamboo shoots in chicken broth. Deep-fried rice puffs and crackles when it hits the hot broth.

Slightly Italian crockpot chicken: slow-cooked chicken breasts with artichoke hearts, mushrooms, and Italian dressing sauce thickened with tapioca. Set-and-forget weeknight dinner for four.

Let the aroma of this tantalizing dish fill your kitchen by using this easy to follow crockpot recipe.

Smoked acorn squash and wild rice bisque blends fire-kissed squash, sage, thyme, and chili flakes into a velvety bowl, finished with chewy wild rice and a squeeze of lemon for brightness.

This hot treat was just meant to be, I mean jalapenos, chicken, bacon and yes...smoke.

Smoked chicken soup with chipotle peppers and basmati rice for a spicy, smoky one-pot meal. Simple ingredients, bold Southwestern heat in every spoonful.

Smoky eggplant soup with fire-charred eggplant, tomatoes, onion, garlic, fresh basil and oregano, simmered with chicken stock and finished with grated Parmesan. Deep Mediterranean flavor, rustic elegance.

Chicken finger packets wrap soy-Dijon broiled chicken, tzatziki, lettuce, and sweet peppers in flour tortillas. Portable lunch-box rolls that hold up in a bag all morning.

Snails Cauderan is a traditional Bordeaux escargot recipe braised with country ham, shallots, white wine, and bouquet garni. Petit-gris snails cooked low and slow in a rich, savory sauce.

Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.

Bacon-wrapped rumaki with marinated chicken livers, water chestnuts, and scallions broiled until the bacon crisps. A retro tiki bar appetizer with soy-sherry-ginger soak.

Sopa de ajo, a classic Spanish garlic soup with sauteed garlic, whole wheat breadcrumbs, chicken broth, paprika, and cayenne. Warming, simple, and ready in under an hour.

This soup can be served hot or cold. It is important not to cook the avocado for any length of time because it can develop a bitter flavour.

Blender vegetable soup with chicken broth, sour cream, and lemon juice. Serve it chilled on hot days or warm for a quick, creamy pureed soup any time.

Sour cream potato casserole with frozen hash browns, cheddar cheese, cream of chicken soup, and a crunchy buttered cornflake topping. The classic funeral potatoes everyone fights over.

Southwest green rice cooked in pureed roasted poblano peppers and chicken broth. A Mexican-inspired arroz verde side dish with smoky pepper flavor.