Chicken recipe collection

Chicken and Monterey Jack cheese filling with green chilies, sour cream, and cream of chicken soup scooped into homemade flour tortillas. Creamy, cheesy Mexican comfort food.

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.

Pollo Euscaro, a Basque-style chicken braised with eggplant, mushrooms, tomato, peppers, and white wine in a covered casserole. One-pot comfort food from the Pyrenees.

Pollo pibil: chicken quarters rubbed with Yucatan recado colorado, wrapped in banana leaves, and slow-baked until the meat falls apart. A Mayan pit-roasting tradition adapted for the home oven.

Pon pon shredded chicken, the classic Sichuan cold dish: poached chicken shredded by mallet or hand, served over bean paste strips with a peanut butter, sesame, and chili oil dressing.

Poppy seed chicken casserole with a creamy sour cream and condensed soup sauce under a buttery cracker and poppy seed topping. A Southern potluck classic.

Chow Gee Yok Har is a Chinese pork and shrimp stir-fry with Smithfield ham, bamboo shoots, dried mushrooms, peanuts, and ginkgo nuts in a hoisin-soy sauce.

Pork chops with Golden Delicious apples in a sweet and sour pan sauce of brown sugar, red wine vinegar, and tomato. Skillet dinner for 4 ready in 45 minutes.

Pork chops with apples in a sweet-and-sour sauce of red wine vinegar, honey, chicken broth, and tomato paste. A French-inspired skillet dinner in 40 minutes.

Pork chops with mango in a curry-spiked cream sauce. Bone-in loin chops braised with onion, garlic, mango slices, and a touch of cinnamon for a tropical dinner-party plate.

Pork Diane skillet supper with tenderloin, red potatoes, mushrooms, and a Worcestershire pan gravy. A complete one-pan dinner ready in about an hour.

Pork dumpling soup with hand-folded siu mai dumplings in Chinese chicken broth with sesame oil. Cabbage-and-pork filling with white pepper and wine.

Pork stew braised with prunes, dried apricots, brandy, cumin, and allspice. A Moroccan-inspired meat and fruit stew with warm spices served over noodles.

Portuguese fisherman's stew with white beans, whitefish, stewed tomatoes, and thyme. The fish poaches separately in lemon water to stay tender, then joins the hearty bean broth.

Elegant poached salmon with julienned vegetables in broth, served with creamy horseradish sauce. A refined French-style dish that's lighter than it looks.

Pot roast tri-tip braises a seared 2-pound triangle cut with onion, carrot, celery, red wine, and thyme until fork-tender. The strained pan juices become a glossy red wine sauce served alongside.