Poultry recipe collection

Roasted green chiles blister and char until their smoky flesh peels away easily, ready to star in salsas, enchiladas, or straight off the grill with melted cheese.

Green chile pot roast with potatoes: beef brisket braised low in a roasted Cuban pepper and Hatch-style green chile gravy. Tender, Southwestern Sunday supper with russet potatoes added at the end.

Green chile paste with roasted green chiles, ground chile, and oil. Three ingredients blended smooth for a bold rub or marinade. Works on beef, chicken, pork, and lamb.

Green chile yogurt soup blends tangy low-fat yogurt into a tomato and green chile broth with paprika, garlic, and cheddar. A creamy Southwestern bowl with gentle heat.

Green chili stew with lamb shoulder, poblano peppers, crushed juniper berries, and shredded lemon zest. A New Mexico-style chile verde with tender braised lamb in a thickened chicken broth.

Green enchiladas with shredded chicken rolled in flour tortillas, smothered in creamy tomatillo-sour cream sauce and melted Monterey Jack. Weeknight Mexican comfort in under 30 minutes.

Chicken enchiladas with two from-scratch sauces: a tangy green tomatillo-spinach sauce with sour cream or a smoky red ancho chile sauce. Topped with melted Monterey Jack.

Green peas with curried mushrooms sauteed in chicken broth and finished with creamy low-fat yogurt. A quick, healthy Indian-inspired vegetable side dish ready in 25 minutes.

Roasted duck with a green peppercorn and star anise sauce made from homemade duck giblet broth. The duck is salt-poached first, then roasted until crispy. A refined French-inspired main course.

Green rice made with wild rice and brown rice cooked in chicken broth, then tossed with sauteed green pepper, scallions, parsley, and garlic. All done in the microwave for a hands-off side dish.

Braised chicken legs in fresh tomatillo sauce with jalapeños, onion, garlic, and cilantro. A one-skillet Mexican green chicken dinner with a tangy, reduced salsa verde.

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Grilled Breast of Chicken with Maple Whiskey Glaze recipe

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.

Grilled chicken adobo marinated in Yucatecan achiote paste, orange juice, cinnamon, and basil. Stains the chicken deep red-orange and delivers smoky, citrusy flavor straight from the Mexican Caribbean coast.

Grilled mustard-coated chicken breast sliced over a mixed bean salad with black-eyed peas, fresh tomatoes, sun-dried tomatoes, and herbs in a balsamic vinaigrette. Served at room temperature.