526 hand chicken recipes

Vegetable stew with potato, green beans, yellow and green peppers, and tomato simmered in chicken broth with fennel seed. A light, Weight Watchers-friendly one-skillet side.

If you're busy during the day, use the crockpot to make this easy and scrumptious meal.

This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink.

Hearty red kidney beans and pintos slow-simmered with tomatoes, green chiles, and bell pepper in a thick, savory gravy. A budget-friendly Southern classic spooned over fluffy rice.

The easiest slow cooker beef stew you will ever make. Toss beef, vegetables, cream of mushroom soup, and tomato soup into a crock pot and walk away for 5 to 8 hours.

This delicious thai soup is made with homemade chicken broth, it's packed with deliciousness, and very light.

Prefer chicken instead? Well, let's do Chicken Habanero

West African peanut soup with chicken broth, peppers, and chunky peanut butter creates a rich, spicy bowl ready in 30 minutes for easy weeknight dinners or meal prep.

This green-bean dish is outstanding. The green beans exude aromatic flavors and have an interesting chewy texture.

Hearty pinto bean and ham soup simmered low and slow with a bold herb blend of cumin, oregano, rosemary, and chili powder. A splash of sherry at the end adds warmth and depth. Pure comfort in a bowl.

Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.

Silky black bean soup with bacon, honey, and aromatics blended and strained smooth. Serve with cool sour cream and bright mango salsa for a stunning contrast of flavors.

This is wonderful!! Fabulous aroma and wonderful rich flavor.

Homemade mustard cooked with dry mustard, white wine, vinegar, and egg yolks. One base recipe, four variations: lime, tarragon, spicy, and tomato. Keeps a month in the fridge.

Louisiana hunting camp chili with cubed alligator meat, pinto beans, and bold Southwestern spices. Unique game meat chili traditionally served over spaghetti.

Big-batch red lentil soup spiced with cumin, coriander, jalapeño, and oregano, finished with cilantro and a tangy lime cream. Makes enough to eat now and freeze two-thirds for later.