1,643 hand chicken recipes

Spinach, chickpea, and golden raisin pasta brings Sicilian sweet-savory flavor to weeknight dinner. Garlicky olive oil, red pepper flakes, and a splash of broth pull it all together over penne.

Veal chops in spicy sauce: braised with cumin, saffron, coriander, and cayenne, then finished with a cool cucumber-yogurt spoon sauce. Warm spice meets bright tang in one Dutch oven.

Maryland-style spicy crab soup simmered with chicken wings, tomatoes, corn, and green peas. Seasoned with Old Bay-style spices and lemon pepper for that Chesapeake Bay kick.

Cola chicken slow-cooks with regular cola, ketchup, and onions into a sticky, fall-apart sweet-savory dump dinner. The classic crockpot shortcut Southern grandmas swear by.

This simple side dish is a good source of fiber. Increase the portion size and it doubles as a meatless main dish.

Light pasta with sauteed baby artichoke hearts, garlic, lemon, and fresh Italian parsley in a brothy sauce. A low-calorie Italian dish ready in just 15 minutes.

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

Italian pasta fagioli soup with cannellini and kidney beans, bacon, ditalini pasta, and aromatic vegetables. The classic Italian peasant pasta-and-bean soup ready in 40 minutes.

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.

Caribbean ginger pepper sauce with pineapple, jalapeno, cayenne, lime, and Chardonnay. A sweet-hot tropical sauce for grilled swordfish or chicken breast.

Pureed black bean soup simmered in chicken broth with garlic and carrots, finished with heavy cream. Topped with sour cream, cilantro, and diced tomatoes.

Spicy Sichuan noodles (dan dan mian) with crispy ground pork, sesame paste, chili oil, Sichuan peppercorns, garlic, and ginger. A fiery, numbing Chinese noodle bowl ready in 30 minutes.

Cream of peanut soup with 2 cups of smooth peanut butter stirred into a velvety chicken broth base finished with half-and-half. A rich Southern classic garnished with chopped peanuts.

Whole garlic heads roasted in chicken broth with fresh thyme until soft and spreadable. Served with creamy goat cheese and toasted sourdough bread.

Southwestern white chicken chili with cannellini beans, green chiles, cumin, and oregano. A lighter no-tomato chili topped with melted Monterey Jack.

Tortilla soup with tomatoes, chicken broth, cumin, and chili powder simmered until rich, then finished with torn corn tortillas and melted cheddar cheese stirred right in.