Chicken Recipes

A showstopping Persian jeweled rice (javaher polow) layered with saffron-glazed carrots, barberries, currants, pistachios, almonds, orange peel, and rose water. Topped with a golden tah dig crust.

Hunters pheasant braised with onion, carrot, and celery in stock, finished with a currant jelly-thickened sauce. Classic British game bird comfort served with mash and red cabbage.

Chicken, elbow macaroni, mushrooms, and pimientos baked in a cream of chicken soup and American cheese sauce until bubbly. A retro potluck casserole that never goes out of style.

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.

A tropical spin on salsa verde with simmered tomatillos, ripe papaya, sauteed cilantro, and green onion pureed silky smooth. Low-fat, vibrant, and built for grilled chicken or seared seafood.

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

Thick, creamy cheesy chicken chowder packed with tender potatoes, carrots, and celery in a rich cheddar-laced broth. This from-scratch soup warms you from the inside out on chilly evenings.

Chicken marinated overnight with garlic, oregano, prunes, olives, and capers, then baked with brown sugar and white wine. A legendary party dish that serves a crowd.

Lime-honey marinated chicken breast grilled on skewers with fresh papaya, pineapple chunks, pearl onions, and green pepper. A low-calorie tropical kabob that is pure summer on a stick.

Golden glazed chicken bakes chicken breasts over a bed of onions under a curry-spiked stir-fry sauce that caramelizes into a glossy glaze. A 4-ingredient, dump-and-bake weeknight dinner with big flavor for little effort.

Cold Mexican rice salad with fresh jalapeños, tomatoes, cilantro, and a red wine vinegar dressing. A no-cook side dish that chills in 2 hours and brightens any taco night.

Slow cooker tangy chicken simmered in a sweet pineapple-orange and ketchup sauce with warm spices. A dump-and-go crockpot dinner served over fluffy couscous. Set it and forget it.

Slow cooker braised leeks with onion, garlic, tomato, and vegetable stock, finished with fresh dill. A gentle, hands-off side dish that cooks itself over 6-10 hours.

Loaded Southwestern corn and cheese chowder with sweet potatoes, bacon, beer, green chiles, and melted Monterey Jack. Thick, creamy, and ready in 45 minutes.

Pressure cooker quinoa cooked in vegetable stock for a fluffy, flavorful grain in just 2 minutes of pressure time. A fast rice substitute with tender yet crunchy texture.

Silky, bright lemon soup made with fresh lemons, carrots, celery, and chicken broth, finished with cream. Serve hot or chilled for a refreshing starter that wows at any gathering.