Chicken Recipes

Ginger chicken broth soup with vermicelli, cilantro, and scallions finished with fresh lemon. A light, aromatic bowl ready in 20 minutes.

Jalapeño grilled chicken basted in a sweet and spicy homemade barbecue sauce with ketchup, brown sugar, vinegar, and jalapeños. Backyard BBQ flavor with a real kick.

Roux-thickened Creole onion soup loaded with golden onions, three cheeses, cayenne, and herbs, topped with seasoned bread cubes. French onion goes full Louisiana.

Georgetown red rice cooked in bacon fat with tomatoes, onions, ketchup, and chicken broth. The Lowcountry South Carolina classic that holds the line as the unofficial state rice dish, smoky and tomato-stained.

Harira, the traditional Moroccan soup with lamb, chickpeas, broad beans, saffron, and a velvety tomato-herb base thickened with an overnight flour paste. A slow-simmered bowl with deep, layered spice.

A hearty meatless three-bean chili with kidney beans, chickpeas, and refried beans simmered in beer and chicken broth. Topped with sharp cheddar and croutons. Feeds 6 to 8.

Chicken Ya-Hah simmers chicken breast with jalapenos, water chestnuts, Szechwan chili sauce, curry, cumin, and red wine in tomato sauce. A spicy fusion stew over cornbread or rice.

Thai stuffed zucchini soup, tender zucchini cups filled with seasoned pork and cilantro, steamed, then swimming in hot fish-sauce-spiked broth. Gentle, clear, and deeply aromatic.

Stir-fried chicken shreds with bean sprouts, snow peas, and water chestnuts in a classic Chinese wok technique. Egg white velveting keeps the chicken silky and tender.

Create-your-own one-bowl soup: a flexible single-serving formula that turns leftover meat, rice or pasta, and vegetables into a quick homemade soup, with a fresh lettuce leaf simmered on top for brightness.

Classic giblet gravy made the old-fashioned way: simmered chicken or turkey giblets folded into a rich pan-drippings roux thickened with their own savory broth. The from-scratch holiday gravy your bird deserves.

Pepper chicken in a creamy mushroom sauce with chili powder and teriyaki, browned in butter and simmered in one skillet. A spicy-creamy weeknight chicken dinner with a warm kick.

Kuo Fan Gee Chiu is a Szechuan-style diced chicken stir-fry with dried red chilis, bamboo shoots, and straw mushrooms. Velveted chicken, no-bland heat.

Chicken breasts marinated in Louisiana cane syrup, hot sauce, and Worcestershire, then smoked over pecan wood with root beer in the water pan. Pure bayou-born flavor.

Slow cooker sweet and sour chicken with pineapple chunks, bell peppers, and fresh ginger in a brown sugar-vinegar sauce. Includes oven method. Serve over rice.

Grilled hoisin chicken breasts marinated in hoisin sauce, rice wine, olive oil, and fresh thyme. Five ingredients and ready for the grill in 30 minutes.