Recipe Sifter

Soy bourbon chicken breasts marinated overnight in a smoky-sweet glaze of bourbon whiskey, soy sauce, and brown sugar, then oven-baked low and slow until lacquered and deeply browned.

Chicken fatteh layers toasted pita, saffron-scented rice, poached chicken, and garlicky yogurt in a Levantine feast dish finished with pine nuts, pistachios, and fresh herbs.

Kid-friendly chicken chili with ground chicken, bell peppers, tomatoes, mixed vegetables, and alphabet pasta: mild, hearty, ready in 45 minutes for picky eaters.

Grilled chicken and avocado fans topped with fresh strawberry serrano salsa and crispy fried corn tortilla strips. A bright, colorful Mexican-inspired plated dish.

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A simple but scrumptious chicken dish that can be cooked to perfection in your crockpot.

Sali Jardaloo Murgi: Parsi chicken braised with dried apricots, tomato, cinnamon, and warm spices in a tangy-sweet sauce, crowned with crispy fried shoestring potato straws. A Bombay Parsi wedding classic worth the work.

Chicken breast cubes and mushrooms in a creamy Madeira wine and sour cream sauce, spooned over herbed biscuits. An elegant skillet dinner ready in 40 minutes.

Cuban chicken stir-fry with rice, ham, pimento-stuffed olives, peas, and tomatoes served on a platter with sliced avocado. A fast one-wok meal using cooked chicken and leftover rice.

Oat-crusted Mexican chicken breast baked with chili powder and paprika, served with a fresh tomato, green pepper, and lemon relish. A crunchy, spiced chicken dinner with a no-cook salsa topping.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Lone Star chicken casserole bakes dredged chicken in a ketchup-Worcestershire beef gravy with potatoes, carrots, mushrooms, and baby onions. A hearty Texas one-pot Sunday supper.

White chicken chili simmers shredded chicken with white beans, jalapeños, oregano, cumin, and ground ginger in chicken broth and white wine, finished with melted Monterey Jack. A lighter alternative to red chili with brighter, creamier flavor.

Authentic enchiladas verdes with poached shredded chicken, fresh tomatillo-serrano salsa verde, Monterey Jack, and sour cream. A from-scratch Mexican classic.

Mexican-spiced chicken braised with chorizo sausage, vegetables, and raisins in tomato-chili broth. A hearty one-pot dinner garnished with fresh orange slices that bring out the sweetness.

This is a low fat and low calorie recipe, very light flavor, very tasty.