Recipe Sifter

Chicken and gravy over split buttermilk biscuits with a blender gravy made from chicken broth, Bisquick, and poultry seasoning. A 20-minute comfort food shortcut dinner.

This famed chicken "barbecue" from northern India is traditionally prepared in a tandoor, an underground jar-shaped clay oven that believed to have originated in Persia. The oven can be heated to very high temperatures, which sears the chicken and seals in the juices. Equally delicious results can be obtained in a conventional oven or on a covered grill. The yogurt marinade keeps the chicken from drying out.

Quick weeknight chicken breasts pan-seared with paprika, then glazed with apricot preserves, orange juice, cilantro, and warm spices.

Pit-master style Brunswick stew with smoked pulled pork, roasted chicken, okra, lima beans, and corn simmered in homemade stock. Low and slow for hours, packed with smoky, tangy heat.

A quick but succulent chicken dish that is the perfect dinner to make after coming home from a long day at work!

Country chicken pie tops a creamy chicken-vegetable filling with cheddar pinwheel biscuits made from baking mix. The biscuit roll-up trick gives every slice a swirl of melted cheese.

Hungarian chicken paprikash simmers chicken in paprika and onions, finished with sour cream and served over tender homemade nokedli (Hungarian egg dumplings).

Sri Lankan chicken buriyani layers spice-braised chicken with cardamom and clove-scented rice. Curry leaves, lemongrass, and Worcestershire sauce give this biryani its distinct island character.

Very easy and quick recipe, chicken is cooked with cinnamon and garlic, very great flavor.

Nothing fancy here, just a scrumptious dish that will satisfy both your hunger and tastebuds.

Classic buttermilk fried chicken with paprika and black pepper, fried in a cast-iron skillet until deep golden and crispy. A Southern-style recipe with an overnight buttermilk brine.

Southern fried chicken dipped in evaporated milk, shaken in a seasoned flour bag with paprika, then skillet-fried covered low and slow until crispy and golden.

Oven-baked crispy fried chicken with a flour, bread crumb, and paprika coating. All the crunch of fried, none of the oil splatter, ready in about an hour.

Chicken with apples: a Normandy-style braise of browned chicken flambed with brandy, then baked with apples, onions, cider, and tarragon sour cream. A French country dinner for four.

Charleston chicken and rice toasts long-grain rice with green onions, then simmers it in chicken broth with paprika before folding in cooked chicken and pimiento. A Lowcountry one-pot dinner with a Worcestershire-mustard finish.

Add a kick your chicken with this delicious recipe that uses lemon juice, olives and a variety of spices.