Recipe Sifter

Rice poblano soup, a Mexican green chile soup of pureed roasted poblanos blended into chicken broth with rice, shredded chicken, and cream. Ladled over melting Monterey Jack at the bottom of the bowl.

Wok-seared chicken with ginger, garlic, and Szechuan hot bean paste, finished with sesame oil and served with broccoli. Fiery 45-minute stir-fry.

Stacked New Mexico quesadillas layer flour tortillas with shredded chicken, zucchini, bell pepper, and Monterey Jack cheese. Baked until melty and served with red pepper sour cream sauce and fresh salsa.

Stir up a storm of savory goodness with this delicious stew made with a variety of meats and spices.

A whole chicken gently poached in an aromatic Thai broth of lemongrass, galangal, garlic, shallots, and chilies, finished with lime juice, cilantro, and fresh basil. Fall-off-the-bone comfort.

A Cajun showstopper: whole roasted chicken rubbed with Creole seasoning and stuffed with homemade dirty rice built on a dark roux, gizzards, ground pork, and the holy trinity.

Chili-dusted chicken pieces browned and simmered in a saucy mix of diced tomatoes, green chilies, black olives, and fresh cilantro. Serve over rice for a Southwestern one-skillet meal.

Chicken and biscuit casserole with bacon, cheddar, mixed vegetables, and cream of chicken soup topped with drop biscuits and crispy French fried onions. Comfort food in one dish.

Chicken turnovers made with crescent roll dough, filled with sauteed chicken, shallots, garlic, and herbs. Four golden pastry triangles ready in 45 minutes.

Arroz con pollo baked Spanish-style in one dish: golden turmeric rice, paprika-rubbed chicken, sweet peas, oregano and bay leaf. A hands-off one-pan dinner with crispy chicken skin and saucy rice in every bite.

Moroccan lemon chicken with green olives, saffron, cumin, and ginger served over couscous. A North African braise with bright citrus and warm spice in every bite.

Baked chicken in plum sauce with ginger, soy sauce, chili sauce, and lemon. A sweet-savory Asian-inspired glaze that caramelizes as it bakes over browned chicken pieces.

Nate's mulligan stew: browned chicken simmered with rutabaga, potato, carrots, peas, and parsnips, topped with unexpected buttermilk dumplings studded with wild blueberries. Frontier comfort food.

Chinese-style chicken in plum sauce with fresh ginger, sherry, carrots, and celery. Bite-sized chicken simmered in a glossy, sweet-tangy plum gravy thickened with cornstarch.

Honey apricot chicken braised with cumin, ginger, coriander, and cinnamon in a glossy honey-lemon sauce. A North African-inspired one-skillet dinner with tender, spice-rubbed pieces.

Italian rice and radicchio soup with prosciutto, fresh sage, and Parmesan. A light broth-based soup where the bitter greens and salty garnishes are added fresh to each bowl.