Recipe Sifter

Classic Louisiana Jambalaya made with andouille sausage, chicken, and the Creole trinity (onions, celery, green peppers) over rice. Traditional techniques for both brown and red jambalaya versions with detailed step-by-step instructions.

Lemon chicken soup with fresh spinach and pasta shells in a garlic-rich broth. Lemon juice and zest brighten this hearty one-pot soup loaded with vegetables and tender chicken.

Chilled orzo pasta salad with fresh corn, smoked chicken, red pepper, and basil in a sweet-spicy rice vinegar and lime dressing. Topped with toasted pine nuts.

Chilaquiles verdes with fried corn tortilla strips simmered in tangy salsa verde, topped with shredded chicken, sour cream, queso fresco, and raw onion. Classic Mexican breakfast.

Greek avgolemono-style lemon chicken soup thickened with egg yolks and a butter-flour roux. Silky, tangy, and loaded with rice and tender chicken.

Chicken and rosemary dumplings made from scratch with a rosemary-steeped tea mixed into the biscuit batter. Tender poached chicken in a hearty vegetable broth topped with fluffy herb dumplings.

Creamy chicken mushroom tetrazzini made on the stovetop in about 35 minutes: tender chicken and browned mushrooms in a Parmesan cream sauce tossed with linguine. A quick, comforting weeknight pasta.

Chicken and spinach quiche with melty Swiss cheese, basil-spiked custard, and a flaky pre-baked crust. A make-ahead brunch favorite that uses leftover chicken and pantry staples.

Garlic-ginger bourbon chicken: cubed chicken marinated in soy sauce, bourbon, fresh ginger, garlic, and brown sugar, then baked, grilled, or broiled. Big-flavor weeknight dinner.

Rotel chicken spaghetti with diced tomatoes and green chiles, sautéed vegetables, and melted cheddar cheese. A Southern potluck classic that feeds a crowd and tastes even better the next day.

Potluck chicken casserole layers cooked chicken and rice with a creamy mushroom-mayo sauce under a crunchy cornflake topping. Feeds a crowd from one baking dish.

Kotopoulo Giouvetsi is a Greek one-pan roasted chicken with orzo baked in tomatoes, brandy, bell peppers, and cumin. The orzo cooks in the pan juices for deep flavor.

Hearty wild rice soup with chicken, mushrooms, slivered almonds, and three kinds of onion in a dill-seasoned egg yolk-enriched broth. A Minnesota-style comfort bowl.

Chicken cheddar tortilla pizzas crisp corn tortillas in oil, then top them with seasoned chicken, tomato, onion, green pepper, pizza sauce, and melted cheese. A Tex-Mex pizza in 25 minutes.

Grilled or baked chicken brushed with a tangy applesauce barbecue glaze made with ketchup, vinegar, and Worcestershire for sweet-savory perfection.

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