Chicken/8 recipes

No-cook chicken tortilla roll-ups with salsa, cheddar, and light sour cream wrapped in flour tortillas. Ready in 20 minutes for lunch boxes, snacks, or party platters.

Barbecue pulled chicken made in a slow cooker with smoky chipotle, green chiles, honey, and cider vinegar. Hands-off comfort food that piles high on buns or over rice.

Grilled chicken adobo marinated in Yucatecan achiote paste, orange juice, cinnamon, and basil. Stains the chicken deep red-orange and delivers smoky, citrusy flavor straight from the Mexican Caribbean coast.

Sauteed chicken with Gewurztraminer wine sauce, sauteed leeks, and warm halved grapes. An Alsatian-style French bistro dish with a silky cream reduction made from the bones.

Baked chicken legs glazed with raspberry jam, balsamic vinegar, and red pepper flakes for a sticky sweet-heat finish that caramelizes beautifully in the oven.

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

Greek-style roasted whole chickens with lemon, oregano, and olive oil alongside thick-sliced baked potatoes: crispy-skinned birds basted in pan juices, served with toasted bread for dipping.

Microwave chicken tetrazzini with peas, mushrooms, and a creamy sherry sauce over spaghetti. Lighter than traditional versions using skim milk, this one-dish pasta dinner comes together in 35 minutes.

Chilled cream of potato soup made with instant potato flakes and evaporated milk for a velvety-smooth finish. Serve cold or hot in just 30 minutes. A refreshing summer starter for 4.

Crispy General Tso's chicken double-fried in a beer batter with a sweet-spicy glaze of soy sauce, vinegar, orange zest, and crushed chilies. Better than takeout.

Pollo pibil: chicken quarters rubbed with Yucatan recado colorado, wrapped in banana leaves, and slow-baked until the meat falls apart. A Mayan pit-roasting tradition adapted for the home oven.

A simple and yet succulent chicken dish that is served with a spicy sauce. Tastes great over rice or noodles.

Loaded Louisiana jambalaya with smoky sausage, shrimp, chicken, and black-eyed peas simmered with Rotel tomatoes, herbs, and long-grain rice. One pot, big flavors, feeds a hungry crowd of six.

Enjoy the summer days with this delicious rendition to steak that can be served with mashed potatoes or corn bread.

Creamy carrot-orange soup pureed with fresh orange juice, tomato paste, honey, and rice for body, topped with toasted cashews. A velvety blended soup with bright citrus flavor.

Herbed zucchini-pea soup blends tender zucchini and shelled green peas with parsley, oregano, chervil, a touch of horseradish, and half-and-half. A chilled summer soup with a sneaky sharp finish.