Chicken/6 recipes

Ajam Panggang is a flavorful Indonesian dish featuring chicken marinated in a rich blend of sweet soy sauce (kecap manis), garlic, lime, and spicy sambal ulek, then roasted or grilled until juicy and caramelized. Paired with crispy shrimp puffs (kroepoek oedang) and a thickened marinade sauce, it’s perfect as a standalone dish or part of an Indonesian rice table with nasi goreng (fried rice).

Pot roast tri-tip braises a seared 2-pound triangle cut with onion, carrot, celery, red wine, and thyme until fork-tender. The strained pan juices become a glossy red wine sauce served alongside.

Chinese pork and cucumber soup with marinated pork slices, fresh ginger, and translucent cucumber in chicken broth. A light, clean 30-minute home-style soup.

Lemon chicken with basil simmered in white wine and tomato sauce with whole lemon wedges that soften enough to eat. A bright, one-pan skillet dinner served over rice.

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

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.

Flour-dredged chicken livers sautéed golden and stirred into a rich tomato sauce with red wine, basil, oregano, and a hint of cinnamon. A hearty, old-school pasta sauce with incredible depth.

Great for a summer barbeque. Malasian style chicken on bamboo skewers with satay sauce.

This reduced-fat Chicken Jubilee recipe broils chicken until the skin is golden brown and finishes the main dish on the stovetop. It can be prepared ahead, if desired, to save time the next day.

Chicken tetrazzini with a sage-scented cream sauce, spaghetti, mushrooms, and pimentos baked under melted Swiss cheese. A hearty casserole that serves 6 to 8.

Pounded chicken breasts wrapped with prosciutto and sage, pan-seared golden and finished in a Marsala mushroom sauce. Italian elegance in 30 minutes flat.

Low-fat chicken fajitas with five peppers: red, yellow, green bell peppers plus jalapeno and black pepper. Lime and cumin marinated, served in whole wheat tortillas.

Asian-style baby back ribs oven-braised then grilled with a star anise, Dijon mustard, soy sauce, and rice vinegar marinade. A two-day recipe with deep, complex flavor.

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.

Quick coq au vin delivers the classic French chicken-in-red-wine stew in 40 minutes using boneless thighs, cremini mushrooms, carrots, and Canadian bacon. A weeknight-friendly version of the traditional braise.

Chinese-style hot and sour chicken soup with snow peas, bell pepper, bamboo shoots and firm tofu in a soy-vinegar-white-pepper broth. Finished with cornstarch thickening and silky egg ribbons.