Chicken/6 recipes

This simple and quick spread is perfect to serve at any upcoming holiday party! It's chunk chicken, chopped apple, chutney and peanuts are bound with a curry-laced mayonnaise.

Sticky homemade barbecue sauce simmered with cola, ketchup, Dijon mustard, and Worcestershire sauce. The cola caramelizes into a sweet, tangy glaze that's built for grilled chicken.

Seared double-cut pork chops glazed with tamarind and molasses, served over roasted sweet potatoes with a rich mole cream of pepitas, pistachios, pine nuts, and roasted poblano.

Flank steak burritos layer juicy poached-then-julienned steak with red onion, jalapeño, tomatoes, and olives, rolled in flour tortillas and served with avocado dip. A party-ready Mexican classic.

Arugula potato leek soup gets transformed by 4 cups of peppery arugula and a splash of Pernod. A versatile blender soup served hot or chilled, finished with yogurt and fresh greens.

Chicken marinade with soy sauce, lemon juice, brown sugar, fresh ginger, and garlic. Seven ingredients, bold Asian-inspired flavor, and just 5 minutes to mix. Great for grilling or baking.

A hearty and comforting classic beef and barley soup that's very easy to make.

A succulent chicken dish that is also made with savory cornmeal dumplings that make one scrumptious dinner!

Delicious :) We love these sandwiches, definetly a new favorite!!

Italian-style chicken breast saute with mushrooms, green peppers, garlic, sage, and rosemary in a white wine pan sauce. One-pan rustic dinner that feeds a crowd.

Green chile pot roast with potatoes: beef brisket braised low in a roasted Cuban pepper and Hatch-style green chile gravy. Tender, Southwestern Sunday supper with russet potatoes added at the end.

Portuguese red bean soup with chorizo sausage, kidney beans, potatoes, tomatoes, and paprika in chicken broth. A hearty, smoky one-pot soup inspired by traditional Portuguese cooking.

Huevos en rabo de mestiza are Mexican poached eggs simmered in a chunky tomato-chile sauce and topped with melted Monterey Jack cheese. A one-skillet brunch or dinner.

Savor every bite of this succulent dish made with potatoes, zucchini and chickpeas.

Rich, velvety black bean soup with bacon, ham, brown rice, and eight onions simmered for hours then blended smooth. Finished with white wine and sherry for a luxurious bowl.

Creamy parsnip chowder with butternut squash, bacon, and a cinnamon stick simmered in chicken broth. A velvety fall soup finished with heavy cream, nutmeg, and chives.