999 pepper chicken recipes

Country bread sausage stuffing with Italian herbs, celery, onion, and chicken broth. A savory, herbed dressing that fills a 12-14 pound Thanksgiving turkey.

Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.

Velvety pureed avocado soup simmered with cumin, coriander, and garlic, then studded with brined green peppercorns for a sharp, peppery bite. Creamy, savory, and completely unexpected.

Classic Jewish penicillin with tender matzoh balls floating in rich chicken stock made from scratch with carrots, celery, leeks, and parsnips. Comfort in a bowl that takes time but rewards with deep, soul-warming flavor.

Flour tortillas stuffed with chicken, green chiles, black olives, sharp cheddar, and Monterey Jack in a creamy chicken soup sauce. Make ahead, freeze, and bake when you're ready.

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Mushroom and celery root soup with dried and fresh mushrooms, pear, Spanish onion, and a touch of cream pureed into a thick, earthy bisque. Freezes for up to 3 months. Despite the title, this is a rich pureed soup, not a salad.

Chinese-style broiled chicken breasts marinated in soy sauce, maple syrup, sesame oil, and garlic with a hint of red pepper. Crispy-skinned and lacquered with a sweet-savory glaze.

Springtime chicken salad with poached chicken breast, snap-tender asparagus, crisp iceberg, and a bright lemon-herb dressing. A light, protein-packed main salad finished with toasted almonds.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Silky chicken liver pate with brandy, mushrooms, shallots, and fresh herbs. A quick, elegant appetizer that's ready to chill in under 30 minutes.

Spanish clay pot chicken with ham, eggplant, zucchini, peppers, and tomatoes braised in wine. A rustic Mediterranean one-pot meal cooked from a cold oven start for tender, falling-off-the-bone results.

A 10-minute Chinese vegetable stir-fry using whatever veggies you have on hand. Bok choy, zucchini, bean sprouts, and green beans tossed in a quick bouillon glaze. Flexible, fast, and foolproof.

Pan-seared pounded chicken breasts with red potato wedges and a bright lemon-dill butter sauce. A clean 40-minute dinner plated restaurant-style.

Five-pepper chicken fajitas with red, yellow, and green bell peppers plus jalapeño and black pepper. Lime-cumin marinated chicken in whole wheat tortillas.

Hy's Georgia chain-gang chili: a three-meat marathon chili with burgundy-marinated beef, ground pork, and poached chicken, simmered three hours with three kinds of chiles, beer, and Sauterne.