484 pepper chicken recipes

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

Sour cucumber soup (zupa ogorkowa): a tangy Polish classic of grated pickled cucumbers and potatoes in a creamy, dill-pickle-sour broth. Cozy, frugal, and built on pantry staples.

A whole chicken slow-baked with potatoes, eggplant, cauliflower, carrots, and tomatoes seasoned with dill. An Italian-inspired one-pot Sunday dinner for six.

Sweet and tangy chicken stir-fry with pineapple chunks, red bell pepper, and zucchini in a balsamic vinegar pan sauce. A weeknight one-pan main with bright sweet-and-sour flavor.

Old-fashioned navy bean soup with smoky ham, celery, carrots, onion, and thyme simmered low and slow into a thick, satisfying pot. Pantry-friendly comfort that thrives on cold winter nights.

A dump-and-go slow cooker chicken braised with white wine, tomatoes, green peppers, garlic, and a pinch of cayenne. Just 10 minutes of prep for tender, fall-off-the-bone results.

One of my favorite things to do with garden peas is to make a pea purée. Think of mashed potatoes only with peas instead.

Grilled chicken breast marinated in red wine and thyme, basted with a slow-roasted garlic puree. Ten cloves of garlic deliver mellow, sweet flavor.

Chicken Alla Spina braised with red wine, onions, and oregano in a roasting pan. An Italian-American one-pan chicken dinner with tender meat and a savory wine sauce for sopping with bread.

Szechwan chicken soup with ramen noodles, chopped apples, snow peas, and red pepper flakes in chicken broth. A quick, spicy-sweet Asian-inspired soup using cooked chicken and pantry staples.

Spice-rubbed chicken breasts with a luxurious green peppercorn cream sauce made with white wine and chicken stock. A bistro-style French classic you can pull off at home in about an hour.

Classic Jewish-style chopped liver made with schmaltz, sautéed onions, hard-boiled eggs, and saltine crackers, seasoned with paprika and a pinch of sugar. Smooth, rich, and ready for the appetizer table.

Chicken livers cooked in schmaltz with shallots, mushrooms, and warm spices, then pureed with cognac into a silky, spreadable mousse. A French-inspired appetizer with serious sophistication.

Chicken soup with Granny Smith apples, leek, carrot, and parsnip in a flour-thickened broth. A French-inspired autumn soup with a sweet-savory twist.

Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.

Moroccan chicken skewers glazed with honey, cumin, and apple cider vinegar, broiled golden and served over sauteed bell peppers, baby carrots, cilantro, and garlic.