999 pepper chicken recipes

Light Spanish garlic soup made with a whole head of roasted garlic pureed into chicken broth with carrots and red pepper. Topped with garlic-rubbed Parmesan croutons.

New Orleans-style barbecue shrimp cooked shell-on in a buttery, peppery sauce with beer, Worcestershire, garlic, and Cajun spices. Serve with crusty French bread.

Butter-browned chicken bakes for an hour in a tangy sour cream and sherry sauce with rosemary, thyme, mushrooms, and slivered almonds. Retro comfort food that never goes out of style.

Egg drop and noodle soup with Parmesan cheese, spinach, and egg noodles in chicken broth. An Italian-inspired twist on classic egg drop soup ready in 30 minutes.

Grape leaves stuffed with ground lamb, rice, pine nuts, mint, parsley, cinnamon, and allspice, simmered in olive oil and lemon juice. A hearty meat-filled dolma served at room temperature.

Ground chicken and ramen noodles tossed in a tangy tomato-sour cream sauce with Worcestershire and mustard. A 30-minute skillet dinner that upgrades instant noodles into a real meal.

A Thai-inspired coconut curry soup with tender chicken, soba noodles, and mushrooms in a fragrant broth of lemongrass, galangal, fish sauce, and lime. Warming, aromatic, and ready in 35 minutes.

Spiced hamburgers with chili powder, cumin, and cracked black pepper seared in cast iron, served with a shallot red wine pan sauce. Restaurant-style burgers at home.

Cuban-style chicken picadillo with tomato sauce, white wine, cumin, capers, raisins, and green olives. Serve over white rice with fried plantains for the full island experience.

Low-fat plum-orange glazed chicken breasts marinated in Chinese plum sauce, fresh ginger, orange juice, and Dijon mustard, then pan-seared until golden.

Grilled salmon sandwich on pumpernickel with a garlic-lemon-dill sauce, tarragon-seasoned fillets, Boston lettuce, and Roma tomatoes. Light, bright, and low calorie.

By using braising to cook the chicken slowly over a long time creates fall-off the bone tender meat and allows the rich flavors to mingle perfectly together. Creamy and rich flavor without all the fat.

A simple and delicious soup that is easy to make and a great side dish for lunch!

Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.

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.

Hominy stew with meaty pork bones, roasted bell peppers, hot Italian sausage, and salsa simmered in chicken broth. A hearty, pozole-style bowl with Southwestern heat.