759 pepper chicken recipes

Authentic Arroz Con Pollo, AKA Latin chicken and rice, is the ultimate comfort food one-pot meal; a classic Latin dish that I grew up on that I now love to cook for my family.

Arroz con pollo baked Spanish-style in one dish: golden turmeric rice, paprika-rubbed chicken, sweet peas, oregano and bay leaf. A hands-off one-pan dinner with crispy chicken skin and saucy rice in every bite.

Herb-loaded chicken pot pie with fresh sage, thyme, and marjoram in a savory broth filling with turnips, potatoes, and carrots, topped with fluffy homemade biscuits.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Easy chicken Creole with cooked chicken in a tomato-paste sauce with onions, green pepper, garlic, and Tabasco. A 25-minute Louisiana-style weeknight dinner over rice.

Creamy avocado and crispy bacon blanket tender chicken in this 30-minute baked dish. Fresh ginger and sautéed onions bring warmth to the silky sauce. A show-stopping weeknight dinner.

Lean chicken breast strips over brown rice simmered in chicken broth, tomatoes, cumin, and chili powder. Topped with pimentos, capers, and green peas.

Hungarian chicken paprikash simmers bone-in chicken with sweet paprika, onions, peppers, and tomato, then finishes with a sour cream sauce. Traditional one-pot dinner served over noodles or dumplings.

White chicken chili with dried white beans, green chiles, cumin, oregano, and melted Monterey Jack cheese. A creamy, brothy alternative to traditional red chili.

Spice-rubbed chicken thighs browned and simmered with collard greens, mushrooms, bell peppers, and tomatoes in a rich, gravy-like broth. Serve over rice for a soul-warming one-pot dinner.

Roasted green chiles blister and char until their smoky flesh peels away easily, ready to star in salsas, enchiladas, or straight off the grill with melted cheese.

Paellaquinoa combines classic paella with quinoa instead of rice. Saffron-scented quinoa baked with chicken, chorizo, shrimp, and clams. Gluten-free.

Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.

Chicken breasts baked with marinated artichoke hearts, mushrooms, and rosemary in a creamy broth sauce. Served over noodles for a comforting weeknight dinner.

One-skillet chicken legs and Italian sausage browned and simmered with toasted rice, mushrooms, green peppers, and tomatoes in red wine. A rustic Italian rice dish that feeds eight.

A rich Ethiopian chicken stew with three pounds of onions, butter, berbere spice, tomato paste, and scored hard-boiled eggs simmered until the oil rises to the top. Serve with injera for a feast.