234 sweet chicken recipes

Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.

Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.

Browned chicken thighs baked over peppers, mushrooms, tomatoes, and corn in a spiced tomato juice with sumac, cumin, cardamom, and curry. A bold Middle Eastern-inspired one-dish dinner served over rice.

Paella with shrimp, mussels, clams, chicken, chorizo, and sole in saffron rice with sherry and artichoke hearts. A loaded Spanish-style one-pan feast.

Asian-inspired one-pot chicken and rice with overnight soy-ginger marinade, bell pepper, snow peas, and water chestnuts. Complete weeknight dinner in one pan.

Broiled chicken breasts stuffed with red bell pepper, Parmesan, and pine nuts, served with a fresh mango-papaya-coconut salsa spiked with ginger, lime, and jalapeno. A 45-minute dinner that's equal parts elegant and easy.

Wok-fried orange chicken with fresh orange peel, ginger, dried red peppers, soy sauce, and rice wine. A homemade version with real citrus flavor, not sugary sauce.

Light, vegetable-packed hot and sour soup with firm tofu, crisp snow peas, and red bell peppers in a tangy, spicy broth. Ready in 30 minutes for a quick, healthy meal.

Pounded chicken breasts dredged in Parmesan flour, pan-seared golden, and baked under a from-scratch sun-dried tomato sauce with bubbly mozzarella. Served over linguine, this lighter chicken parm doesn't skimp on flavor.

Hot and sour soup with tofu, snow peas, red bell pepper, and water chestnuts in a tangy, spicy broth thickened with cornstarch. A vegetable-loaded Chinese-style soup ready in under an hour.

Shrimp and cheese enchiladas in a creamy jalapeño-pepper sauce with Monterey Jack, sour cream, and fresh tomatoes. A rich, Tex-Mex seafood enchilada baked until bubbly.

Tex-Mex spiced chicken tossed with fresh mango, crunchy jicama, and bell peppers in a zesty lime dressing. Served in crispy microwaved tortilla bowls over shredded Bibb lettuce.

Chicken artichoke pizza loaded with marinated artichoke hearts, zucchini, mushrooms, olives, and Roma tomatoes on a Boboli crust with Monterey Jack and Parmesan cheese.

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.

Crispy phyllo triangles stuffed with seasoned ground chicken, rice, spinach, ricotta, black olives, and toasted pine nuts. Mediterranean flavors wrapped in shattering golden layers.

This dish, which originated on the island of Hainan, off the coast of Southern China, emphasizes the natural sweet flavour of an absolutely fresh chicken and served with rice that is cooked in chicken fat with garlic and then simmered in chicken stock.