Poultry
158 recipes found
Chicken Soup With Corn and Spinners
This recipe is a more streamlined take on a Jamaican Saturday soup, a simmered-until-tender marriage of beef or chicken and starchy vegetables. Thanks to a few strategic moves, this recipe takes only one hour but tastes like the result of an hours-long endeavor. Simmering bone-in, skin-on chicken thighs in chicken stock fortifies the soup, coaxing out gelatin from the bones and releasing fat from the skin to create a rich foundation. Instead of cutting corn kernels off the cob, the corn cobs are cut into pieces, which are less fussy to prepare, and more fun to eat — with hands, as nature intended! Handmade dumplings called spinners thicken the soup further and add a chewy bite.
Balsamic Roasted Chicken With Peaches
Boneless chicken thighs, shallots, peaches and cherry or grape tomatoes are coated in a simple balsamic marinade and roasted until crispy, sweet and juicy. After roasting, extra marinade is added to the pan to simmer with the juices, creating a thick, tangy sauce that begs to be drizzled over everything or sopped up with a crusty hunk of bread. In addition to a sprinkling of fresh basil for serving, a ball of broken burrata or crumbles of feta would also be delicious. This recipe works well with any peaches, even those that may not be perfectly ripe or sweet, and can be made with other stone fruits like nectarines or plums, as well.
Honey Lemon Chicken Meatballs
Sweet and sour meatballs, caramelized lemon slices and a sticky honey sauce come together in this irresistible one-pan dinner. The meatballs are tender, juicy and extra-lemony thanks to freshly grated lemon zest and bread crumbs soaked in lemon juice. For caramelized lemon slices that melt in your mouth, don’t use a large lemon with a very porous peel. Instead, aim for a smaller fruit with a thin skin; it should feel juicy when you give it a gentle squeeze. Serve this meal with freshly cooked rice and a glass of crisp white wine. Watch Carolina Gelen make this dish in this video.
Slow Cooker Chipotle Chicken Sloppy Joes
You can always count on this updated version of a school cafeteria classic to get dinner on the table during a busy week. These dump-it-and-forget-it chicken sloppy Joes make the perfect make-ahead meal to prepare in a slow cooker. They rely on canned chipotles in adobo sauce for an exciting flavor upgrade: The slightly sweet, tomato-scented beef mixture is now balanced with smoky, spicy chipotles and made lighter with ground chicken. When it comes to the spice level, these chicken sloppy Joes pack a pleasantly spicy kick, but can easily be adapted to any palate. (For a milder version, simply use less chipotle.) Enjoy over warm burger buns, sloppy but delicious.
Slow Cooker Chicken and Creamed Corn
This easy stew has all the gentle pleasures of creamed chicken and creamed corn along with the zip of maque choux, a Cajun sauté of corn and peppers that is often enriched with cream. This slow-cooker recipe combines the best of both dishes for a rich braise, good on its own or served over buttered toast or biscuits. Because it is not as thick as a roux-thickened version, this dish feels right for corn season. It’s lightly creamy and full of sweet corn flavor thanks to the cobs, which cook alongside the other ingredients. There is no need for liquid; the chicken and vegetables give up theirs, making this essentially self-saucing. Add the reserved corn kernels just before serving so that they retain their sweet pop.
Slow Cooker Chicken Vesuvio Soup
In this no-fuss recipe, chicken Vesuvio undergoes a brothy makeover: Imagine the elements and flavors of the beloved Chicago dish concentrated in a pot, with chicken, oregano, thyme, garlic, lemon, wine and more. The result is a herby, lemony and garlicky chicken soup made substantial with the addition of potatoes and sweet peas. Once the potatoes are chopped into chunks, the ingredients combine in a slow cooker. Once the chicken breast is fork-tender and easy to pull apart, frozen peas are added to the mix for an inviting sweet flavor alongside a shower of freshly chopped parsley. For the best flavor, taste before serving and season generously with salt and pepper until every spoonful is perfectly salted.
Slow-Cooker Gochujang Chicken and Tomatoes
In this straightforward slow cooker recipe inspired by dakdori tang, you’ll be rewarded with a tomato-braised chicken that’s light enough for summer but hearty enough for winter. The balance comes from the interplay of cherry tomatoes and gochujang: The tomatoes burst into a tart, light broth that’s deepened with warming heat and fermented savoriness from the chile paste. Serve the chicken with plenty of the sauce and tomatoes over rice, rice cakes, udon or ramen noodles, roasted sweet potatoes or grits. Garnish with any combination of toasted sesame seeds, lime wedges, cilantro or thinly sliced scallions or serrano chiles.
Coconut-Cilantro Chicken and Rice
The hero of chicken and rice is usually chicken — but in this recipe, it’s the rice. This creamy, almost risotto-like rice cooks in a bright, herby spinach and coconut broth, forming a vibrant bed for the warmly spiced chicken. As the chicken roasts, the rendered fat releases into the rice, adding rich flavor. The frozen peas are added at the very end to preserve their color and add a bit of freshness to balance the flavors. Feel free to adjust the amount of lime juice you stir in at the end, and garnish with as much sliced chile and torn cilantro as you like.
Dijon Chicken With Tomatoes and Scallions
A one-pot dish that guards all the delicious flavors it creates as it cooks — the crispy browned bits of seared chicken, simmering soft scallions and burst tomatoes — and transforms them into a sauce with the addition of white wine and mustard. The tomatoes pop and deflate as they soften, adding their juices to the liquid, which helps gently braise the chicken. Tip in pickled jalapeños and a bit of brine to add punch. Serve this with crusty bread or spoon it onto rice or polenta. A green salad or steamed broccoli complete the meal.
Tomato Basil Chicken Breasts
This chicken takes a cue from piccata then heads in a decidedly summery direction: A quick pan sauce of butter, shallots, tomatoes, capers and a splash of red wine vinegar turns rich, juicy, and bright — just the thing to spoon over the top. A handful of fresh basil at the end wilts gently in the heat of the sauce. No lemon here, but the vibes are still tangy, savory, and buttery. There’s plenty of sauce, so pair with bread or rice to help soak it all up.
Mississippi Chicken
In this rendition of a slow-cooker classic, chicken thighs are transformed into a zesty, pull-apart tender dinner, with plenty of herby, buttery sauce. As the sibling to Mississippi pot roast, this dish has many of that beloved recipe’s staple ingredients, like pepperoncini and butter, but here, instead of packaged ranch seasoning and au jus powder, soy sauce and a blend of fresh herbs and seasonings are used. Mashed potatoes, rice and greens are great sides that will hold up well to the tangy gravy. Consider baking some cornbread or dinner rolls as well while it cooks.
Suya Spiced Grilled Chicken Thighs With Nectarines
Suya spice, sometimes known as yaji, is easy to love as an all round spice with its blend of ground roasted peanuts and smoky, fragrant spices. If you are new to it, think of it as a seasoning that can top everything: charred meat, chicken, fish and blistered vegetables. Here, it is sprinkled over grilled chicken served with a tangy salad of grilled scallions and nectarines. Let all the ingredients develop dark brown grill marks, as the char only enhances the flavor of the spice mix. Finish the dish with a sprinkle of chopped peanuts and a mound of additional suya spice on your plate.
Chicken Tenders
These chicken tenders pack a punch, thanks to a generous helping of a savory homemade spice blend, revved up with Cajun seasoning. A spoonful of mustard in the marinade helps the spices adhere, serves as a tenderizer, and lends a slight tanginess. Adding a bit of that marinade to the flour mixture helps create a crust that fries up shaggy and crackly. For a crispy exterior and juicy interior with less oil, this recipe calls for pan-frying rather than deep frying. Pair these tenders with your favorite dipping sauces, and they’re sure to be a hit.
Spicy Vinegar Chicken Over Artichokes
There’s something undeniably comforting about the combination of chicken and artichokes. Bone-in, skin-on drumsticks and thighs are seared until the skin is deeply golden, then gently braised with onions and garlic, plus a splash of white wine vinegar for brightness. The addition of green olives adds a briny punch, while canned artichokes — an underrated pantry staple — make this a complete meal. Unlike fresh artichokes, which require trimming and peeling, canned artichokes are ready to use and soak up the flavorful pan juices beautifully.
Pan-Seared Chicken With Mujdei Green Beans
Easy to make and deeply satisfying, mujdei is a cornerstone sauce in Romanian cuisine. Just a quick glance at the amount of garlic in the ingredient list explains its potency. Crushed fine and whisked with salt, oil and water, the garlic blend makes an evocative pairing for vegetables, seafood or meat. Here, it's a lovely coating for blistered green beans and avocado to eat with skillet brown chicken thighs. Whenever mujdei finds its way onto your fork, it will leave a nice light tingle on your lips.
Turmeric Chicken Skewers With Green Olive Yogurt
These skewers offer a simple yet delicious way to bring the bold flavors of Moroccan cuisine to your table using a handful of spices. But what truly sets this dish apart is the green olive yogurt sauce; the creamy, tangy addition ties everything together. Inspired by the way olives are paired with chicken in Moroccan tagines, this briny sauce balances the warm spices. It's perfect for gatherings but just as great for busy weeknights, and while grilling adds depth, a grill pan works beautifully, too. Serve with a simple tomato salad, roasted or grilled vegetables or flatbread.
Slow Cooker Hoisin Garlic Chicken
Best friends of cooks who are short on time but unwilling to sacrifice flavor, boneless, skinless chicken thighs are slow-cooked to tenderness with hoisin, garlic and tomato paste for an incredibly easy, saucy braised chicken that is subtly sweet and just a little spicy. Make a big pot on the weekend and use it all week for topping rice or noodles, or stuffing in tortillas. You could even shred the chicken more finely and tuck it into a bun with hot sauce, like pulled pork. The ingredients go straight into the slow cooker with hardly any prep at all, making it doable in the morning before work or school. The finishing step of reducing the sauce is necessary to create an appealingly glazed, sticky texture.
Chicken Arroz Rojo
This colorful and satisfying one-pot dish is a variation on classic arroz rojo and makes it a complete meal by adding juicy chicken thighs. Caramelized tomato paste and fresh tomato give the rice its signature reddish hue; the dish is studded with sweet golden corn and black beans for pops of vibrant color, flavor and texture. Tossing cubed boneless, skinless chicken pieces with fragrant oregano and cumin before cooking adds another dimension of flavor. Leftovers are wonderful tucked and rolled in flour tortillas for tasty burritos the next day; you can add scrambled eggs for a breakfast version.
One-Pot Chicken Arroz Rojo
This colorful and satisfying one-pot dish is a variation on classic arroz rojo and makes it a complete meal by adding juicy chicken thighs. Caramelized tomato paste and fresh tomato give the rice its signature reddish hue; the dish is studded with sweet golden corn and black beans for pops of vibrant color, flavor and texture. Tossing cubed boneless, skinless chicken pieces with fragrant oregano and cumin before cooking adds another dimension of flavor. Leftovers are wonderful tucked and rolled in flour tortillas for tasty burritos the next day; you can add scrambled eggs for a breakfast version.
Chicken Yakhni Pulao (Pakistani Chicken and Rice)
Pakistan’s original meat and rice dish for special occasions, yakhni pulao is the demure rival to the more lavish, layered and spiced chicken biryani. Unlike biryani, yakhni pulao is delicately spiced and the rice is cooked in a quick yakhni (broth) made from the bone-in chicken pieces, which get added back to the rice toward the end of the cooking process. Golden sautéed onions give the pulao its distinct earthy color, while aromatic peppercorns, cumin, cloves and cinnamon flavor the rice. Green chiles provide a kick and yogurt a bit of sourness. Serve with a hefty curry like kaddu with greens and shrimp, butter paneer or Kerala-style vegetable korma, or alongside dal like masoor dal, sabut masoor dal or chana masala, or by itself.
Berbere Brown Sugar Chicken
These smoky, slightly sweet chicken thighs are braised with orange juice, a touch of brown sugar and berbere spice, that warm, smoky and spicy blend that’s essential to Ethiopian and Eritrean cuisines. Roasted with savory onions and garlic, the chicken develops a rich, saucy base that’s packed with big flavor. The brown sugar mellows the heat of the berbere, creating a deliciously bold, barbecue-like sauce. To save some time in the kitchen, feel free to chop your onions and garlic while the chicken is searing. Enjoy this chicken recipe with roasted carrots and rice, polenta or grits, or shred and use as a filling for tacos.
Enchiladas Suizas (Creamy Chicken Enchiladas)
Enchiladas Suizas are sort of a lie. They are neither chile-laden nor from Switzerland. The name likely comes from using an abundance of cream and cheese in the recipe, which Mexicans associate with the alpine country due to its famous dairy production. These enchiladas, a combination of lightly fried corn tortillas filled with tender shredded chicken, bathed in velvety salsa verde and blanketed with melted cheese, were invented in the early 20th century at the famed Sanborns de los Azulejos, a Mexican café chain that turned the dish into a cultural icon throughout Mexico. That salsa verde? It is swirled into cream with a simple roux to keep the thickened salsa from separating and to tame any heat that you might expect from serrano chiles. For a weeknight-friendly version, shredded rotisserie chicken can save you some time.
Satay-Style Grilled Chicken Thighs
A familiar sight on many Thai menus in the U.S., chicken satay typically involves grilled skewers of marinated chicken, charred and stained with spices, and served with peanut sauce and perhaps a cucumber relish on the side. This recipe gives the dish a one-plate remix by bringing all the same flavors together, in slightly different proportions, and placing them atop rice. Because of its sugar and fat content, the coconut milk in the chicken marinade chars up beautifully on the grill, while the chile in the cucumber relish — served as an abundant garnish here — balances out the sweetness of the dressing. Replacing the traditional peanut sauce, chopped peanuts add pops of crunch. Get ahead by putting together the salad and marinade the day before and storing them in the fridge until you’re ready to make the chicken.
Keema Palak (Ground Chicken and Spinach Curry)
This comforting ground-chicken dish is layered with typical Desi spices: cumin, chile powder and garam masala. Finished with tender baby spinach, it has all the makings of a satisfying one-pot meal. In most keema (or ground-meat) curries from the Indian subcontinent, onions and meat are sautéed separately in two steps, but this recipe calls for cooking them together, along with ginger and garlic, a shortcut that saves time without sacrificing flavor. Spices and tomatoes follow, and a hefty amount of quick-cooking baby spinach is added toward the end, adding a mild earthiness that balances the bold spices. A splash of lemon juice adds freshness and brings everything together. Serve it with rice or roti for an easy, flavorful meal that comes together in 30 minutes.