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cooking.nytimes.com
It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce Its excellence derives from the balance of its flavors, in the alchemy of the process
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Ground chicken mixed with green onion, bread crumbs, coriander, chili sauce and lemon juice for a uniquely Thai flavor.
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This tomato curry comes together in a snap, with tomato soup and spices, and the unusual addition of beer.
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Chicken and an abundance of vegetables are tossed with noodles and teriyaki sauce in this tasty fare.
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Pan-fried buffalo chicken bites are served with a garlic hot sauce and will be in high demand at your next football-watching gathering.
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Get Marinated Chicken Thighs Recipe from Food Network
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Get Engagement Roast Chicken Recipe from Food Network
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Get Chicken with Morels Recipe from Food Network
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A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens chicken thighs or pieces. Easy to double for a large group.
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This chicken is going to turn you into a ragin' cajun.
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Baked chicken wings bathed in a potent jalapeno-garlic concoction tempered with fish sauce, sugar and broth. A marvelous appetizer.
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Curry and chicken love each other, as is obvious with one bite of this sandwich.