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Roasting a whole chicken takes about an hour, but cut out the backbone and flatten the bird and it will grill perfectly in 30 minutes. Melissa Rubel rubs the chicken with a simple, Thai-inspired mix of red curry paste, coconut milk, and brown sugar.
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This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This chicken is simple to make, and the dish is even more flavorful if the chicken marinates overnight. Try serving this with a spicy fried rice.
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Chicken is layered with chips, black beans, and Cheddar cheese and topped with blue cheese in this Buffalo chicken version of a nacho bowl.
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Chicken, potatoes, carrot, and cabbage combine to make this hearty soup with a delicious broth that's perfect for a weeknight meal.
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This recipe is by Melissa Clark and takes 1 hour 45 minutes . Tell us what you think of it at The New York Times - Dining - Food.
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Napa cabbage and crispy rice noodles give delightful crunch to this chicken salad in a creamy sesame-ginger dressing.
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A protein-packed, low-fat alternative to normal chicken salad uses fat-free Greek yogurt and low-fat cottage cheese instead of mayonnaise.
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Get Garlic Chicken and Potatoes Recipe from Food Network
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This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!
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A mild dish of rice with chicken and cream of chicken soup. Simple, comforting food.
Ingredients: bone, milk, white rice, chicken soup, salt