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Baked split chicken breasts cook up with delicious, crispy skin. They turn a simple dinner into a sensational meal.
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This quick and easy curry recipe combines chicken, sweet potato, and eggplant into a piquant, colorful sauce of turmeric, ginger, and garlic.
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With chicken, potatoes, and peppers simmered in coconut milk, this Thai-style yellow chicken curry is quick and delicious.
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Indian-inspired flavors join Tex-Mex in this fusion appetizer of tikka chicken-stuffed, bacon-wrapped, jalapeno poppers that are great for parties or tailgating.
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Fire up the grill for this Indonesian-inspired chicken satay: skewers of perfectly cooked chicken are served with a fresh and flavorful peanut sauce for dipping.
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This recipe is by Bryan Miller and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You can use gyoza wrappers instead of making dumpling dough.
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A baked version of a classic Nashville chicken recipe.
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Whole peppercorns and bay leaves give their distinctive flavors to this simple but delicious chicken soup recipe. A leftover chicken, a couple of carrots and potatoes, some green beans, and an onion are all you need. Serve with fresh rye bread.
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Store-bought creamy Caesar dressing and Parmesan cheese make this a moist marinade for barbeque chicken wings that are grilled to perfection.
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Paprika, fresh mint, lemon and lots of aromatic spices make the best rub for this roast chicken. It roasts slowly under the foil and turns out so juicy and flavorful. I throw baby carrots and cut potatoes in the bottom of the pan and it makes a full meal!
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Stuff the cavity of a whole roasting chicken with onion and fresh rosemary for a simple and delicious baked chicken, just like the ones in Italian markets.
Ingredients: chicken, onion, rosemary