Search Results (11,510 found)
www.allrecipes.com
An easy, creamy chicken soup simmers in the slow cooker all day for a warm and flavorful meal on a cold winter night.
An easy, creamy chicken soup simmers in the slow cooker all day for a warm and flavorful meal on a cold winter night.
www.allrecipes.com
Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.
Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.
Ingredients:
olive oil, chicken breast, red onion, red bell pepper, black beans, corn kernels, avocado, lemon juice, cilantro
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Spicy and sour Southeast Asian flavors shine in this chicken curry through use of fish sauce, curry paste, Thai chiles, tomatoes, and lime leaves.
Spicy and sour Southeast Asian flavors shine in this chicken curry through use of fish sauce, curry paste, Thai chiles, tomatoes, and lime leaves.
Ingredients:
butter, shallots, curry, curry powder, chile pepper, chicken thighs, lemongrass, chile peppers, coriander, kaffir lime, fish sauce, coconut milk, tomatoes, cilantro
www.delish.com
Some simple ingredients plus a little bit of planning can turn a great dinner into two. Use the leftover chicken half to make Pasta with Chicken and Peas.
Some simple ingredients plus a little bit of planning can turn a great dinner into two. Use the leftover chicken half to make Pasta with Chicken and Peas.
www.allrecipes.com
Chicken wings dipped in melted butter and coated with Parmesan cheese and herbs bake up into an awesome crispy appetizer for tailgating.
Chicken wings dipped in melted butter and coated with Parmesan cheese and herbs bake up into an awesome crispy appetizer for tailgating.
Ingredients:
chicken wings, butter, cloves, parmesan cheese, parsley, oregano, paprika, salt, black pepper
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A reduced fat rendition benefits from plenty of vegetables and a gravy derived from low fat soups.
A reduced fat rendition benefits from plenty of vegetables and a gravy derived from low fat soups.
Ingredients:
fat, chicken broth, milk, vegetable oil, onion, celery, chicken breast, celery seed, flour, baking powder, salt
www.delish.com
You can grill, fry, roast, or bake this chicken dry in the oven and it will go all lovely and golden.
You can grill, fry, roast, or bake this chicken dry in the oven and it will go all lovely and golden.
www.allrecipes.com
While it may not be traditional for "Southern" fried chicken, I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and golden.
While it may not be traditional for "Southern" fried chicken, I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and golden.
Ingredients:
chicken, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, cayenne pepper, buttermilk, flour, garlic powder, onion powder, peanut oil
cooking.nytimes.com
This recipe, adapted from Samin Nosrat's "Salt, Fat, Acid, Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin
This recipe, adapted from Samin Nosrat's "Salt, Fat, Acid, Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin
Ingredients:
chicken, buttermilk
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Chicken wings go from frozen to grilled in no time thanks to this tried-and-true technique that you can try with your favorite flavors.
Chicken wings go from frozen to grilled in no time thanks to this tried-and-true technique that you can try with your favorite flavors.
cooking.nytimes.com
Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers This recipe has been specially engineered to be made in advance It’s seasoned assertively, so the flavors won’t dull as it cools
Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers This recipe has been specially engineered to be made in advance It’s seasoned assertively, so the flavors won’t dull as it cools
Ingredients:
buttermilk, bay leaves, shallots, garlic, tabasco sauce, old bay, dry mustard, salt, black pepper, honey, chicken, flour, cayenne, chipotle
cooking.nytimes.com
John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way
John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way
Ingredients:
coca cola, salt, thyme, cloves, hot sauce, chicken thighs, flour, black pepper, spanish paprika, garlic powder, onion powder, cayenne pepper, peanut oil