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cooking.nytimes.com
Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like (But don’t use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs
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Fire up your rice cooker, it's dinnertime!
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A mixture of grilled chicken, feta, and spinach is wrapped in a flour tortilla and grilled.
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Get Roasted Curry Chicken Thighs with Yogurt Cumin Sauce Recipe from Food Network
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Get Foil-Pack Grilled Sweet-and-Spicy Chicken Wings Recipe from Food Network
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In this one-pan, one-step dinner, lemon and aromatics infuse the chicken and potatoes as they roast.
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Get Stuffed Chicken Divan with a Sherry Dijon Sauce Recipe from Food Network
cooking.nytimes.com
This whole chicken cooked on the grill is truly a best-of-both-worlds recipe: You get the incredibly succulent meat and brittle-crisp, burnished skin of a roast chicken, combined with the deep smoky flavor of the grill To make it, you essentially use your grill like an outdoor oven, cooking a whole splayed chicken in a skillet instead of directly on the grill grate Splaying the bird first — that is, flattening the legs so they lay flat in the skillet — helps the dark meat cook quickly and evenly
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Get Chicken Breast with Feta, Celery and Radish Salad Recipe from Food Network
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This coconut cream chicken noodle soup with sriracha and lots of veggies is very quick to prepare when made in the Instant Pot®.