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cooking.nytimes.com
Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing In order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you’ll get chewy wings instead of crunchy ones.
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This is a great one-pot dish of green chili chicken and rice with 3 different types of chile peppers - Anaheim, jalapenos and fire-roasted green chiles.
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A rich corn chowder built on a base of chicken stock and half-and-half has yellow and white corn, potatoes, and shredded chicken for a meal in a bowl.
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Chicken breasts sauteed with onions and mushrooms, then braised in herbs, spices and a brandy/chicken broth mixture. Simmer all together and smile!
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Chicken and rice take their time in the crock pot, cooking all day with an easy creamy onion-mushroom sauce and a sprinkling of Parmesan.
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Lime, vinegar and Italian salad dressing mix offer an alternative to the usual Mexican-spiced chicken, onion and green pepper saute. Serve in the traditional manner, with tortillas and a dollop of sour cream.
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Delicious chicken coated in bread crumbs and Parmesan cheese. Sooo easy but your guests will never know how hard you didn't work!
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Chicken breasts are pounded thin and simmered in a creamy curry-coconut sauce to make a light, fresh dinner for two.
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This is a dish to serve guests--be ready to impress! Good enough to be served at a high-priced restaurant, but easy enough to make yourself. Creamy mozzarella and roasted red peppers make the dish really special.
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Seasoned black beans, salsa and red bell pepper partnered with chicken make a robust and spicy meal.
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Lemon sauce over golden-brown garlic chicken...ah, paradise.
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Rich, slightly sweet balsamic vinegar intensifies the flavors of tomato and herbs in this chicken saute.