#Best Chicken Recipes

[trendingarticles]

5 Air Fryer Recipes with Chicken for a Delicious and Healthy Treat!

Delicious Air Fryer Chicken Recipes Hey foodies! Today, we’re diving into the world of lip-smacking chicken dishes, prepared using the magic of air fryers! These recipes are not only scrumptious but also healthier, as they use less oil without compromising on taste. Plus, they are super easy to whip up, making them perfect for anyone, including our young chefs out there! So, let’s get started on…

[infostylerave]

7 Chicken Recipe Ideas That Will Have You Asking For More

When was the last time you licked your plates in satisfaction Too grown for that Try out these mouthwatering chicken recipe ideas and see

[fattributes]

Gingery Watercress Soup with Chicken Meatballs and Rice Noodles

[qprstobin]

I know people love baking Steve but I think while he would be good at cooking he's not as good at baking. Cooking he can just say fuck it and throw whatever he has on hand in a pot sometimes for a stew or gets gifted fun spices by neighbors that he can experiment with. He can play around with things in the kitchen esp if he's lazy or tired or having a bad head day but baking? Too precise too much math this is a strange science that is too tetchy for him he will stick to store bought mixes thank you

[video-recipes]

Courgette & butterbean bowl

Sophsplantkitchen on tiktok

INGREDIENTS

2 × large courgettes, cut in half and then into wonky triangles

8-10 cloves garlic

5 tbsp good quality extra virgin olive oil

Salt and pepper

2 × 400g tins of pre cooked organic butterbeans + their stock (the water in the can)

For the cashew cream, blend:

1 cup of soaked cashews or sunflower seeds

3 tbsp nooch

Juice of one lemon

1/2 tsp salt

Ground black pepper

2 garlic cloves

Around 60-80ml of water for blending consistency

To serve:

Crunchy nutty breadcrumbs (1 slice of bread and 1 handful of almonds whizzed up in a blender, fried in olive oil, salt and garlic powder until crispy. Let rest on a plate lined with kitchen roll until ready to use)

Fresh basil

Lemon zest

[kushi-s]

Weight Loss Keto Butter Garlic Chicken  Recipe https://www.cookwithkushi.com/keto-garlic-chicken/

[softquietsteadylove]

Hiiii!! I love these rare moments when Thena successfully cooks/bakes something for Gil! So how about she make something for him and it turns out good??

I think it would fit for the Bodyguard AU. If you think it would fit into another AU better please do it!

"Thena?"

Gil walked into the apartment, smelling...quite a few things, really. First and foremost, he could smell the evidence of something burning, which was his main concern.

Thena had told him not to bring food with him when he came over today. Apparently she was 'trying something'. He was pretty sure he had never seen her so much as attempt to use her fancy penthouse kitchen, so he wasn't entirely sure what she was 'trying'.

But she sounded excited, and that alone made him agree to it.

"What, uh," he blinked, on the verge of laughing when he arrived a true disaster in her stunning kitchen. There were bowls and failed attempts still in pans strewn everywhere. That was that weird burnt smell. He smirked, "is going on here?"

"Gil!" Thena emerged from behind the countertop with a bright smile. Her hair was pulled back and there was evidence of stuff all over her flawless skin. But she seemed positively elated to see him. "I'm so glad you're here!"

It was such a simple statement, but it really made his heart start flip-flopping around in his chest with glee. He shirked off his bomber jacket and laid it over the back of one of the counter chairs. "Is this what you've been up to?"

"Okay," she sighed, turning back to the stove.

It was going to take hours to get this place looking presentable again.

"I remember you telling me that you hum in the kitchen because your grandmother would," she narrated as she stirred the pot of...something. "Aren't some of your favourite recipes from her?"

"Uh, yeah," Gil blinked as Thena offered him sparing and fleeting looks over her shoulder as she tasted her creation. He had mentioned it, ever so briefly in passing. He didn't think she had remembered it.

"Well, my grandmother also made me most of my meals in childhood."

Gil blinked; Thena had never brought up her family before. Not much was known about them, and certainly she had never even so much as mentioned them.

"She was quite a good cook, or perhaps everyone else in my family was just so bad that she was the lesser of evils," Thena continued to talk as she added the very last dash of salt to the pot before turning off the burner. "She used to make us a soup called Ukha."

Gil had read about it--Russian or maybe Slavic in origin? It was a fish stew. He raised his brow, "fish?"

"I know," she sighed, finally turning to him and tossing away her hand towel. She tilted her head, "I knew you would catch that."

He chuckled, holding up his hands in surrender, "I'm just saying--you always have some complaint when I make fish for you."

"Because I used to eat Ukha all the time!" she huffed, rolling her eyes. He had never seen this particular light in her eyes, before. But it was quite similar to when she was particularly pleased with her latest performance.

It was pride.

Gil inhaled reflexively as she pushed the bowl in front of him. It was a semi-clear broth, probably a seafood stock, although it didn't smell super fishy. There were large, uneven chunks of carrots and potatoes and onions, and some very whole herbs that probably could have been ground up finer.

It was beautiful.

"You said you were still a little bit stuffy after being sick," she murmured more sheepishly now, toying with the apron she had on over her clothes (an apron he had bought her, since of course she didn't own one before). "I know you like soup--and it's rather hard to mess up broth. So, I thought... "

"It's great!"

Thena sighed at him, "you haven't even tasted it!"

He didn't care. It looked beautiful, and the hopeful eagerness on Thena's face said a thousand words. He picked the bowl up and took a deep, loud slurp.

"Gil!"

He made a nice loud 'ahh' sound too, as if he had taken a deep swig of beer after a hard day. But really...it wasn't bad. It was maybe a little over-seasoned, too many flavours battling it out for dominance. Even after her last dash of salt it could probably use more. He would guess that some of the larger veg pieces might be a little under done in texture.

But none of that mattered because it was the best thing he had ever eaten. "It's not bad."

"Really?"

He smiled, genuinely eager to offer his praise of the simple white fish stew. "I bet your grandma would be proud."

Thena blinked, her eyes going glassy. She sniffled, turning back to the pot for herself. "Well, I wanted to do something for you. Especially since I meant to, and then..."

She was referring to when she came over to his place to take care of him while he was sick and then fell asleep on his bed. He had eventually gotten up and made some miso soup for the both of them, much to Thena's embarrassment and frustration.

"Come on," he chuckled, taking a more civilised spoonful of soup. Actually, it was pretty good on his second taste of it. She had actually cooked the fish just right, which was probably the hardest part of things.

"Hm," she mused, taking only a few spoonfuls for herself in a small tasting bowl. "I suppose I've made much worse."

"It's good," he assuaged, although she still seemed to be ignoring his open praise of it. He tilted his head to try and get a better look at her, "careful, Thena."

She tilted her head at him as well.

"You'll get me hooked on this stuff. Then I'll be asking you to make it for me all the time."

She rolled her eyes at him, now more flustered over his warm reception of her first successful meal attempt. "You will not."

"Why not?" he shrugged, taking another spoonful and chewing the fish. It was actually nice and soft, almost...buttery? His eyes dashed over to the counters again and he spied one of the pans with what was definitely burned butter crusted onto the bottom. That was the smell; she had taken a few tries to get the fish butter basted before adding it to the soup. It was a nice touch, though.

"How are you feeling, by the way?" she peeked up at him, still somewhat shy from his open adoration.

He sniffed the soup again, letting its heavy dill and tarragon scent push through his sinuses. "Much better, now."

[imwritesometimes]

'chicken tacos in the crock pot at home chicken tacos for dinner tonight' was what kept me going today....

[cctinsleybaxter]

Here's my go-to squash soup recipe, with the addendum that you're going to want 1 tbsp of curry powder rather than the optional 1/2 tsp

[a1indiancurry]

Best indian cuisine in singapore | A1 indian curry

Best vegetarian and non vegetarian Restaurant in Singapore well-known for serving authentic north Indian food lovers at reasonable price | A1 Indian Curry

[fattributes]

Matzo Ball Soup

[kante456j]

FREE 100 Secret Recipes (KFC)

The Skinny Slow Cooker Recipe Book. Delicious Recipes Under 500 Calories.

Ingredients :

2kg/4½lb chicken pieces, skin removed 

2 tbsp plain/all purpose flour 1 onion, chopped 

1 red (bell) pepper, sliced 

2 cloves garlic, crushed 

2 400g/14oz tins chopped 

>>Get a FREE E -Book with 100 Recipes>>

tomatoes :

1 tsp dried rosemary

1 handful pitted green olives 1 tsp anchovy paste 

3 bay leaves 

500ml/2 cups chicken stock Low cal cooking spray 

Salt & pepper to taste 

Method:

Season the chicken pieces well. Dust with flour and then quickly brown in a large pan with a little low cal cooking spray.

 

When browned, remove the chicken from the pan and place in the slow cooker with all the other ingredients. Leave to cook on low for 5-6 hours on high 3-4 hours.

with the lid tightly shut, or until the chicken is cooked through and tender. If you prefer the sauce to be a little thicker continue cooking for about 45min on the high setting with the lid removed.

...........................Keep reading ...........................

[queenfinehair]

Making some southern Collard Greens tonight and it already smells so good.

I used the greens earlier this week for an amazing soup so now?

May as well just cook em up 😋😋😋

[reasoningdaily]

Despite being more flavorful and versatile, chicken thighs remain far behind breast meat in popularity, at least within the US. Here at Serious Eats, though, we recommend chicken thighs for all sorts of preparations: braising, stewing, baking, frying, skewering/grilling. An abundance of connective tissue makes them both flavorful and forgiving of longer cooking times, unlike breast, which tends to dry out quickly.

To me, all that makes thighs the perfect cut for a relaxed night of cooking, one in which I don't have to watch the pan like a hawk to get good results. Here are 21 recipes, from one-pan braised dinners of chicken thighs and vegetables to Bengali rice porridge and grilled paella, to convince you of the glories of dark meat.

Grilled Chicken Skewers

Crispy Caramel Chicken Skewers

Morgan Eisenberg

Chicken thighs' higher fat content helps them retain more moisture than breast. That means thigh meat is practically a must for grilled skewers, as the intense heat of the grill would quickly overcook and dry out breast. Inspired by Vietnamese gà kho, these skewers get ample flavor from a sweet-and-savory glaze (incorporating both brown sugar and honey as a stand-in for the more traditional rock sugar) that caramelizes into a crispy coating on the grill. Rolling the skewers in a final layer of sesame seeds and sliced almonds gives them plenty of crunch. You can grill these (or any of the other skewers below) on the grate using a two-zone fire, as we've recommended in the past, or try our new and improved skewer-grilling setup to bring the meat closer to the coals and increase your chances of tender, juicy results.

Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu)

Vicky Wasik

The nanbansu in the name is a simple mixture of soy sauce, vinegar, sugar, and mirin, and it can be used as a sauce, dip, and/or marinade. Again, use chicken thighs here to ensure the yakitori come off the grill moist and tender. The meat picks up lots of flavor from an overnight marinade in the nanbansu, which we also serve alongside the skewers for dipping; a little optional shichimi togarashi will add a mild heat, if you want it.

Japanese Chicken Skewers With Scallion (Negima Yakitori)

J. Kenji López-Alt

Once you have a batch of homemade teriyaki sauce on hand, this recipe could hardly be easier. The teriyaki sauce gives the skewers a sweet-and-savory profile, while the grilled scallions' crunch helps balance the juiciness of the chicken thigh. As with any skewer recipe, thread the pieces fairly close together on each skewer to help them retain moisture—and, of course, don't skimp on the sauce.

Thai-Style Chicken Satay With Peanut-Tamarind Sauce

J. Kenji López-Alt

There are many good reasons to own a mortar and pestle, but my personal favorite may be that it affords you the opportunity to just bash a lot of things into tiny pieces. You'll get to do plenty of that for this Thai-style chicken satay, which starts with a powerful aromatic paste featuring lemongrass, turmeric, garlic, ginger, and toasted coriander and white pepper. We combine the paste with coconut milk and fish sauce to form a marinade for small pieces of chicken thigh meat before they're skewered and grilled. The tart-sweet flavor of tamarind in the accompanying peanut dipping sauce makes it a perfect complement to the skewers' smoky char.

Grilled Tarragon-Mustard Chicken Skewers

Morgan Eisenberg

Lemon and mustard are both powerful acids, which help to tenderize chicken, and they work so quickly that their flavors can penetrate the meat in just an hour of marination time. The sweetness of honey and acidity of the lemon juice and mustard help balance out the strong anise-y flavor of tarragon here. This quick recipe is a good argument all on its own for introducing more weeknight grilling into your life.

Main Dishes

Easy Pressure Cooker Green Chili With Chicken

J. Kenji López-Alt

Chicken thighs take well to braising and other moist cooking methods, such as in this chile verde, which also gets a flavor boost from using dark meat. Plus, with the power of a pressure cooker at your disposal, you'll achieve results in 30 minutes that would normally take hours on the stovetop. A combination of tomatillos, Poblano peppers, Anaheims, and serranos yields a complexly flavored sauce, and a small amount of fish sauce gives the chili an extra hit of umami once it's finished.

Crispy Braised Chicken Thighs With Cabbage and Bacon

J. Kenji López-Alt

Cabbage and pork are a classic combination, and in this easy, hearty one-pan braise, we pair both with chicken thighs to great effect. By cooking the chicken thighs and bacon directly on top of a bed of shredded cabbage, we ensure the vegetables absorb flavor from both meats. The clincher? The whole dish takes just over an hour, start to finish.

Grilled Chicken and Pork Paella

Vicky Wasik

The key to nailing a proper paella is browning every single ingredient very well before adding any liquid. Since the chicken is going to be first browned and then cooked in stock and puréed tomatoes, it needs to be able to hold up to an extended cooking time, which means thigh meat is what you want here. For a party-sized paella like this one, emulate traditional methods and make it outside on the grill—it's the best way to ensure such a large volume heats evenly. If you're not a paella purist, check out our paella mixta, too, which incorporates both chicken leg meat and seafood.

Kimchi-Brined Fried Chicken Sandwich

Vicky Wasik

Fans of Kenji's five-ingredient pickle-brined fried chicken sandwich, or any fried chicken sandwich, won't want to miss out on this twist. We marinate chicken thighs in a mixture of kimchi brine, buttermilk, and gochugaru (Korean red chili flakes) before dredging and frying, then top the fried chicken with chopped kimchi and kimchi-infused mayo. (For extra credit, try serving it on Stella's flaky Black Sesame Buttermilk Biscuits.) Safe to say, I'll be dreaming about this sandwich for a few months at least.

Vietnamese-Style Baked Chicken

Emily and Matt Clifton

Another easy weeknight dinner, this one-pan recipe for baked chicken thighs relies heavily on a flavorful marinade full of Vietnamese flavors—bright, umami, and just a little spicy. It's certainly worth the few items you'll have to add to your grocery list. Here's a tip: Make sure you prepare your rice (because you're going to need plenty of rice on the side!) while the chicken is marinating.

Oyakodon (Japanese Chicken and Egg Rice Bowl)

J. Kenji López-Alt

Oyakodon, a rice bowl topped with simmered chicken and softly cooked eggs, is pure Japanese comfort food, and easy to make at home. The extra egg yolk on top is optional, but we love any chance to pop open a golden yolk, swirling it around and around in the bowl so its richness gets into every corner.

Chicken Scarpariello (Braised Chicken With Sausage and Peppers)

J. Kenji López-Alt

Chicken scarpariello is an old Italian-American standby of braised chicken thighs, sausage, and peppers in a punchy sweet-and-sour sauce, and it's simple enough to make any night of the week. Achieving the most possible flavor in the sauce depends heavily on the drippings from the chicken, so it's best to use bone-in, skin-on thighs. We sear those thighs until they're deeply browned before adding them to a pan with sautéed garlic, onion, and bell pepper; browned sausage; and pickled cherry peppers along with their liquid, before popping it all in the oven to braise.

One-Pan Chicken, Sausage, and Brussels Sprouts

Emily and Matt Clifton

It's hard to think of a culinary image makeover that's been more dramatic than that of Brussels sprouts—the days of their reputation as mushy, sulfur-scented lumps are over. That's thanks in large part to the realization that intensely high heat is the key to getting them crisp, nutty-sweet, and delicious. This recipe roasts halved Brussels sprouts, sliced sausage, and bone-in chicken thighs all in one pan, where (just as in some of the previous recipes) the meat gets tender and well browned, and the sprouts' flavor benefits from mingling with all those juices.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

Vicky Wasik

Building layers of flavor in a jambalaya is just as important as it is for a soup. In this recipe, the chicken and sausage join forces to flavor the stock. Once the chicken has been browned, it goes into the oven along with the rice, aromatics, and braising liquid—cooking in the oven is our secret to avoiding burnt rice and the need for frequent stirring—so the forgiving nature of chicken thighs is a must here.

Chicken Massaman Curry With Wheat Beer and Potatoes

Emily and Matt Clifton

If you're put off by overly spicy curries that leave you in tears, give massaman curry a whirl—a product of Middle Eastern migration to Southeast Asia, it uses milder spices that build warmth and aroma rather than fire. Boneless and skinless thighs work fine here, especially since they're easily cut into small pieces. We simmer them, along with potatoes, in a coconut milk– and chicken stock–based sauce, plus a surprise ingredient—Belgian-style wheat beer.

Coconut- and Ají Amarillo–Braised Chicken

Vicky Wasik

While you can technically highlight any chili pepper of your choosing for these braised chicken thighs, the recipe is especially well suited to ají amarillo, a bright and fruity orange pepper that's native to Peru. The mellow, sweet coconut milk takes on the golden color of the ají amarillo quite nicely, making this dish perfect for a day when you'd like a little more sun.

Grilled Tandoori Chicken Patties With Jalapeño-Mint Yogurt Sauce

Morgan Eisenberg

Blending the ground chicken here with a yogurt marinade, along with the thigh meat's natural ability to retain moisture, helps ensure these patties come out juicy after grilling. An array of spices creates a warm, Indian-inspired profile, balanced out by the cooling jalapeño-mint yogurt sauce dolloped on top. Serve these on toasted flatbread for an easy, handheld summer dinner.

Broiled Tandoori-Style Chicken With Almonds and Couscous

Vicky Wasik

Broiling is another high-heat cooking method in which chicken thighs can shine—a broiler may not be as powerful as a tandoor, but it's about as close as you're going to get with standard indoor home equipment. We tenderize the chicken in a mix of yogurt and spices, then broil it, along with the marinade, in a skillet until it's nicely browned. The liquid from the skillet does double duty, adding flavor to a side dish of fluffy couscous.

Chicken Thighs With Saffron, Lemon, and Red Potatoes

Yasmin Fahr

Coming together in a single pan in just an hour, this recipe is great for whipping up on a Tuesday night after a tiring day of work. Searing the chicken thighs first delivers crispy skin and adds extra flavor to the braising liquid, while a pinch of saffron turns the dish delightfully golden and fragrant. After the sear, we add chicken stock, quartered red potatoes, saffron, lemon juice, and black peppercorns, then stick the skillet in the oven—that's it.

Korean-Style Fire Chicken (Buldak) With Cheese

Vicky Wasik

Using stronger-flavored dark-meat chicken in this hot, spicy, and gooey dish just makes sense—the chicken has a lot of other flavors to compete with, including fresh red chilies, gochugaru, gochujang (Korean chili paste), ginger, black pepper, and more. While the cheese broiled over the top might seem like gilding the lily, it's not true buldak without it. Crack open a beer, get ready to sweat, and embrace the overkill.

Bengali Rice Porridge With Lentils and Chicken

Vicky Wasik

This porridge is pure comfort food, perfect for those days when you feel a cold coming on or when it's gray and rainy out. Gently crushing some of the rice leaves smaller bits that dissolve into the turmeric- and ginger-scented porridge, making it nicely thick, and diced chicken thigh, potato, and red lentils turn it into a hearty, warming meal. But the best part, in my opinion, is the topping of crispy fried shallots, since I'm constantly looking for excuses to make more and sprinkle them over everything. That counts as meal prep, right?