Tag: chicken
69 recipes
Arroz con Pollo
Latin American chicken and rice — a one-pot meal that feeds a crowd.
Asian Chicken Lettuce Wraps
Savory ground chicken in crisp butter lettuce cups.
Asian Sesame Chicken Salad
Crunchy cabbage slaw with sesame-ginger dressing and crispy wonton strips.
Beer-Can Chicken (Indirect Grilled)
A whole chicken perched on a beer can, grilled indirect until the skin is crackling and the meat is impossibly juicy. The beer steams the cavity from inside.
Belizean Stew Chicken
Belize''s everyday comfort food — chicken browned in caramelized sugar then stewed.
Braised Chicken Thighs with Mushrooms and Balsamic
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Braised Rabbit with Prosciutto and Broccoli Rabe
The art of composed plates — multi-component timing, plating principles, and restaurant-level presentation at home.
Brines, Cures & Marinades
Wet and dry brines, beet cure, kimchi, quick pickles, and duck confit — preservation techniques that transform flavor.
Butter Chicken (Murgh Makhani)
Cajun Chicken and Sausage Gumbo
Louisiana''s iconic stew — dark roux, the holy trinity, and filé powder.
Cassoulet
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Chicken and Vegetable Stir-Fry
High-heat wok cooking with crisp vegetables and savory sauce.
Chicken Biryani
Layered, fragrant, saffron-scented rice with spiced chicken — India's most celebrated dish.
Chicken Cacciatore
Chicken Enchiladas
Rolled tortillas stuffed with shredded chicken in red enchilada sauce.
Chicken Fajitas
Sizzling peppers and onions with seasoned chicken.
Chicken Galantine
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Chicken Korma
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
Chicken Marsala
Chicken Mole
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
Chicken Parmesan
Chicken Piccata
Chicken Satay with Peanut Sauce
Grilled marinated chicken skewers with creamy peanut dipping sauce.
Chicken Shawarma
Warm-spiced, yogurt-marinated chicken with garlic sauce.
Chicken Tikka Masala
Classic Cobb Salad
The composed American salad — chicken, bacon, egg, avocado, blue cheese in neat rows.
Compound Butters
Nine versatile compound butters that act as instant finishing sauces — plus the science of clarified butter and ghee.
Coq au Vin
Filipino Chicken Adobo
The Philippines'' national dish — chicken braised in vinegar, soy sauce, and garlic.
Fresh Egg Pasta with Pork Ragù
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Greek Sheet Pan Chicken
Chicken thighs with potatoes, olives, and feta — one pan, zero cleanup.
Hangi-Style Chicken (Oven Method)
Inspired by the Maori earth oven — chicken and root vegetables slow-roasted with smoky, earthy flavors.
Homemade Ferments: Kimchi, Sauerkraut, and Quick Hot Sauce
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Honey-Garlic Chicken Stir-Fry
Hyderabadi Chicken Biryani
India''s most celebrated dish — layered saffron rice and spiced chicken sealed and steamed.
Jamaican Jerk Chicken
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
Jambalaya
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Japanese Chicken Katsu Curry
Crispy breaded chicken cutlet over rice with a rich, mild Japanese curry sauce.
Kimchi Consommé
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Kung Pao Chicken
Sichuan classic — chicken with peanuts, dried chiles, and a sweet-savory-spicy sauce.
Larb (Thai Meat Salad)
Thailand's national salad — minced chicken with lime, fish sauce, herbs, and toasted rice.
Lebanese Chicken Shawarma Plate
Warm-spiced, yogurt-marinated chicken with garlic sauce, pickles, and flatbread.
Lemon-Garlic Roasted Chicken Breast
Juicy, golden chicken breast — the weeknight workhorse.
Lemon-Herb Spatchcock Chicken
Minestrone Soup
Where every culinary journey begins — knife skills, mise en place, and the vegetable techniques that form the foundation of all cooking.
Moroccan Chicken Tagine with Preserved Lemons
Aromatic North African stew with olives, preserved lemons, and warm spices.
Nashville Hot Chicken
Fiery cayenne-coated fried chicken — Nashville''s spicy legend.
Nasi Goreng (Indonesian Fried Rice)
Indonesia''s national dish — sweet, savory fried rice with a fried egg on top.
Orange Chicken
Crispy fried chicken in a sweet, tangy orange glaze — the American-Chinese classic.
Paella Valenciana
The original paella from Valencia — chicken, rabbit, and green beans with saffron rice.
Pan & Daughter Sauces
Pan sauces, daughter sauces, and the universal deglaze-reduce-enrich method that turns every sauté into a complete dish.
Pan-Seared Chicken Thighs with Lemon and Capers
Pan-Seared Scallops with Spinach Risotto and Shiitake Bacon
The art of composed plates — multi-component timing, plating principles, and restaurant-level presentation at home.
Pepián (Guatemalan Spiced Chicken Stew)
Guatemala''s national dish — chicken in a toasted seed and chile sauce.
Roasted Poussin with Truffle Butter
The art of composed plates — multi-component timing, plating principles, and restaurant-level presentation at home.
Roasted Veal Tenderloin with Oyster Mushroom Cream Sauce
Higher-stakes proteins — fish fabrication, delicate sauces, and the techniques that separate good cooks from great ones.
Sancocho (Panamanian Chicken Soup)
Panama''s national soup — chicken with root vegetables, corn, and cilantro.
Sautéed Duck Breast with Orange Gastrique
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Silky Chicken Liver Pâté
Butter-rich chicken liver pâté with cognac and thyme — blended until impossibly smooth. Ready in 30 minutes, improves over 2 days.
Sous Vide Chicken Breast with Herb Pan Sauce
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Southern Fried Chicken
Buttermilk-brined, double-dredged, perfectly crispy — the American classic.
Spice Blends & Aromatics
Mirepoix, bouquet garni, curry blends, jerk seasoning, and the aromatic foundations that define cuisines around the world.
Tandoori Chicken
Yogurt-marinated chicken with vibrant spices, charred under the broiler.
Teriyaki Chicken
Glossy, sweet-savory glaze over pan-seared chicken thighs.
Thai Basil Chicken (Pad Krapow Gai)
Thai Green Curry with Chicken
Fragrant, creamy green curry with bamboo shoots, Thai basil, and jasmine rice.
The Five Mother Sauces
The five mother sauces of classical French cuisine — béchamel, velouté, espagnole, hollandaise, and tomato. Master these and you unlock hundreds of variations.
Whole Roasted Chicken with Pan Jus
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Yakitori (Grilled Chicken Skewers)
Charcoal-grilled chicken skewers glazed with sweet soy tare.