Chicken
82 recipes
White Cut Chicken: Cantonese Steeped Whole Chicken with Ginger Scallion Oil
White cut chicken is Cantonese whole chicken steeped in barely simmering water, then iced. Learn the triple dip, the doneness check and ginger-scallion oil.
Zereshk Polo ba Morgh: Iranian Barberry Rice with Saffron Chicken
Zereshk polo ba morgh, Iran's barberry rice with saffron chicken. How to parboil and steam basmati, fry barberries for one minute, and shop for zereshk.
Zarb: Jordanian Desert-Pit Chicken and Rice in a Home Oven
Zarb, the sealed underground-oven chicken and rice of Jordan's Wadi Rum, rebuilt in a home oven: a day-long marinade, rice below and chicken above, and a 167°F center check.
Nasi Ayam: Malay-Style Chicken Rice with Fried Glazed Thighs
Nasi ayam, Malay-style chicken rice from Malaysia: poach thighs to 167°F, glaze and fry them, and cook fragrant rice and spiced soup in the stock.
Xôi Gà: Hanoi Sticky Rice Steamed with Chicken
Xôi gà from Hanoi: glutinous rice and chicken steamed together. Learn the long soak, the coconut finish, scallion oil and how to check the chicken is done.
Takikomi Gohan: Japanese Dashi Rice Cooked with Chicken and Shiitake
Takikomi gohan is Japanese rice cooked with dashi, chicken and vegetables. Learn the soak-and-drain rhythm, why the toppings stay unstirred, and smart swaps.
Torisashi: Kagoshima Chicken Sashimi, Cooked Through at Home
Torisashi is Kagoshima's chicken sashimi. Cook it at home to 167°F for one minute, slice it thin across the grain and serve with sweet soy and garlic.
Piaparan a Manok: Maranao Chicken with Palapa and Coconut Papar
Piaparan a manok, Maranao chicken from Mindanao finished in turmeric coconut papar. Learn the two coconut pressings, the palapa, and the safe chicken check.
Oyako-donburi: Japanese Chicken and Egg Rice Bowl (親子丼), Fully Cooked
How to make oyako-donburi (親子丼), the Japanese rice bowl of chicken and egg, for 2 servings. Based on a home recipe published by Japan's agriculture ministry, this version checks the chicken with a thermometer and fully sets the egg, and it explains the origin story the ministry presents.
La Bandera Dominicana: Dominican White Rice, Stewed Red Beans and Chicken
How to make La Bandera Dominicana, the Dominican lunch of white rice, stewed red beans and pollo guisado served side by side. Based on a recipe in a 2024 Dominican cookbook, with notes on choosing auyama, ají cubanela and sour orange, the order of work, and checking chicken with a thermometer.
Jasha Maru: Bhutanese Chicken Stew with Tomato and Green Chili (Jasha Maroo)
How to make jasha maru (jasha maroo), a Bhutanese chicken stew with tomato and green chili, from one published boneless-chicken recipe. Covers the order of the pot, adjusting the heat, checking the chicken with a thermometer, and how it differs from bone-in jasha paa.
Chicken Jalfrezi: Spiced Chicken with Peppers, Onion and Tomato (Jalfrezi)
How to make a home-style chicken jalfrezi for four: chicken briefly fried with cumin, turmeric and chili, set aside, then returned to a sauce of sliced onion, bell peppers, ginger, garlic and tomato and simmered with green chilies. Includes the reasoning behind each choice, a clear food-safety check for the chicken, ingredient swaps, troubleshooting, and the range of dishes that share the jalfrezi name.
Mangalorean Chicken Sukka: Bone-in Chicken with Roasted Spices and Golden Coconut (Kori Sukka)
How to make Mangalorean chicken sukka with bone-in chicken, ghee-roasted whole spices, a coarse tamarind masala and fresh coconut toasted separately and folded in at the end. Covers how the ghee, onions and curry leaves are divided across the steps, choosing chillies and coconut, regional versions of the dish, and checking chicken safely with a food thermometer.
Boko Boko Harees: Burundian Chicken and Bulgur Porridge with Turmeric Giblet Sauce
How to make Boko Boko Harees, a Burundian dish of soaked bulgur and chicken simmered into a thick porridge, served with a sweet turmeric sauce of chicken hearts and gizzards and shallots fried in ghee. Covers one published home version, cup measures, chicken safety, substitutions, and what is and isn't known about the dish's origins.
Sesame Chicken: Chinese-American Takeout Favorite, Double-Fried with a Sweet-Savory Glaze
How to make Chinese-American sesame chicken from Bill Leung's four-serving recipe at The Woks of Life: a water-and-Shaoxing marinade, a cornstarch-and-flour batter, two fries at 335°F/170°C, and a sweet, vinegar-balanced sauce finished with toasted sesame seeds. Includes ingredient choices, fixing common problems, and how to check that the chicken is safely cooked.
Honetsukidori: Kagawa's Garlic-Peppered Bone-In Chicken Leg (骨付鳥)
How to make honetsukidori (骨付鳥), the bone-in chicken leg dish of Kagawa Prefecture and Marugame, as a one-leg frying-pan recipe for home cooks. Covers the garlic powder, pepper, salt and soy seasoning, the refrigerated marinade, searing skin-side down, basting the skin crisp, checking the center temperature with a thermometer, and serving with roughly cut cabbage.
Daktoritang (Dakbokkeumtang): Korean Spicy Braised Chicken with Potatoes
How to make daktoritang, also called dakbokkeumtang (닭도리탕 / 닭볶음탕): chicken thighs, potatoes and onions braised in gochujang and gochugaru. This guide follows Maangchi's traditional-style recipe through all eleven steps and explains the two names, safe handling of raw chicken, and how to choose Korean chili seasonings.
French Guianese Colombo: Chicken and Vegetables Simmered with Bilimbi and Green Mango
How to make colombo de poulet as cooked in French Guiana: chicken marinated overnight in lime and spices, then simmered with potato, eggplant, two kinds of cucumber and green mango, finished with colombo powder, bilimbi and a last squeeze of lime. Covers how it differs from the Antillean colombo, the honest difference between recipe and regional description, ingredient hunting, and what not to substitute.
Bobor: Cambodian Chicken Rice Porridge (Bobor Sach Moan)
How to make bobor (បបរ), Cambodia's rice porridge, in its chicken version, bobor sach moan, with jasmine rice, a bone-in chicken leg quarter, ginger and fish sauce. Covers the 4-serving recipe, toasting the rice before simmering, judging how loose the porridge should be, adding fried garlic oil, bean sprouts, herbs and lime at the table, how fillings vary, and safe handling of chicken and leftovers.
Cipera Manuk (Ayam Cipera): Karo Chicken in a Thick Corn-Flour Broth
How to make cipera manuk (ayam cipera), a chicken dish from Karo in North Sumatra, Indonesia, simmered in a spiced broth and thickened with flour made from mature corn. Follows one published version with its own amounts and order: a ground paste boiled in water, chicken with scallion, celery and kecombrang flower, then mushrooms, corn flour and tomato, and coconut milk last.
Wonton (Húntun): Chinese San Xian Wontons with Shrimp, Pork and Chicken in Broth
How to make Chinese húntun (馄饨) with a san xian filling of shrimp, pork and chicken, served in warm chicken broth. Covers mixing the filling, folding square wrappers, test-cooking two wontons, checking doneness with a thermometer, building the bowl, and how Shanghai, Cantonese and Sichuan wontons differ.
Chicken Kelaguen: Guam's Charcoal-Grilled Chicken with Lemon and Coconut (Kelaguen Månnok)
How to make CHamoru chicken kelaguen (kelaguen månnok) from Guam: chicken grilled over charcoal until fully cooked, then shredded and tossed with fresh lemon juice, scallions, red chiles and unsweetened grated coconut. Covers amounts, how to adjust the coconut, food safety, chilling, serving with white rice or titiyas, and variations.
Ayam Goreng Kalasan: Yogyakarta Fried Chicken Braised in Coconut Water
How to make ayam goreng Kalasan, the chicken from Kalasan near Yogyakarta that is braised in coconut water with palm sugar, kecap manis and a shallot-galangal paste, then fried. Covers how it differs from everyday ayam goreng, Mbok Berek and the local story, kremes and sambal at the table, substitutions, and how to check doneness with a thermometer.
Korean Fried Chicken (Yangnyeom-tongdak): Double-Fried Wings in Sweet-Spicy Sauce
How to make yangnyeom-tongdak (양념통닭), Korean fried chicken wings fried twice and tossed in a sweet, tangy gochujang and rice syrup sauce. Covers the original amounts, the difference between oil temperature and internal temperature, potato starch and rice syrup substitutions, keeping the crust crisp, and how fried chicken is eaten in Korea with chicken-mu.
Coq au Vin: Chicken Braised in Red Wine, Burgundy Style
How to make coq au vin at home: chicken browned in bacon fat, braised gently in red wine and stock, then finished with pearl onions and mushrooms cooked separately. Covers what the name means, the history as told by Côte-d'Or Tourism, choosing wine and chicken, an optional day-before marinade, safe doneness checks, fixing a thin sauce, and regional variations.
Suaasat: Greenlandic Meat and Rice Soup (Suassat)
How to make suaasat (also spelled suassat), the Greenlandic soup of simmered meat thickened with grain, adapted for home kitchens with chicken, onion, carrot and rice. Covers why seal is the traditional meat, how far chicken can stand in, the rice-or-barley choice, checking doneness by center temperature rather than the clock, and how to serve it with mustard.
Tostadas de Pollo: Mexican Chicken Tostadas Layered Just Before Eating
How to make Mexican chicken tostadas: crisp flat corn tostadas spread with refried beans and topped with shredded cooked chicken, lettuce, tomato, avocado and queso fresco. A 4-serving, 12-tostada recipe with how to keep the base crisp, how to judge substitutions, how the toppings change across Mexico, and how this differs from tacos and chicken tinga.
Southern-Style Buttermilk Fried Chicken: Bone-In Pieces with a Craggy Seasoned-Flour Crust
How to make Southern-style buttermilk fried chicken at home with bone-in thighs and drumsticks. Covers the buttermilk marinade, pressing on a seasoned-flour coating, holding the oil near 177°C (350°F), checking for 74°C (165°F) in the thickest meat with a thermometer, fixing common mistakes, and the history the Smithsonian's African American museum records, from Gordonsville, Virginia to the Great Migration and soul food restaurants.
Nyembwe Chicken: Gabonese Chicken in Palm Nut Sauce
A home-kitchen recipe for Gabon's nyembwe chicken. Covers the difference between palm nut concentrate and red palm oil, how fresh versus smoked chicken changes the aroma, serving with rice, plantain, or cassava, plus sauce thickness, doneness, substitutions, and storage. Also explains the fresh-fruit extraction and what to check when buying ingredients online.
Chicken Yassa: Senegalese Lemon-Mustard Chicken with Caramelized Onions
How to make chicken yassa, Senegal's lemon-and-onion braise: marinating the chicken, cooking the onions, mustard substitutes, heat adjustment, serving with rice, bone-in versus boneless, storage, fixes and FAQ, written for a home kitchen.
Waterzooi: Belgian Creamy Chicken and Vegetable Stew from Ghent
How to make waterzooi, the Flemish stew from Ghent: bone-in chicken thighs and root vegetables simmered in chicken stock, then finished with an egg yolk and cream liaison. Includes tempering tips, fish and vegetarian variations, and the dish's history.
Vori Vori: Paraguayan Corn and Cheese Dumpling Soup
How to make vori vori, Paraguay's corn dumpling soup, in a home kitchen. Choosing cornmeal and cheese, kneading dumplings that hold together, the chicken broth, storage and reheating, and building a table with sopa paraguaya and chipa guasu.
Pelau Recipe: Trinidad's Burnt-Sugar Chicken and Rice
Pelau, the one-pot chicken and rice of Trinidad and Tobago, browned with caramelized brown sugar. Pigeon peas, coconut milk, adjusting the liquid for short-grain rice, what goes wrong, storage and what to serve alongside.
Ayam Woku: Manado-Style Herb Chicken Stew from North Sulawesi
A pot recipe for ayam woku from Manado, North Sulawesi, Indonesia, keeping the aroma of chilies and herbs. Woku belanga versus leaf-wrapped woku, substitutes for makrut lime leaves and kemangi, cooking the chicken through, the local table, and how to read six steps.
Pastilla Recipe: Morocco's Sweet-and-Savory Chicken Pie
How to recreate pastilla with chicken, almonds, eggs, and spring roll wrappers: swapping pigeon for chicken, handling filo, balancing the sweet-and-salty flavor, baking temperature, storage, why it fails, and how it is eaten at Moroccan celebrations. Clear quantities, steps, and a substitution table for the home kitchen.
Seffa Medfouna Recipe: Morocco's Sweet Couscous with Hidden Chicken
A Moroccan celebration dish of sweet steamed couscous hiding saffron-simmered chicken. Steaming couscous three times for fluffiness, a steamer substitute, simmering chicken in its own juices, balancing butter and powdered sugar, and decorating the dome with almonds and cinnamon.
Dakgalbi Recipe: Chuncheon's Sweet and Spicy Chicken and Cabbage Stir-Fry
Make Chuncheon's signature Korean dakgalbi with chicken thighs, gochujang, gochugaru, sweet potato, cabbage, and rice cakes. Covers its history from a 1960s bar that grilled chicken instead of pork to today's griddle dish, marinating time, heat control to avoid scorching, and how to check the chicken is cooked through.
Satsivi (საცივი): Georgian Chicken in Cold Walnut Sauce
A recipe for satsivi, the Georgian New Year dish, made with ordinary chicken thighs. A golden walnut sauce of walnut paste with coriander, fenugreek, and saffron is poured generously over boiled chicken, and the dish is chilled so the flavors soak in. Walnut freshness, tempering the egg yolks, spice substitutes, variations, and storage.
Csirke Paprikás: Hungarian Paprika Chicken with Sour Cream
A recipe for Hungarian csirke paprikás (paprikás csirke) made with bone-in chicken, onions, sweet paprika, and sour cream. It covers keeping the paprika from scorching, finishing the cream without splitting it, making the nokedli dumplings, and checking that the chicken is cooked through.
Fesenjan: Persian Pomegranate and Walnut Stew
Fesenjan is an Iranian stew that brings the oil of walnuts and the sourness of pomegranate to rice. Covers the sour Gilan-style way of eating it, duck versus chicken, choosing pomegranate molasses, a heat that doesn't scorch the bottom of the pot, substitutes, and storage.
Freekeh Soup: Lebanese Chicken and Roasted Green Wheat Soup
A home-style Lebanese freekeh soup with chicken: cracked freekeh, chicken breast, and onion simmered gently with allspice and cinnamon. Covers rinsing and soaking, the heat that leaves broth around the grains, checking the chicken's center temperature, fixes for hard grains and a reduced broth, storage, and variations.
Moghrabieh: Lebanese Pearl Couscous with Chicken, Chickpeas and Caraway
Moghrabieh is a Lebanese dish of large wheat pearls soaked in chicken broth, scented with caraway and cinnamon. Ingredient table and step photos, how it differs from fine couscous, choosing ingredients, serving the broth separately, a drier Tripoli home version, fixes for hard pearls or too much absorbed broth, storage and reheating.
Madrouba: Omani Spiced Chicken and Rice Porridge
A recipe for madrouba, an Omani home dish of long-grain rice, chicken, dried lime, and spices such as turmeric and cumin. True to its name, 'beaten rice,' the rice is cooked until it collapses and then mashed with a wooden spoon, finished with cardamom ghee and fried onions. Covers preparing the dried lime and a heat that avoids scorching.
Musakhan: Palestinian Roast Chicken on Flatbread with Sumac Onions
Musakhan (مسخّن) is a Palestinian dish of flatbread topped with onions cooked in olive oil and sumac, baked with chicken. Covers substitutes for the taboon oven, heat that keeps the onions from scorching, the right dampness of the bread, storage, and whether to make it, for a home kitchen, with notes on pine nuts and allspice.
Jareesh: Saudi Arabia's National Cracked-Wheat Porridge
Jareesh is Saudi Arabia's national dish of cracked wheat, chicken, yogurt and ghee. Covers simmering without lumps and how it differs from kabsa and harees.
Kabsa Recipe: Saudi Arabia's Fragrant Chicken and Rice
Kabsa is a Saudi home dish of basmati rice, chicken, loomi and kabsa spices, with daqoos sauce. Covers why rice turns sticky and how it differs from machboos.
Saleeg: Saudi Hejazi Chicken Broth and Milk-Simmered Rice
A recipe for saleeg, a home dish from Hejaz in western Saudi Arabia: rice simmered in chicken broth scented with cardamom and mastic, finished creamy with milk, drizzled with ghee, and topped with roasted chicken. Includes its meaning as a dish for guests, its tie to Taif, how it differs from risotto, and the tomato relish duggus.
Enchiladas Verdes: Chicken Rolled in Tortillas with Green Tomatillo Sauce
How to make Mexican enchiladas verdes with a green sauce of tomatillos and chiles, corn tortillas and shredded chicken. Covers the heat that deepens the sauce, softening tortillas so they don't crack, oven time, canned tomatillos and cheese substitutes, and the origin of the name.
Mole Poblano: Mexico's Rich Chile and Chocolate Sauce with Chicken
Mole poblano is the Puebla classic: a rich sauce of dried chiles, chocolate, nuts and spices for chicken. Over 20 ingredients; covers technique and history.
Taquitos: Mexican Fried Rolled Tacos with Shredded Chicken
How to make taquitos for a home kitchen: poaching the chicken, keeping the filling dry, warming the tortillas and the frying temperature. How they differ from tacos dorados and flautas, ingredient substitutes, storage, serving, tips to prevent cracking and greasiness, and an oven alternative.
How to Make Chimole: Belize's Black Chicken Soup
How to make chimole (Chimole / Black Dinna), Belize's black chicken soup. A stand-in for days without black recado, how to simmer the chicken and boiled eggs, heat that avoids scorching, adjusting the spice, shopping for local ingredients, eating it with rice or tortillas, and storing it for the next day, set out for a home kitchen.
Sancocho de Gallina: Colombian Chicken Stew with Green Plantain and Yuca
Sancocho de gallina from Colombia's Valle del Cauca, for 4: bone-in chicken and oxtail, green plantain broken by hand, and yuca. Regional differences, substitutes, accompaniments, fixes, storage and shopping notes.
Pom: Suriname's Baked Chicken and Taro Casserole
Pom, Suriname's holiday oven dish of pomtajer root and chicken baked together with citrus. Adjusting moisture when substituting frozen taro or taro root, handling heat, browning and internal temperature, storage, and eating it with bread or rice.
Butter Chicken (Murgh Makhani): Delhi-Style, Made Without a Tandoor
Butter chicken, or murgh makhani, made in a home oven without a tandoor. Its Delhi origin at Moti Mahal, why the chicken is roasted first, how thick the tomato sauce should be, kasuri methi substitutes, storage and reheating, and what to buy and what to skip.
Tandoori Chicken: Indian Yogurt-Marinated Chicken Roasted in a Home Oven
A tandoori chicken recipe for the home oven: yogurt-and-spice marinade, the history of Moti Mahal, why yogurt tenderizes meat, and a substitute for Kashmiri chili. Chicken goes from marinade to a charred, juicy finish.
Choila: Newar Grilled Meat with Sizzling Mustard Oil
Choila is a Newar dish of Nepal's Kathmandu Valley: smoky grilled chicken thigh with timur, cumin and turmeric, finished with hot mustard oil.
Chicken Karahi: Pakistani Tomato and Green Chili Curry Cooked in the Wok
Chicken karahi, a staple of Lahore's eateries, made with bone-in chicken, tomatoes, yogurt, ginger, garlic, and green chilies. Why there are no onions, how the dish took its name from the pot, the heat for breaking down the tomatoes, checking the chicken is cooked through, and serving with naan.
Ayam Goreng: Indonesian Spiced Fried Chicken
Ayam goreng is Indonesian spiced fried chicken: a spice paste, an ungkep pre-simmer and a short fry. Covers aromatic substitutes, heat control and sambal.
Lemper: Indonesian Sticky Rice Rolls Filled with Spiced Chicken, Wrapped in Banana Leaf
Lemper is an Indonesian snack of sticky rice around shredded spiced chicken, wrapped in banana leaf. Learn soaking, coconut milk, steaming and grilling.
Filipino Chicken Adobo: Vinegar-Soy Braise Reduced to Suit White Rice
Filipino adobo made with bone-in chicken thighs, vinegar, soy sauce and garlic. The difference between rice vinegar and cane vinegar, how much braising liquid to leave, regional variations such as adobo puti and adobo sa gata, and storage and reheating, with concrete ways to judge the state of the pot so the sauce suits white rice.
Bariis Iskukaris: Somalia's Fragrant Spiced Rice with Chicken
Bariis iskukaris is a Somali platter of basmati rice and chicken cooked with spices. Covers xawaash blends, judging liquid for fluffy grains, storage.
Piri-Piri Chicken: Portuguese Chile-Lemon Roast Chicken
How to make piri-piri chicken rooted in Portuguese and Mozambican food culture: a red chile, lemon and garlic marinade, oven roasting with a final char, adjusting the heat, safe internal temperature, storage and next-day leftovers.
Belizean Stew Chicken: Chicken Simmered with Red Recado
A recipe for stew chicken, a Sunday staple in Belize, Central America. Bone-in chicken is seasoned with red annatto spice paste (recado), soy sauce, and Worcestershire sauce, browned, then simmered with bell peppers and onion. Covers the Creole table with rice and beans and substitutes for recado.
Ajiaco Bogotano: Bogotá's Chicken and Potato Soup
How to make ajiaco the Bogotá way. Covers building thickness with three kinds of potato, chicken, corn, guascas, serving with capers and cream, substitutes and the ingredients you cannot replace, causes of failure, refrigerator storage, and serving it with avocado and white rice, all organized for home cooks.
Locrio de Pollo: Dominican Chicken and Rice Cooked in One Pot
A recipe for locrio de pollo, a Dominican home-style dish. Bone-in chicken is browned in oil with burnt sugar, then cooked with tomato, olives, capers, squash, and rice in a single pot. Covers the story of Spain's yellow rice, how to make concón, the crispy rice at the bottom of the pot, and the heat that keeps it from scorching.
Jocón: Guatemalan Chicken in a Green Sauce
A recipe for jocón, Guatemala's chicken stew. Shredded chicken simmers in a green sauce of tomatillo, cilantro, scallions, and green chiles, thickened with toasted pumpkin seeds, sesame, and tortillas. Covers its Maya ceremonial roots, how it differs from pepián, and how to get the sauce thickness right.
Reina Pepiada: Venezuelan Arepas Stuffed with Chicken and Avocado Salad
How to make reina pepiada, the Venezuelan arepa stuffed with chicken and avocado salad. Covers choosing masarepa, a rotisserie-chicken shortcut, what to do with firm avocados, why arepas crack, storage, the story of the queen behind the name, and menus pairing it with cachapa and pabellón.
Kathi Roll: Kolkata's Street-Food Chicken Kebab Wrapped in Egg Paratha
Kathi roll is Kolkata street food: smoky chicken kebab and thin-sliced onion wrapped in an egg-coated paratha. This recipe for 4 rolls covers laminating and cooking the dough, the fillings, a sour note, rolling order, and chicken doneness and storage.
Sindhi Biryani: Fragrant Chicken and Rice from Sindh, Pakistan
How to make Sindhi biryani, the rice dish of Pakistan's Sindh province, with basmati, chicken, potatoes and dried plums. Covers heat control for steaming without breaking the layers, substitutions, common failures, storage and how to serve it.
Ayam Masak Merah: Malaysian Red Chili-Tomato Braised Chicken
Ayam masak merah is Malaysian chicken fried until golden, then simmered in a red sauce of chilies, tomato and tamarind. A home-kitchen guide to the spice paste you must not skimp on, heat control, adjusting the spice, storage and serving with nasi lemak.
Chicken Inasal: Bacolod-Style Charcoal-Grilled Chicken from the Philippines
How to make chicken inasal the Bacolod way, with substitutes for calamansi, coconut vinegar, lemongrass and annatto oil, plus charcoal, broiler and skillet methods, garlic rice with chicken oil, storage, how it's eaten locally, and how to keep the skin from burning.
Muamba de Galinha (Chicken Muamba): Angolan Chicken Stew
Chicken muamba, Angola's chicken stew in red palm oil with okra, garlic and gindungo chili, served with funge or rice. Covers substitutes and moambe.
Chakhokhbili: Georgian Chicken Braised in Tomatoes and Herbs
Chakhokhbili (ჩახოხბილი) is Georgia's chicken and tomato stew, once made with pheasant. Learn how to brown the chicken, manage the moisture from onions and tomatoes, substitute for khmeli suneli, reduce canned tomatoes, add the herbs at the right moment, make it ahead and mop up the sauce with bread.
Shkmeruli: Georgian Chicken in Garlic Milk Sauce
Shkmeruli is a Georgian dish from Racha: seared chicken simmered briefly in garlicky milk sauce. Covers milk vs. sour cream and keeping garlic from burning.
Harissa: Armenian Wheat and Chicken Porridge
Armenian harissa is a humble, deeply comforting porridge of hulled wheat and chicken simmered until the grains melt, then crowned with foaming butter. Here is the full recipe, the Musa Dagh story behind it, a pressure-cooker shortcut, a barley swap and variations.
Mandi: Yemeni Spiced Chicken and Rice with a Hint of Smoke
Yemeni mandi is a Hadramaut dish of basmati rice and chicken with hawaij and a touch of charcoal smoke. Covers kabsa differences, a no-charcoal option.
Tinga de Pollo: Mexican Shredded Chicken in Smoky Chipotle-Tomato Sauce
Tinga de pollo is shredded chicken simmered with tomato and chipotle, a Mexican classic with roots in Puebla. This recipe for 4 covers adjusting the heat, keeping chicken breast moist, chipotle substitutes, building tostadas, the dish's history and regional variations, plus storage and next-day ideas.
Coxinha: Brazilian Teardrop Chicken Croquettes
Coxinha is Brazil's favorite snack-bar croquette, a teardrop of dough around chicken. Covers the shape, frying at 180°C, freezing and fixes for failures.
Ayam Betutu: Balinese Spiced Chicken Baked in Banana Leaves
Ayam betutu is Bali's spice-paste chicken wrapped in banana leaves. Home-oven recipe with bumbu paste, wrapping and slow baking to a safe 74°C (165°F).
Ayam Rica-Rica: Manado-Style Spicy Chili Chicken from North Sulawesi
How to make ayam rica-rica, the fiery chicken of Manado in North Sulawesi: a coarse chili-aromatic paste, searing and simmering the chicken, adjusting the heat, substitutes for makrut lime leaves and sambal, safe storage, and how the dish varies around the region.
Nasi Padang at Home: A West Sumatran Rice Spread with Chicken Gulai
Nasi padang is white rice served with a choice of Minang dishes from West Sumatra. Make chicken gulai, sambal lado mudo and blanched greens at home.
Ohn No Khao Swe: Burmese Coconut Chicken Noodle Soup
Ohn no khao swe is Myanmar's coconut milk noodle soup: chicken in a coconut broth lightly thickened with chickpea flour, served over egg noodles with crispy fried noodles, boiled egg and lime. Exact amounts, noodle swaps, heat control, storage, spice and allergy notes.