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The chicken recipe here, a kind of mock tandoori chicken, mitigates the bane of chicken grilling (or, for that matter, broiling), the roaring flame-up By braising the chicken first, you effectively remove just about all the surface fat, practically eliminating the risk of setting the pieces on fire This same treatment would work nicely with fatty lamb, like chunks of shoulder or even shanks, which without the initial braising would be just about impossible to grill.
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Get Beer-Braised Chicken Recipe from Food Network
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A terrific Asian-inspired marinade for grilled chicken.
Ingredients: bone, ginger, black bean, sesame oil
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This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. The empanadas can be frozen for up to 1 month.
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Marcia Kiesel uses porcini mushrooms to make her chicken thigh sauté with roasted garlic cloves.
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Get Chicken and Negi on Skewers Recipe from Food Network
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We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.
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Chicken salad with an Indian-inspired twist of mango chutney and curry powder is quick and easy to prepare. Dried cranberries, raisins, or pineapple chunks can also be added.
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Get Chicken Shawarma with Tomato Cucumber Relish and Tahini Sauce Recipe from Food Network
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Chicken, pineapple, and soy sauce combine to make this simple Filipino teriyaki dish.
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Get Chicken Tamales Recipe from Food Network
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Get Rum Chica Rum Chicken Recipe from Food Network