Recipes › Chicken

Chicken recipes

161 recipes from 17 countries, none of it adapted from anybody else.

By country

• China (27)
• Ethiopia (1)
• France (5)
• Germany (1)
• India (14)
• Iran (8)
• Italy (6)
• Japan (11)
• Lebanon (3)
• Mexico (29)
• Morocco (2)
• Peru (4)
• Philippines (31)
• South Korea (6)
• Thailand (11)
• Tunisia (1)
• Turkey (1)

Every chicken recipe

• Afritada, sourced from the Philippines. Chicken in a plain tomato sauce, with the potatoes fried before they go anywhere near it. Chicken.
• Aguachile, sourced from Mexico. Raw prawns butterflied and dressed at the table, because the lime goes on working and five minutes is the whole window. Chicken, Shellfish.
• Aguadito, sourced from Peru. A green chicken and rice soup whose coriander is blended raw and stirred in at the very end. Chicken.
• Ají de Gallina, sourced from Peru. Shredded poached chicken in a thick yellow sauce whose bread is soaked in the poaching broth rather than in milk. Chicken, Egg.
• Andong Jjimdak, sourced from South Korea. A dark soy-braised chicken with no chilli paste in it at all, its heat coming from whole dried chillies. Chicken.
• Arroz ala Valenciana, sourced from the Philippines. A paella-shaped dish built on glutinous rice and coconut milk rather than stock. Chicken, Egg.
• Arroz caldo, sourced from the Philippines. A thick chicken and rice porridge carried by ginger, with toasted garlic and calamansi on top. Chicken.
• Arroz con Pollo, sourced from Mexico. The chicken browned and lifted out, and the rice fried in what it left behind on the base of the pan. Chicken.
• Arroz Poblano, sourced from Mexico. The poblano blended into the cooking liquid, so the rice is green before it is cooked rather than stirred green afterwards. Chicken.
• Beggar's Chicken, sourced from China. A whole chicken wrapped in leaves, sealed inside a flour and salt casing and baked for hours, then broken open at the table. Chicken, Pork.
• Binakol, sourced from the Philippines. Chicken simmered in coconut water rather than stock, with the coconut flesh added at the end. Chicken.
• Bollito Misto, sourced from Italy. Several cuts boiled separately so each is right, then brought together in one broth. Chicken, Pork, Beef, Veal, Fish.
• Braised Chicken, sourced from China. Chicken thighs cooked with dried mushrooms and the water they soaked in. Chicken.
• Bringhe, sourced from the Philippines. Glutinous rice cooked in coconut milk and turmeric in a leaf-lined pan, with chicken on top. Chicken, Egg.
• Cacciatora, sourced from Italy. Chicken browned hard and braised in wine with rosemary, finished with olives rather than tomato. Chicken, Fish.
• Caldo de Pollo, sourced from Mexico. The vegetables kept in large pieces and served in the bowl, which is what makes it a meal rather than a starter. Chicken.
• Caldo Tlalpeño, sourced from Mexico. A whole chipotle steeped in the broth and lifted out, with the avocado added at the table and never in the pot. Chicken.
• Cantonese Chicken, sourced from China. A whole chicken scalded, glazed and left to dry overnight before it is roasted. Chicken.
• Cantonese Chicken Wings, sourced from China. Wings braised in soy and rock sugar until the liquid has gone and only a glaze is left. Chicken.
• Carne a la Tampiqueña, sourced from Mexico. One long thin strip cut down the length of a fillet, so a single piece frames the plate of accompaniments. Chicken, Beef.
• Chawanmushi, sourced from Japan. A savoury custard steamed with the lid ajar, set just firm enough to hold a spoon's dent. Chicken, Fish, Shellfish, Egg.
• Chicken 65, sourced from India. It is boneless and deep-fried, and the heat is red chilli rather than a masala. Chicken, Egg.
• Chicken and Corn Soup, sourced from China. A thickened soup finished with egg white poured in a thin stream off the heat. Chicken, Egg.
• Chicken Chettinad, sourced from India. Kalpasi, the black stone flower, is in the paste, and nothing else here uses it. Chicken.
• Chicken Chow Mein, sourced from China. Noodles pressed into the pan until one side crisps, then turned. Chicken.
• Chicken Curry, sourced from China. Chicken on the bone in a sauce split from coconut cream, done in half an hour. Chicken.
• Chicken Feet, sourced from China. Feet braised, fried, then steamed, so the skin puffs and then softens to jelly. Chicken.
• Chicken galantina, sourced from the Philippines. A whole chicken boned out through the back, stuffed, tied and roasted so it carves in rounds. Chicken, Pork, Egg.
• Chicken in Black Bean Sauce, sourced from China. Chicken stir-fried fast with fermented beans crushed into the oil. Chicken.
• Chicken Inasal, sourced from the Philippines. Chicken marinated in calamansi and lemongrass, basted with annatto oil over coals. Chicken.
• Chicken Karahi, sourced from India. There are no onions in it at all, which its article says is what distinguishes it. Chicken.
• Chicken Marengo, sourced from France. A tomato and mushroom chicken braise whose fried eggs and crayfish go on top at the end and are never cooked in the sauce. Chicken, Shellfish, Egg.
• Chicken Salad, sourced from China. Poached chicken torn by hand and dressed cold, with no heat anywhere near the finished bowl. Chicken.
• Chicken Tikka, sourced from India. The pieces are boneless and brushed with ghee at intervals while they cook. Chicken.
• Chikuzenni, sourced from Japan. Root vegetables fried in oil before any liquid, then simmered down until the pan is nearly dry. Chicken, Fish.
• Cockchafer soup, sourced from Germany. A serving is about thirty beetles, and the beetle has been gone from most of Europe since the 1970s. Chicken, Veal, Egg.
• Coq au Vin, sourced from France. Chicken marinated in wine overnight and braised in it, with the garnish cooked separately and added at the end. Chicken.
• Crossing the Bridge Noodles, sourced from China. A bowl of broth under a seal of hot fat, into which raw slices and noodles are dropped at the table and cook in the bowl. Chicken, Pork, Egg.
• Crostini, sourced from Italy. Tuscan chicken liver paste on bread toasted dry, not oiled. Chicken, Fish.
• Curry puff, sourced from Thailand. Two doughs rolled and coiled together so the pastry bakes in visible spiral layers. Chicken.
• Dak Galbi, sourced from South Korea. Chicken and vegetables cooked down on a flat plate, where the cabbage goes in last and is barely cooked. Chicken.
• Deep Fried Chicken, sourced from China. Boneless chicken in a coarse starch coating, fried once and served dry. Chicken, Egg.
• Dry Pot Chicken, sourced from China. Chicken and hard vegetables cooked down in a wok until almost nothing wet is left, then carried to the table still in the pan. Chicken.
• Enchiladas, sourced from Mexico. Tortillas passed through hot oil before they go anywhere near the sauce, which is the step that stops them collapsing. Chicken.
• Fesenjan, sourced from Iran. The ground walnuts are cooked until their oil comes out and the sauce goes dark. Chicken, Duck.
• Fondant Potatoes, sourced from France. Cylinders browned cut side down in butter and then braised in stock poured to exactly half their depth, never over them. Chicken.
• Fujian Red Wine Chicken, sourced from China. Chicken braised in the lees left over from making rice wine, which colour the dish deep red and carry all of its flavour. Chicken.
• Ginataang manok, sourced from the Philippines. Chicken simmered in coconut milk, thin first and thick at the end so it never splits. Chicken.
• Gondi, sourced from Iran. Chickpea flour binds it instead of bread or rice, and cardamom is the only spice in it. Chicken, Veal, Lamb.
• Green curry, sourced from Thailand. The paste cracked in coconut cream until the oil runs green, and nothing boiled afterwards. Chicken.
• Guajolota, sourced from Mexico. A whole tamal put inside a bread roll, and the roll hollowed out properly to take it. Chicken.
• Hainanese Chicken Rice, sourced from China. A poached chicken and a plate of rice cooked in its fat and its broth, so the rice carries the whole dish. Chicken.
• Hot and Sour Soup, sourced from China. A thickened soup where the heat is white pepper rather than chilli, and the vinegar goes in after the pan has left the stove. Chicken, Pork, Egg, Tofu.
• Hrisseh, sourced from Lebanon. Cooked until it pours from the spoon like thick cream, with no grain left whole. Chicken, Lamb.
• Hunan Chicken, sourced from China. Chicken braised briefly with pickled red chillies and finished with vinegar off the heat. Chicken.
• Inubaran, sourced from the Philippines. Chicken and banana pith in coconut milk, with the pith soaked in salted water so it keeps white. Chicken.
• Isaw, sourced from the Philippines. Chicken intestines cleaned properly, boiled tender, then grilled hard on skewers. Chicken.
• Jalfrezi, sourced from India. A stir fry made to use up cold meat, with the technique brought by Chinese labourers in Assam. Chicken, Lamb.
• Jjamppong, sourced from South Korea. A red seafood noodle soup whose vegetables are charred in a dry screaming-hot wok before any liquid. Chicken, Pork, Fish, Shellfish.
• Juane, sourced from Peru. A rice and chicken bundle tied in leaves and boiled rather than steamed, so it cooks under water. Chicken, Egg.
• Jujeh Kabab, sourced from Iran. The marinade is onion, lemon and saffron and its own article names nothing else in it. Chicken.
• Kabab Torsh, sourced from Iran. The marinade is a thick paste of crushed walnuts and pomegranate juice rather than a liquid. Chicken, Beef.
• Kabiraji, sourced from India. The cutlet is wrapped in a coat of deep-fried egg floss, which is the whole dish. Chicken, Egg.
• Kadyos, manok, kag ubad, sourced from the Philippines. Pigeon peas and chicken with banana pith, soured with lemongrass and batwan and built in that order. Chicken.
• Kaeng khae, sourced from Thailand. A thin herbal curry with no coconut, built on more green leaves than anything else. Chicken.
• Kai yang, sourced from Thailand. A butterflied chicken pressed flat and grilled slowly bone-side down for most of the time. Chicken.
• Kamameshi, sourced from Japan. Rice cooked in a small iron pot with a hard burst at the end to make a crust on the base. Chicken, Fish.
• Karaage, sourced from Japan. Marinated thigh in potato starch, fried twice at two temperatures, with no batter at all. Chicken.
• Kati roll, sourced from India. A skewer-roasted kebab rolled in a paratha, and the name is the skewer. Chicken, Egg.
• Khao phat amerikan, sourced from Thailand. Fried rice seasoned with ketchup rather than fish sauce, served with fried chicken and an egg. Chicken, Egg.
• Khao soi, sourced from Thailand. A coconut curry noodle bowl with two noodles, one boiled in it and one fried on top. Chicken.
• Khoresh Karafs, sourced from Iran. It is soured with verjuice and the celery is the bulk of it rather than a flavouring. Chicken, Beef, Lamb.
• Kinamatisang manok, sourced from the Philippines. Chicken in a thin broth of fresh tomatoes only, with no paste, no tin and no root vegetables. Chicken.
• Kiritanpo, sourced from Japan. Half-pounded rice moulded round a skewer and grilled, then simmered in chicken broth. Chicken.
• Kkanpunggi, sourced from South Korea. Double-fried chicken tossed in a sauce reduced to almost nothing, so it coats as a glaze rather than a liquid. Chicken, Egg.
• Kombdi vade, sourced from India. A bone-in chicken curry with fried rice-flour dumplings and solkadhi beside it. Chicken.
• Korean Fried Chicken, sourced from South Korea. Chicken fried twice and sauced only after the second fry, so the crust survives the sauce. Chicken.
• Kori rotti, sourced from India. Crisp dry rice wafers under a coconut milk and red chilli chicken curry. Chicken.
• Kuaitiao khua kai, sourced from Thailand. Noodles fried almost dry over a low flame for a long time, so they catch rather than steam. Chicken, Shellfish, Egg.
• Kung Pao Chicken, sourced from China. Kung pao chicken (gong bao in Mandarin) is a spicy Sichuan recipe made with diced chicken, chili peppers and peanuts, named after a court official. It is a popular dish served at Chinese restaurants throughout the United States and the UK. Chicken.
• Lechon Manok, sourced from the Philippines. A whole chicken stuffed with lemongrass and turned slowly over coals. Chicken.
• Mami, sourced from the Philippines. Wheat egg noodles in a broth kept clear by cooking them somewhere else. Chicken, Egg.
• Manchamanteles, sourced from Mexico. The mole with fruit in it, added late enough that the pineapple and plantain keep their shape. Chicken, Pork.
• Mole Blanco, sourced from Mexico. A mole defined by a refusal — nothing in the pan is allowed to take any colour at all. Chicken.
• Mole Poblano, sourced from Mexico. Each kind of chilli fried on its own, because they do not soften at the same rate, then ground with seeds and chocolate. Chicken.
• Mole Verde, sourced from Mexico. Thickened by pumpkin seeds held in suspension, which is why it must never be allowed to boil once they are in. Chicken.
• Mulukhiyah, sourced from Lebanon. It is never allowed to boil once the leaves are in, or it turns to slime. Chicken.
• Murgh Musallam, sourced from India. The bird goes in whole, stuffed with boiled eggs. Chicken, Egg.
• Olive all'Ascolana, sourced from Italy. Big green olives stoned in a spiral and stuffed with three meats before frying. Chicken, Pork, Beef, Egg.
• Omurice, sourced from Japan. Ketchup rice under an omelette taken off barely set, draped rather than wrapped. Chicken, Egg.
• Oyakodon, sourced from Japan. Chicken simmered in seasoned dashi with the egg added in two stages and never set hard. Chicken, Fish, Egg.
• Pachamanca, sourced from Peru. Meat and roots cooked in a pit between stones heated until they crack, sealed under earth for two hours. Chicken, Pork, Lamb.
• Paelya, sourced from the Philippines. Plain rice and stock, not the glutinous rice and coconut milk of an arroz a la valenciana. Chicken, Shellfish.
• Pancit, sourced from the Philippines. Noodles cooked by absorbing broth in the pan, a ladle at a time. Chicken, Pork.
• Pancit Canton, sourced from the Philippines. Wheat noodles stir-fried dry, a different noodle from the bihon version. Chicken, Pork, Shellfish.
• Pancit miki, sourced from the Philippines. Fresh thick round noodles stir-fried dry, rinsed first so they do not glue together. Chicken.
• Pancit Molo, sourced from the Philippines. A dumpling soup with no noodles in it, despite the name. Chicken, Pork, Shellfish, Egg.
• Panuchos, sourced from Mexico. A tortilla puffed on the griddle, slit along the edge and sealed full of bean paste, then fried with the beans inside it. Chicken.
• Pastel, sourced from the Philippines. The savoury one: a creamy chicken pie under a pastry lid, and not the sweet Camiguin bun. Chicken, Egg.
• Pastel Azteca, sourced from Mexico. The tortillas go in dry and unfried, and the sauce does the softening in the oven instead. Chicken.
• Pastil, sourced from the Philippines. Rice and dry shredded meat wrapped in banana leaf, and the meat must be cooked to threads. Chicken, Beef.
• Pastilla, sourced from Morocco. A savoury pie dusted with icing sugar and cinnamon, where the eggs are cooked into the cooking liquid until almost nothing is left. Chicken, Egg.
• Phat khing, sourced from Thailand. Young ginger in matchsticks as a vegetable rather than a seasoning, barely cooked. Chicken.
• Piaparan, sourced from the Philippines. Chicken cooked with dry grated coconut rather than coconut milk, so the sauce stays thick. Chicken.
• Pinikpikan, sourced from the Philippines. Chicken charred over a flame before it is simmered, with salt-cured pork for depth. Chicken, Pork.
• Pininyahang manok, sourced from the Philippines. Chicken in pineapple and milk, with the chicken marinated in milk so the acid cannot curdle it. Chicken.
• Piyanggang manok, sourced from the Philippines. Chicken grilled and then simmered in a paste of coconut burnt to actual charcoal and ground. Chicken.
• Poached Chicken, sourced from China. A whole chicken cooked in water that never boils, then dropped into ice. Chicken.
• Pollo al Carbón, sourced from Mexico. The bird butterflied flat and weighted, so every part of it is the same thickness over the coals. Chicken.
• Pollo Asado, sourced from Mexico. Left uncovered in the fridge overnight to dry the skin, before any rub goes near it. Chicken.
• Pollo Motuleño, sourced from Mexico. Built on a fried tortilla and assembled one plate at a time, because the tortilla has about two minutes. Chicken, Pork.
• Potjevleesch, sourced from France. Four meats packed raw in layers and set in their own jelly, which comes from the bones rather than from gelatine. Chicken, Pork, Veal, Rabbit.
• Pozole, sourced from Mexico. The whole dish waits on the hominy, which is ready when every grain has burst open into a four-petalled flower. Chicken, Pork.
• Proben, sourced from the Philippines. Boiled first to tenderise, dried, then cornflour-coated and fried very hot. Chicken.
• Pulpo a la Campechana, sourced from Mexico. The octopus simmered long and then chilled in its own liquid, because cooling it in air turns it rubbery. Chicken, Shellfish.
• Red Cooked Chicken, sourced from China. Chicken simmered in a dark soy liquid that is kept and used again. Chicken.
• Rfissa, sourced from Morocco. Chicken and lentils heavy with fenugreek, poured over torn flatbread that is steamed rather than fried. Chicken.
• Roast Chicken, sourced from China. A chicken butterflied flat so the whole skin faces the heat at once. Chicken.
• Romeritos, sourced from Mexico. The sprigs boiled and then squeezed dry in the hands before they meet the mole, or they water it down. Chicken, Shellfish, Egg.
• Salad Olivier, sourced from Iran. The Iranian version is built on chicken and Persian pickled cucumbers, and it is eaten in a sandwich. Chicken, Egg.
• Samgyetang, sourced from South Korea. A whole small chicken stuffed with soaked glutinous rice and sewn shut, so the rice cooks inside it rather than in the broth. Chicken.
• Sesame Chicken, sourced from China. Fried chicken turned through a sesame glaze added off the heat at the last moment. Chicken, Egg.
• Shandong Fried Chicken, sourced from China. Chicken brined, dredged dry and fried twice, so the crust stays crisp as it cools. Chicken.
• Shish Taouk, sourced from Lebanon. Served with toum, a garlic sauce emulsified with oil like a mayonnaise but with no egg in it at all. Chicken.
• Sichuan Chicken, sourced from China. Chicken fried dry with whole chillies until the pieces are almost crisp, with no sauce at all. Chicken.
• Sinampalukan, sourced from the Philippines. Chicken soured with young tamarind LEAVES rather than the fruit, which gives a green sourness. Chicken.
• Sisig, sourced from the Philippines. Pork boiled, then grilled, then chopped and served on a plate hot enough to sizzle. Chicken, Pork, Egg.
• Smoked Chicken, sourced from China. Chicken brined, steamed, then smoked over tea, sugar and rice in a lined pan. Chicken.
• Sopa de Flor de Calabaza, sourced from Mexico. The blossoms torn in and the pot taken off the heat in the same movement, because ninety seconds is all they have. Chicken.
• Sopa de Lima, sourced from Mexico. The peel steeped in the broth and lifted out within ten minutes, because the pith turns the whole pot bitter. Chicken, Turkey.
• Sopas, sourced from the Philippines. A milky chicken and macaroni soup, with the pasta boiled apart so it does not drink the broth. Chicken, Pork.
• Sopes, sourced from Mexico. A masa cake part-cooked, then taken off the heat and its rim pinched up into a wall to hold the topping. Chicken.
• Sotanghon, sourced from the Philippines. Mung bean glass noodles, soaked cold, in a chicken broth coloured with annatto. Chicken.
• Soupe au Fromage, sourced from France. A soup layered like a lasagne and baked rather than stirred, so it comes out of the oven in slices. Chicken.
• Steamed Buns with BBQ Pork, sourced from China. This is a yeast dough bun that is stuffed with a meat filling and steamed until cooked. Chicken, Pork.
• Steamed Chicken, sourced from China. Jointed chicken steamed in its own dish, so nothing it gives off is lost to the water. Chicken.
• Tacos, sourced from Mexico. The tortilla doubled and nothing fried — two warm tortillas per taco, because one tears under anything wet. Chicken, Pork.
• Tahchin, sourced from Iran. The rice is bound with yogurt and egg so the base sets into a slab you can cut. Chicken, Lamb, Egg.
• Takikomi gohan, sourced from Japan. An everyday pot of rice cooked in dashi, folded through at the end and never crusted. Chicken, Fish.
• Tamales, sourced from Mexico. The masa spread over only two-thirds of the husk, leaving a clear border to fold, so nothing escapes in the steamer. Chicken.
• Tandoori Chicken, sourced from India. The chicken is skinned before it is marinated, so the yoghurt reaches the meat. Chicken.
• Taquitos, sourced from Mexico. Rolled tight and held shut with a cocktail stick until the hot fat has set the seam. Chicken.
• Tavukgöğsü, sourced from Turkey. Chicken breast is the thickener, pounded to threads so fine they cannot be seen or tasted. Chicken.
• Teriyaki, sourced from Japan. A glaze reduced onto the meat in the pan, from four ingredients and no bottle. Chicken.
• Thai fried rice, sourced from Thailand. Plain fried rice seasoned only with fish sauce, finished with lime and prik nam pla at the table. Chicken, Egg.
• Thalassery biryani, sourced from India. Kaima rice instead of basmati, which its own source makes the whole difference. Chicken.
• Timballo di Maccheroni, sourced from Italy. Pasta and ragù baked inside a sweet shortcrust case and turned out whole. Chicken, Egg.
• Tinga, sourced from Mexico. Shredded chicken in chipotle and tomato, with the onion sliced in long strips and cooked until it is sweet. Chicken.
• Tinola, sourced from the Philippines. A clear chicken broth led by ginger, with no souring agent at all. Chicken.
• Tlayuda, sourced from Mexico. The tortilla dried hard first and then grilled flat over coals, so it goes brittle in patches and stays bendy in others. Chicken, Pork.
• Tom kha kai, sourced from Thailand. An opaque coconut soup where galangal is the loudest thing in it and nothing ever boils. Chicken.
• Tostadas, sourced from Mexico. A tortilla held flat in deep fat until it is rigid all the way through, then used as a plate. Chicken.
• Tsukune, sourced from Japan. Chicken meatballs grilled dry first and glazed only at the end, with cartilage for texture. Chicken, Egg.
• Tunisian Tagine, sourced from Tunisia. A baked egg dish and not a stew — the pot gives it its name and nothing else is shared. Chicken, Egg.
• Vincisgrassi, sourced from Italy. A Marche baked pasta with offal in the sauce and marsala in the dough. Chicken, Pork, Veal, Egg.
• Wat, sourced from Ethiopia. The onions cook dry first, with no fat at all, and the butter goes in after. Chicken, Egg.
• Xacuti, sourced from India. White poppy seeds and nutmeg go in with the toasted coconut. Chicken.
• Yellow curry, sourced from Thailand. The mildest of the curries, carried by turmeric and dry spice rather than by chilli. Chicken.
• Yen Thongba, sourced from India. It is country fowl, and the onions go in as a paste rather than sliced. Chicken.
• Zereshk Polo, sourced from Iran. The barberries are warmed for under a minute with sugar and saffron water, because they scorch. Chicken.
• Zōni, sourced from Japan. A clear dashi broth with grilled mochi added at the last second so it does not dissolve. Chicken, Fish.

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