Chicken Recipes
89 recipes with chicken, including Coq au Vin, Chicken Tikka Masala and Paella Valenciana. 11 take less than 30 minutes.
Chicken Marsala
An Italian-American restaurant classic — thin chicken escalopes, floured and browned, then finished in a glossy pan sauce of Marsala wine, mushrooms and stock, rounded off with butter.
Poulet Basquaise
Basque chicken from south-west France — chicken pieces browned and braised in a soft stew of red and green peppers, onions, tomatoes and white wine, warmed with piment d'Espelette.
Chicken Korma
A mild, rich curry from the royal kitchens of northern India: chicken braised gently in yoghurt and a smooth sauce of slow-cooked onions, cashews and almonds, scented with cardamom and cinnamon rather than heat.
Chicken Adobo
The best-known dish of the Philippines: chicken braised in vinegar, soy sauce, garlic, bay leaves and black peppercorns, then browned and returned to the reduced sauce, so it ends up sour, salty, glossy and deeply garlicky.
Tandoori Chicken
Punjabi chicken from the clay tandoor: bone-in legs slashed to the bone and marinated twice, first in lemon and chilli, then in spiced yoghurt, and roasted fiercely hot until charred outside and juicy within.
Nasi Goreng
Indonesia's national fried rice, eaten from breakfast to late-night street stalls: day-old rice fried with a pounded paste of shallots, garlic, chilli and shrimp paste, darkened with sweet soy sauce and topped with a fried egg.
Chicken Satay with Peanut Sauce
Skewers of chicken marinated in turmeric and lemongrass and grilled over charcoal, the street food of Indonesia and Malaysia, served with a thick peanut sauce sharpened with tamarind, plus cucumber and red onion.
Pollo al Ajillo
Spanish garlic chicken — small pieces of chicken on the bone browned slowly in olive oil with a whole head of garlic, then finished with fino sherry, bay and parsley.
Piri-Piri Chicken
Portugal's grilled chicken with roots in Mozambique — a butterflied bird marinated in a fiery paste of bird's eye chillies, garlic, lemon, paprika and vinegar, then grilled and basted until charred.
Club Sandwich
The hotel and country-club classic — three layers of toast stacked with chicken, crisp bacon, lettuce, tomato and mayonnaise, pinned with cocktail sticks and cut into neat triangles.
Matzo Ball Soup
The Ashkenazi Jewish chicken soup of Passover and the New York deli — a golden broth with carrots and dill around light dumplings of matzo meal, egg and chicken fat.
Village-Style Chicken
Strips of chicken fried with mushrooms, peppers and onion, simmered in tomato and white wine and finished under melted kashkaval — the village-style pan dish of Bulgarian taverns, brought to the table bubbling.
Chkmeruli (Georgian Chicken in Garlic Cream)
A dish from Racha in western Georgia — a flattened young chicken fried crisp under a weight, then baked in a clay dish in a sauce of garlic, cream and milk that bubbles up around the golden skin.
Chicken Kyufteta
Light Bulgarian meatballs of minced chicken with grated courgette, spring onion and dill, baked on a tray instead of fried so they stay tender and juicy without any frying oil.
Chicken Rolls with Bacon
Chicken breasts pounded thin and rolled around kashkaval and roasted red pepper, wrapped in bacon and baked until the bacon crisps and the cheese melts into the meat — a favourite on Bulgarian New Year and party tables.
Butter Chicken (Murgh Makhani)
The Delhi original, invented in the 1950s to use up tandoori chicken: yoghurt-marinated chicken charred under the grill, then simmered in a smooth tomato and cashew sauce enriched with plenty of butter and double cream.
Banh Mi with Lemongrass Pork
Saigon's street sandwich, born of French colonial bread: a crisp, airy baguette filled with lemongrass-grilled pork, pâté, mayonnaise, quick-pickled carrot and radish, cucumber, coriander and fresh chilli.
Mulligatawny Soup
The Anglo-Indian soup of the Raj, named after the Tamil for pepper water — chicken and red lentils in a curry-spiced broth sweetened with apple and rounded with coconut milk, ladled over a spoonful of rice.
Chakhokhbili (Georgian Chicken and Tomato Stew)
Georgia's herb-laden chicken stew — chicken browned in its own fat, then stewed with heaps of onion and ripe tomato, garlic and khmeli-suneli and finished with a fistful of coriander, basil and dill.
Chicken with Okra
A late-summer Bulgarian stew of chicken and young okra in a tomato and onion sauce, the okra first soaked in vinegar water so the pods stay whole and the sauce silky rather than slimy.
Chicken Schnitzels
Chicken breasts pounded thin, coated in flour, egg and breadcrumbs and fried in plenty of hot oil until the crust puffs away from the meat — the Bulgarian home take on the Viennese schnitzel, served with lemon.
Tom Kha Gai
The Thai chicken and coconut soup — tender chicken simmered in coconut milk infused with galangal, lemongrass and lime leaves, balanced sour, salty and gently hot rather than fiery.
Pad See Ew
Bangkok's smoky soy-sauce noodles: wide rice noodles charred in a very hot wok with chicken, Chinese broccoli and egg, seasoned with dark and light soy and oyster sauce, and finished with a pinch of white pepper.
Panang Chicken Curry
A thick, rich Thai red curry named after Penang island, with ground peanuts in the paste: chicken simmered briefly in reduced coconut cream with makrut lime leaves, finished sweet and salty with palm sugar and fish sauce.
Frequently asked questions
How many recipes with chicken are on svcs.bg?
89: 83 cooking recipes and 6 salads.
What is the quickest recipe with chicken?
Classic Chicken Salad, in about 15 minutes. Pad Kra Pao (Thai Holy Basil Stir-Fry) (20 min) and Chicken Stir-Fry (20 min) are quick too.
What goes with chicken in these recipes?
Most often rice (29), peppers (12) and yoghurt (10) (the number of recipes is in brackets).
How is a recipe with chicken chosen?
From its ingredient list, not its name: a recipe is here when its ingredients include chicken. Stocks, seasonings and lines like "water for the rice" don't count. The list updates itself with every new recipe.