Poultry

Course | Poultry Image

Chicken may be the oldest bird domesticated for consumption, but humans have eaten all kinds of fowl for tens of thousands of years. Goose, duck, pigeon, turkey, pheasant and quail are just a partial list of the winged fare that makes its way onto dinner plates around the world.

Image Creative Commons by kamshots

Poultry Recipes

Adobong Manok

Poultry | Adobong Manok Image

(Filipino chicken in vinegar sauce)

Adobong manok, often called "chicken adobo," is often considered the national dish of the Philippines. Its origins are with the Spanish colonizers — adobo is the Spanish word for a marinade — but Filipinos have happily adapted it as their own. Read more »

Afritada Manok

Poultry | Afritada

(Filipino chicken and vegetables in tomato sauce)

Afridata — also known as apritada or apritadang — is an easy-to-make, homestyle dish that shows the strong influence of the Philippines' Spanish colonial history. Savory chicken and the bright flavors of fresh vegetables are bathed in a garlicky tomato sauce and served over hot rice. Read more »

Ají de Gallina

Poultry | Aji de Gallina

(Peruvian spicy chicken in a creamy yellow pepper sauce)

This hearty chicken dish gets its enticingly yellow hue from the spicy ají amarillo chile pepper, one of the must-have ingredients of Peruvian cuisine. The heat of the peppers is softened by a liberal dose of evaporated milk or cream. Read more »

Arroz con Pato

Poultry | Arroz con Pato Image

(Peruvian duck with rice)

Arroz con pato is the tasty Peruvian version of the chicken and rice dish arroz con pollo that is found in many Latin cuisines. In Peru, duck is preferred and cilantro and dark beer are essential to the earthy taste of the dish. Read more »

Arroz con Pollo

Poultry | Arroz con Pollo Image

(Latin chicken with rice)

Arroz con pollo, or "rice with chicken," originated in the Andalusia region of Spain. It shares similarities with several West African dishes such as jollof rice, and may in fact have origins there. The Spanish version as was introduced to the New World colonies, and arroz con pollo is very popular in the Caribbean, especially in Cuba and Puerto Rico. Read more »

Ayam Goreng Kuning

Poultry | Ayam Goreng

(Indonesian turmeric fried chicken)

Fried chicken is so popular in Indonesia that they have their own franchise chain called "Mbok Berek," sort of like an Indonesian KFC. The similarities end there though. Indonesian fried chicken is first marinated and then simmered in a flavorful mixture of spices and herbs. Only then is it fried to golden, crispy perfection. Read more »

Buffalo Wings

Appetizers | Buffalo Wings

(American chicken wings in spicy sauce)

A classic bar food, Buffalo wings came to us from Teresa Bellissimo, owner of the Anchor Bar in Buffalo, New York. Chicken wings are deep fried and tossed with a spicy, vinegary butter and hot pepper sauce. Read more »

Canard à l'Orange

Poultry | Canard à l'Orange

(French roast duck with orange sauce)

A French classic, canard, or caneton, à l'orange can seem intimidating. But it's actually quite easy to prepare. If you can roast a chicken, you can roast a duck. And the trickiest part of the sauce is caramelizing the sugar. Just take care not to leave the saucepan over heat too long, and you should have no problems. Great for dinner parties. Read more »

Çerkez Tavugu

Poultry | Cerkez Tavugu, Circassian Chicken

(Turkish Circassian chicken with walnut sauce)

Circassian chicken is a Turkish dish of Georgian origin (walnuts are a signature ingredient of Georgian cuisine). Cerkez tavugu is best served warm or at room temperature, and it tastes even better the next day. Makes a great buffet or appetizer dish to spread on toast rounds. Read more »

Chicken Pot Pie

Poultry | Chicken Pot Pie

(American savory chicken stew in pastry)

Chicken pot pie is a hearty American wintertime dish that uses produce in season during the cold months of fall and winter. Classic recipes have the chicken stew encased entirely in flaky pastry. This simpler version uses a tasty biscuit topping instead. Read more »

Coq au Vin

Poultry | Coq au Vin

(French chicken braised in wine)

Coq au vin is a classic winter dish from the Bourgogne region of France. Use a burgundy, Beaujolais, or any young, full-bodied red wine for this warming braised chicken dish. Read more »

Coxinhas

Appetizers | Coxinhas

(Brazilian deep-fried chicken croquettes)

These little drumstick-shaped treats are a favorite snack in Brazil. Shredded chicken and cheese are encased in a flavorful dough and the coxinhas are then deep fried to a crispy, crunchy golden-brown. The word coxinhas is Portuguese for "little thighs," a reference to their shape. Read more »

Cu Liu Ji

Tools | Chopsticks

(Chinese chicken in vinegar sauce)

Cu liu ji is a popular stir fry from the area around Beijing. The vinegar adds a pleasant pungency without being overwhelming. Read more »

Djej Emshmel

Poultry | Djej Emshmel

(Moroccan chicken tagine with olives and preserved lemons)

Djej emshmel is a popular Moroccan chicken tagine also known as djej m'chemel, djej emshemel or djej emsharmel. The unique flavor of the chicken slow simmered with olives and preserved lemons highlights the best aspects of Moroccan cuisine. Read more »

Doro Wat

Poultry | Doro Wat

(Ethiopian chicken in red pepper paste)

Doro wat is perhaps the best known food from Ethiopia and is often referred to as that country's national dish. This recipe makes a very tasty version with a deep, rich flavor and tender chicken pieces. Making your own homemade berberé is not difficult and is essential to give the dish the proper flavor. Read more »

Enchiladas de Pollo y Queso

Poultry | Enchiladas de Pollo y Queso

(Mexican chicken and cheese stuffed tortillas)

Enchiladas are an easy and filling Mexican dish of tortillas dipped in chile sauce and rolled around a wide variety of fillings: chicken, cheese, chorizo, beans, pork, beef, seafood or vegetables. The main difference between enchiladas, aside from their filling, is the sauce used to top them. Read more »

Fesenjan

Poultry | Fesenjan

(Persian chicken in pomegranate-walnut sauce)

Fesenjan, also known as khoresht-e fesenjan or fesenjoon, is special occasion food in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea. A thick, rich, sweet-sour dish, fesenjan improves in flavor if served the next day. Read more »

Ga Xao Sa

Poultry | Ga Xao Sa

(Vietnamese lemongrass chicken)

Ga xao sa, or lemongrass chicken, is one of the better known Vietnamese dishes, often on the menu of Vietnamese restaurants. It is a wonderfully light, refreshing and easy chicken recipe, with all of the bright flavors of that Southeast Asian nation. Read more »

Gai Pad Grapow

Poultry | Gai Pad Grapow

(Thai spicy chicken and basil stir fry)

Amazingly easy to make and full of bright flavors, gai pad grapow is a favorite in Thailand. Prepare all your ingredients ahead and this meal comes together in just a few minutes. Thais use a specific type of basil called holy basil (grapow, gapow or kraphao) for this dish. If you can't find holy basil, your standard Thai or Italian basil will do just fine. Read more »

Gai Pad Yod Khao Pod

Ingredients | Baby Corn

(Thai chicken with baby corn)

Gai pad yod khao pod, also known as baby corn chicken, is a simple and quick Thai stir fry. The inclusion of oyster sauce as a seasoning belies a strong Chinese influence. Sometimes spelled kai phat yot khao pot. Read more »

Gung Bo Gai Ding

Poultry | Gung Bo Gai Ding

(Chinese kung pao chicken with peanuts)

Gung bo gai ding, better known as kung pao chicken, is a famous dish from the spicy repertoire of Guizhou province in south-central China. The story goes that kung pao was created by a palace guard (gong boa) who later became a provincial governor. Read more »

Hamam Mahshi

Country | Egypt | Pigeon Loft

(Egyptian braised squab stuffed with cracked wheat)

Egyptians have kept pigeons, also known as squab, since ancient times, and their mud brick pigeon lofts dot the skyline up and down the Nile. One of their favorite ways of serving pigeon is as hamam mahshi (ha-MAM mah-SHEE), stuffed with cracked wheat and gently braised. Read more »

Hkatenkwan

Soups | Hkatenkwan, Groundnut Stew

(Ghanaian chicken and groundnut stew)

The marriage of tomatoes and ground peanuts in stews is popular in sub-Saharan African cooking. Hkatenkwan, or nkatenkwan, is a tasty version of the dish enjoyed in Ghana. Chicken, sometimes smoked fish, and vegetables simmer in a tomatoey broth. Towards the end of cooking, the broth is thickened with peanut butter. Read more »

Hoi Nam Gai Fan

Poultry | Hainanese Chicken Rice

(Singaporean Hainanese chicken rice)

Hainanese chicken rice (海南鸡饭) is based on a dish from Hainan province in China and was adapted by the immigrant Chinese population in Singapore. Chicken rice is one of Singapore's most popular meals. Read more »

Jambalaya

Grains | Jambalaya

(American Cajun-Creole rice with chicken, shrimp and andouille sausage)

A classic of Cajun-Creole cuisine, jambalaya got its start in the French Quarter of New Orleans when Spanish immigrants cooked up a dish similar to their beloved paella from home. The name probably comes from a French Provencal word meaning "mix up" or "mash up." Read more »