Poultry

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. The vinegar marinade makes a dish that stores very well in the Filipino heat. Endless varieties of adobo exist and each region has its own specialty. Besides chicken and pork, there is fish, squid, green bean and even eggplant adobo. Read more »

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, 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 »

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. Their popularity has skyrocketed since their creation in the 1960s. Many of today's versions vary widely from the original recipe, breading the chicken or using barbecue or other sauces. This recipe is the incomparable original. Read more »

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 »

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 is a hearty American wintertime dish that uses produce that is 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 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 »

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

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 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. Doro wat is traditionally very spicy, but you can adjust the amount of cayenne pepper to your liking. Also spelled doro wot or doro wet. Read more »

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. There are three main types: rojos, tinted red with dried chiles, verdes with a green tomatillo sauce and suizas, topped with a cheesy, creamy sauce. This recipe is a simple version that comes together in a snap. Read more »

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, 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 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, 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. The tasty meal was brought to the United States by immigrants from Sichuan province, who added peanuts to the original recipe. It has since become one of the most popular Chinese dishes in the United States. Read more »

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. This rich, filling stew is traditionally served with hard-boiled eggs and various condiments to sprinkle over the top. Peanuts are known as groundnuts in Africa. Read more »

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." This versatile one-pot dish's popularity spread to the Cajuns in Louisiana's bayous, who, unlike cooks in New Orleans, made their version without tomatoes. This recipe is for the New Orleans creole "red" version. Read more »

Jerk is a method of cooking meats that comes from the original inhabitants of Jamaica, the Arawaks. They roasted meats over fires of pimento wood from the allspice tree. Pimento wood gave a distinctive flavor to the meat and is still used for jerk grilling in Jamaica. Jerk marinades and rubs are often quite spicy with Scotch bonnet peppers. Recipes vary widely, but true jerk seasoning contains allspice. This recipe is for chicken, but pork, goat and even fish are also jerked. Read more »

Jocón or pollo en jocón is a dish popular with the Mayan population of Guatemala. Chicken is simmered in a tasty sauce tinted a beautiful green by tomatillos and cilantro and thickened with ground sesame and pumpkin seeds and corn tortillas. Read more »

Jollof rice probably originated from rice dishes eaten by the Wolof people of Senegal and Gambia, but its popularity has spread to most of West Africa, especially Nigeria and Ghana. Based on rice, tomatoes and usually meat or fish, it is believed by some to be the origin of Cajun jambalaya. The Gambian version is called benachin. Also spelled jolof or djolof rice. Read more »

Kotopita is one of many types of pita, or Greek savory pies. Some contain feta, others minced meat, wild greens, zucchini or spinach. This particular pie is made with an herbed chicken filling wrapped in a filo pastry crust. Read more »

This simple dish, sometimes called kuku na nazi, is a fabulous coconut curry from the East African coast. It is a perfect illustration of how African, Arab and Indian influences meld in the coastal region. Read more »

Dopiaza is a type of Indian curry where meat is cooked with lots of onions. It is especially popular in the southeast Indian city of Hyderabad in Andhra Pradesh state. Dopiaza means "two onions," and indicates that onions are added at two times during cooking. A general rule of thumb is that the amount of onions used should be double the amount of meat. Dopiaza is made with lamb, chicken or fish. There are also vegetarian versions using okra. Read more »

The word tikka comes from the Persian language of the Moghuls and means "pieces." Chunks of chicken are marinated in a spiced yogurt marinade and then skewered and broiled in a hot tandoori oven. Serve with piaz ka chatni, lemon wedges and naan bread. Read more »

Murgh tikka masala is an easy curry made with ingredients found in most American and British kitchens. And there's a reason for that: it was probably invented in Scotland! Never mind that. Tikka masala is now popular around the world. The chicken chunks for tikka masala are usually roasted first as for chicken tikka, but this recipe is simpler, and the chicken is just simmered in the creamy tomato sauce until tender. Read more »

Meltingly tender chicken with the lemony flavor of sumac and the sweetness of caramelized onions, musakhan (المسخن) is a favorite dish of Palestinians everywhere. Sheets of flatbread encase the chicken as it cooks, protecting it from direct heat and soaking up delicious juices. Musakhan is traditionally eaten with the fingers. Sometimes spelled moussakhan or musakhkhan. Read more »

In Japan, oyako don is probably the most popular of all donburi, or rice bowl dishes. The term literally means "parent and child bowl," and is a reference to using chicken and egg in the same dish. With its comforting ingredients simmered in a sweet sauce, oyako don is a perfect, quick meal for hungry children. Read more »

At once both rustic and elegant, this exquisite rice dish originated in the Valencia region of Spain and is typically made outdoors in large, shallow pan called a paella, or paellera. Making paella is a man's activity in Spain. A fire of orange and pine wood is built, and the paella is cooked over the fragrant flames. Paella valenciana is the most famous version. Optional additions to paella Valenciana are rabbit and snails. Other versions include paella de mariscos (seafood) and paella mixta (mixed). Read more »

Paprikás csirke, or "paprika chicken," is one Hungary's most famous dishes. Chicken is simmered in a paprika-flavored sauce until tender and sour cream is stirred into the sauce to enrich it. Chicken paprikash, as it is often called, is served with buttered noodles, csipetke or zsemlegombóc. Use genuine, high-quality Hungarian paprika, not the typical supermarket variety. Read more »

Pavo, or turkey, is a popular Christmas meal in El Salvador. Salvadoran immigrants to the U.S. often serve it for Thanksgiving as well. The Salvadoran version of roast turkey has a variety of vegetables and spices that are roasted along with the turkey in the roasting pan. This tasty mixture is then pureed and served as a rich sauce to accompany the turkey. Cold leftover slices of turkey with a little sauce are served in sandwiches called pavo con pan. Read more »

Pollo alla cacciatora, or chicken cacciatore in English, is a simple dish that is popular not only in Italy but around the world. The word cacciatore means "hunter," and alla cacciatora means "hunter style." The ingredients vary wildly, but its essentials seem to be chicken, onions, tomatoes and wine. It is often made with rabbit, and many recipes call for mushrooms, both things an Italian hunter might come across in the woods. Read more »

Pollo chilindrón is a wonderful dish from the Aragón region of northeast Spain that uses red bell peppers, a common ingredient in Aragonese cuisine. This easy chicken recipe was originally cooked in a heavy pot, or chilindrón. Also known as pollo al chilindrón. The recipe below makes enough for a small dinner party. Halve the recipe for a smaller meal. Read more »

This simple recipe puts the deep, rich, sweet flavor of balsamic vinegar to good use. The marinade not only flavors the chicken pieces but tenderizes them as well. Balsamic vinegar was first made in the city of Modena in the region of Emilia-Romagna. Read more »

Pollo en fricasé is a simple fricasee of chicken with typically Caribbean flavors like ham, oregano, cilantro and olives. Sometimes called fricasé de pollo, it is especially popular in Cuba and Puerto Rico. Leftovers taste even better when reheated the next day. Read more »

Chicken smothered with onions, or pollo encebollado, is a popular homestyle dish throughout Central America. It's an incredibly easy dish to make and full of flavor. The red meat variety, bistec encebollado is also a favorite, and both versions are found on most Central American restaurant menus. Read more »

Poule au Pot, literally "chicken in a pot," is typical Sunday dinner fare in the French countryside. A whole chicken is filled with a seasoned bread stuffing and gently poached along with vegetables in simmering broth. The broth is served as a soup to start the meal. The chicken and vegetables are then served as the main course along with the stuffing, which cooks up like a large dumpling and is sliced into rounds. Read more »

Poulet fafa is a traditional part of a Tahitian ahima'a, or pit barbeque. If using taro leaves, make sure to follow the initial step to avoid a mouth on fire. The leaves must be cooked in saltwater first to remove irritating cacium oxalate from the leaves. Taro leaves can be fairly difficult to find, so spinach is a perfectly respectable substitute. The Hawaiian version of the dish is called chicken luau. Read more »

Poulet yassa is a famous Senegalese dish that has become popular throughout Western Africa. The long marinating of the chicken in the lemon juice helps to tenderize the tough poultry found in the region. Read more »

So central is turkey to American Thanksgiving that the holiday is often referred to as Turkey Day. This two-step roasting method  produces a golden brown turkey with moist breast meat. Roasting the turkey breast-side down forces juices into the white meat of the breast that would otherwise dry out. Roast turkey is a also a traditional main course for an English Christmas dinner. Read more »

Satay is a great Indonesian street food that has become popular throughout southeast Asia, especially Singapore and Malaysia. Most often made with chicken, beef or lamb, satay is commonly served with sambal kacang, a spicy peanut sauce, and acar ketimun, a simple cucumber pickle. Sometimes spelled sate, sateh or saté. Read more »

Fried chicken is an American favorite, especially in the South. Pieces of chicken are dredged in seasoned flour and then fried to crispy perfection in a skillet of oil. Often the chicken is soaked first in buttermilk or a brine to make it extra juicy and flavorful. Southern fried chicken is perfect for picnics and celebrations. Fried chicken leftovers are even better cold the next day. Read more »

Roast goose is a favorite Christmas dish in many countries. This version, with its apple stuffing, comes from Sweden. Unlike other poultry, all goose flesh is dark meat and roasts up like a lean roast beef. Geese are fatty birds, like ducks, but prepared correctly the meat won't be at all greasy. The typical goose serves just 4 to 6 people, so for large parties, roast two or more. A bonus with roast goose is its crispy skin — a special treat. Read more »

This is a wonderful Moroccan tagine, redolent with the sweet flavors of dried fruit. Serve tagine de poulet aux fruits secs with couscous. Place a heap of couscous on a plate with steep sides, ladle the tagine over the top and spoon extra sauce around the edge. Read more »

Tah chin — also spelled tah-chin or tacheen — is a dramatic Persian rice dish. Partly cooked rice is flavored with saffron, yogurt and egg yolks and then layered in a dish with chicken or lamb. The whole dish is baked and then turned out onto a platter, forming a mound of deliciousness with a golden, crispy crust. Read more »

Tamales are a staple of Central American cuisine. At their simplest, they are masa corn dough wrapped in corn husks or banana leaves and steamed in a large pot — the tamalera. Most tamales have some sort of stuffing. There are thousands of varieties of tamales, and each region has its own specialty. This simple recipe makes tamales stuffed with chicken in tomatillo sauce. Feel free to experiment with your own stuffings. Read more »

Tandoori murgh is the famous chicken dish from the Punjab region of northern India. In the original version, whole chickens are marinated, skewered and quickly roasted in a fiery hot clay oven called a tandoor. The same oven is then used to make naan bread, which is served with the chicken. This recipe allows you to make a reasonable facsimile of the dish at home without the benefit of a tandoor. Read more »

Tostadas are snack food in Mexico, made in street stalls throughout the country. The tostada shell itself is made by frying corn tortillas until they are crisp. The tostada shells then serve as a platform for all sorts of toppings from cheese and beans to shredded chicken to ceviche. They are a great way to use up leftovers from a Mexican meal. Read more »