862 chicken chili recipes

Poached eggs with smoky chipotle cream sauce over cornbread. A Mexican brunch plate that swaps hollandaise for rehydrated chipotle chiles simmered in sage and thyme cream.

Try this dish that brings memories from the Eastern Hemisphere and a taste you will love.

Ayam Kacang Bukittingga is a Sumatran peanut chicken braised in coconut milk with a fragrant spice paste of red chiles, ginger, turmeric, and garlic. Rich, nutty, and deeply aromatic.

In this case evil means tasty, as this dish made with mixed vegetables and coconut milk makes a delicious meal.

Smoked chicken soup with chipotle peppers and basmati rice for a spicy, smoky one-pot meal. Simple ingredients, bold Southwestern heat in every spoonful.

Chiles rellenos-style poblano peppers stuffed with shredded chicken and mozzarella, baked under a tangy tomatillo verde sauce. A lighter Mexican main without the traditional egg batter and deep fry.

Slow-simmered beef chuck chili with layers of dark chili powder, serrano peppers, and sazon. A bold, beanless Texas-style bowl that builds heat in stages.

Chicken tequila pasta with poached chicken in a tomato sauce spiked with half a cup of tequila, lime juice, cumin, coriander, and cayenne, tossed with noodles and topped with Parmesan.

Fiery Sichuan-style wok chicken with chili, fermented bean curd, and fresh ginger, simmered in stock and served over tender pea shoots. A 30-minute wok sensation.

Creamy white chicken chili with white beans, green chiles, Monterey Jack cheese, and sour cream. A lighter, cheesier take on chili that's ready in 45 minutes.

Mexican-style chicken simmered in a smoky blended sauce of almonds, ground red chiles, cinnamon, and vinegar. Topped with slivered almonds for a nutty, spiced one-skillet dinner.

Inspired by the chicken tortilla soup I had at Crocodile Café this tortilla soup comes together quickly and delivers loads of fresh Mexican recipe flavor.

Authentic Oaxacan mole coloradito with toasted ancho and guajillo chilies, Mexican chocolate, fried plantain, almonds, and sesame seeds. A rich, layered sauce for chicken.

A big-batch vegetable stew loaded with carrots, turnips, parsnips, and mushrooms in a spicy tomato-chicken broth. Freezer-friendly and served over couscous.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, chile paste, and straw mushrooms. A bright, aromatic broth built from shrimp shell stock.

Goan chicken curry with dry-roasted whole spices, toasted fresh coconut, garlic-ginger paste, and green chilies. An authentic West Indian recipe with layered, aromatic flavors.