555 chicken recipes

Caribbean chicken roti, curried chicken with scotch bonnet, garlic, and jira folded into homemade flatbread rounds. A Trinidadian-style street food classic that rewards a long marinating session.

A rich and delicious version of the classic pasta Carbonara loaded with chicken, ham, peas and sun-dried tomatoes in a creamy sauce.

Frontier Chicken is original from northern Pakistan, south Asian. It has become popular in the US, Canada and the UK. The unusual combination of flavors, spicy and the sweetness from the banana and peppers creates a unique balance.

Chicken ultraburgers use cooked chicken pulsed with brown rice, Dijon mustard, and parsley for a lighter, healthier burger. A clever way to repurpose leftover chicken.

This is my rendition of a recipe from an old Campbell's Soup cook book.

Rosemary-crusted chicken thighs braised with red potatoes, caramelized onions, olives, and wilted spinach in one skillet. A complete Mediterranean-style dinner in about an hour.

This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.

Satay peanut chicken skewers marinated in peanut butter, soy, lemon, garlic, ginger, and red pepper, then grilled and served with the reserved sauce for dipping. A Southeast Asian classic with a kick.

Mexican chicken chili blends home-ground chicken breast with a little lean beef, simmered low and slow with warm spices and tomatoes. Topped with avocado, a dollop of yogurt, and fresh cilantro for a lighter bowl.

Fire up the wok and enjoy this succulent dish made with mushrooms, bamboo shoots and a bit of sherry.

Nutty, ever so slightly sweet and spicy. You have to love how quick and easy to make this delicious dish.

Quite easy to put together, and the dish tasted delicious. Will definitely make it again!

I love cooking with tofu because of its versatilities. Borrowed the idea from chicken cacciatore, but instead I used tofu, and it actually came out delicious.

From across Northern Italy there are many variations. A rich broth, juicy Italian tomatoes and rich herb simmered for a long time. I used a mixture of sliced mushrooms from my local supermarket and dried lobster, oyster and shitake mushrooms. Then used the mushroom juice in place of chicken broth. Outstanding reduction of rich comfort flavors.

This dish, which originated on the island of Hainan, off the coast of Southern China, emphasizes the natural sweet flavour of an absolutely fresh chicken and served with rice that is cooked in chicken fat with garlic and then simmered in chicken stock.

This simple but delicious chicken dish is the perfect dinner to warm up that cold winter night.