Chicken Recipes and Menus from Saveur Magazine

14 results
Narrow Results You've Selected: Chicken Stew Easy Main Course Remove all Source Saveur (12) Food Network (1) We Heart Food (1) Cuisine American (3) Cajun/Creole (3) Central/South American (3) African (1) Asian (1) Show all... Caribbean (1) Gluten-Free (1) Kosher (1) Mexican (1) Middle Eastern (1) Moroccan (1) Quick & Easy (1) Thai (1) Season Winter (6) Fall (5) Topic Recipe (14) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Main Course"; var omni_prop8 = "Main Ingredient:Chicken,Technique:Stew,Difficulty:Easy,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 09/12/2012 Green Curry Chicken You can buy the green curry paste to make this Thai classic at any Asian market, but it's so easy to make, and the results are so fragrant and flavorful, that it's more than worth making from scratch. Issue #150 03/15/2011 Haitian Stewed Chicken (Poulet Creole) This traditional Haitian stewed chicken dish owes its bright, spicy kick to a marinade with fiery Scotch bonnet peppers. Issue #136 01/09/2011 Puchero (Pork, Beef, and Chicken Soup) This recipe for a hearty soup made with cassava, beef, chicken, and pork is based on one in Secrets of Colombian Cooking by Patricia McCausland-Gallo (Hippocrene, 2004). Issue #136 04/19/2010 Chicken Stewed in Coconut Milk (Kuku Wa Nazi) Coconut milk is used in chicken stews from Southeast Asia to Africa, from which this fragrant dish hails. Continue... Issue #129 02/17/2010 Spiced Chicken and Chickpea Stew This dish, sometimes called thareed, is similar to chicken curry. Instead of being served over rice, the stew is ladled over torn pieces of flat bread. As the dish sits, the bread soaks up the fragrant liquid. Continue... Issue #116 12/06/2005 Irma's Chicken and Rice The Colonial style rice dish with tender chicken drumsticks and thighs makes for heart-warming, rustic fare. Issue #87 10/17/2007 Chicken Stew This chicken stew recipe uses chicken thighs instead of stewing chickens, for a delicious, easy to serve result. Issue #50 10/23/2000 Hominy, Chicken, and Pork Stew Locro, which is also made with beef, is always served as a main course, with rice. Issue #35 03/14/2002 Shredded Chicken with Chiles Based on a combination of Spanish and indigenous Peruvian techniques and ingredients, this classic Peruvian stew was eagerly anticipated weekday fare in the author's childhood home. Issue #21 01/17/2007 Chicken Sauce Piquante Tender, mild chicken combines perfectly with the bite of cayenne in this Acadian favorite. Issue #4 01/17/2007 Chicken Gumbo The use of okra sets this chicken gumbo apart from the more traditional seafood gumbo. Issue #4 02/03/2011 Chicken and Andouille Étouffée Whisking the roux constantly is the key to evenly browning it for this hearty stew served over rice. Does Not Apply 01/12/2010 Chicken with Red Rice and Black Beans (Arroz Rojo Con Pollo) This Mexican classic gets color and heat from smoky chipotle-tomatillo salsa. The recipe was adapted from one by Rick Bayless, a contributing editor to SAVEUR. Continue... Does Not Apply Source: We Heart Food 09/08/2009 Moroccan Chicken with Apricot Couscous Couscous spiked with apricots offsets a slightly spicy chicken stew. Does Not Apply Source: Food Network