On a cold winter night, a hot and comforting chicken dish is the perfect way to warm up. From Peruvian Roast Chicken to Filipino-Style Chicken Adobo, this flavorful recipe collection won’t disappoint.
This is my take on Pollo a la Brasa, the delicious spit-roasted chicken made popular by so many Peruvian restaurants. The chicken is marinated in olive oil, lime juice, garlic and spices, and then oven-roasted until tender, juicy and crisp-skinned. The green sauce, which gets it’s color from cilantro and jalapeno peppers, is downright addictive — I guarantee you’ll want to put it on everything. GET THE RECIPE
In the Philippines, “adobo” refers to the process of simmering meat in a tangy vinegar and soy based sauce flavored with garlic, bay leaves and black pepper. This version is made with coconut milk, which tames the vinegar and adds body to the sauce. GET THE RECIPE
This chicken tandoori is deliciously spiced with super-crispy skin, and the mango chutney served alongside adds fruity, tangy flavor. GET THE RECIPE
My whole family loves these enchiladas. You can prepare the sauce and filling ahead of time, then assemble and bake the enchiladas another time for a quick and easy weeknight meal. GET THE RECIPE
Made with a store-bought rotisserie chicken, this is a delicious one pot meal that you can prepare for your family in under an hour. GET THE RECIPE
Chicken Marbella is probably the most famous dish to come out of the beloved Silver Palate Cookbook by Julie Rosso and the late Sheila Lukins. I grew up eating this dish — in fact, my mother still makes it on holidays and special occasions. The chicken is marinated in garlic and herbs, and then baked with wine, brown sugar, prunes, capers and green olives. GET THE RECIPE
These light and elegant meatballs topped with a tangy and sweet glaze are made with ground chicken, which is a great alternative to ground beef and so much more flavorful than ground turkey. I typically serve them as a main course with buttered noodles and a vegetable but you can also serve them as an hors d’oeuvre — just make them smaller and spear with toothpicks. GET THE RECIPE