Chicken takes well to almost every cuisine on this site, which is why it turns up in adobo, tinola, curry, teriyaki and skewers. Thighs are used more often than breasts here — they are cheaper and far harder to overcook.
All 21 recipes
Chicken Papar (Pia-paran)
is an authentic meranao cuisine that's tasty and spicy at the same time. Mostly found in the island of Mindanao, specifically Marawi City, Iligan City, and Cagayan de Oro City.It has a unique taste thats both creamy and spicy at the same time, the chicken together with the spices beautifully blends together topped with generous amount of grated coconut meat, making it both eccentric and lusciously mouthwatering.
Pad Thai
Pad thai, or also called phad thai, is a stir-fried rice noodle dish from Thailand, it is part of the country's cuisine. It is typically made with rice noodles, shrimp, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables. (from wiki).
Garlic Chicken
Authentic asian cuisine that is salty and sweet,the crunchiness fried chicken mixes well with the caramelised sauce and crispy garlic bits,best served with steamed rice. This Recepi is easy to make and the ingredients super cheap and you may already have it in your home.. Enjoy cooking.
Oyakodon
A Tokyo comfort-food classic: chicken and onion simmered in a sweet soy dashi, finished with barely-set egg and slid over hot rice. The name means 'parent and child'.
Chicken Quesadillas
Crisp tortillas, molten cheese and smoky chicken. The kind of thing you can put together on a weeknight and still have everyone ask for seconds.
Chicken Souvlaki
Lemon and oregano chicken skewers off a hot grill, with cool tzatziki to go alongside. The marinade does almost all of the work.
Chicken Adobo
The Philippines' national dish and the first thing most Filipino cooks learn. Chicken braised in vinegar, soy and garlic until the sauce turns dark and glossy - it genuinely improves overnight.
Pancit Canton
The birthday noodle. Filipino superstition says long noodles mean a long life, which is why no celebration table is ever without a platter of this.
Chicken Tinola
A clear ginger broth with chicken and green papaya. The lightest thing in the Filipino repertoire, and what gets cooked when somebody in the house is unwell.
Butter Chicken
Murgh makhani, invented in Delhi to use up leftover tandoori chicken. Mild, tomato-rich and faintly sweet - the curry to cook for people who say they don't like curry.
Chicken Teriyaki
Real teriyaki is a technique, not a bottled sauce: the glaze is reduced in the pan around the chicken until it lacquers. Four ingredients, no cornflour.
Thai Green Curry
Gaeng keow wan. Frying the paste in the thick coconut cream until the oil splits out is the step that separates a fragrant curry from a flat one.
Chicken Afritada
A Filipino tomato stew of chicken, potato and bell pepper. Afritada is the gentlest of the Filipino tomato braises - no chilli, no sourness, just a sweet-savoury sauce that children eat happily.
Arroz Caldo
Filipino chicken and ginger rice porridge, finished with toasted garlic, spring onion and a squeeze of calamansi. What gets cooked when it rains, or when somebody is ill.
Chicken Inasal
Bacolod-style grilled chicken, marinated in calamansi, lemongrass and ginger, then basted with annatto oil until it turns deep orange. Best eaten with rice and a dipping sauce.
Ginataang Manok
Chicken simmered in coconut milk with ginger, green papaya and chilli leaves. A gentler cousin of the spicier coconut dishes from the south, and a one-pot dinner.
Chicken Kagikit
Maranao shredded chicken sauteed with palapa, turmeric and coconut. Kagikit means shredded - the chicken is boiled, pulled apart by hand, then fried hard so the edges crisp.
Chicken Katsu Curry
Crisp panko chicken over rice with thick, mild Japanese curry sauce. The curry is sweeter and gluier than Indian or Thai curry, and that is exactly the point.
Dakgalbi
Chuncheon-style spicy stir-fried chicken with cabbage, sweet potato and rice cakes, all cooked together on one hot plate and shared straight from the pan.
Kung Pao Chicken
Sichuan chicken with peanuts, dried chillies and the numbing tingle of Sichuan pepper. Sharp, sweet and hot at once, and quick once everything is chopped.
Pad Krapow Gai
Thai holy basil chicken - the dish Thais actually eat for lunch, cooked in minutes and served over rice with a crisp fried egg on top.