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International - 11 recipes

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This may just be the easiest chicken recipe ever! Add just 3 ingredients to your chicken tenders in your slow cooke...

  • 1 C Pineapple juice
  • 1/2 C packed brown sugar\
  • 1/3 C light soy sauce
  • 2 lbs chicken breast tenderloins
3.8/5 (377 Votes)

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Combine the cornstarch, 1/4 cup water and the egg yolks into a bowl, whisk until smooth

  • 1/2 cup cornstarch
  • 3/4 cup water
  • 2 egg yolks
  • 2 lbs (aprx 4) skinless, boneless chicken breast halves
  • 2 cup cooking oil
  • 3 tablespoon brown sugar
  • 1 tablespoon fresh ginger, minced
  • 1 cup chicken broth
  • 1/3 cups fresh lemon juice
  • 1/2 cups diced scallions
4.6/5 (27 Votes)

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1. Heat 1 tablespoon oil in a large pot

  • 2 cloves garlic , minced
  • Kosher salt
  • 1/2 teaspoon dried oregano
  • 1 tablespoon distilled white vinegar plus 2 additional teaspoons
  • Ground black pepper
  • 2 bone-in, skin-on chicken leg quarters
  • 2 tablespoons olive oil
  • 1/2 medium onion , chopped fine
  • 1 bell pepper ,chopped
  • 1/4 teaspoon hot red pepper flakes
  • 1/4 cup minced fresh cilantro leaves
  • 1 can tomato soup
  • 1 cup low-sodium chicken broth
  • 1 cup water
  • 2 cups rice
  • 1/4 cup green olives (manzanilla), pitted and halved
  • 1 tablespoon capers
  • 1 Lemon, wedges
  • 1 Avocado, sliced
4.6/5 (7 Votes)

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Adapted from Chef Charles Phan, via Epicurious

  • 2 pounds chicken thighs or legs, skin-on
  • 1/4 cup soy sauce
  • 1 1/2 cups water
  • 2 tablespoons white vinegar
  • 1 tablespoon fish sauce
  • 1 teaspoon lemon juice
  • 2 tablespoons peanut or vegetable oil
  • 1/2 cup dark brown sugar
  • 1 medium onion, diced
  • 2 bird’s eye chilis or other small red peppers, minced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh ginger, peeled and minced
  • Cilantro springs for garnish (optional)
4.1/5 (44 Votes)

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Latin fried chicken and takes the basics of fried chicken and incorporates some Latin spices and flavor to give thi...

  • MARINADE:
  • 2 tablespoons kosher salt
  • 6 garlic cloves, chopped coarse
  • 1 tablespoon pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons grated lime zest plus 1/4 cup juice (2 limes)
  • 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
  • COATING:
  • 1 1/4 cups all-purpose flour
  • 3/4 cup cornstarch
  • 1 tablespoon pepper
  • 1 tablespoon granulated garlic
  • 1 teaspoon baking powder
  • 1 teaspoon white pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3 large egg whites, lightly beaten
  • FRYING OIL:
  • 3 quarts vegetable or peanut oil
4.2/5 (20 Votes)

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1 Heat 2 teaspoons of oil in medium Dutch oven over medium-high heat

  • 3 teaspoons olive oil
  • 1 pound skinless boneless chicken breasts, cut into 1-inch chunks
  • 2 carrots, coarsely chopped
  • 1 onion, chopped
  • 1 small fennel bulb, cut into 1/2 -inch pieces
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 pound small Yukon Gold potatoes, scrubbed and quartered
  • 1 large tomato, diced
  • 2 cups reduced-sodium chicken broth
  • 1/2 cup dry vermouth or dry white wine
  • 2 teaspoons herbes de Provence
  • 24 mussels, scrubbed and debearded
4.3/5 (6 Votes)

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Make Quick-Pickled Scallions: Cut dark green tops of scallions off white and light green stems

  • 1 bunch scallions
  • 1/2 cup white wine or rice vinegar
  • 1/3 cup water
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 4 tablespoons peanut or canola oil
  • 1 large egg, lightly beaten with a pinch of salt
  • 1 teaspoon minced ginger
  • 1 garlic clove, minced
  • 2 pieces leftover fried chicken, such as breasts or thighs, chopped into small pieces
  • 1/2 cup diced smoked ham, preferably Benton’s country ham
  • 2 cups cooked, cooled basmati rice
  • 1/2 cup fresh or thawed frozen peas
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin rice wine
  • 1/2 teaspoon cayenne
  • 1/3 cup roasted, salted peanuts, chopped
4.3/5 (4 Votes)

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Yellow fried chicken recipe with salty and savory flavor gives you Indonesian traditional taste

  • 1 chicken, cut it to 12 pieces
  • 1 packet of LaRasa Ayam Goreng Bumbu Ungkep 25 gr
  • 500 ml water
  • 200 gr grated young galangal,
  • Cooking oil (as you wish)
4/5 (2 Votes)

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Fried chicken, Puerto Rican style! Onions, garlic and other seasons kick this fried chicken up to the next notch

  • 2 pounds chicken drums & thighs
  • 1/2 cup oil
  • 1/8 cup white vinegar
  • 5 cloves of garlic, presses through a garlic presser
  • Adobo
  • 2 packets of sazon
  • 1 large white onion, sliced thin
  • oil for frying
4/5 (13 Votes)

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Set the sheets of frozen puff pastry out to thaw on a floured board

  • 1 large carrot
  • 1 average sized russet potato, peeled and diced
  • 3 stalks of celery, minced
  • 5 oz crimini mushrooms, cut into quarters or eights
  • 1 medium onion, minced
  • 1/3 cup fresh Italian Flat Leaf parsley, minced
  • 1 lb boneless, skinless chicken thighs
  • vegetable oil for frying
  • 3 Tbsp. butter
  • 1 pinch salt
  • 1/2 cup flour
  • 3 cups chicken broth
  • 2 tsp. chicken bouillon
  • 1 tsp. fresh ground black pepper
  • 1/4 tsp. white pepper
  • 1 cup cream
  • 2 sheets of puff pastry, 1 box
  • 3-4 Tbsp. melted butter for brushing pastry
  • 11 mason jars (1/2 pint size wide mouth)
5/5 (1 Votes)

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