World Recipes

Layered rice and spiced chicken sealed and slow-cooked (dum) with saffron, fried onions, and whole spices — India's greatest rice dish.

Tender chicken in creamy tomato-butter sauce — India's most famous export.

Chicken braised with saffron, ginger, preserved lemons, and Moroccan olives in a conical tagine pot.

Ethiopia's celebratory chicken stew in a deeply spiced berbere and caramelized onion sauce with hard-boiled eggs.

Coconut-based curry with green chilies, basil, and eggplant.

A fragrant, creamy coconut curry with green chili paste, Thai eggplant, bamboo shoots, and Thai basil.

The crown jewel of West African cuisine: rice cooked in a smoky tomato-pepper sauce until each grain is deeply red and flavorful.

Complex sauce of chilies, chocolate, nuts, spices over chicken — Mexico's greatest sauce.

Complex sauce of dried chiles, chocolate, nuts, and spices that represents the pinnacle of Mexican culinary art.

Bogota's signature chicken soup with three types of potatoes, corn on the cob, and the herb guascas.

Tandoori-marinated chicken in a velvety tomato-cream sauce with butter, fenugreek, and warm spices.

An intensely spiced Tamil Nadu chicken curry with freshly ground black pepper, star anise, fennel, and kalpasi.

Chicken version of the layered rice classic.

Chicken cooked in a karahi (wok) with tomatoes, green chilies, ginger, and minimal spices for a fresh, bright curry.

Braised chicken with olives and preserved lemons — Morocco's signature.

Grilled chicken pieces in spiced creamy tomato gravy.

Tandoori-marinated chicken pieces in a creamy, spiced tomato-fenugreek sauce, Britain's adopted national dish.

Duck legs salt-cured then slowly poached in their own fat until meltingly tender, finished with a crisp sear.

Chicken braised in red wine with bacon, mushrooms, and pearl onions.

Chicken braised in red wine with lardons, mushrooms, pearl onions, and a bouquet garni.

Spicy Ethiopian chicken stew with berbere and hard-boiled eggs on injera.

Spatchcocked chicken marinated in piri-piri chili, garlic, and lemon, then grilled or roasted until charred and juicy.

Ghana's take on jollof rice, often cooked with basmati rice and more tomato paste for a deeper, sweeter flavor.

Rich, velvety soup of ground peanuts with chicken, tomatoes, and chiles, served with fufu.

Spiced marinated chicken thighs roasted and sliced, served in pita with garlic sauce (toum), pickles, and vegetables.

Whole chicken pressed flat and roasted, then finished in a creamy garlic-milk sauce in a clay ketsi.

Yogurt-marinated chicken roasted at extreme heat until charred and juicy.

Coconut-galangal chicken soup — the gentler cousin of tom yum.

Thick corn cakes split and stuffed with creamy chicken-avocado salad, Venezuela's most iconic arepa filling.

Chicken marinated and braised in a lemon-onion sauce, one of West Africa's most elegant dishes.

Puerto Rican chicken and rice gumbo-soup, thicker than soup but thinner than rice, with olives and capers.

Chicken braised in turmeric, lemongrass, and galangal broth then deep-fried — pre-flavored to the bone.

Chicken braised with a huge amount of tomatoes, fresh herbs, and no added liquid, relying on the tomato juices alone.

Fiery, aromatic chicken curry from Tamil Nadu's Chettinad region.

Hunter-style braised chicken with tomatoes, olives, and herbs — naturally GF.

Boneless chicken marinated in spiced yogurt, grilled in tandoor.

Fiery Goan curry with vinegar and spices — Portuguese-influenced.

Spicy stir-fried chicken with gochujang, cabbage, and rice cakes on a griddle.

Chicken, cabbage, sweet potato, and rice cakes stir-fried in a gochujang sauce on a table-top griddle.

Pomegranate and walnut stew with chicken — sweet, sour, and deeply complex.

A whole chicken steamed with spices then deep-fried until the skin is shatteringly crisp — Lahore's showstopper.

Bright green mole with pumpkin seeds, tomatillos, and herbs.

The foundational red stew of blended tomatoes, peppers, and onions fried in oil until thick and rich.

Green pozole with tomatillo-pumpkin seed broth — tangy and herbal.

Rich coconut curry with red chilies, bamboo shoots, and Thai basil.

Coconut-based curry with dried red chilies, lemongrass, and galangal — warmer and earthier than green curry.

Whole young chicken stuffed with rice, ginseng, and jujubes.

Hearty one-pot soup of chicken, yuca, plantain, corn, and potatoes in a tomato-cilantro broth.

Marinated chicken skewers grilled over charcoal and served with a rich peanut dipping sauce, lontong rice cake, and pickled cucumber.

Cold chicken in a creamy, spiced walnut sauce with garlic, cinnamon, clove, and fenugreek, served at room temperature.

Yogurt-marinated chicken breast cubes grilled on skewers, served with garlic sauce and pickled turnips.

Chicken marinated in yogurt, Kashmiri chili, and spices, roasted at extreme heat until charred and juicy.

Grilled marinated chicken skewers with peanut dipping sauce.

Creamy coconut chicken soup perfumed with galangal, lemongrass, and lime — the gentler cousin of tom yum.

Flat crispy tortillas topped with smoky chipotle-tomato shredded chicken, avocado, and crema.

One-pot rice dish with chicken, pigeon peas, and caramelized sugar base, Trinidad's answer to jambalaya.

Grilled chicken skewers glazed with tare or simply salted.

Skewered chicken pieces grilled over charcoal and basted with tare sauce or simply salted.

Saffron rice with barberries and chicken — festive Persian dish.

A ginger-forward rice porridge with shredded chicken, fried garlic, scallions, and calamansi — Filipino congee.

Chicken and rice cooked together in a vibrant green sauce of cilantro and beer.

A mild, oil-rich chicken curry with onions, ginger, turmeric, and paprika — simpler and gentler than Indian or Thai curries.

Mexican chicken soup with vegetables and rice — comfort in a bowl.

Spicy deep-fried chicken bites with curry leaves, dried chilies, and a yogurt-chili marinade — a Chennai bar snack icon.

Hunter-style braised chicken with tomatoes, bell peppers, onions, olives, and herbs.

Minas Gerais comfort food of bone-in chicken braised with okra, served over angu cornmeal porridge.

Clear, peppery tomato-based soup with chicken or fish, the lighter counterpart to thick Ghanaian soups.

Chicken stir-fried with lemongrass, chilies, and fish sauce until caramelized and aromatic.