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.

Buttermilk-brined, seasoned-flour-coated, deep-fried chicken — America's icon.

Buttermilk-brined chicken dredged in seasoned flour and fried to a shattering golden crust.

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.

Spicy, smoky marinated chicken grilled over pimento wood.

Chicken marinated in fiery scotch bonnet and allspice paste, slow-smoked over pimento wood.

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.

Double-fried chicken glazed with sweet-spicy sauce — crunchier than any other fried chicken.

Shredded chicken in a creamy, mildly spicy aji amarillo and walnut sauce over rice.

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

Flaky warqa pastry filled with spiced shredded chicken, almond cream, eggs, and dusted with cinnamon and powdered sugar.

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.

Silky poached chicken served over fragrant chicken-fat rice with chili sauce, ginger paste, and dark soy — deceptive simplicity.

Marinated and fried chicken thigh pieces — juicy, crispy, gingery.

Bite-sized chicken thigh marinated in soy, ginger, and garlic, coated in potato starch and fried to a shatteringly crisp finish.

Northern Thai coconut curry noodle soup with tender chicken legs, topped with crispy fried noodles, shallots, and pickled mustard greens.

Double-fried chicken coated in a sticky, sweet-spicy gochujang glaze with garlic and ginger.

Diced chicken with peanuts, dried chilies, and Sichuan peppercorn.

Wok-fried diced chicken with peanuts, dried chilies, and Sichuan peppercorns in a sweet-sour-savory sauce.

The blackest, most complex mole — charred chilies and chocolate from Oaxaca.

Southern fried chicken brushed with a fiery cayenne-lard paste and served on white bread with pickles.

Charcoal-roasted chicken marinated in soy, cumin, and aji panca, served with green huacatay sauce.

Spiced, stacked meat slow-roasted on a vertical spit, carved thin.

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.

Creamy chicken in walnut-aji amarillo sauce — Peruvian comfort food.

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.

Breaded fried chicken cutlet over rice with thick curry sauce.

Crispy panko-breaded chicken cutlet served over rice with thick, sweet Japanese curry sauce.

Breaded chicken breast rolled around a core of garlic-herb butter that melts into a sauce when cut open.

Pan-seared chicken in Marsala wine and mushroom sauce.

Hungarian chicken braised in a paprika and sour cream sauce, served over egg noodles or nokedli.

Breaded chicken cutlet topped with marinara and melted mozzarella.

Boneless chicken marinated in spiced yogurt, grilled in tandoor.

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

Crispy fried chicken atop a fluffy waffle with maple syrup and hot sauce, the iconic sweet-savory breakfast.

Bite-sized chicken pieces deep-fried then buried in a mountain of dried chilies and Sichuan peppercorns.

Teardrop-shaped chicken croquettes with a dough made from chicken broth, breaded and deep-fried.

Hot broth with oil seal, raw ingredients cook tableside — Yunnan's signature.

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.

Bite-sized crispy fried chicken nuggets in sticky sweet-spicy glaze.

Corn tortillas rolled around chicken, bathed in red chili sauce.

Enchiladas in tangy tomatillo-serrano sauce with crema.

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

Poached chicken over fragrant rice cooked in chicken fat — simple and perfect.

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.

Cold poached chicken in numbing chili oil — addictively savory.

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

Coconut milk chicken noodle soup topped with crispy noodles, boiled egg, and fried onions — Burmese comfort in a bowl.

Chicken and egg simmered together over rice — the name means 'parent and child.'

Chicken and onion simmered in dashi and soy, bound by barely-set eggs and served over rice — 'parent and child' bowl.

Wide rice noodles stir-fried with soy sauce, broccoli, and egg.

Wide rice noodles stir-fried with chicken, Chinese broccoli, egg, and dark soy sauce with smoky wok char.

Lighter chicken version of pho — cleaner and faster to make.

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.

Thin rice noodles with chicken in a tomato-turmeric sauce, topped with crushed peanuts and pickled mustard greens.

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

Clear soy-based chicken broth ramen — Tokyo's classic.

A turmeric-yellow chicken soup with glass noodles, hard-boiled egg, fried shallots, and sambal on the side.

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

Wide rice noodles stir-fried with holy basil, garlic, chilies, and a fiery sauce — spicier and bolder than pad see ew.

Grilled marinated chicken skewers with peanut dipping sauce.

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

Tomato-chili broth with crispy tortilla strips, avocado, and crema.

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.

Chicken browned with caramelized sugar and braised in a savory sauce with ketchup, soy sauce, and allspice.

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.

Creamy tomatillo sauce enchiladas topped with melted cheese — 'Swiss-style.'

Chicken-filled tortillas baked in a creamy tomatillo sauce with melted cheese.

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

Crispy chicken in sweet-spicy sauce — American-Chinese icon.

Crispy fried chicken chunks in a sweet-spicy sauce with dried chilies and scallions — an American-Chinese classic born in Taiwan.

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

Sticky rice with chicken, mushrooms, and sausage steamed in lotus leaf.

Wok-fried egg noodles with kecap manis, vegetables, chicken, and a fried egg on top.

Stir-fried egg noodles with chicken, shrimp, vegetables, and soy-oyster sauce with a squeeze of calamansi.

Shredded chicken and lentils served over torn msemen flatbread, drenched in a fenugreek-onion sauce.

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