winner…winner…chicken dinner!!!
Chicken is go-to meat choice for so many people, for good reason: It’s incredibly versatile, its not crazy expensive, and it gives you many options, when it comes to the bird parts : breast, legs, thighs, or whole chicken, or gizzard or livers…and so much more.. There is so many choices when it comes to the method of cooking it. Make a stew, roast, barbeque, grill, fried, poach. No wonder, then in most places, all over the world, chicken is the most popular choice, when it comes to protein choice.
I present you today, my list of 30 interesting chicken dishes. Some of them well known, some others, maybe less, nevertheless all of them worthy of making, and tasting with your friends and family.
So, let us dig in into chicken dish world, and find an amazing option for the next gathering, around dinning table.
Chicken Marsala, Italy
(Italian: Scaloppine di pollo al Marsala) is an Italian dish of chicken escalope’s (a thin slice of meat without any bone), in a Marsala wine sauce. Slices of chicken breast are coated in flour, quickly sautéed, and then removed from the pan, and place aside. Marsala reduction sauce is made by reducing the wine to the consistency of a syrup while adding garlic. The sauce is then poured over the chicken and served immediately. As an alternative method, the pieces of chicken breast are braised in a mixture of Marsala wine and butter.
Piri Piri chicken, Mozambique
It is typically made with a whole butterflied chicken that is marinated in a blend of olive oil, seasonings (cumin, garlic, paprika, lemon juice), and crushed Piri Piri peppers. After it is roasted or grilled, the chicken is served with a Piri Piri sauce (mixture of dry or fresh chili peppers, olive oil, lemon, pepper, garlic, salt, onion, bay leaves, vinegar). The name of the dish is a Portuguese transliteration of the Swahili phrase Piri Piri, meaning pepper pepper, referring to the spiciness of the dish.
Fried Chicken, USA
The most popular food of the Southern cuisine, where the meat must be moist, succulent, and tender, coated with a crunchy, golden-brown crust. Typical seasonings include among the others: salt, pepper, garlic powder, and hot chiles, and many more. Once the chicken parts are hot, crispy, and ready to eat, they are traditionally served together with butter biscuits, Southern potato salad, mashed potatoes, or cream gravy on the side.
Cordon bleu (Blue Ribbon, Schnitzel Cordon Bleu, Escalope cordon bleu), France
Cordon bleu is an incredibly popular dish with Swiss origins. It is basically piece of chicken cutlet that is stuffed with a thin slice of ham and cheese (usually Gruyère), breaded, and either deep-fried in hot oil, shallow fried in a pan, or baked in an oven.The dish can be served with a variety of side dishes such as French fries or a selection of vegetables and garnishes such as lemon wedges and parsley.
Chicken Parmigiana, Italy
Even Though this dish it has an Italian-sounding name, chicken parmigiana is an American dish, derived from an Italian dish called “melanzana alla parmigiana”, or eggplant parmesan. Made of breadcrumbs-coated chicken breasts that are topped with tomato sauce and cheese, then baked until the cheese melts and the chicken is perfectly cooked.
Galinha à Portuguesa, China
Dish invented in Macau. Ever Since this Asian peninsula was under Portuguese control for over five centuries, many Macanese dishes were heavily influenced by Portuguese cuisine. Portuguese-style chicken is a true fusion dish which combines typical Mediterranean flavors with Asian ingredients such as coconut milk and turmeric. Galinha à Portuguesa is a dish containing chicken thighs and potatoes served in a mild curry sauce. The dish is usually stacked over rice or served with crusty Portuguese bread.
Chicken nuggets, USA
The nuggets were invented in the 1950s by a food science professor at Cornell University named Robert C. Baker. His prototype nugget overcame two challenges: keeping ground meat intact without putting a skin around it and making batter stick to the meat despite the explosive heat of deep-frying. Baker invented the nuggets to boost poultry sales, turning it into convenience food that appealed to lazy cooks. Till this day, one of the beloved American snacks, also favorite kids’ dish. Small, crispy, pieces of minced chicken. Yummy.
Escabeche de pollo, Peru
Peruvian dish consisting of browned chicken pieces covered in pickling sauce (combination of onions, vinegar, honey, and hot chili peppers). It is usually served with rice which soaks up the flavorful acidic sauce. Before serving, escabeche de pollo can be additionally garnished with olives and pieces of hard-boiled eggs, and it is often served on a bed of lettuce, which results in a very visually appealing poultry dish.
Doro wat, Ethiopia
Doro wat is a celebratory stew made with chicken. The meat gets soaked in water, salt, and lemon juice and then it is then cut into eight to twelve pieces. Peeled hard-boiled eggs are added to the stew about five minutes before it is done to absorb all the savory spices and the delicate red color.
With tender meat, spicy eggs, and a rich, flavorful sauce, Doro wat is a must-have at every Christmas and Easter. Many Ethiopians restrict themselves from eating meat for 43 days before Christmas, and on Christmas most of the people choose Doro wat as their preferred and finally allowed meat-based dish.
Pollo alla cacciatora, Italy
This countryside dish is popular all over the country and comes in numerous regional varieties. What makes them alike is the use of chicken pieces (preferably with skin on), which are braised together with rosemary, garlic, and either red or white wine and vinegar. The local extras frequently include root vegetables and tomato sauce in Tuscany, or capers, lemon, and anchovies in Umbria. Chicken cacciatora is a dish that grew out as a simple, peasant meal, but has evolved into an Italian classic that is easily customized with various additional ingredients.
General Tso chicken, USA
Chunks of white chicken covered in tempura batter, deep-fried, and seasoned with ginger, garlic, sesame oil, scallions, and hot chili peppers. Believed to be named after Qing Dynasty politician and military leader Zuo Zongtang, often referred to as General Tso. The sweetness and spiciness of the dish can be adjusted according to one’s taste, and the dish is served with either steamed or fried rice.
Coronation chicken, UK
British – Indian style poultry-based dish. It’s typically made with a blend of cooked chicken cut into pieces, mayonnaise, tomato paste, curry powder, onions, chicken stock, lemon juice, yogurt, dried apricots, and oil, even though the list of ingredients may differ. It is recommended to serve coronation chicken with a green salad and bread on the side for a full meal or use it as a filling for sandwiches. It was created in 1953 by Constance Spry and Rosemary Hume to celebrate Queen Elizabeth II’s coronation.
Chicken and Waffles, USA
Fried chicken and waffles are an unlikely, but much-loved combination of sweet and salty flavors and soft and crunchy textures. The dish is thought to have originated with the African Americans in the South. Crispy fried chicken pieces, on top of freshly made, sweet waffles. When perfectly seasoned and fried, combined with the light and crispy waffle, satisfaction is almost certainly guaranteed.
Chicken Vesuvio, USA
Specialty plate of Chicago’s Italian American restaurants. The dish is made with chicken on the bone, potato wedges, celery, and carrots; usually sautéed with lots of garlic, oregano, white wine, and olive oil, and finally baked until crisp. Some think that chicken Vesuvio got its name after the fact that adding wine to the oil causes the dish to smoke like a volcano, while others suggest that it might have been popularized by the Vesuvio restaurant, which operated in Chicago in the 1930s.
Chicken tajine, Morocco
Like other tajine dishes, this chicken variety is also prepared in the traditional conical cooking vessel. Chicken, preferably bone-in chicken cuts such as legs, thighs, or drumsticks is neatly arranged with various vegetables , like: onions, carrots, tomatoes, or potatoes, and the whole dish is usually seasoned with cumin, saffron, parsley, or coriander. Some variations may include preserved lemons, olives, almonds, or apricots.
Sesame Chicken, USA
American-Chinese dish, created by using de boned, marinated, battered, and deep-fried chicken which is then dressed with a translucent red or orange, sweet and mildly spicy sauce, made from soy sauce, corn starch, vinegar, chicken broth, and sugar. The dish is additionally topped with toasted or untoasted sesame seeds, giving sesame chicken its name.
Chicken Kiev, Ukraine
Boned, flattened chicken breast that is wrapped around chilled herb butter, breaded, and fried. It was extremally popular in the 1970s, although no one knows where it came from or how it got its name, and there are numerous conflicting theories accrediting its invention to Ukrainian, Russian, or French chefs.
Chicken and dumplings, USA
The dish was originally created during the Great Depression to stretch a small amount of meat that would feed many people. Seasoned water-cooked chicken and dumplings made from flour, shortening, and liquid. The dumplings are usually cooked in the same pot, in the chicken broth after the meat has been cooked.
Arroz con Pollo, Spain
This dish begins at the times when Spain was under the Moorish influence. Made of chicken, rice, stock, beer, sofrito, and numerous spices such as saffron, cumin, and coriander. It is believed that over the years, arroz con pollo made its way to Latin American countries, where it is still popular. Today, there are many local variations of the dish throughout Spain and Latin America.
Butter Chicken, India
Known as “murgh makhana”, it is probably the best known of all Indian dishes. The dish originated in Delhi during the 1950s. it is made by combining, spiced tomato sauce, butter, and cream sauce with chunks of chicken, and then stewed the tandoor oven. This dish is best accompanied by naan bread and garnished with even more butter, coriander, or green chilis.
Galinhada, Brazil
The name comes from Portuguese word “Galinha”, meaning chicken. This stew dish is made with rice and chicken. It is a popular dish throughout Brazil, especially in the states of Goiás and Minas Gerais, during special occasions and festivities. It is widely prepared at home, and almost every family has its own secret recipe that is handed down from generation to generation. It is recommended to serve the dish with hot sauce and garnish it with finely diced green onions.
Paprikás csirke (Chicken Paprikash, Paprika Chicken, Paprikáscsirke), Hungary
Hungarian chicken paprikás originated as a rustic stew that was cooked in a large cauldron over an open fire. It is traditionally prepared with chicken thighs and legs that are braised alongside onions and cooked in a thick, paprika-flavored broth. Characterized by the addition of sour cream and flour, which are always added at the end just to create a smooth, creamy sauce. Paprikás is a common restaurant dish as well as a hearty home-cooked meal that is traditionally served complemented by galuska or csipetke dumplings, pasta, boiled potatoes, or polenta.
Pollo alla Catalana, Spain
Very hearty Spanish dish. Made of chicken pieces that are browned, then simmered in a rich sauce made with onions, tomatoes, prunes, dried apricots, pine nuts, and white wine or brandy. The dish is particularly popular in fall, and it is recommended to serve it with white rice on the side.
Jerk chicken, Jamaica
Jerk refers to a unique Jamaican cooking method where pork, chicken, beef, seafood, and even fruits and vegetables are cooked over a fire pit or on a grill. No matter what is the main protein choice , the key ingredient to real jerk is a unique, spicy seasoning (blend of onions, green onions, thyme, Jamaican allspice (also known as pimento), chilies, salt, nutmeg and cinnamon) – perfectly encapsulating Jamaica: spicy, hot, and sweet.
Poulet aux noix, Haiti
Haitian dish showcasing chicken and cashews as the main ingredients. Chicken pieces, preferably legs and thighs, are marinated, steamed, then pan-fried alongside diced tomatoes, onions, and tomato paste. Raw cashews are cooked in water for a few minutes, then drained and added to the chicken. The dish is traditionally prepared for Sunday lunch, and it is often accompanied by rice with djon-djon (black mushroom rice) or rice with green peas.
Coq Au vine, France
Classic peasant stew from the region of Burgundy. The rooster is cut into sections and combined with rooster’s blood, onions, carrots, garlic, thyme, bay leaves, parsley, mushrooms, salt, pepper, and a substantial dose of red wine. The ingredients are then slowly cooked over low heat until the meat becomes tender. Simple dish, that is using more demanding cut of meat (older rooster, more tough meat), but thank to the vine, it is transformed into luscious dish, with velvety smooth sauce.
Tikka chicken, India
Boneless meat of chicken, that is cut into smaller pieces, and marinated in yogurt and traditional Indian spices such as turmeric, cumin, coriander, cayenne pepper, chili, garlic, and ginger. The meat is roasted over charcoal in a tandoor (the traditional cylindrical clay oven). To remain tender and juicy, the meat is repeatedly brushed with oil or butter. Served with white rice and greens.
Yassa Chicken, Senegal
Senegal’s national dish known as “chicken Yassa” or “poulet Yassa”. Stew of chicken marinated in lemon, plenty of onions, and vinegar. The chicken needs to marinate in the mixture for at least eight hours. Chicken pieces are then cooked over medium-high heat until the marinade becomes a sauce itself. This process results in an incredibly flavorful and tender meat that is traditionally served with fluffy rice, or fufu (boiled and pounded starch from cassava root) and couscous, with or without the chickpeas.
Picante de pollo, Bolivia
Spicy Bolivian dish made with pieces of chicken cooked in a mixture of onions, potatoes, tomatoes, aji amarillo chilis, peas, and chicken stock. The thick sauce is usually flavored with cumin, garlic, and oregano. Serve with rice or boiled potatoes on the side and to garnish it with fresh chopped parsley.
Barbecue chicken, USA
Dish when chicken parts or entire chickens are barbecued, grilled, or smoked. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Barbecued chicken is one of the world’s most popular barbecue dishes, and as you can imagine there are plenty of local variations, with different spices, different ingredients, and ultimately different flavor.
