Whole green chiles hug the chicken thighs and impart a mild, roasted flavor to both the meat and broth. The chiles used in this recipe come 3 per 4-ounce can.
This recipe is the closest I've come to imitating the heavenly Phad Thai I had in London. It's a little sweeter than the Phad Thai dishes I've tried in the U.S. Raw cabbage and/or carrots may also be served on the side.
Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.
The secret to these enchiladas is in the seasonings! Shredding the chicken is the most time-consuming step, but it's worth it in the end. Serve them with sour cream and a side of Spanish rice.
Chicken breast meat, zucchini, tomato, fresh basil, and feta cheese make a delicious main dish when served over hot quinoa that's been simmered in chicken broth.
Browned ground beef or turkey is combined with kidney beans, tomatoes, avocado and taco seasoning mix in this soup topped with sour cream and grated cheese. Serve with tortilla chips.
The flavors of autumn star in these delightful pumpkin pancakes that are topped with a sweet apple cider syrup. Light and fluffy, the pancakes are perfect for breakfast or brunch or as a snack anytime! --Brenda Parker Portage, Michigan
This Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes recipe contains skinless chicken thighs, olives, yukon gold potatoes, extra-virgin olive oil, chili powder and more.
