Tajik Chicken with Tomatoes and Yogurt Savory Tajik Chicken in Spiced Tomato-Yogurt Sauce Ingredients: 2 tablespoons vegetable oil 1 large onion, finely chopped 2 garlic cloves, minced 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/4 teaspoon chili flakes (optional) 1.5 lbs (700g) chicken thighs, boneless and skinless, cut into chunks 3 medium tomatoes, chopped 1/2 cup plain whole milk yogurt 1/4 cup water Salt and black pepper to taste 2 tablespoons fresh dill or parsley, chopped Cooked rice or flatbread, for serving Directions: Heat the oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until soft and golden, about 8 minutes. Stir in the garlic, coriander, cumin, turmeric, and chili flakes (if using). Cook for 1 minute until fragrant. Add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until the chicken starts to brown, about 5–6 minutes. Stir in the chopped tomatoes and cook for another 5 minutes until they soften and release their juices. Lower the heat and stir in the yogurt and water. Mix well until smooth. Cover and simmer on low heat for 20–25 minutes, stirring occasionally, until the chicken is tender and the sauce is slightly thickened. Taste and adjust seasoning. Garnish with chopped dill or parsley. Serve hot with rice or warm flatbread. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 310 kcal | Servings: 4 servings #tajikfood #centralasianrecipes #yogurtchicken #tomatochicken #comfortfood #homecooking #traditionalcuisine #easterneuropeanfood #globalflavors #easychickendinner #healthycomfortfood #culturalrecipes #halalrecipes #herbychicken #riceandchicken #chickencurryinspired #yogurtsauce #worldcuisines #authenticflavors #ethniccuisine This Tajik Chicken with Tomatoes and Yogurt is a simple yet soul-warming dish that’s bursting with spice and tradition Perfect with rice or flatbread!

Hainanese Chicken Rice Poached Hainan Chicken with Fragrant Garlic Rice and Trio of Dipping Sauces Ingredients: For the Chicken: 1 whole chicken (about 3–4 lbs), cleaned 1 tablespoon salt (for scrubbing) 5 slices fresh ginger 3 scallions Water (enough to submerge the chicken) Ice water (for ice bath) For the Rice: 2 cups jasmine rice, rinsed 2 tablespoons chicken fat or vegetable oil 4 cloves garlic, minced 1-inch piece of ginger, minced 2 1/2 cups chicken poaching broth 1/2 teaspoon salt For the Sauces: Ginger-Garlic Sauce: 2 tablespoons minced ginger 2 tablespoons minced garlic 1/2 teaspoon salt 1/4 cup hot oil Chili Sauce: 2 red chilies, chopped 1 tablespoon vinegar 1 tablespoon lime juice 2 cloves garlic 1/2 teaspoon sugar Salt to taste Soy Sauce Drizzle: 2 tablespoons soy sauce 1 tablespoon sesame oil 2 tablespoons chicken broth To Serve: Cucumber slices Fresh cilantro Directions: Scrub the chicken skin with salt to clean and exfoliate, then rinse thoroughly. In a large pot, bring water, ginger slices, and scallions to a boil. Lower to a gentle simmer, add the chicken, and cook for 30–35 minutes. Turn off the heat, cover, and let the chicken steep for another 20 minutes. Transfer to an ice bath for 10 minutes. Remove, pat dry, and chop into serving portions. In a pan, heat chicken fat or oil and sauté garlic and ginger until fragrant. Add rinsed rice, stir for 2–3 minutes, then pour in chicken broth and salt. Cook rice until fluffy. For sauces: Mix ingredients of each sauce in small bowls. Heat oil for ginger-garlic sauce and pour over the aromatics. Blend chili sauce ingredients in a blender or with immersion blender. Plate chicken over a bed of rice with sauces on the side. Garnish with cucumbers and cilantro. Prep Time: 25 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 10 minutes Kcal: 520 kcal | Servings: 4 servings #hainanesechickenrice #poachedchicken #garlicrice #chinesestreetfood #singaporefood #comfortfoodclassic #asianfoodlover #riceandchicken #authenticasian #gingerchickensauce #chiliheat #soyseasoned #cleaneats #asiancomfortfood #chinesehomecooking #steamedgoodness #silkyskinchicken #easyasianmeals #flavorfulsimplicity #streetfoodstyle One of Asia’s most beloved comfort foods—Hainanese Chicken Rice! Silky chicken, garlic-infused rice, and 3 flavorful sauces. Pure perfection.

Dorito Chicken and Cheese Casserole Cheesy Dorito-Crusted Chicken Casserole Ingredients: 3 cups cooked chicken, shredded 1 (10.5 oz) can cream of chicken soup 1 cup sour cream 1 cup shredded cheddar cheese, divided 1/2 cup diced green bell pepper (optional) 1/2 cup diced onion 1 (9.25 oz) bag Nacho Cheese Doritos, crushed 2 cups cooked rice 1 teaspoon garlic powder 1 teaspoon chili powder Salt and pepper to taste Cooking spray Directions: Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray. In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, 1/2 cup cheddar cheese, cooked rice, diced onion, green bell pepper, garlic powder, chili powder, salt, and pepper. Mix until well combined. Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the crushed Doritos over the top evenly, then sprinkle the remaining 1/2 cup cheddar cheese over the chips. Bake uncovered for 30-35 minutes, until the casserole is hot, bubbly, and the Dorito topping is golden and crispy. Let cool for 5 minutes before serving. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 480 kcal | Servings: 6 servings #doritochicken #cheesycasserole #comfortfoodrecipes #crispytopping #chickendinnerideas #bakedchickenrecipes #easyweeknightmeals #nachocheesechips #riceandchicken #familyfriendlydinner #chickenandcheese #cheesytotally #homemadecasserole #spicycomfortfood #heartymeals #ovenbakedgoodness #casserolerecipe #bakedwithlove #crispybake #cheesydelights Craving crispy, cheesy comfort food? This Dorito Chicken and Cheese Casserole hits all the right notes — creamy chicken, cheesy rice, and a crunchy Dorito topping! 😋🔥

Korean Spicy Stir-Fried Chicken Firecracker Dak Galbi with Gochujang Glaze Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces 2 tablespoons gochujang (Korean red chili paste) 1 tablespoon gochugaru (Korean red chili flakes) 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon honey 2 teaspoons rice vinegar 3 cloves garlic, minced 1 teaspoon fresh ginger, grated 1 tablespoon vegetable oil 1 medium onion, sliced 1 cup cabbage, chopped 1 medium carrot, julienned 1 scallion, chopped (for garnish) 1 tablespoon toasted sesame seeds (for garnish) Directions: In a medium bowl, combine gochujang, gochugaru, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger to form a marinade. Add the chicken to the marinade and mix well. Let it marinate for at least 30 minutes (up to 2 hours for deeper flavor). Heat vegetable oil in a large skillet or wok over medium-high heat. Add the onion and sauté for 2 minutes. Add the marinated chicken and cook for 6–8 minutes, stirring occasionally until the chicken is fully cooked. Add cabbage and carrots and stir-fry for another 3–4 minutes until vegetables are slightly tender but still crisp. Remove from heat. Garnish with chopped scallions and toasted sesame seeds. Serve hot with steamed rice or wrapped in lettuce leaves. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 390 kcal | Servings: 4 servings #koreanfood #spicychicken #dakgalbi #gochujangchicken #koreandinner #asiancuisine #spicyrecipes #chickenlovers #easychickendish #koreanrecipe #koreanbbq #stirfriedchicken #koreanflavors #riceandchicken #glutenfreekorean #homemadekoreanfood #easyweeknightmeals #quickdinnerideas #boldflavors #savoryspice 🔥 Just whipped up this Firecracker Dak Galbi with Gochujang Glaze and WOW the flavor explosion is unreal! Perfect balance of spicy, sweet, and savory. 🍗🇰🇷✨