Aji de Gallina
Aji de Gallina is a gastronomic fusion of different cultures gives life to this delicious Peruvian creole dish. It consists of a soup made of milk, chicken, rice, and many...
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Chicken Recipes
Chicken is often the best choice for cost conscious cooks but it can also be the best option if you’re entertaining or wanting to impress. In this section you will find chicken recipes created by our professional, award winning Chefs that are ideal for either.
Grilled Chicken Thigh Skewers by Chef Rick Gresh
Grilled chicken thigh skewers with togarashi and brown sugar soy glaze is one of the most popular dishes at AceBounce Chicago. This recipe serves 4 people – 16 skewers in...
Duck Choila Recipe by Chef Binod Baral
Choila can be prepared with chicken, duck, mutton, or lamb. Vegans can enjoy a delicious choila prepared with jackfruit.
HARISSA MARINATED CHICKEN ON CORN AND CORIANDER FRITTERS WITH PINEAPPLE SALSA
Want to cook something spicy for your guests? Do some of your guests like a little more kick than others? Then this is perfect dish to cook. For the spice...
CARMELO CARNEVALE’S TORTA PASQUALINA WITH SWEET CHARDS AND RICOTTA
Preheat oven to 220°C. Cook the sweet chards for 5 minutes in salted boiling water. Unroll one of the pastry sheets onto baking tray and add the sweet chards and...
CHICKEN LIVER WITH WILTED RADICCHIO, CARAMELIZED ESCHALOTS AND REDUCED BALSAMIC
This is a dish that I serve even to my friends that don’t like liver. I threaten them with no main course if they don’t at least try it. They...
LEMON AND THYME ROASTED CHICKEN
When it comes to organic food, I don’t think I would be able to tell you the difference between an organic piece of parsley and a non-organic piece of parsley....
SPICE CRUSTED CHICKEN WITH ORANGE AND GINGER BEURRE BLANC
Beurre blanc is a traditional French butter sauce. In this recipe I’ve tweaked it a little by adding the juice of an orange and infused it with a little ginger....
PAN ROASTED MEDITERRANEAN CHICKEN
Armed with a 1954 Sabatier high-carbon French chef’s knife, a few pairs of tongs, and a ton of food, I set off to cook a benefit recently. The dinner was...
PATE DE VOLAILLE AU COINTREAU
Preheat the oven to 200C (180C fan forced) Place 30g of the butter in a baking dish with the livers, onion, garlic and bacon. Bake for 10 minutes, stirring occasionally....
CHICKEN FRIED EGG, MUSHROOMS AND HOT SAUCE
Egg Place 1 egg in boiling water and boil for 5 minutes. Immediately transfer to ice water. After chilled, peel the shell being careful not to break the cooked white...
CHICKEN PIRI-PIRI & ALGARVEAN SALAD
“This dish is a very typical Portuguese dish. It is actually based on the original “Frango da Guia – Piri-Piri” which comes from a village (Guia in Albufeira) only 15...
