The world according to Chicken

No matter where you go around the world, every culture puts its own spin on food, whether they’re serving a slightly different version of a familiar favorite or a strange (to you) dish sure to challenge even the most adventurous eater.

Chicken is one of the world’s most ubiquitous ingredients, used in a wide variety of dishes across the globe. Here are 33 of our favorite preparations of the world according to chicken, from a quick Chinese stir fry with chanterelles to a fragrant Iranian stew.

Chicken Paprikash – HUNGARY

This braised chicken dish is based on a recipe we got from home cook Olga Kolozy. Click here for the recipe. 

Coronation Chicken Salad – ENGLAND

Made for Queen Elizabeth II’s coronation lunch, in 1953, this curry powder- and mango chutney-laced chicken salad has been wildly popular in Britain ever since. Click here for the recipe. 

Csirkepaprikás – TRANSYLVANIA

This rustic, rib-sticking chicken stew is full of warming paprika, cumin, and chiles. Pair it with something starchy, like buttered potatoes or Romanian polenta with sour cream. Click here for the recipe. 

Djej Besla – MOROCCO

Onions stew until soft and sweet in this satisfying one-pot chicken dish flavored with saffron, turmeric, lemon, and olives. Click here for the recipe. 

Tininon Mannok Yan Hineska’ Agaga – GUAM

Marinated with the traditional Guam-style sauce finadene, a blend of cane vinegar, soy sauce, and aromatics, this succulent grilled chicken is served with annatto-tinged red rice at the food cart PDX 671 in Portland, Oregon. Click here for the recipe. 


This deeply satisfying dish of spiced meat and creamy wheat berries is most often made with lamb, but it’s particularly delicious when made with chicken. Click here for the recipe. 

Jerusalem Mixed Grill – ISRAEL

A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods. Click here for the recipe. 

Màfe Ginaar – SENEGAL

For this delicious, sumptuous peanut and chicken stew, you can make your own peanut butter or use a natural version, minus the stablizers and sugar found in many commercial brands, to get the right silky texture and pure peanut flavor. Click here for the recipe. 

Mole Verde Zacatecano – MEXICO

Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic. Click here for the recipe. 

Puchero – COLOMBIA

This recipe for a hearty soup made with cassava, beef, chicken, and pork is based on one in Secrets of Colombian Cooking by Patricia McCausland-Gallo. Click here for the recipe. 

Sancocho – PUERTO RICO

This chicken and root soup, laden with starchy vegetables, makes for a truly hearty meal. Click here for the recipe. 

Jerk Chicken – JAMAICA

Full of fiery chilies and warm spices, the all-purpose seasoning for this dish can be used as a rub on pork, goat, fish, and vegetables, as well as chicken. Click here for the recipe. 

Negima Yakitori – JAPAN

These simple chicken and scallion skewers gain loads of flavor from a basting of homemade yakitori sauce, a versatile marinade for most any meat or vegetable. Click here for the recipe. 


Fiambre, which means “served cold” is only eaten in Guatemala on All Saint’s Day. Though its origins are murky, as families took dozens of little dishes to the cemetery, over time they got mixed together, resulting in this easier-to-cary creation. Click here for recipe. 

Rendang Ayam – MALAYSIA

This flavorful chicken curry is a braise in reverse: The chicken is cooked in coconut milk flavored with spices and begins to brown when most of the liquid cooks away, creating a beautifully caramelized exterior. Click here for the recipe. 

Mitzi’s Chicken Fingers – CANADA

At Mitzi’s in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce — they’re so good that even grown-ups line up for them. Click here for the recipe. 

Chicken Adobo – PHILIPPINES

The preparation for this chicken dish is endlessly adaptable, and nearly every Philippine cook prepares adobo in a slightly different way. Though some add soy sauce to deepen the color of the dish, we followed Lucia Mallari’s method, which omits that ingredient. Click here for the recipe. 

Ma You Ji – TAIWAN

Mild and faintly sweet, Chinese rice wine is the standard cooking liquid and sauce for this sesame oil chicken dish. Click here for recipe. 

Poulet Creole – HAITI

This traditional stewed chicken dish owes its bright, spicy kick to a marinade with fiery Scotch bonnet peppers. Click here for the recipe. 

Kotopoulo Me Dendrolivano – GREECE

Thessaloniki chef Aglaia Patronaki showed us how to make this delicious, herb-strewn, skillet-braised chicken dish. Click here for the recipe. 

Kuku Wa Nazi – KENYA

Coconut milk is used in chicken stews from Southeast Asia to Africa, from which this fragrant dish hails. Click here for the recipe. 

Chicken Stew – PERU

The brightly colored and intensely fruity Andean pepper known as ají amarillo gives this traditional stew a bold but nuanced character, enhanced by the addition of pisco, a Peruvian grape brandy similar to white rum, and by allowing the chicken to marinate overnight before it’s cooked. Click here for recipe.

Jiyou Jun Chao Ji – CHINA

The chicken in this stir-fry is coated in a mixture of egg white and cornstarch before cooking—a technique called velveting (see Smooth Move)—to preserve its succulence. Click here for the recipe. 

Indonesian Chicken Curry – INDONESIA

In this dish, based on one in SAVEUR editor-in-chief James Oseland’s Cradle of Flavor, cinnamon and lemongrass give the silky sauce fragrance and spice. Click here for the recipe.

Chicken Galliano – ITALY

Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, gives the sauce for these stuffed chicken breasts a complex sweetness. Click here for the recipe. 

Murgh Makhanwala – INDIA

Redolent of ginger and garam masala, this lively butter chicken can be prepared a day in advance, which makes it a terrific dish for a party. Click here for the recipe. 

Gaeng Panang Gai – THAILAND

The recipe for this spicy panang chicken curry dish comes from chef Saipin Chutima, of the Las Vegas restaurant Lotus of Siam. Click here for recipe. 

Khoresht-e Fesenjan – IRAN

Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic stew. Click here for the recipe. 

Kreplach Soup – NORTHEAST, U.S.

These classic chicken-stuffed dumplings are a Jewish holiday favorite. Click here for the recipe. 

Puffy Chicken Tacos – South, U.S.

Corn or flour tortillas that are deep-fried until they puff are a specialty of San Antonio’s Tex-Mex cuisine. This recipe for puffy tacos filled with spicy chicken and guacamole comes from Rolando’s Super Tacos. Click here for the recipe. 

Cobb Salad – SOUTHWEST, U.S.

Los Angeles’s Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant’s owner, Robert H. Cobb, lives on. Click here for the recipe. 

Chicken Vesuvio – MIDWEST, U.S.

This garlicky chicken dish is a specialty of Chicago’s Italian-American restaurants. Click here for the recipe. 

Fried Chicken – SOUTHEAST, U.S.

Simply seasoned and fried, with a thin, crisp coating and tender, juicy meat, the fried chicken at Martha Lou’s Kitchen is some of the best we’ve ever tasted. Click here for the recipe. 


A special thanks to Saveur for all the wonderful recipes.


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