Author: musteatfood

Discover the Flavors of Persia: 20 Authentic Iranian Food Recipes to Try

Iranian cuisine is a culinary treasure trove, with a rich history and diverse regional flavors. From fragrant rice dishes to hearty stews and savory kebabs, Persian cooking offers endless possibilities for adventurous eaters. In this article, we’ll explore the world of Iranian food by sharing 20 authentic recipes that showcase the country’s unique blend of Mediterranean, Central Asian, and Middle Eastern influences.

From classic comfort foods like Tahdig Crispy Rice to flavorful stews like Fesenjan Pomegranate Walnut Stew, these recipes are sure to delight your taste buds. Whether you’re a seasoned foodie or just looking for new culinary inspiration, this collection of Iranian dishes has something for everyone.

Persian Jeweled Rice

This fragrant and flavorful side dish is a staple in Persian cuisine, perfect for accompanying grilled meats or as a main course with vegetables.

Ingredients:
• 1 cup long-grain rice
• 2 cups water
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mixed saffron-infused rice (or regular white rice)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• Salt to taste
• 1 tablespoon golden raisins (optional)
• Fresh parsley or barberries for garnish (optional)

Instructions:

1. Rinse the rice and soak it in water for at least 30 minutes.
2. Heat the oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic and saffron-infused rice (or regular white rice). Cook for 1-2 minutes, stirring constantly.
4. Add the water, cinnamon, cardamom, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes or until the water is absorbed and the rice is cooked.
5. Fluff the rice with a fork, then garnish with golden raisins and fresh parsley or barberries if desired.

Cooking Time: About 30-35 minutes

Ghormeh Sabzi Herb Stew

This traditional Iranian stew is a flavorful blend of herbs and spices, perfect for a comforting meal. Ghormeh Sabzi is often served with steamed basmati rice or crusty bread.

Ingredients:

– 1 cup dried parsley
– 1/2 cup dried cilantro
– 1/4 cup dried fenugreek leaves (optional)
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and black pepper to taste
– 2 cups water

Instructions:

1. Rinse the dried herbs and soak them in water for at least 4 hours or overnight.
2. Drain and chop the herbs coarsely.
3. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add cumin, coriander, salt, and black pepper. Cook for 1 minute.
5. Add chopped herbs and water to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes or until the stew has thickened slightly.

Cooking Time: 40-50 minutes

Fesenjan Pomegranate Walnut Stew

Experience the rich flavors of Iran with this iconic Fesenjan stew, a hearty and aromatic dish made with pomegranate juice, walnuts, and chicken. This sweet and savory recipe is perfect for special occasions or cozy nights in.

Ingredients:

– 1 lb boneless, skinless chicken thighs
– 2 cups pomegranate juice
– 1 cup chopped fresh walnuts
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cinnamon
– Salt and black pepper to taste

Instructions:

1. Heat the oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent.
3. Add the chicken, pomegranate juice, walnuts, garlic, cinnamon, salt, and pepper. Stir well.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes or until the chicken is cooked through.
5. Serve hot over rice or with crusty bread.

Cooking Time: 30-40 minutes

Tahdig Crispy Rice

A classic Persian dish, Tahdig is a crispy and golden-brown rice that’s often served as a side to rich and flavorful main courses. This recipe yields a perfectly cooked and crunchy rice that’s sure to impress your family and friends.

Ingredients:

– 1 cup long-grain rice
– 2 cups water
– 1 tablespoon vegetable oil
– Salt, to taste

Instructions:

1. Rinse the rice thoroughly and soak it in water for at least 30 minutes.
2. Heat the oil in a large saucepan over medium-high heat. Drain the rice and add it to the pan, stirring constantly for about 5 minutes or until the rice is lightly toasted.
3. Add the remaining 2 cups of water to the pan and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the liquid has been absorbed and the rice is cooked.
4. To achieve the crispy Tahdig effect, increase the heat to high and stir constantly for about 5 minutes or until the rice turns golden-brown and crispy.

Cooking Time: 25-30 minutes

Zereshk Polo Barberry Rice

A classic Iranian dish, Zereshk Polo is a flavorful and aromatic rice dish infused with the sweetness of barberries (zereshk) and the savory flavors of saffron and onions. This recipe is a simplified version of the traditional Persian dish.

Ingredients:

– 1 cup basmati rice
– 2 cups water
– 1/4 cup barberries, rinsed and drained
– 1 small onion, finely chopped
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 tablespoon vegetable oil
– Salt to taste

Instructions:

1. Rinse the rice and soak it in water for at least 30 minutes. Drain the water and set aside.
2. Heat the oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the soaked saffron threads and stir well.
4. Add the rice to the saucepan and stir well to combine with the onion and saffron mixture.
5. Add the barberries and salt to taste. Stir well to combine.
6. Add 2 cups of water to the saucepan and bring to a boil.
7. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.

Cooking Time: 20-25 minutes

Mirza Ghasemi Smoky Eggplant Dip

Mirza Ghasemi Smoky Eggplant Dip

A flavorful and smoky dip inspired by the rich culinary traditions of Iran, perfect for snacking or as a party appetizer.

• Ingredients:
• 1 large eggplant
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup plain Greek yogurt

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the eggplant with a fork several times and roast for 45 minutes, or until tender.
2. In a pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Let the eggplant cool, then peel off the skin and mash it in a bowl. Mix with the cooked onion mixture, cumin, smoked paprika, salt, and pepper.
4. Fold in the Greek yogurt until well combined. Serve at room temperature or chilled for up to 3 days.

Cooking Time: 50 minutes

Ash Reshteh Noodle Soup

A hearty and comforting Persian soup made with noodles, herbs, and spices. This recipe is a perfect blend of flavors and textures to warm your soul.

Ingredients:

– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 cups mixed herbs (parsley, dill, cilantro)
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon paprika
– Salt and black pepper to taste
– 4 cups chicken broth
– 1 cup water
– 1/2 cup cooked noodles (such as egg noodles or rice noodles)
– 2 tablespoons lemon juice
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed herbs, cumin, turmeric powder, paprika, salt, and black pepper. Stir well to combine.
5. Pour in the chicken broth and water, and bring the mixture to a boil.
6. Reduce heat to low and simmer for 10-15 minutes or until the soup has thickened slightly.
7. Add the cooked noodles and lemon juice. Stir well to combine.
8. Taste and adjust seasoning as needed.

Cooking Time: 20-25 minutes

Kebab Koobideh Grilled Minced Meat

A classic Persian dish, Kebab Koobideh is a flavorful and aromatic grilled minced meat kebab. This recipe yields tender and juicy kebabs that are perfect for special occasions or everyday meals.

Ingredients:

– 1 pound ground beef (80% lean)
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– Salt and black pepper, to taste
– 10-12 wooden skewers, soaked in water for at least 30 minutes

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, combine ground beef, chopped onion, minced garlic, tomato paste, cumin, cinnamon, salt, and black pepper. Mix well with your hands until just combined.
3. Thread the meat mixture onto the skewers, leaving a small space between each piece.
4. Brush the kebabs with a little water and place them on the grill.
5. Cook for 8-10 minutes, turning occasionally, or until cooked through to your desired level of doneness.
6. Serve hot with steamed basmati rice, grilled vegetables, or your favorite accompaniments.

Cooking Time: 8-10 minutes

Baghali Polo with Lamb

A classic Persian dish that combines the warmth of saffron-infused rice with tender lamb, perfect for special occasions or everyday meals.

Ingredients:

– 1 cup long-grain basmati rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 pound boneless lamb shoulder or leg, cut into small pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
– Fresh parsley or dill, chopped (optional)

Instructions:

1. Rinse rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large skillet over medium-high heat. Add lamb and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add chopped onion and cook until softened, about 3-4 minutes. Add garlic, cumin, salt, and black pepper; cook for an additional minute.
4. Cook rice according to package instructions using the soaked saffron as a flavor enhancer.
5. Combine cooked lamb mixture with cooked rice and mix well.
6. Serve hot, garnished with chopped parsley or dill if desired.

Cooking Time: 45-50 minutes

Shirin Polo Sweet Rice

A traditional Persian dessert, Shirin Polo is a sweet rice dish infused with aromatic spices and dried fruits. This recipe yields a fragrant and flavorful dessert perfect for special occasions.

Ingredients:

– 1 cup long-grain white rice
– 2 cups water
– 1/4 cup sugar
– 1 tablespoon rosewater
– 1 tablespoon orange blossom water
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground saffron threads, soaked in 1 tablespoon hot water
– 1/2 cup chopped dried apricots
– 1/2 cup chopped almonds

Instructions:

1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. In a large saucepan, combine sugar, rosewater, orange blossom water, cardamom, cinnamon, and saffron mixture. Heat over medium heat, stirring until the sugar dissolves.
3. Add the drained rice to the saucepan and stir to combine.
4. Cook for 15-20 minutes or until the rice is cooked and the liquid has been absorbed.
5. Stir in the chopped apricots and almonds.
6. Serve warm or at room temperature.

Cooking Time: 30-40 minutes

Adas Polo Lentil Rice

This recipe is a flavorful and nutritious take on traditional lentil rice, infused with the warm spices of Adas Polo, a popular Persian dish. This comforting meal is perfect for a weeknight dinner or a special occasion.

Ingredients:

– 1 cup brown or green lentils, rinsed and drained
– 2 cups cooked white rice
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 2 cups water or lentil broth
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, coriander, and turmeric; cook for an additional minute.
4. Add lentils, rice, salt, and pepper; stir to combine.
5. Add water or broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until lentils are tender.
7. Garnish with cilantro leaves, if desired.

Cooking Time: 20-25 minutes

Sabzi Khordan Herb Platter

Experience the aromatic flavors of Iran with this simple and vibrant Sabzi Khordan Herb Platter recipe, perfect for serving alongside your favorite Middle Eastern dishes.

Ingredients:
– 1/2 cup fresh parsley leaves
– 1/4 cup fresh dill leaves
– 1/4 cup fresh tarragon leaves
– 1/4 cup scallions (green onions), thinly sliced
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil

Instructions:

1. In a medium bowl, combine parsley, dill, tarragon, and scallions.
2. Add the garlic, salt, and pepper to the herb mixture; stir well.
3. Drizzle the olive oil over the herbs and gently toss to coat.
4. Serve immediately or refrigerate for up to 1 hour before serving.

Cooking Time: None! This platter is ready in just a few minutes of preparation.

Khoresh Bademjan Eggplant Stew

A flavorful Iranian stew that combines tender eggplant with aromatic spices and herbs, perfect for a cozy dinner.

Ingredients:

– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup chopped fresh parsley
– 1 cup cooked lamb or beef, diced (optional)
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 1 can (14 oz) diced tomatoes
– 1/4 cup water

Instructions:

1. Heat oil in a large saucepan over medium heat.
2. Cook onion and garlic until softened, about 5 minutes.
3. Add eggplant slices and cook for an additional 5-7 minutes, or until tender.
4. Stir in parsley, meat (if using), cinnamon, cumin, salt, and pepper.
5. Add diced tomatoes and water; bring to a simmer.
6. Reduce heat to low and let stew cook for 20-25 minutes, or until flavors have melded together.

Cooking Time: 30-40 minutes

Morasa Polo Jeweled Rice

A vibrant and flavorful side dish from Iran, Morasa Polo is a colorful rice recipe infused with saffron, rosewater, and dried fruits. This sweet and savory jewel-toned rice is perfect for special occasions or everyday meals.

Ingredients:
– 1 cup long-grain basmati rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 tablespoon rosewater
– 1/4 cup dried apricots, chopped
– 1/4 cup golden raisins
– 1/4 cup pistachios, chopped
– Salt to taste
– Vegetable oil for greasing the pot

Instructions:

1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large saucepan, combine the soaked saffron threads, rosewater, apricots, raisins, and pistachios.
3. Add the drained rice to the saucepan and mix well to coat with the flavored mixture.
4. Cook over medium heat, stirring constantly, until the liquid is absorbed and the rice is tender (about 20-25 minutes).
5. Season with salt to taste.

Cooking Time: 20-25 minutes

Kuku Sabzi Herb Frittata

A flavorful twist on the classic omelette, this Kuku Sabzi Herb Frittata is a Persian-inspired delight that combines eggs, herbs, and spices for a savory breakfast or brunch treat.

Ingredients:

– 6 eggs
– 1/2 cup chopped fresh cilantro (Kuku)
– 1/4 cup chopped scallions (green onions)
– 1/4 cup chopped parsley
– 1/4 cup grated fresh dill
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon cumin, 1/8 teaspoon paprika

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs and a pinch of salt.
3. Heat the olive oil in an 8-inch oven-safe skillet over medium heat.
4. Add chopped herbs and cook until wilted, about 2 minutes.
5. Pour in the egg mixture and cook until edges start to set, about 1 minute.
6. Transfer skillet to the oven and bake for 12-15 minutes or until eggs are cooked through.
7. Remove from oven and let cool slightly before serving.

Cooking Time: 15-20 minutes

Sholeh Zard Saffron Pudding

Sholeh Zard Saffron Pudding Recipe:

This traditional Persian dessert is a creamy and aromatic delight, infused with the subtle flavor of saffron and the warmth of cardamom. Sholeh Zard is often served at special occasions and celebrations.

Ingredients:
– 1 cup milk
– 1/2 cup sugar
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/4 teaspoon ground cardamom
– 1/2 cup heavy cream
– 1 large egg, beaten
– 1/4 teaspoon salt

Instructions:
1. In a medium saucepan, combine milk, sugar, saffron with its soaking liquid, and cardamom. Cook over medium heat, stirring occasionally, until the sugar dissolves.
2. Bring the mixture to a simmer and cook for 5 minutes or until it thickens slightly.
3. Remove from heat and stir in heavy cream, beaten egg, and salt.
4. Strain the pudding into individual serving cups or a large serving dish.
5. Refrigerate for at least 2 hours or overnight before serving.

Cooking Time: 10-12 minutes

Gheimeh Split Pea Stew

A hearty and flavorful Persian stew made with split peas, meat, and aromatic spices.

Ingredients:

– 1 cup dried green split peas, rinsed and drained
– 2 lbs beef or lamb, cut into small pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 4 cups water
– 2 tablespoons vegetable oil

Instructions:

1. In a large pot, heat the oil over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, cumin, paprika, salt, and pepper. Cook for an additional minute.
4. Add the meat and cook until browned, about 5-7 minutes.
5. Add the split peas and water. Bring to a boil, then reduce heat and simmer for 1 hour or until the peas are tender.
6. Serve hot over rice or with crusty bread.

Cooking Time: 1 hour

Halim Bademjan Eggplant Stew

This traditional Persian stew, Halim Bademjan, is a flavorful and hearty dish that combines tender eggplant with aromatic spices and rich tomato sauce. It’s perfect for a cozy dinner or special occasion.

Ingredients:

– 2 large eggplants, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14 oz) crushed tomatoes
– 1 cup vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)

Instructions:

1. Heat olive oil in a large saucepan over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 5 minutes.
3. Add eggplant cubes and cook for 5-7 minutes, stirring occasionally.
4. Stir in crushed tomatoes, vegetable broth, cumin, paprika, salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until eggplant is tender.
6. Garnish with chopped parsley or cilantro, if desired.

Cooking Time: 45-50 minutes

Mast-o-Khiar Cucumber Yogurt Dip

A refreshing twist on traditional yogurt dips, Mast-o-Khiar is a popular Persian condiment that combines the coolness of cucumbers with the tanginess of yogurt. Perfect for hot summer days or as a flavorful accompaniment to your favorite dishes.

Ingredients:

– 1 large cucumber, peeled and grated
– 1 cup plain Greek yogurt
– 1/2 cup chopped fresh dill
– 1 tablespoon lemon juice
– Salt to taste

Instructions:

1. In a medium bowl, combine the grated cucumber and salt. Let it sit for 10-15 minutes to allow excess water to be released.
2. Drain the cucumber mixture through a fine-mesh sieve or cheesecloth. Squeeze out as much liquid as possible.
3. In a separate bowl, mix together the yogurt, chopped dill, and lemon juice until well combined.
4. Add the drained cucumber mixture to the yogurt mixture and stir until smooth.
5. Refrigerate for at least 30 minutes to allow flavors to meld together.

Cooking Time: None! This dip is best served chilled.

Enjoy your Mast-o-Khiar Cucumber Yogurt Dip with pita bread, vegetables, or as a topping for grilled meats or kebabs.

Shirin Polo with Chicken

This classic Shirin Polo recipe is a flavorful and aromatic dish that combines the sweetness of saffron-infused rice with the savory taste of chicken. Perfect for special occasions or everyday meals, this dish is sure to impress your family and friends.

Ingredients:

– 1 cup basmati rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook the rice according to package instructions.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes.
3. Add the onion and garlic to the skillet and cook until the onion is translucent.
4. Stir in the cumin, salt, and pepper. Cook for an additional minute.
5. Combine the cooked rice with the chicken mixture, stirring well to combine.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 30-40 minutes

Summary

Discover the rich flavors and aromas of Persian cuisine with these 20 authentic recipes from Iran. From classic dishes like Ghormeh Sabzi Herb Stew and Fesenjan Pomegranate Walnut Stew to popular appetizers like Mirza Ghasemi Smoky Eggplant Dip, this collection showcases the diversity of Iranian cooking. With a focus on fresh herbs, spices, and grains, these recipes offer a culinary journey through the Middle East. Try traditional favorites like Kebab Koobideh Grilled Minced Meat or Shirin Polo Sweet Rice, and explore unique desserts like Sholeh Zard Saffron Pudding.

Are you looking for some delicious and easy-to-make chicken thigh recipes that will transport your taste buds to the Mediterranean? Look no further! Greek cuisine is renowned for its bold flavors, aromas, and textures, and when combined with the richness of chicken thighs, it’s a match made in heaven. In this article, we’ll be exploring 20 mouthwatering Greek chicken thigh recipes that are perfect for every occasion, from casual weeknight dinners to special celebrations.

From classic dishes like Lemon Herb Greek Chicken Thighs to more innovative creations like Creamy Tzatziki Chicken Thighs, our roundup has something for everyone. Whether you’re a fan of bright and zesty flavors or rich and savory ones, these recipes are sure to satisfy your cravings. So go ahead, get cooking, and let the flavors of Greece guide you!

Lemon Herb Greek Chicken Thighs

Add a burst of citrusy flavor to your dinner routine with this simple and delicious recipe for Lemon Herb Greek Chicken Thighs. Marinated in a zesty mixture of lemon juice, olive oil, garlic, and herbs, these chicken thighs are sure to become a new favorite.

Ingredients:

– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tbsp chopped fresh oregano
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper.
3. Add the chicken thighs to the marinade, making sure they are fully coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
5. Remove the chicken from the marinade, letting any excess liquid drip off.
6. Place the chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.

Cooking Time: 25-30 minutes

Garlic and Oregano Roasted Chicken Thighs

Elevate your weeknight dinner game with this flavorful and easy recipe that yields crispy, savory chicken thighs. Perfect for a quick meal or a crowd-pleasing main course.

Ingredients:

– 4-6 bone-in, skin-on chicken thighs
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 2 tablespoons chopped fresh oregano
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together minced garlic, olive oil, and chopped oregano.
3. Place the chicken thighs in a large bowl and drizzle with the garlic-oregano mixture. Toss to coat evenly.
4. Season the chicken with salt and pepper to taste.
5. Line a baking sheet with aluminum foil or parchment paper. Arrange the chicken thighs on the prepared baking sheet in a single layer.
6. Roast in the preheated oven for 25-30 minutes, or until the skin is crispy and golden brown.

Cooking Time: 25-30 minutes

Mediterranean Style Grilled Chicken Thighs

Savor the flavors of the Mediterranean with these juicy and aromatic chicken thighs, marinated in a zesty mixture of olive oil, lemon juice, garlic, and oregano.

Ingredients:

– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup olive oil
– 1/4 cup freshly squeezed lemon juice
– 3 cloves garlic, minced
– 2 tablespoons chopped fresh oregano
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, lemon juice, garlic, and oregano.
3. Add chicken thighs to the marinade, tossing to coat evenly.
4. Season with salt and pepper to taste.
5. Grill chicken for 6-8 minutes per side, or until cooked through.
6. Let rest for a few minutes before serving.

Cooking Time: 12-16 minutes

Tips:

– Make sure to pat the chicken dry with paper towels before grilling to prevent flare-ups.
– Serve with your favorite sides, such as roasted vegetables, quinoa, or pita bread.

Greek Yogurt Marinated Chicken Thighs

This recipe yields juicy and aromatic chicken thighs with a creamy Greek yogurt marinade that infuses rich flavors. Perfect for a quick weeknight dinner or a weekend gathering.

Ingredients:

– 4-6 bone-in, skin-on chicken thighs
– 1 cup plain Greek yogurt
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Optional: chopped fresh parsley or dill for garnish

Instructions:

1. In a large bowl, whisk together Greek yogurt, garlic, lemon juice, and oregano until smooth.
2. Add chicken thighs to the marinade, making sure they’re fully coated. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
3. Preheat oven to 400°F (200°C).
4. Remove chicken from marinade, letting any excess liquid drip off. Place on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes, or until cooked through and tender.
6. Garnish with fresh herbs, if desired. Serve warm and enjoy!

Cooking Time: 25-30 minutes

Tomato and Feta Stuffed Chicken Thighs

Elevate your chicken game with this simple yet impressive recipe, featuring sweet tomatoes and tangy feta cheese. Perfect for a weeknight dinner or special occasion.

Ingredients:

– 4 bone-in, skin-on chicken thighs
– 1 large tomato, diced
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together diced tomato, crumbled feta cheese, and minced garlic.
3. Lay chicken thighs flat and make a horizontal incision in each thigh to create a pocket. Stuff each thigh with the tomato-feta mixture.
4. Drizzle olive oil over the chicken and season with salt and pepper.
5. Place stuffed chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until cooked through.
6. Garnish with chopped parsley, if desired. Serve hot and enjoy!

Cooking Time: 25-30 minutes

Oven-Baked Greek Chicken Thighs with Potatoes

This recipe combines the flavors of Greece with the comfort of a warm, oven-baked meal. Crispy chicken thighs and tender potatoes are infused with the savory taste of feta cheese, kalamata olives, and sun-dried tomatoes.

Ingredients:

– 4 bone-in, skin-on chicken thighs
– 2 large potatoes, peeled and cut into 1-inch wedges
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped kalamata olives
– 1 tablespoon sun-dried tomatoes, chopped
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, garlic, feta cheese, kalamata olives, and sun-dried tomatoes.
3. Add the chicken thighs and potatoes to the bowl; toss to coat with the marinade.
4. Season with salt and pepper to taste.
5. Line a baking sheet with parchment paper and arrange the chicken and potatoes in a single layer.
6. Bake for 35-40 minutes or until the chicken is cooked through and the potatoes are tender.

Cooking Time: 35-40 minutes

Spinach and Artichoke Stuffed Chicken Thighs

Elevate your dinner game with this indulgent twist on classic chicken thighs. Moist and flavorful, these stuffed chicken pieces are packed with a creamy spinach and artichoke filling that’s sure to impress.

Ingredients:

– 8 bone-in, skin-on chicken thighs
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 1 cup mayonnaise
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped scallions
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine artichoke hearts, spinach, mayonnaise, cheddar cheese, and scallions.
3. Season chicken thighs with salt and pepper.
4. Stuff each thigh with the artichoke-spinach mixture, dividing it evenly among the eight pieces.
5. Place stuffed chicken on a baking sheet lined with parchment paper.
6. Bake for 35-40 minutes or until cooked through.

Cooking Time: 35-40 minutes

Greek Souvlaki Chicken Thigh Skewers

Elevate your outdoor gatherings with these flavorful and effortless chicken skewers infused with the classic Greek flavors of souvlaki. Perfect for a quick weeknight dinner or a summer BBQ.

Ingredients:

– 4 boneless, skinless chicken thighs
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 10-12 wooden skewers, soaked in water for at least 30 minutes

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper.
3. Add the chicken thighs to the marinade and toss to coat. Let it sit for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Thread the marinated chicken onto the skewers, leaving a small space between each piece.
5. Grill the skewers for 8-10 minutes per side, or until cooked through.
6. Serve hot with your favorite sides and enjoy!

Cooking Time: 16-20 minutes

One-Pan Greek Chicken Thighs with Olives

This recipe is a flavorful and aromatic one-pan dish that combines the bold flavors of Greece with the convenience of cooking chicken thighs in just one pan. The result is a deliciously moist and savory meal perfect for a weeknight dinner or special occasion.

Ingredients:

– 4 bone-in, skin-on chicken thighs
– 1/4 cup Kalamata olives, pitted
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 lemon, cut into wedges (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large oven-safe skillet, heat the olive oil over medium-high heat.
3. Add chicken thighs and cook until browned on both sides, about 5-7 minutes per side.
4. Remove chicken from pan and set aside.
5. Add garlic, oregano, paprika, salt, and pepper to pan and cook for 1 minute.
6. Add olives to pan and stir to combine with the spice mixture.
7. Return chicken to pan and spoon some of the olive-garlic sauce over each thigh.
8. Transfer skillet to oven and bake for 20-25 minutes or until chicken is cooked through.
9. Serve hot, garnished with lemon wedges if desired.

Cooking Time: 40-45 minutes

Creamy Tzatziki Chicken Thighs

Elevate your chicken game with this refreshing twist on a classic dish. Creamy tzatziki sauce adds a cool and tangy flavor to crispy chicken thighs.

Ingredients:

– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup plain Greek yogurt
– 1/4 cup diced cucumber
– 1 tablespoon freshly chopped dill
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a medium bowl, whisk together yogurt, cucumber, dill, lemon juice, and garlic.
3. Season chicken thighs with salt and pepper.
4. Drizzle olive oil over the chicken and toss to coat.
5. Bake for 25-30 minutes or until cooked through.
6. During the last 5 minutes of baking, brush the tzatziki sauce all over the chicken.
7. Serve hot, garnished with additional dill if desired.

Cooking Time: 25-30 minutes

Greek Spiced Chicken Thighs with Lemon Rice

This flavorful dish combines the richness of chicken thighs with the brightness of lemon and the warmth of Greek spices, all served atop a fluffy bed of rice. Perfect for a weeknight dinner or special occasion.

Ingredients:

– 4-6 bone-in, skin-on chicken thighs
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 lemons, juiced (about 2 tbsp)
– 1 cup uncooked white rice
– 2 cups chicken broth
– 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together cumin, smoked paprika, salt, and pepper.
3. Rub the spice mixture all over the chicken thighs, making sure they’re evenly coated.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side, then transfer to the oven.
5. Cook for 20-25 minutes or until cooked through.
6. Meanwhile, cook rice according to package instructions using chicken broth and lemon juice.
7. Serve chicken atop lemon rice, garnished with parsley.

Cooking Time: 40-45 minutes

Chicken Thighs with Kalamata Olive Tapenade

Elevate your weeknight dinner game with this flavorful and easy-to-make recipe featuring chicken thighs smothered in a rich Kalamata olive tapenade. Perfect for a quick yet impressive meal.

Ingredients:

– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup Kalamata olive tapenade
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together the tapenade, olive oil, and garlic.
3. Place the chicken thighs in a shallow baking dish and brush the tapenade mixture evenly over both sides of the chicken.
4. Season with salt and pepper to taste.
5. Bake for 25-30 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
6. Remove from oven and let rest for 5 minutes before serving.

Cooking Time: 25-30 minutes

Greek-Style Braised Chicken Thighs with Herbs

Greek-Style Braised Chicken Thighs with Herbs

This classic Greek-inspired recipe yields tender, flavorful chicken thighs infused with the aromas of herbs and spices. Perfect for a comforting weeknight dinner or special occasion.

Ingredients:

– 4 bone-in, skin-on chicken thighs
– 2 tbsp olive oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1/2 tsp paprika
– 1/2 cup white wine (optional)
– 1/2 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 300°F (150°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Add onion and cook until caramelized, about 5 minutes.
3. Add garlic, oregano, thyme, paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Add chicken thighs and cook until browned on both sides, about 5-6 minutes per side.
5. If using wine and broth, add to the pot and bring to a simmer.
6. Cover the pot and transfer it to the preheated oven. Braise for 25-30 minutes or until chicken is tender and cooked through.
7. Garnish with chopped parsley before serving.

Cooking Time: 35-40 minutes

Grilled Chicken Thighs with Greek Salad Salsa

Elevate your grilled chicken game by pairing it with a refreshing and tangy Greek salad salsa. This recipe combines the smoky flavor of grilled chicken with the bright, zesty taste of a classic Greek salad.

Ingredients:

– 4 bone-in, skin-on chicken thighs
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– For the salsa:
+ 1 cup diced cucumber
+ 1 cup diced tomatoes
+ 1/2 cup crumbled feta cheese
+ 1/4 cup chopped fresh parsley
+ 2 tablespoons red wine vinegar
+ Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, lemon juice, and oregano. Brush the mixture evenly onto both sides of the chicken thighs.
3. Season with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
4. Meanwhile, combine salsa ingredients in a medium bowl.
5. Serve grilled chicken with Greek salad salsa spooned on top.

Cooking Time: Approximately 12-15 minutes for the chicken, plus additional time to prepare the salsa.

Greek Lemon Garlic Chicken Thighs

Elevate your dinner game with this flavorful Greek-inspired chicken dish, perfect for a quick weeknight meal. The tangy combination of lemon, garlic, and oregano will transport you to the Mediterranean coast.

Ingredients:

– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup freshly squeezed lemon juice
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 2 tsp dried oregano
– Salt and pepper, to taste
– Fresh parsley or dill, for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together lemon juice, garlic, olive oil, and oregano.
3. Add the chicken thighs and toss to coat evenly with the marinade.
4. Season with salt and pepper to taste.
5. Line a baking sheet with aluminum foil or parchment paper and arrange the chicken thighs in a single layer.
6. Bake for 30-35 minutes, or until cooked through and the skin is crispy.
7. Garnish with fresh parsley or dill, if desired.

Cooking Time: 30-35 minutes

Chicken Thighs with Roasted Red Pepper Sauce

Elevate your dinner game with this flavorful and easy-to-make recipe. Chicken thighs are smothered in a rich and slightly sweet roasted red pepper sauce, perfect for serving over rice or noodles.

Ingredients:

– 4-6 bone-in, skin-on chicken thighs
– 2 large red bell peppers, seeded and chopped
– 1 small onion, chopped
– 3 cloves of garlic, minced
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss chicken thighs with olive oil, salt, and pepper.
3. Roast the chicken in the preheated oven for 25-30 minutes, or until cooked through.
4. While the chicken is cooking, roast the red bell peppers in the oven for 20-25 minutes, or until charred and blistered.
5. Remove the peppers from the oven and let cool slightly. Peel off skin, then blend with onion, garlic, balsamic vinegar, paprika, salt, and pepper to create the sauce.
6. Serve the chicken thighs smothered in the roasted red pepper sauce.

Cooking Time: 45-55 minutes

Greek-Style Chicken Thighs with Couscous

Experience the bold flavors of Greece with this simple yet satisfying recipe. Tender chicken thighs are marinated in a zesty mixture of olive oil, lemon juice, and oregano, then grilled to perfection and served atop fluffy couscous.

Ingredients:

– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup olive oil
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp chopped fresh oregano
– 2 tsp garlic powder
– Salt and pepper, to taste
– 1 cup couscous
– 2 cups water or vegetable broth

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
3. Add chicken thighs and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Grill chicken for 5-7 minutes per side, or until cooked through.
5. Cook couscous according to package instructions using 2 cups of water or broth.
6. Serve grilled chicken atop hot couscous and enjoy!

Cooking Time: 30 minutes (including marinating time)

Herbed Chicken Thighs with Greek Orzo

This flavorful dish combines the simplicity of chicken thighs with the tanginess of Greek orzo and a hint of fresh herbs. Perfect for a weeknight dinner or special occasion, this recipe is quick to prepare and packed with flavor.

Ingredients:

– 4 bone-in, skin-on chicken thighs
– 1 cup Greek orzo
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cook orzo according to package instructions.
3. In a large bowl, whisk together olive oil, garlic, rosemary, thyme, salt, and pepper.
4. Add chicken thighs to the bowl and toss to coat evenly.
5. Transfer chicken to a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until cooked through.
7. Serve with cooked orzo and crumbled feta cheese (if using).

Cooking Time: 25-30 minutes

Greek Chicken Thighs with Zucchini and Feta

This recipe combines the bold flavors of Greece with the simplicity of chicken thighs, zucchini, and feta cheese. The result is a deliciously moist and savory dish perfect for a quick weeknight meal or special occasion.

Ingredients:

– 4-6 bone-in, skin-on chicken thighs
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 lemon, cut into wedges (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together feta cheese, garlic, and dried oregano.
3. Season chicken thighs with salt and pepper.
4. Place zucchini slices on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper.
5. Top each chicken thigh with a spoonful of the feta mixture, then place on top of the zucchini.
6. Bake for 30-35 minutes or until chicken is cooked through and zucchini is tender.
7. Serve hot with lemon wedges, if desired.

Cooking Time: 30-35 minutes

Slow Cooker Greek Chicken Thighs with Lemon and Herbs

Elevate your slow cooker game with this flavorful recipe that combines the brightness of lemon, the earthiness of herbs, and the richness of chicken thighs. Perfect for a weeknight dinner or a weekend gathering.

Ingredients:

– 4-6 bone-in, skin-on chicken thighs
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 tbsp chopped fresh oregano
– 1 tsp dried thyme
– Salt and pepper, to taste
– 1/4 cup chicken broth

Instructions:

1. Season the chicken thighs with salt, pepper, and herbs.
2. In a slow cooker, whisk together lemon juice, olive oil, garlic, and chicken broth.
3. Add the seasoned chicken thighs to the slow cooker and coat with the lemon mixture.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with additional oregano and lemon wedges if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Summary

Get ready to taste the flavors of Greece with these 20 mouth-watering Greek chicken thigh recipes! From classic dishes like Lemon Herb Greek Chicken Thighs and Garlic and Oregano Roasted Chicken Thighs, to creative twists like Mediterranean Style Grilled Chicken Thighs and Spinach and Artichoke Stuffed Chicken Thighs. Whether you’re looking for a quick weeknight dinner or a show-stopping main course for a special occasion, these recipes have got you covered. With a range of flavors and cooking methods, there’s something for everyone in this collection of Greek-inspired chicken thigh recipes.

Get ready to ignite your taste buds with these 20 mouth-watering spicy jerk chicken recipes! Jerk seasoning, a blend of spices and herbs that originated in Jamaica, adds a depth of flavor to this popular dish. Whether you’re looking for classic jerk chicken recipes or creative twists, we’ve got you covered.

From tender grilled skewers to hearty slow-cooked stews, these recipes showcase the versatility of jerk seasoning. And don’t worry if you’re not feeling adventurous – we’ve included some timeless favorites that are sure to please even the most skeptical palates.

In this article, we’ll take a culinary journey through the flavors and spices of Jamaica, exploring different ways to use jerk seasoning in your cooking. From traditional dishes like jerk chicken tacos and jerk chicken pizza to unique creations like jerk chicken empanadas and jerk chicken pot pie, you’ll find inspiration for every meal.

So grab your apron and get ready to spice up your life with these 20 delicious spicy jerk chicken recipes!

Classic Jamaican Jerk Chicken with Scotch Bonnet Peppers

Experience the bold flavors of Jamaica with this aromatic and spicy chicken dish, perfect for a quick weeknight dinner or special occasion. This recipe combines the pungent heat of scotch bonnet peppers with the warm spices of jerk seasoning to create an unforgettable taste experience.

Ingredients:

– 2 lbs boneless, skinless chicken breasts
– 1/4 cup jerk seasoning (store-bought or homemade)
– 2 Scotch bonnet peppers, seeded and chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together jerk seasoning, scotch bonnet peppers, and garlic.
3. Place chicken breasts in a shallow dish and brush with olive oil. Sprinkle the jerk mixture evenly over both sides of the chicken.
4. Bake for 25-30 minutes or until cooked through, flipping halfway.
5. Season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Grilled Jerk Chicken Skewers with Pineapple Salsa

Elevate your outdoor gatherings with these flavorful and easy-to-make grilled jerk chicken skewers, served with a sweet and tangy pineapple salsa. Perfect for summer barbecues or casual dinners!

Ingredients:
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 1/4 cup jerk seasoning
– 2 tbsp olive oil
– 1 tsp lime juice
– 8 wooden skewers, soaked in water for 30 minutes
– Pineapple Salsa (see below)

Pineapple Salsa:
– 1 ripe pineapple, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp fresh cilantro leaves, chopped
– Juice of 1 lime

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together jerk seasoning, olive oil, and lime juice. Add chicken pieces and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Thread chicken onto skewers, leaving a small space between each piece.
4. Grill skewers for 8-10 minutes per side, or until cooked through.
5. Meanwhile, combine pineapple salsa ingredients in a bowl and stir to combine.
6. Serve grilled jerk chicken skewers with warm pineapple salsa spooned over the top.

Cooking Time: 20-25 minutes

Slow-Cooked Jerk Chicken with Allspice and Thyme

Transform tender chicken into a flavorful Jamaican-inspired dish with this easy, slow-cooked recipe.

Ingredients:

– 2 lbs boneless, skinless chicken thighs
– 1/4 cup jerk seasoning
– 2 tbsp olive oil
– 1 tsp ground allspice
– 1 tsp dried thyme
– 1 onion, chopped
– 1 bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes

Instructions:

1. Preheat slow cooker to Low.
2. In a large bowl, whisk together jerk seasoning, olive oil, allspice, and thyme. Add chicken and toss until coated.
3. Add onion and bell pepper to the bowl and mix well.
4. Transfer mixture to the slow cooker and cook on Low for 6-8 hours or High for 3-4 hours.
5. Stir in diced tomatoes during the last 30 minutes of cooking.
6. Serve hot, garnished with fresh thyme leaves if desired.

Cooking Time: 6-8 hours (Low) or 3-4 hours (High)

Jerk Chicken Tacos with Mango Slaw

Get ready to spice up your taco Tuesday with this flavorful and refreshing recipe! Jerk chicken, crunchy mango slaw, and crispy tacos come together for a Caribbean-inspired twist on traditional tacos.

Ingredients:

For the jerk chicken:

– 1 lb boneless, skinless chicken breasts
– 2 tbsp jerk seasoning
– 1 tbsp olive oil
– 1 lime, juiced
– Salt and pepper to taste

For the mango slaw:

– 2 ripe mangos, diced
– 1/4 cup red cabbage, thinly sliced
– 1/4 cup chopped cilantro
– 2 tbsp lime juice
– 1 tsp honey
– Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together jerk seasoning and olive oil. Brush the mixture evenly onto both sides of the chicken breasts.
3. Place the chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
4. Meanwhile, prepare the mango slaw by combining all ingredients in a medium-sized bowl. Stir to combine.
5. Warm tortillas according to package instructions.
6. Assemble tacos by slicing cooked chicken and placing it onto a warmed tortilla, followed by a spoonful of mango slaw.

Cooking Time: 25-30 minutes

Oven-Baked Jerk Chicken with Garlic and Ginger

Elevate your chicken game with this flavorful oven-baked jerk recipe, infused with the warmth of garlic and ginger.

Ingredients:

– 2 lbs boneless, skinless chicken breasts or thighs
– 1/4 cup jerk seasoning
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together jerk seasoning, garlic, and ginger.
3. Place the chicken on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the chicken and sprinkle the jerk mixture evenly.
5. Season with salt and pepper to taste.
6. Bake for 25-30 minutes or until cooked through, flipping halfway.

Cooking Time: 25-30 minutes

Jerk Chicken Wings with Spicy Honey Glaze

Elevate your wing game with this sweet and spicy fusion of Caribbean and American flavors.

Ingredients:

– 2 pounds chicken wings
– 1/4 cup jerk seasoning
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 tablespoon Dijon mustard
– 1 teaspoon hot sauce (such as Frank’s RedHot)
– Salt, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together jerk seasoning and olive oil.
3. Add chicken wings and toss until evenly coated.
4. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange wings in a single layer.
5. Bake for 30 minutes or until cooked through.
6. While the wings are baking, combine honey, Dijon mustard, and hot sauce in a small bowl.
7. After 20 minutes of baking, brush the spicy honey glaze all over the wings.
8. Return to oven and bake for an additional 10-15 minutes or until caramelized.

Cooking Time: 40-45 minutes

Jerk Chicken Pizza with Caramelized Onions

A flavorful twist on classic pizza, this recipe combines the bold flavors of jerk seasoning with the sweetness of caramelized onions and the spiciness of pepper jack cheese.

Ingredients:

– 1 lb pizza dough
– 1/4 cup jerk seasoning
– 1 lb boneless chicken breast, cut into small pieces
– 2 tbsp olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 8 oz pepper jack cheese, shredded
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 425°F.
2. Roll out pizza dough to desired thickness.
3. In a bowl, mix jerk seasoning with chicken pieces; set aside.
4. Heat olive oil in a skillet over medium-high heat. Cook chicken until browned and cooked through, about 5-6 minutes.
5. Meanwhile, caramelize onions by cooking them in the same skillet over low heat for 20-25 minutes, stirring occasionally.
6. Assemble pizza by spreading caramelized onions on dough, followed by cooked chicken, and topped with pepper jack cheese.
7. Bake for 15-18 minutes or until crust is golden brown.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 35-40 minutes

Jerk Chicken Salad with Avocado and Lime Dressing

This Caribbean-inspired salad combines the bold flavors of jerk chicken, creamy avocado, and tangy lime dressing for a refreshing twist on traditional greens.

Ingredients:

– 1 pound boneless, skinless chicken breast
– 2 tablespoons jerk seasoning
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 ripe avocado, diced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup chopped fresh cilantro
– Lime juice dressing (see below)

Lime Dressing:

– 1/2 cup freshly squeezed lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together jerk seasoning and 1 tablespoon olive oil. Brush mixture on chicken breast.
3. Bake chicken for 20-25 minutes or until cooked through.
4. Meanwhile, prepare salad by combining mixed greens, avocado, cherry tomatoes, and cilantro in a large bowl.
5. Slice cooked chicken into strips and add to the salad.
6. In a small bowl, whisk together lime juice, olive oil, garlic, salt, and pepper for the dressing.
7. Drizzle dressing over the salad and serve immediately.

Cooking Time: 25-30 minutes

Jerk Chicken Stir-Fry with Bell Peppers and Onions

Add a Caribbean twist to your stir-fry game with this flavorful Jerk Chicken Stir-Fry! This recipe combines the bold flavors of jerk seasoning, crunchy bell peppers, and savory onions for a deliciously easy meal.

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tbsp jerk seasoning
– 2 bell peppers (any color), sliced
– 1 large onion, sliced
– 2 cloves garlic, minced
– 2 tbsp vegetable oil
– Salt and pepper to taste
– Cooked rice or noodles for serving

Instructions:

1. In a medium bowl, whisk together jerk seasoning and chicken pieces. Let marinate for at least 15 minutes.
2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from pan and set aside.
3. In the same pan, add remaining 1 tbsp oil. Add bell peppers and onions; cook until tender, about 5 minutes.
4. Return chicken to the pan and stir in garlic. Cook for an additional minute.
5. Season with salt and pepper to taste. Serve over cooked rice or noodles.

Cooking Time: 15-20 minutes

Jerk Chicken Burgers with Jerk Mayo

Elevate your burger game with the bold flavors of Jamaica! This recipe combines tender jerk chicken patties with a creamy jerk mayo, all nestled between a toasted bun.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 2 tbsp jerk seasoning
– 1/4 cup breadcrumbs
– 1 egg
– 1/4 cup mayonnaise
– 1 tsp Dijon mustard
– 1/4 cup chopped fresh cilantro
– 4 hamburger buns
– Lettuce, tomato, cheese (optional)

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together chicken, jerk seasoning, breadcrumbs, and egg. Form into 4 patties.
3. Grill chicken patties for 5-6 minutes per side, or until cooked through.
4. Meanwhile, mix mayonnaise, Dijon mustard, and cilantro in a bowl. Set aside.
5. Assemble burgers by spreading jerk mayo on the bottom bun, followed by a chicken patty, lettuce, tomato, cheese (if using), and top bun.
6. Serve immediately and enjoy!

Cooking Time: 12-15 minutes

Jerk Chicken and Rice with Coconut Milk

Experience the bold flavors of Jamaica with this mouth-watering recipe, combining spicy jerk chicken with creamy coconut milk-infused rice.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 cup jerk seasoning (contains ingredients like allspice, thyme, and scotch bonnet peppers)
– 2 cups uncooked white rice
– 3 cups coconut milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together chicken and jerk seasoning until well-coated.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Transfer to a baking dish and bake for an additional 15-20 minutes or until cooked through.
4. In a separate pot, combine rice and coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until liquid is absorbed and rice is tender.
5. Serve the jerk chicken atop the creamy coconut rice, garnished with fresh cilantro leaves if desired.

Cooking Time: 35-40 minutes

Jerk Chicken Soup with Sweet Potatoes and Kale

Warm up on a chilly day with this aromatic and flavorful soup that combines the bold spices of jerk seasoning with sweet potatoes, kale, and tender chicken.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 medium sweet potatoes, peeled and diced
– 2 cups kale leaves, stems removed and chopped
– 2 tbsp jerk seasoning
– 4 cups chicken broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper, to taste
– 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large pot, sauté the onion and garlic in olive oil until softened.
3. Add the chicken, jerk seasoning, and cumin. Cook for 5 minutes or until browned.
4. Add the sweet potatoes, chicken broth, salt, and pepper. Bring to a boil then reduce heat and simmer for 20-25 minutes or until sweet potatoes are tender.
5. Stir in the chopped kale and cook until wilted, about 3-5 minutes.
6. Serve hot and enjoy!

Cooking Time: 30-35 minutes

Jerk Chicken Kebabs with Mango Chutney

Experience the vibrant flavors of the Caribbean with this mouthwatering combination of jerk chicken kebabs and sweet mango chutney.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tbsp jerk seasoning
– 1/4 cup brown sugar
– 1/4 cup soy sauce
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup olive oil
– 1 ripe mango, diced
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together jerk seasoning, brown sugar, soy sauce, garlic, and ginger.
3. Add chicken pieces and toss to coat; let marinate for at least 30 minutes.
4. Thread marinated chicken onto skewers, leaving space between each piece.
5. Brush with olive oil and season with salt and pepper.
6. Grill kebabs for 10-12 minutes, turning occasionally, until cooked through.
7. Meanwhile, combine diced mango and chopped cilantro (if using) in a small bowl; serve as chutney alongside grilled kebabs.

Cooking Time: 20-25 minutes

Jerk Chicken Nachos with Black Beans and Cheese

Jerk Chicken Nachos with Black Beans and Cheese – A flavorful twist on traditional nachos that combines the bold flavors of jerk seasoning, tender chicken, creamy cheese, and nutritious black beans.

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into small pieces
– 2 tbsp olive oil
– 1 tsp jerk seasoning
– 1 can black beans, drained and rinsed
– 8-10 nacho chips
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and jerk seasoning; cook until browned, about 5-6 minutes. Set aside.
3. Arrange nacho chips in a single layer on a baking sheet. Top with cooked chicken, black beans, and shredded cheese.
4. Bake for 10-12 minutes or until cheese is melted and bubbly.
5. Sprinkle with cilantro, if desired. Serve hot and enjoy!

Cooking Time: 20-22 minutes

Jerk Chicken Pasta with Creamy Jerk Sauce

This Caribbean-inspired pasta dish combines the bold flavors of jerk seasoning with the comfort of creamy sauce and tender chicken.

Ingredients:
– 8 oz. fettuccine pasta
– 1 lb. boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp. jerk seasoning
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat 1 tbsp. olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in jerk seasoning and cook for an additional minute.
5. In a large saucepan, combine heavy cream and Parmesan cheese. Bring to a simmer over medium heat.
6. Add cooked chicken mixture to the creamy sauce and stir until coated. Season with salt and pepper to taste.
7. Toss cooked pasta with the creamy jerk chicken sauce. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 20-25 minutes

Jerk Chicken Flatbread with Arugula and Feta

Experience the bold flavors of Jamaica on a crispy flatbread, topped with peppery arugula, creamy feta, and spicy jerk chicken.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 2 tbsp jerk seasoning
– 1 flatbread (homemade or store-bought)
– 4 oz arugula
– 1/4 cup crumbled feta cheese
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together chicken breast and jerk seasoning.
3. Place the mixture on the flatbread, leaving a 1/2-inch border around the edges.
4. Drizzle olive oil over the chicken.
5. Roll up the flatbread and slice into 1-inch thick pieces.
6. Spread arugula and crumbled feta cheese on top of the chicken.
7. Bake for 12-15 minutes or until the chicken is cooked through and the flatbread is crispy.

Cooking Time: 15 minutes

Jerk Chicken Pot Pie with Flaky Crust

This recipe combines the warmth of Jamaican jerk seasoning with the comfort of a classic chicken pot pie, all wrapped up in a flaky crust. Perfect for a cozy night in or a special occasion.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tbsp jerk seasoning
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1/2 cup all-purpose flour
– 1 1/2 cups chicken broth
– 1/2 cup heavy cream
– 1 tsp salt
– 1/4 tsp black pepper
– 2 tbsp butter
– 1 pie crust (homemade or store-bought)

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, sauté chicken, onion, and garlic until cooked through.
3. Add jerk seasoning, frozen vegetables, flour, chicken broth, heavy cream, salt, and pepper. Stir until combined.
4. Roll out pie crust and place in a 9-inch pie dish.
5. Fill pie crust with chicken mixture and dot with butter.
6. Roll out remaining pie crust and use to cover pie. Crimp edges to seal.
7. Bake for 35-40 minutes, or until crust is golden brown.

Cooking Time: 35-40 minutes

Jerk Chicken Stuffed Peppers with Quinoa

A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the bold flavors of jerk chicken with the nutty goodness of quinoa. Perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 4 large bell peppers, any color
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 2 tablespoons olive oil
– 1 tablespoon jerk seasoning
– 1 cup cooked quinoa
– 1/2 cup chopped fresh cilantro
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes.
3. Stir in jerk seasoning; cook for an additional minute.
4. Stuff each bell pepper with cooked quinoa, chopped cilantro, and jerk chicken mixture.
5. Place peppers on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until peppers are tender.

Cooking Time: 30-35 minutes

Jerk Chicken Empanadas with Spicy Dipping Sauce

Elevate your snack game with these flavorful empanadas, filled with jerk-seasoned chicken and wrapped in a flaky pastry crust. Serve with a side of spicy dipping sauce for an added kick.

Ingredients:

– 1 package empanada wrappers (about 12-15 wrappers)
– 1 lb boneless, skinless chicken breast, cut into small pieces
– 2 tbsp jerk seasoning
– 1/4 cup chopped fresh cilantro
– 1/4 cup grated cheddar cheese (optional)
– Vegetable oil for frying
– Spicy Dipping Sauce:
+ 1 cup mayonnaise
+ 1/4 cup sriracha sauce
+ 1 tbsp lime juice

Instructions:

1. Preheat the oil in a deep frying pan to 375°F.
2. In a bowl, mix together chicken, jerk seasoning, cilantro, and cheese (if using).
3. Lay an empanada wrapper on a flat surface. Place about 1 tablespoon of the chicken mixture in the center of the wrapper.
4. Fold the dough over the filling, forming a triangle or a square shape, and press the edges together to seal.
5. Fry the empanadas for 2-3 minutes on each side, until golden brown.
6. Drain excess oil on paper towels.
7. Serve with Spicy Dipping Sauce (mix all ingredients together in a bowl).

Cooking Time: About 15-20 minutes (includes frying time)

Jerk Chicken Fried Rice with Scallions and Peas

Elevate your meal game with this flavorful fusion of Caribbean and Asian cuisine. This recipe combines tender jerk chicken, savory fried rice, and crunchy scallions and peas for a mouthwatering experience.

Ingredients:

– 1 cup cooked jerk chicken, diced
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (scallions and peas)
– 2 teaspoons soy sauce
– Salt and pepper to taste
– 2 green onions, chopped (optional)

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add diced onion and cook until translucent, about 3 minutes.
3. Add minced garlic and cook for an additional minute.
4. Stir in cooked jerk chicken, mixed vegetables, soy sauce, salt, and pepper.
5. Add cooked rice to the mixture and stir-fry until combined and heated through.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped green onions (if using) and serve immediately.

Cooking Time: 15-20 minutes

Summary

Get ready to ignite your taste buds with these 20 spicy jerk chicken recipes! From classic Jamaican jerk chicken to innovative twists like jerk chicken tacos and pizza, this collection has something for everyone. Whether you’re looking to spice up your dinner routine or impress your friends with a unique dish, these recipes are sure to satisfy. With a variety of cooking methods and flavor combinations, you’ll be exploring the Caribbean cuisine in no time.

Get ready to ignite your taste buds with the bold and fiery flavors of New Mexico! Known for its rich cultural heritage and mouth-watering cuisine, this southwestern state has earned a reputation for its chile-filled dishes that pack a punch. From classic stews and enchiladas to creative twists on traditional favorites, we’ve rounded up 18 authentic recipes that showcase the best of New Mexico’s spicy spirit.

In this article, you’ll discover a diverse range of mouth-watering dishes that highlight the state’s signature ingredients – from the iconic Hatch green chile to the rich flavors of ancho and guajillo chiles. Whether you’re a native New Mexican or just looking to spice up your cooking routine, these recipes are sure to transport your taste buds to the Land of Enchantment.

Green Chile Stew with Pork

This flavorful stew is a classic New Mexican dish that combines tender pork with the bold flavors of roasted green chiles and aromatic spices. Perfect for a comforting meal on a chilly day.

Ingredients:

– 1 pound boneless pork shoulder, cut into 1-inch cubes
– 2 cups chicken broth
– 1 cup roasted green chile peppers (see notes)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 ounces red potatoes, peeled and cubed

Instructions:

1. In a large pot or Dutch oven, brown the pork cubes over medium-high heat.
2. Add the chicken broth, roasted green chiles, onion, garlic, cumin, and paprika. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Add the potatoes and continue to simmer for an additional 20-25 minutes, or until they are tender.
4. Season with salt and pepper to taste. Serve hot.

Cooking Time: 50-60 minutes

Red Chile Enchiladas

A classic New Mexican dish, these red chile enchiladas pack a flavorful punch with tender chicken, rich red sauce, and melted cheese. Perfect for a cozy night in or a family gathering.

Ingredients:

– 1 pound boneless, skinless chicken breasts, cut into strips
– 2 cups cooked white rice
– 1/4 cup chopped fresh cilantro
– 1 (16 oz) can red chile sauce
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– Vegetable oil for brushing tortillas

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, cook chicken and cilantro over medium-high heat until chicken is cooked through. Set aside.
3. Brush each tortilla with vegetable oil and warm in the microwave or in a dry skillet for 30 seconds.
4. Assemble enchiladas by placing some chicken mixture onto the center of each tortilla, then rolling up and placing seam-side down in a baking dish. Repeat until all ingredients are used.
5. Pour red chile sauce over the rolled tortillas, followed by shredded cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.

Cooking Time: 20-25 minutes

New Mexico Posole

Posole is a traditional New Mexican stew made with hominy and pork or chicken. This hearty dish is perfect for a chilly evening, and the addition of red chile gives it a rich, bold flavor.

Ingredients:

– 1 pound dried hominy, rinsed and drained
– 2 pounds boneless pork shoulder, cut into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup red chile flakes
– Fresh cilantro leaves for garnish

Instructions:

1. Rinse hominy and soak in water for at least 8 hours or overnight.
2. Brown pork shoulder in oil, then add onion and garlic; cook until tender.
3. Add cumin, paprika, salt, and pepper to the pot; stir well.
4. Add beef broth, diced tomatoes, and red chile flakes to the pot.
5. Bring to a boil, then reduce heat and simmer for 1 hour.
6. Drain and rinse hominy; add it to the pot and simmer for an additional 30 minutes or until thickened.
7. Serve hot, garnished with cilantro leaves.

Cooking Time: 2 hours

Carne Adovada

This recipe for Carne Adovada is a staple of New Mexican cuisine, where tender chunks of beef are slow-cooked in a rich red chile sauce. Serve it with warm flour tortillas, roasted vegetables, and a sprinkle of fresh cilantro for an authentic New Mexican experience.

Ingredients:

– 2 pounds beef brisket or chuck, cut into 2-inch pieces
– 1/4 cup lard or vegetable oil
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes with green chile
– 2 cups beef broth
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef in batches, then set aside.
3. Add onions, garlic, cumin, paprika, and cayenne; cook until softened.
4. Add diced tomatoes with green chile, beef broth, and browned beef.
5. Bring to a boil, then reduce heat to low and simmer for 2-1/2 hours or until the beef is tender.
6. Season with salt and black pepper to taste.
7. Serve warm, garnished with fresh cilantro leaves.

Cooking Time: 2-1/2 hours

Sopaipillas with Honey

Sopaipillas with Honey: A Sweet Treat from Spain

Enjoy a classic Spanish dessert with this simple recipe for Sopaipillas with Honey. These sweet fried dough pastries are typically drizzled with honey and sprinkled with cinnamon, making them a perfect treat to satisfy your sweet tooth.

Ingredients:

– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup warm water
– Vegetable oil for frying
– Honey for serving (approx. 1/4 cup per sopaipilla)
– Cinnamon for sprinkling (optional)

Instructions:

1. In a large bowl, whisk together flour, salt, and baking powder.
2. Gradually add in the warm water, mixing until a smooth dough forms.
3. Knead the dough for 5-7 minutes until it becomes elastic and slightly sticky.
4. Cover the dough with plastic wrap and let it rest for 30 minutes.
5. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
6. Using a spoon, drop small balls of dough into the oil, about the size of a golf ball.
7. Fry the sopaipillas for 2-3 minutes on each side or until they are puffed and golden brown.
8. Remove the sopaipillas from the oil with a slotted spoon and place them on paper towels to drain excess oil.
9. Drizzle with honey and sprinkle with cinnamon, if desired.

Cooking Time: 15-20 minutes

Blue Corn Pancakes

These fluffy blue corn pancakes are a delightful twist on traditional breakfast fare. With their subtle sweetness and nutty flavor, they’re perfect for a weekend brunch or a special treat any time of the year.

Ingredients:

– 1 cup blue cornmeal
– 2 cups all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons butter, melted
– Fresh blueberries or chopped pecans for topping (optional)

Instructions:

1. In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
2. In another bowl, whisk together milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop batter by 1/4 cupfuls onto the skillet.
6. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.

Cooking Time: 8-10 minutes per batch

Green Chile Chicken Soup

A spicy and savory soup that combines the flavors of roasted chicken, green chile peppers, and creamy potatoes. Perfect for a comforting meal on a chilly day!

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2-3 roasted green chile peppers (see notes)
– 2 medium-sized potatoes, peeled and diced
– 4 cups chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Optional: heavy cream or half-and-half for added richness

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the green chile peppers by placing them on a baking sheet, drizzling with olive oil, and sprinkling with salt. Roast for 20-25 minutes, or until the skin is blistered.
3. In a large pot, sauté the chopped onion and minced garlic in a little olive oil until softened.
4. Add the roasted green chile peppers, chicken broth, potatoes, and oregano to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
5. Shred the cooked chicken and add it to the soup. Season with salt and pepper to taste.

Cooking Time: Approximately 45-50 minutes

New Mexico Tamales

Tamales are a staple of New Mexican cuisine, filled with savory meats or cheeses and wrapped in corn husks. This recipe yields tender, flavorful tamales that showcase the state’s rich cultural heritage.

Ingredients:

– 2 cups masa harina
– 1 cup lard or vegetable shortening
– 1/2 cup chicken broth
– 1 teaspoon salt
– Filling of choice (e.g., pork, beef, cheese, green chile)
– Corn husks

Instructions:

1. Soak corn husks in water for at least 30 minutes.
2. In a large mixing bowl, combine masa harina, lard or shortening, and chicken broth. Mix until dough forms.
3. Knead dough for 5-7 minutes until smooth.
4. Prepare filling according to preference (e.g., cooking ground pork with onions and garlic).
5. Place a corn husk on a flat surface, spread a thin layer of dough on the center, and add a spoonful of filling.
6. Fold sides and roll up tamale, sealing edges with a strip of dough or water.
7. Steam tamales over boiling water for 1-2 hours.

Cooking Time: 1-2 hours

Chile Rellenos with Queso

Roast poblano peppers and fill them with a creamy queso mixture for a delicious Mexican-inspired dish.

Ingredients:

– 4 large poblano peppers
– 1 cup queso fresco or Monterey Jack cheese, crumbled
– 1/2 cup chopped onion
– 1/2 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet lined with parchment paper. Drizzle with olive oil and roast for 10-12 minutes, or until charred.
3. Remove the peppers from the oven and let cool. Peel off the skin, remove seeds, and cut a slit down one side to create a pocket.
4. In a bowl, mix together queso fresco, onion, cilantro, and garlic.
5. Stuff each pepper with the queso mixture and place them in a baking dish.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.

Cooking Time: 35-40 minutes

Bizcochitos (New Mexico Cookies)

A classic New Mexican treat, Bizcochitos are sweet and tender cookies that have been a staple of the state’s culture for centuries. This recipe captures the essence of traditional Bizcochitos, with a simple blend of ingredients and minimal preparation time.

Ingredients:

– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup lard or vegetable shortening
– 2 large eggs
– 2 teaspoons vanilla extract
– Confectioners’ sugar, for dusting

Instructions:

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together sugar and lard or shortening until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Roll out the dough on a floured surface to about 1/8 inch thickness.
7. Cut into desired shapes using a cookie cutter or the rim of a glass.
8. Place cookies on prepared baking sheet and bake for 15-20 minutes, or until lightly golden.

Cooking Time: 15-20 minutes

Pinto Beans with Red Chile

This recipe combines the comfort of pinto beans with the bold flavor of red chile peppers, making it a perfect side dish for any meal. With minimal effort and short cooking time, you’ll have a delicious and spicy accompaniment to your favorite dishes.

Ingredients:

– 1 cup dried pinto beans, soaked overnight and drained
– 2 cups water
– 1 large red chile pepper, chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste

Instructions:

1. In a large pot, combine pinto beans, water, red chile pepper, onion, and garlic.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes or until beans are tender.
3. Add cumin, salt, and pepper to taste.
4. Serve hot, garnished with chopped fresh cilantro if desired.

Cooking Time: 30-40 minutes

Stacked Red Chile Enchiladas

Savor the bold flavors of New Mexico with these stacked enchiladas smothered in a rich, spicy red chile sauce and melted cheese. Perfect for a satisfying dinner or fiesta gathering.

Ingredients:

– 8-10 corn tortillas
– 2 cups shredded cheese (Cheddar or Monterey Jack)
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/4 cup chopped fresh cilantro
– 1 tablespoon vegetable oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add tortillas, one at a time, cooking for 30 seconds on each side. Stack cooked tortillas on a plate.
3. In the same skillet, combine diced tomatoes with green chilies and 1/4 cup shredded cheese. Stir until melted and smooth.
4. Assemble enchiladas by placing a tortilla on a baking dish, spooning some of the red chile mixture onto the center, and topping with more cheese. Repeat for remaining tortillas.
5. Cover with foil and bake for 20 minutes. Remove foil and continue baking for an additional 10-15 minutes or until cheese is melted and bubbly.

Cooking Time: 30-40 minutes

Green Chile Cheeseburgers

Elevate your burger game with these Green Chile Cheeseburgers, featuring the bold flavors of New Mexico. This twist on a classic cheeseburger adds a kick from roasted green chiles and melted pepper jack cheese.

Ingredients:

– 4 hamburger buns
– 8 oz ground beef
– 1/2 cup roasted green chile peppers (see note)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 slices pepper jack cheese
– Lettuce, tomato, onion, and any other desired toppings

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine ground beef, roasted green chile peppers, olive oil, garlic, cumin, salt, and pepper. Mix well with your hands or a spoon until just combined.
3. Form into 4 patties. Grill for 4-5 minutes per side, or until cooked to desired doneness.
4. Assemble burgers on buns with melted cheese, lettuce, tomato, onion, and any other desired toppings.

Cooking Time: 12-15 minutes

New Mexico Breakfast Burritos

Start your day off right with these flavorful breakfast burritos, packed with scrambled eggs, spicy sausage, and creamy cheese. Perfect for a quick and easy morning meal.

Ingredients:

– 1 pound chorizo sausage, cooked and crumbled
– 8 eggs
– 1 cup shredded cheddar cheese
– 1/2 cup chopped scallions (green onions)
– 4 large flour tortillas
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. Scramble the eggs in a bowl and set aside.
3. Cook the chorizo sausage according to package instructions, then crumble into small pieces.
4. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
5. Assemble the burritos by filling each tortilla with scrambled eggs, chorizo sausage, shredded cheese, and chopped scallions.
6. Roll up the burritos tightly and place seam-side down on a baking sheet.
7. Bake for 10-12 minutes or until the cheese is melted and the burritos are warm.

Cooking Time: 15-20 minutes

Chile con Queso Dip

This classic Tex-Mex dip is a party favorite that’s easy to make and always a hit. With its rich, creamy texture and spicy kick, it’s the perfect accompaniment to tortilla chips, veggies, or crackers.

Ingredients:

– 1 (16 oz) container of cream cheese, softened
– 1/2 cup half-and-half
– 1 cup shredded cheddar cheese
– 1/4 cup chopped green chilies
– 1 tablespoon paprika
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, combine cream cheese, half-and-half, and paprika. Heat over low heat, stirring until smooth.
3. Remove from heat and stir in cheddar cheese until melted.
4. Add chopped green chilies and season with salt and pepper to taste.
5. Transfer dip to a 9×13-inch baking dish or a ceramic fondue pot.
6. Bake for 20-25 minutes, or until heated through and bubbly.

Cooking Time: 20-25 minutes

Calabacitas with Green Chile

This recipe brings together the sweetness of roasted squash and zucchini with the bold flavor of green chile, perfect for a quick and delicious meal. This dish is also great as a side or added to tacos or grilled meats.

Ingredients:

– 1 medium calabacita (Mexican squash), seeded and cubed
– 2 medium zucchinis, sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 1/2 cup green chile sauce (homemade or store-bought)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F.
2. In a large bowl, toss calabacita, zucchinis, olive oil, garlic, and jalapeño until well coated.
3. Spread the mixture on a baking sheet and roast for 20-25 minutes or until tender.
4. Stir in green chile sauce and season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 20-25 minutes

Red Chile Beef Stew

This hearty stew is a perfect blend of rich flavors, tender beef, and spicy kick from the red chile peppers. Perfect for a cold winter’s day or a comforting meal any time of the year.

Ingredients:

– 2 pounds beef chuck, cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup red chile peppers, roasted and chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup beef broth

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add beef cubes; cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in cumin, paprika, salt, and pepper.
5. Add roasted red chile peppers, diced tomatoes, and beef broth.
6. Return browned beef to the pot; bring mixture to a boil.
7. Reduce heat to low; simmer for 2 hours or until beef is tender.

Cooking Time: 2 hours

New Mexico Chile Sauce

Experience the bold flavors of the Land of Enchantment with this classic recipe for New Mexico Chile Sauce. This spicy and smoky condiment is a staple in many Southwestern households, perfect for topping tacos, enchiladas, grilled meats, and more.

Ingredients:

– 2 cups roasted Anaheim or Hatch green chilies, peeled and chopped
– 1/4 cup onion, diced
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste

Instructions:

1. In a blender or food processor, combine roasted chilies, onion, garlic, olive oil, cumin, paprika, salt, and pepper.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning if desired.
4. Transfer sauce to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: None required! Simply store in the refrigerator for up to 1 week or freeze for up to 6 months.

Summary

Get ready to spice up your cooking with these 18 authentic New Mexico recipes! From hearty stews and enchiladas to sweet treats like blue corn pancakes and sopaipillas, this collection has something for everyone. Try making a Green Chile Stew with Pork, Red Chile Enchiladas, or Carne Adovada for a taste of the Land of Enchantment. Or, indulge in some classic New Mexican desserts like Bizcochitos (New Mexico Cookies) and Sopaipillas with Honey. Whether you’re a native New Mexican or just looking to spice up your culinary routine, these recipes are sure to bring a little bit of sunshine to your plate.