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Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)

Submitted by: elegantcooking

Home Town: Paris, Île-De-France, France

Living In: Seattle, Washington, USA

Succulent chicken pieces and mushrooms are served in a velvety sauce enriched with cream, lemon, and tarragon in this classic French recipe.

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Photo of: Hunts(R) Sopa de Fideo con Pollo

Hunts® Sopa de Fideo con Pollo

Submitted by: Hunts.com

Richly flavored chicken and fideo soup with tomato sauce and poblano and jalapeno peppers.

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Fricase de Pollo

Submitted by: tiffaniepiphany

Made in a pressure cooker, this Cuban fricassee features fall-off-the-bone-tender chicken thighs and drumsticks. Serve with black beans and rice (frijoles negros and arros blanco).

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Caldo de Pollo

Submitted by: jack&lanasmommy

Living In: Stockton, California, USA

A simple but richly-flavored chicken and vegetable soup inspired by Mexican recipes needs time to simmer, but the taste is worth it. It's great served with warm corn tortillas, Spanish rice, and refried beans.

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Fried Chicken Chunks (Chicharrones De Pollo) Dominican

Submitted by: Tracie QB

Home Town: Staten Island, New York, USA

Living In: Raleigh, North Carolina, USA

This is a Dominican version of fried chicken with added flavors. You'll fall in love with this recipe. You can serve it with Spanish white rice or you can serve it fried plantains (tostones).

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Carnitas with Pico De Gallo

Submitted by: jamielynne

Pork shoulder is simmered in a slow cooker with chiles and spices, then served on tortillas with pico de gallo. This recipe stems from a household that loves carnitas and has perfected it. It makes a lot of food and I have never thrown a piece away. My neighbors, employees, family, and friends love it. A must for social occasions.

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Shrimp de Jonghe II

Submitted by: JFCHURCH

Freshly cooked shrimp are baked in a well-seasoned butter and bread crumb mixture. Great as an appetizer or main dish.

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Crillo de Pollo

Submitted by: ryalibertino

Home Town: Inman, South Carolina, USA

A wonderfully hearty, Argentinean chicken, potato, and corn chowder will keep you warm on those cold, Patagonian nights!

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Poulet aigu de Tarragon

Submitted by: Andy Toh

A personal creation based on basic French methods, with a 'sharp' ginger punch. Chicken in a ginger cream sauce and arranged over steamed asparagus. Wonderful with a good bottle of Bordeaux wine over dinner.

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Rollitos de Pollo en Salsa de Guajillo (Chicken Rolls in Guajillo Pepper Sauce)

Submitted by: Rosa Isel

Chicken breasts are pounded flat, then rolled up with ham and a mushroom-cilantro stuffing, and roasted. The orange-guajillo sauce really sets this dish off!