The summer sun is heating things up and so is Dickey’s Barbecue Pit with the release of its new King’s Hawaiian Spicy Chicken and Cheddar premium sandwich.
Chongqing La Zi Ji (Chile-Chicken Stir-Fry)
Hot and slightly sweet describes this Chile-Chicken Stir-Fry recipe. Serve it with plain white rice. Eating the red chile pod pieces is not recommended.
Chicken Paprika with Dumplings
We originally ran this chicken paprika with dumplings recipe over on our sister site, Fiery Foods and Barbecue Central.
Vietnamese Chicken Curry
This recipe and others can be found in Dave DeWitt’s book, “A World of Curries.” Do your stomach a favor and pick up a copy of it here.
Red Chicken Chilli with Chocolate | Byron Bay Chilli Co
Byron Bay Chilli Co’s red chicken chile not only brings the heat, it also has a bit of chocolate in the flavor to boot. Moreover, this chilli can be made several days in advance.
Chicken, Andouille, and Tasso Habanero Gumbo
Andouille (On-do-ee) is a sausage very popular in Louisiana. The lean pork is not ground but cubed. Garlic, onion, herbs and spices are then added and it is stuffed into a larger-diameter casing than most sausages.
Byron Bay Chilli Co: Coconut Mango Chicken Breasts and Almond Pilaf
We’ve long been fans of the sweet love between peppers and mango. Now Byron Bay Chilli Co makes it a threesome with the addition of coconut into the mix.
