
Ajiaco
Ajiaco is Bogotá's signature dish, the Andean chicken soup the whole capital eats on cold Sunday afternoons in the cool…
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Ajiaco is Bogotá's signature dish, the Andean chicken soup the whole capital eats on cold Sunday afternoons in the cool…

The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a…

Chicken liver pâté is the French country-style spread that turns a humble bag of livers into something silky, rich and…

A baked enchilada built on a from-scratch chilli base sauce that does most of the flavour heavy-lifting

Pollo con tajadas is the Honduran lunch-counter staple, fried chicken on a bed of sweet plantains with a curtido slaw…

Chicken chilli masala is a relatively modern entry on the British restaurant menu, sitting somewhere between a jalfrezi…

Chicken tikka masala is, depending on which origin story you believe, either Glasgow's mid-1970s answer to British…

Moghul (sometimes spelled Mughal or Mughlai) curries trace back to the imperial kitchens of the Mughal Empire, where…

Corn tortillas are crisped: either deep-fried in 1 cm of oil at 180°C for 60 seconds per side, OR brushed with oil and…