Origin of Mexican Tinga

Tinga originates from Puebla, Mexico, a region known for its diverse and rich culinary history. Traditional Tinga de Pollo (chicken tinga) has been a household favorite for generations, often enjoyed at family gatherings and celebrations. The smoky chipotle peppers give it that distinctive, irresistible depth of flavor.

What I Love About This Recipe

• Simple ingredients, yet packed with bold flavors.
• Versatile—great for tacos, tostadas, burritos, or even as a topping for nachos.
• Easy to make in under 40 minutes.
• Perfect for meal prep—flavors deepen over time, making it even better the next day!

Also Read : Green Goddess Chicken and Cucumber Wraps

Mexican Tinga (Tinga de Pollo)

Recipe by RecipeWikki

Servings

8

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

300

kcal

Ingredients

• 500g boneless, skinless chicken breast or thighs

• 3 cups chicken broth (for boiling)

• 1 tsp salt

• For the Tinga Sauce

• 1 tbsp olive oil

• 1 medium onion, thinly sliced

• 3 cloves garlic, minced

• 3 medium tomatoes, diced (or 1 cup canned diced tomatoes)

• 2 tbsp tomato paste

• 2 chipotle peppers in adobo sauce (adjust for spice)

• 1 tsp dried oregano

• 1 tsp ground cumin

• ½ tsp black pepper

• 1 tsp salt (adjust to taste)

• ½ cup chicken broth (from the boiled chicken)

• Tostadas, tacos, or warm tortillas

• Avocado slices

• Cilantro leaves

• Crumbled queso fresco

• Lime wedges

Directions

• In a pot, bring chicken broth to a boil and add chicken breasts/thighs with salt.
• Simmer for 15-20 minutes or until fully cooked.
• Remove chicken, let it cool slightly, and shred using two forks.
• Reserve ½ cup of the cooking broth for the sauce.
• In a pan, heat olive oil over medium heat.
• Add sliced onions and sauté until soft and translucent (about 5 minutes).
• Stir in garlic and cook for another 30 seconds until fragrant.
• Add diced tomatoes, tomato paste, chipotle peppers, oregano, cumin, black pepper, and salt.
• Pour in ½ cup reserved chicken broth and simmer for 8-10 minutes until tomatoes break down.
• Using an immersion blender (or transfer to a blender), blend the sauce until smooth.
• If needed, add more broth for a thinner consistency.
• Return the shredded chicken to the pan with the sauce.
• Stir well and let it simmer for 5-10 minutes to absorb flavors.
• Serve over tostadas, tacos, or rice.
• Garnish with avocado, cilantro, queso fresco, and lime wedges.

Notes

• Great for meal prep! Store leftovers in the fridge for up to 4 days or freeze for 3 months.

Origin of Buttermilk Fried Chicken

Fried chicken is deeply rooted in Southern American cuisine, where buttermilk has long been used as a tenderizer for meats. The practice of coating chicken in flour and frying it dates back to West African and Scottish cooking traditions, later evolving into the Southern fried chicken we know today. The air fryer version is a modern twist, allowing for a crispy texture without deep frying.

What I Love About This Recipe

• Healthier than deep-fried chicken but still crispy and delicious.
• Marinating in buttermilk ensures juicy, tender meat.
• Minimal oil needed, so it’s less greasy but still packed with flavor.
• Easy cleanup—no messy frying!

Also Read : Olive Oil Mashed Potatoes

Air Fryer Buttermilk Fried Chicken

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 500g bone-in chicken thighs or drumsticks (or boneless if preferred)

• 1 cup buttermilk

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp paprika

• ½ tsp cayenne pepper (optional, for spice)

• For the Coating

• 1 cup all-purpose flour

• ½ cup cornstarch (for extra crispiness)

• 1 tsp baking powder (helps with crispiness)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp cayenne pepper (optional)

• 1 tbsp buttermilk (to create flaky texture in the coating)

• Cooking spray or oil spray (for air fryer)

Directions

• In a bowl, whisk together buttermilk, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
• Add the chicken and fully submerge in the buttermilk mixture.
• Cover and refrigerate for at least 2 hours (or overnight for best results).
• In a shallow dish, mix flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, and cayenne pepper.
• Add 1 tbsp buttermilk to the flour mixture and mix with fingers to create small clumps (this helps with a crunchy texture).
• Remove chicken from the buttermilk marinade, allowing excess to drip off.
• Dredge each piece in the flour mixture, pressing the coating onto the chicken to help it stick.
• Shake off any excess flour and place the coated chicken on a wire rack.
• Preheat the air fryer to 180°C (360°F) for 3-5 minutes.
• Lightly spray the air fryer basket with cooking oil spray.
• Place chicken pieces in a single layer, ensuring they don’t overlap.
• Spray the top of the chicken with a light coat of oil spray.
• Air fry at 180°C (360°F) for 25-30 minutes, flipping halfway through.
• Increase temperature to 200°C (400°F) for the last 3-5 minutes to get extra crispiness.
• Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
• Let the chicken rest for 5 minutes before serving.
• Enjoy with coleslaw, fries, or a honey drizzle for a sweet-savory touch!

Notes

• Make it gluten-free by using gluten-free flour and cornstarch.
• For extra crispiness, let the coated chicken rest for 10 minutes before air frying.

Origin of Chicken Piquant

The word “piquant” means sharp or spicy in taste, and this dish gets its name from the zesty combination of vinegar, tomatoes, and spices. While it has French and Cajun influences, variations of this recipe can be found in Caribbean and Southern cuisine, where bold flavors reign.

What I Love About This Recipe

This dish is quick to prepare, packed with flavor, and needs only a handful of ingredients. The tangy, slightly spicy sauce pairs perfectly with rice, pasta, or crusty bread. Plus, it’s a one-pan meal, making cleanup easy!

Quick and Easy Chicken Piquant

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

242

kcal

Ingredients

• 500g boneless chicken breast or thighs, cut into bite-sized pieces

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 bell pepper, chopped

• 1 green chili, finely chopped (optional, for heat)

• 2 tbsp white vinegar or apple cider vinegar

• 1 cup tomato puree (or crushed tomatoes)

• 1 tbsp tomato paste

• 1 tsp sugar (to balance acidity)

• ½ cup chicken broth or water

• 1 tsp Worcestershire sauce

• ½ tsp paprika

• ½ tsp cayenne pepper (adjust to taste)

• ½ tsp black pepper

• 1 tsp salt (or to taste)

• 1 tsp dried oregano

• ½ tsp thyme

• 2 tbsp fresh parsley or cilantro, chopped (for garnish)

Directions

• Heat olive oil in a pan over medium heat.
• Add onions, garlic, and bell pepper. Sauté until softened, about 3-4 minutes.
• Add the green chili (if using) and cook for another minute.
• Add the chicken pieces, season with salt, black pepper, paprika, and cayenne pepper.
• Sear the chicken for 3-5 minutes until lightly browned.
• Stir in the tomato puree, tomato paste, and sugar.
• Pour in the vinegar, Worcestershire sauce, and chicken broth.
• Add oregano and thyme, then mix well.
• Bring the mixture to a simmer and let it cook for 10-12 minutes, stirring occasionally.
• Allow the sauce to thicken, ensuring the chicken is fully cooked.
• Sprinkle fresh parsley or cilantro on top.
• Serve hot with steamed rice, pasta, or crusty bread.

Notes

• Leftovers taste even better the next day as the flavors deepen.
• For a milder version, reduce or omit the cayenne pepper and green chili.

Origin of Murgh Kari

“Murgh” means chicken in Hindi, and “Kari” refers to a spiced gravy-based dish. Indian curries have a deep-rooted history, influenced by regional flavors and cooking techniques. This version of North Indian-style Murgh Kari is known for its fragrant spices, slow-cooked chicken, and creamy texture.

What I Love About This Recipe

This chicken curry is simple yet packed with deep, bold flavors. The slow-cooked chicken absorbs the spiced tomato and onion gravy, creating a rich and creamy texture. Plus, it’s highly customizable—mild or spicy, thick or light—depending on your preference.

Also Read : Honey-Mustard Marinade

Indian Chicken Curry (Murgh Kari)

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

427

kcal

Ingredients

• 1 bay leaf

• 1 tsp cumin seeds

• ½ tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1 tsp coriander powder

• 1 tsp garam masala

• ½ tsp black pepper

• 1 tsp salt (or to taste)

• ½ tsp kasuri methi (dried fenugreek leaves, optional)

• 1 kg bone-in chicken (or boneless)

• 3 tbsp oil or ghee

• 2 large onions, finely chopped

• 2 tomatoes, pureed

• 1 tbsp ginger-garlic paste

• 2 green chilies, slit

• ½ cup yogurt, whisked

• 1 ½ cups water (adjust for consistency)

• ½ tsp sugar (optional)

• 2 tbsp fresh coriander, chopped (for garnish)

Directions

• In a bowl, mix chicken, yogurt, turmeric, and a pinch of salt.
• Let it marinate for 30 minutes to 1 hour for deeper flavors.
• Heat oil or ghee in a pan.
• Add cumin seeds and bay leaf, letting them splutter.
• Add chopped onions and sauté until golden brown.
• Stir in ginger-garlic paste and green chilies; cook for a minute until fragrant.
• Add pureed tomatoes, salt, and sugar (to balance acidity).
• Cook on medium heat until the oil separates from the mixture.
• Mix in coriander powder, red chili powder, black pepper, and kasuri methi.
• Add the marinated chicken and mix well.
• Cover and cook for 10-15 minutes, stirring occasionally.
• Pour in water, reduce the heat, and simmer for 20 minutes until the chicken is tender.
• Sprinkle garam masala and stir well.
• Garnish with fresh coriander.
• Serve hot with naan, roti, or basmati rice.

Notes

• Bone-in chicken enhances the flavor, but boneless works for quicker cooking.
• Bone-in chicken enhances the flavor, but boneless works for quicker cooking.

Origin of Chtitha Batata

Chtitha means “stew” in Algerian Arabic, and Batata translates to “potato.” This dish is a staple in Algerian cuisine, known for its use of spices like cumin, paprika, and garlic to create deep, aromatic flavors. Traditionally, it can be made with or without meat, making it a versatile dish enjoyed by many.

What I Love About This Recipe

I love how Chtitha Batata is both simple and rich in flavor. The combination of tender potatoes, warm North African spices, and the slight tang from the tomato sauce makes it incredibly satisfying. Plus, it’s a one-pot meal, making cleanup a breeze!

Also Read : Asparagus and Eggs

Chtitha Batata (Algerian Potato Stew)

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

206

kcal

Ingredients

• 3 large potatoes, peeled and cut into chunks

• 2 tbsp olive oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 tsp paprika

• 1 tsp ground cumin

• ½ tsp ground coriander

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• ½ tsp red chili flakes (optional, for heat)

• 1 tbsp tomato paste

• 2 tomatoes, grated (or ½ cup canned tomato puree)

• 2 cups vegetable broth or water

• 1 bay leaf

• Fresh cilantro or parsley, chopped (for garnish)

Directions

• Heat olive oil in a large pot or deep pan over medium heat.
• Add chopped onions and cook until soft and translucent, about 5 minutes.
• Stir in the garlic, paprika, cumin, coriander, black pepper, salt, and chili flakes. Sauté for 1 minute until fragrant.
• Add tomato paste and mix well, letting it cook for 1-2 minutes to deepen the flavor.
• Stir in the grated tomatoes and cook for another 5 minutes, until the sauce thickens.
• Add the potatoes to the pot and mix them well with the tomato sauce.
• Pour in vegetable broth or water and add the bay leaf.
• Bring to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes, or until the potatoes are tender.
• Remove the bay leaf and taste for seasoning, adjusting salt if needed.
• Garnish with fresh chopped cilantro or parsley before serving.
• Serve hot with warm bread or over couscous for a complete meal.

Notes

• Storage Tip: This stew tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days.
• For a heartier version, add chickpeas or small pieces of meat like lamb or chicken.

Origin of Okonomiyaki-Inspired Crispy Rice

Okonomiyaki originated in Japan, particularly in Osaka and Hiroshima, where it’s made with a batter of flour, eggs, and shredded cabbage, then topped with rich sauces and bonito flakes. This recipe takes the flavors of okonomiyaki but swaps out the pancake for crispy rice, inspired by Japanese-style fried rice cakes.

What I Love About This Recipe

I love how this dish brings together the crispy, golden texture of fried rice with the savory, tangy, and slightly sweet flavors of okonomiyaki. The toppings add an exciting finish, and it’s super versatile—you can add protein like shrimp, chicken, or tofu for a complete meal.

Also Read : Hotdog Roll-Ups

Okonomiyaki-Inspired Crispy Rice

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

446+

kcal

Ingredients

• 2 cups cooked short-grain rice (preferably chilled)

• 1 tbsp vegetable oil (or sesame oil for extra flavor)

• ½ tsp salt

• ½ tsp soy sauce

• ½ cup shredded cabbage

• 2 tbsp Japanese mayonnaise (Kewpie recommended)

• 1 tbsp okonomiyaki sauce (or a mix of Worcestershire sauce & ketchup)

• 1 tbsp chopped green onions

• 1 tbsp bonito flakes (optional but adds authentic flavor)

• 1 tsp toasted sesame seeds

• ½ tsp nori flakes (or finely chopped seaweed)

Directions

• Heat a large pan over medium heat and add vegetable oil.
• Spread the chilled rice evenly in the pan, pressing it down slightly.
• Let it cook undisturbed for 5-7 minutes, until the bottom turns golden and crispy.
• Flip the rice in sections and cook the other side for another 3-5 minutes, adding soy sauce for extra flavor.
• While the rice is crisping, shred the cabbage and slice the green onions.
• Transfer the crispy rice to a plate.
• Sprinkle the shredded cabbage on top.
• Drizzle with okonomiyaki sauce and Japanese mayo in a zigzag pattern.
• Top with green onions, sesame seeds, nori flakes, and bonito flakes (if using).

Notes

• Extra Protein: Add shrimp, tofu, or a fried egg on top for more richness.
• Sauce Swap: If you don’t have okonomiyaki sauce, mix 1 tbsp Worcestershire sauce + ½ tbsp ketchup + ½ tsp soy sauce for a similar taste.

Origin of Olive Oil Mashed Potatoes

Mashed potatoes date back to the 18th century, but using olive oil instead of butter and cream is a Mediterranean-inspired variation. This version is particularly popular in regions like Italy and Greece, where high-quality olive oil is a staple in cooking.

What I Love About This Recipe

I love how simple yet luxurious these mashed potatoes taste. The olive oil enhances the natural creaminess of the potatoes without making them heavy. Plus, they’re dairy-free and vegan-friendly, making them a versatile side dish for any occasion.

Also Read : Green Goddess Chicken and Cucumber Wraps

Olive Oil Mashed Potatoes

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

25

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 pounds Yukon Gold or Russet potatoes, peeled and cubed

• ¼ cup extra virgin olive oil (plus more for drizzling)

• ½ cup vegetable broth or reserved potato cooking water

• 2 cloves garlic, minced (optional, for extra flavor)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tbsp chopped fresh herbs (such as rosemary, thyme, or parsley, optional)

Directions

• Place the peeled and cubed potatoes in a large pot of cold, salted water.
• Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender.
• Drain, reserving about ½ cup of the cooking water if not using vegetable broth.
• Return the drained potatoes to the pot.
• Add olive oil and mash using a potato masher or a hand mixer until smooth.
• Slowly add the vegetable broth or reserved potato water, stirring until you reach the desired consistency.
• Mix in garlic (if using), salt, and black pepper.
• Transfer the mashed potatoes to a serving dish.
• Drizzle with a little extra olive oil and sprinkle with fresh herbs for added flavor.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or olive oil.
• Extra Creaminess: For an even silkier texture, use a food processor or potato ricer.