118 chicken gravy recipes

Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.

No-cook peanut garlic sauce blended with fish sauce, red curry paste, and chicken broth. A quick Thai-inspired dipping sauce for satay, noodles, or grilled chicken.

Hearty spicy spaghetti sauce: a fast 25-minute tomato sauce with garlic, red wine, dried chili, and your choice of beef, pork, or chicken. Pantry-friendly Italian dinner sauce with a kick.

Quick chicken mole sauce with peanut butter, unsweetened chocolate, raisins, chili powder, and cinnamon blended smooth. Brush over roasted chicken or duck for bold Mexican flavor.

Broccoli with spicy chickpea sauce, steamed broccoli florets cloaked in a creamy hummus-style sauce of chickpeas, yogurt, blanched garlic, cumin, and cayenne. Vegetable side that doubles as a Middle Eastern main.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

Healthy pasta with spiced lentils, tomatoes, and yogurt in a warmly spiced sauce with cumin, coriander, and ginger for a low-fat vegetarian meal.

This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink.

Vietnamese peanut sauce (nuoc leo) with chicken livers, crunchy peanut butter, tahini, and dark soy sauce. A rich, savory dipping sauce for spring rolls, grilled meats, and rice paper wraps.

Chicken mole poblano with a rich sauce of cocoa, almonds, raisins, sesame seeds, and warm spices. Browned chicken simmers in a complex blended mole and served over rice.

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Low-fat pasta sauce with Italian white beans, tomatoes, ham, and fresh herbs simmered in reduced chicken broth. Spooned over your favorite pasta shape.

Nam prik ong, Northern Thai tomato-pork relish with lemongrass, chilies, and dried shrimp served over sticky rice. Chiang Mai street-food staple built on fresh aromatics and pounded herbs.

Authentic Oaxacan mole coloradito with toasted ancho and guajillo chilies, Mexican chocolate, fried plantain, almonds, and sesame seeds. A rich, layered sauce for chicken.

Spicy Korean marinade with shoyu, brown rice vinegar, and hot pepper sesame oil. Three ingredients that work on tofu, tempeh, chicken, or fish.

Yogurt primavera tosses tender-crisp peas, carrots, zucchini, squash, and mushrooms in a low-fat yogurt-Parmesan sauce. A bright lighter-than-cream pasta for any weeknight.