Bring flavors from distant lands to your table. These six recipes draw from cultures worldwide. They use simple ingredients for rich tastes. Each dish fills you up and tells a story. Try them for weeknight meals or weekend feasts.
Creamy Paprika Chicken Stew from Hungary
I recall my grandmother making a similar stew on rainy afternoons. The spice warmed us inside out. This version keeps that memory alive.
Prep time: 15 minutes Cook time: 45 minutes Total time: 1 hour Servings: 4
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 chicken thighs, bone-in
- 2 tablespoons sweet paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1 cup sour cream
- 2 tablespoons flour
- Fresh parsley, chopped (for garnish)
Instructions
- Heat oil in a large pot over medium heat.
- Add onion. Cook until soft, about 5 minutes.
- Place chicken thighs in the pot. Brown on both sides, about 10 minutes.
- Stir in paprika, salt, and pepper. Cook for 1 minute.
- Pour in chicken broth. Bring to a boil.
- Reduce heat. Simmer covered for 30 minutes.
- Mix sour cream and flour in a bowl.
- Stir mixture into the pot. Cook until thick, about 5 minutes.
- Garnish with parsley before serving.
Substitutions
Use Greek yogurt instead of sour cream for a lighter taste. Swap chicken for turkey thighs.
Storage and Make-Ahead Tips
Store in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of broth. Make ahead by cooking the stew base a day early.
Serving Suggestions
Serve over egg noodles or rice. Add a side salad for balance.
Tips and Variations
Add bell peppers for extra color. For spice, mix in hot paprika. This dish pairs well with our Southern Mac and Cheese Recipe for a full meal.
Nutty Peanut Stew from West Africa
Years ago, a friend from Ghana shared this at a potluck. The creamy texture surprised me. Now I make it when I need something filling.
Prep time: 20 minutes Cook time: 40 minutes Total time: 1 hour Servings: 6
Ingredients
- 2 tablespoons peanut oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 pound chicken breast, cubed
- 1/2 cup natural peanut butter
- 4 cups vegetable broth
- 2 sweet potatoes, peeled and cubed
- 1 can diced tomatoes (14 oz)
- 2 cups spinach, chopped
- Salt and pepper to taste
Instructions
- Heat oil in a pot over medium heat.
- Add onion, garlic, and ginger. Cook for 5 minutes.
- Add chicken. Brown for 10 minutes.
- Stir in peanut butter until smooth.
- Pour in broth and add sweet potatoes and tomatoes.
- Bring to a boil. Simmer for 20 minutes.
- Add spinach. Cook until wilted, about 5 minutes.
- Season with salt and pepper.
Substitutions
Use tofu instead of chicken for a plant-based version. Swap sweet potatoes with carrots.
Storage and Make-Ahead Tips
Keep in the fridge for 4 days. Freeze portions for up to 2 months. Thaw and reheat gently.
Serving Suggestions
Serve with rice or flatbread. Top with chopped peanuts for crunch.
Tips and Variations
Add cayenne for heat. Try okra for thickness. Link this to our 10 Vegetable Soup Recipes for more soup ideas.
Spicy Pork Hominy Soup from Mexico
On a family trip to Mexico, I tasted this at a market. The bold spices stuck with me. I tweaked it for home cooking.
Prep time: 15 minutes Cook time: 1 hour 30 minutes Total time: 1 hour 45 minutes Servings: 8
Ingredients
- 2 pounds pork shoulder, cubed
- 1 onion, quartered
- 4 garlic cloves
- 2 bay leaves
- 8 cups water
- 2 cans hominy (15 oz each), drained
- 3 dried guajillo chiles, seeded
- 1 teaspoon cumin
- Salt to taste
- Shredded cabbage, radishes, lime wedges (for topping)
Instructions
- Place pork, onion, garlic, bay leaves, and water in a large pot.
- Bring to a boil. Skim foam.
- Simmer covered for 1 hour.
- Soak chiles in hot water for 10 minutes. Blend with cumin and salt.
- Strain chile sauce into the pot.
- Add hominy. Simmer for 30 minutes.
- Remove bay leaves. Shred pork if needed.
- Serve with toppings.
Substitutions
Use chicken for a lighter soup. Replace guajillo with ancho chiles.
Storage and Make-Ahead Tips
Refrigerate for 3 days. Flavors improve overnight. Freeze without toppings.
Serving Suggestions
Offer tortillas on the side. Add avocado slices.
Tips and Variations
Make it milder by using fewer chiles. Add corn for sweetness. Check our Canned Green Bean Recipes for side ideas.
Crispy Rice Bowl with Pork from Japan
I learned this from a host family in Japan. The crunch and warmth made it memorable. It’s my go-to for quick comfort.
Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes Servings: 4
Ingredients
- 4 pork cutlets
- 1 cup flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Vegetable oil for frying
- 1 onion, sliced
- 1 cup dashi broth
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 4 cups cooked rice
- 4 eggs, optional
Instructions
- Coat pork in flour, then egg, then panko.
- Heat oil in a pan. Fry pork until golden, about 5 minutes per side. Slice.
- In another pan, cook onion until soft.
- Add dashi, soy sauce, and mirin. Simmer.
- Place rice in bowls. Top with pork.
- Pour sauce over. Fry eggs if using and add on top.
Substitutions
Use chicken instead of pork. Swap dashi with vegetable broth.
Storage and Make-Ahead Tips
Store components separate in fridge for 2 days. Reheat pork in oven.
Serving Suggestions
Serve with miso soup. Add pickled vegetables.
Tips and Variations
Make it vegetarian with tofu. Add green onions for freshness. Try our Soft Tofu Recipes with Rice for a similar base.
Layered Eggplant Casserole from Greece
A neighbor from Greece brought this to a gathering. The layers melted together perfectly. I recreate it for special days.
Prep time: 30 minutes Cook time: 45 minutes Total time: 1 hour 15 minutes Servings: 6
Ingredients
- 2 large eggplants, sliced
- Salt for sprinkling
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 pound ground beef
- 1 can crushed tomatoes (14 oz)
- 1 teaspoon cinnamon
- 2 potatoes, sliced thin
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup grated cheese
Instructions
- Salt eggplant slices. Let sit 20 minutes. Rinse and pat dry.
- Fry eggplant in oil until soft. Set aside.
- Cook onion in same pan. Add beef. Brown.
- Stir in tomatoes and cinnamon. Simmer 10 minutes.
- Layer potatoes, eggplant, meat in a baking dish.
- Melt butter in a pot. Add flour. Cook 1 minute.
- Whisk in milk. Cook until thick. Add cheese.
- Pour sauce over layers. Bake at 375°F for 45 minutes.
Substitutions
Use ground lamb for tradition. Swap beef with lentils for vegetarian.
Storage and Make-Ahead Tips
Bake ahead and reheat. Lasts 3 days in fridge. Freeze unbaked.
Serving Suggestions
Pair with Greek salad. Serve warm.
Tips and Variations
Add zucchini layers. Use nutmeg in sauce. Connect to our Crack Green Beans Recipe for veggie twists.
Sweet and Savory Walnut Chicken from Iran
I discovered this at a Persian festival. The tangy sauce won me over. It feels special yet simple.
Prep time: 15 minutes Cook time: 1 hour Total time: 1 hour 15 minutes Servings: 4
Ingredients
- 1 cup walnuts, ground
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 chicken pieces
- 1/2 teaspoon turmeric
- 2 cups pomegranate juice
- 1 tablespoon sugar
- Salt to taste
- Pomegranate seeds (for garnish)
Instructions
- Toast walnuts in a dry pan. Grind them.
- Heat oil. Cook onion until golden.
- Add chicken and turmeric. Brown.
- Stir in ground walnuts.
- Pour in pomegranate juice and sugar.
- Simmer covered for 45 minutes.
- Season with salt.
- Garnish with seeds.
Substitutions
Use duck for richness. Swap pomegranate with cranberry juice.
Storage and Make-Ahead Tips
Fridge for 3 days. Sauce thickens when reheated.
Serving Suggestions
Serve with basmati rice. Add herbs.
Tips and Variations
Adjust sugar for tartness. Add saffron for color.
Final Thoughts
These dishes connect us to world cultures. They use basic methods for big flavors. Experiment to fit your tastes. For more ideas, see our Lipton Onion Soup Meatloaf Recipe or Honey Sriracha Brussels Sprouts Recipe. Share your versions in comments.