What's a creative meal i can make with chicken thighs?!
Answers: ideas? :) thanks
Make Chicken enchiladas my favorite recipes at Daisy cooks good sight!
I don't eat chicken, but it's never a bad time for nachos!
Coat the chicken in turmeric and brown . Take them out and add mild curry paste and coconut milk to the pan bring to boil then turn down to simmer, return chicken and add a chopped sweet potato and some baby corn. Cook for 20 mins, Serve with Thai Jasmine rice and a garnish of fresh coriander leaves and chopped peanuts.
Poppy Seed Chicken Casserole
5 boneless chicken breasts or thighs, cooked
1 can cream of chicken soup
8 ounces sour cream
4 cups Ritz crackers
1 stick butter, melted
1 tablespoon poppy seeds
Cut chicken breasts up into small chunks. Coat a casserole dish with non-stick cooking spray. In a bowl, mix chicken, cream of chicken soup and sour cream. Dump this mixture into the casserole dish and spread evenly.
Crush crackers and mix with melted butter. Spoon cracker mixture over chicken. Sprinkle poppy seeds on top. Bake uncovered at 350 degrees for 30 minutes or until lightly browned.
Crockpot Peanut Chicken
This rich and creamy sauce is brightened with the flavors of lemon juice, ginger root, and salsa in this fun chicken entree recipe.
* 8 boneless, skinless chicken thighs
* 1 cup chunky salsa
* 1/3 cup peanut butter
* 2 Tbsp. lemon juice
* 1 Tbsp. soy sauce
* 1 tsp. sugar
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 tsp. finely chopped ginger root
* 1/2 cup chopped roasted peanuts
In 3 to 5 quart crockpot, mix all ingredients except chicken. Add chicken and stir to coat. Cover crockpot and cook on LOW for 8-9 hours or until chicken is thoroughly cooked and no longer pink in center.
Easy Chicken and Dumplings
* 2 tablespoons butter
* 1 large yellow onion, chopped
* 2 cloves garlic, minced
* 1 pound boneless chicken thighs
* 1 cup low-sodium chicken broth
* 1 (10 ounce) package frozen mixed vegetables
* 1/2 teaspoon dried sage
* 1/2 teaspoon dried thyme
* 1 1/2 cups self-rising flour
* 3 tablespoons chopped fresh parsley
* 3 tablespoons shortening
* 2/3 cup buttermilk
Melt butter in a large saucepan or pot over medium heat. Saute onion and garlic for 5 minutes, then stir in chicken and saute until browned, about 7 to 10 minutes. Stir in broth, vegetables, sage and thyme; mix all together and let simmer over medium heat while preparing the dumplings. In a medium bowl, mix flour and parsley together. Add shortening and stir mixture into a coarse, mealy dough. Stir in buttermilk, a little bit at a time, until dough holds together and is soft but firm. (If needed, add up to 2 tablespoons more buttermilk). Bring chicken mixture to a boil over medium high heat and drop round spoonfuls of dumpling mixture on top (do not let dumplings touch each other). Reduce heat to low, cover pot and let simmer for 10 to 12 minutes.
Stuffed Chicken Thighs
6-8 thighs, de-boned & skinned
3-4 c. stuffing
Stuffing:
6-8 slices bread (wet, not too wet)
1 sm. onion, chopped
2 stalks celery, chopped
1 apple, chopped
2 eggs
3 tbsp. butter
1 tbsp. sage
Salt & pepper
Chicken Cream Sauce:
1 c. chicken stock
1/2 c. sour cream
1/2 c. milk
1 tbsp. flour, for thickening
1/2 c. dry vermouth (opt.)
Sauce can be made with one can cream of chicken soup and 1/2 cup milk.
De-bone chicken. Mix stuffing. Flatten chicken with meat cleaver. Stuff and roll thighs.Place in pan, seam side down. Cover with sauce. Bake at 325 degrees for 45 to 55 minutes.
Serve hot or cold.
Chicken Thighs with Rice
This chicken and rice bake is easy to make and bake.
* 4 to 6 chicken thighs
* 1 can (10 3/4 ounces) condensed cream of mushroom soup
* 1 1/4 cups boiling water
* 1/4 cup dry sherry
* 1/2 cup dry onion soup mix
* 1 1/3 cups converted rice
* 2 tablespoons chopped pimiento
* melted butter
* salt and pepper
* paprika
In a 1 1/2 to 2-quart casserole, combine soup, boiling water, sherry, onion soup mix, rice, and pimiento. Brush chicken thighs with butter; season with salt. Place chicken on top of rice mixture. Cover and bake at 375° for 1 1/4 hours, or until chicken and rice are tender.
Chicken thigh recipe serves 4 to 6.
Baked Teriyaki Chicken
SUBMITTED BY: Marian Collins
"A much requested chicken recipe! Easy to double for a large group. Delicious!"
PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
Original recipe yield: 6 servings
INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
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Chicken and Dumplings III
SUBMITTED BY: Melissa
"My mom used to make this recipe for us growing up. Now I make it for my family and they all love it! It's simple yet delicious! Enjoy!"
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
Original recipe yield: 6 servings
INGREDIENTS
6 boneless chicken thighs
2 (10.75 ounce) cans condensed cream of celery soup
salt and pepper to taste
1 (12 ounce) package refrigerated biscuit dough
DIRECTIONS
In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.
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Baked Apricot Chicken
SUBMITTED BY: SHANG
"Simply delicious. Quick and easy recipe for the busy homemaker. Serve with rice if desired."
Original recipe yield: 4 servings
INGREDIENTS
12 chicken thighs
1 cup apricot preserves
1 cup French dressing
1 (1 ounce) package dry onion soup mix
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the jam, dressing and soup mix. Mix together.
Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
Spicy Honey-Brushed Chicken Thighs
Ingredients
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar
Preparation
Preheat broiler.
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
Yield
4 servings (serving size: 2 chicken thighs)
Serve with garlic roasted potato wedges, and a salad or broccolini
Lord of the Wings
Boneless honey-garlic “wings” with blue-cheese dip.
Per serving (7 boneless wings with 2 tbsp dip): 543 calories, 18.6 g total fat (5.2 g saturated fat), 57 g protein, 30 g carbohydrate, 0 g fibre, 258 mg cholesterol, 975 mg sodium
Ingredients:
Chicken "Wings" with Honey-Garlic Marinade
1/2 cup honey
1/4 cup hoisin sauce
3 Tbsps reduced-sodium soy sauce
3 Tbsps freshly squeezed lemon juice
2 teaspoons grated gingerroot
1 tbsp minced garlic
1 tsp sesame oil
1/2 tsp curry powder
1/2 tsp ground coriander
1/8 tsp cayenne pepper
3 pounds (1.35 kg) boneless, skinless chicken thighs
Blue Cheese Dip
1/2 cup crumbled blue cheese
1/3 cup reduced-fat mayonnaise (not fat-free)
1/4 cup light sour cream
1 tbsp freshly squeezed lemon juice
1 tsp sugar
1/2 tsp minced garlic
1/2 tsp dry mustard powder
1/4 tsp salt
Freshly ground black pepper, to taste
Directions:
Chicken "Wings" with Honey-Garlic Marinade
Whisk together all marinade ingredients in a medium bowl. Set aside.
Cut each chicken thigh in half. Place chicken pieces in a large, heavy-duty, resealable plastic bag. Add 1/2 the marinade to bag (reserve remaining marinade). Turn bag several times to coat chicken with marinade. Marinate in refrigerator for at least 2 hours or up to 24 hours.
Preheat oven to 400oF. Line a rimmed baking sheet with foil and fold or roll the chicken pieces into uniform oblong “wings.” Place wings on baking sheet close together (touching), as this will help them hold their shape. Bake for about 10 minutes, until partially cooked and still pink in the middle.
Meanwhile, preheat gas grill to medium-high heat. Brush grill rack lightly with oil or spray with cooking spray. Using tongs, transfer par-baked wings to grill and cook for about 2 to 3 minutes per side, basting often with reserved marinade. The more you baste, the better they taste! They should have some nice grill marks on them. Serve hot wings with cold blue cheese dip.
Blue Cheese Dip
Whirl together all dip ingredients in the bowl of a mini food processor until almost smooth. The dip shouldn’t be perfectly smooth like sour cream; it should have some texture, but no lumps. You can mash the blue cheese and mix the dip by hand, but it will be chunky. Cover and refrigerate until ready to serve. Keeps in the fridge for about two days.
roast them up and make a stir fry and add them to it,in the stir fry get onions sliced,all the peppers, mushrooms,garlic, tomatoes, cooked cold rice, sliced coconut. in a curry sauce
This recipe for Arroz con Pollo I found is now one of our favorite ways to have chicken thighs:
8 boneless chicken thighs, with skin
1/2 cup olive oil
2 cups chopped onion
1 clove garlic, crushed
1/2 teaspoon crushed red pepper flakes
2 cups converted long-grain white rice
2 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon saffron threads
1 (28 ounce) can diced tomatoes
1 (4 ounce) can chopped green chiles
1 1/4 cups chicken broth
3/4 cup fresh peas
1 (4 ounce) jar pimentos, drained
1/2 (8 ounce) jar pimiento-stuffed green olives, drained and sliced
1/2 cup water
Preheat oven to 325 degrees F (165 degrees C).
Heat the olive oil in a Dutch oven over medium heat. Sear the chicken until golden, then set aside. Stir in the onion, garlic, and red pepper flakes; cook until the onions have softened, about 4 minutes. Add the rice, and season with salt, pepper, and saffron. Cook rice until golden, stirring constantly, about 10 minutes. Stir in the tomatoes, green chiles, and chicken broth. Place chicken thighs on top, then bring to a boil, cover, and place in the preheated oven.
Bake for 1 hour in the preheated oven, then sprinkle the peas, pimentos, and olives on top. Pour in the water, but do not stir. Recover and continue baking until the chicken is fully cooked, about 20 minutes.