What can I make with chicken thighs?!
No, grilling please!. I have about a pound and a half of chicken thighs and no idea what to do with them!. Any good recipes that you actually make!?Www@FoodAQ@Com
Answers:
I love to make crispy Buffalo chicken thighs with bleu cheese or ranch dipping sauce!.
Lightly dredge the chicken thighs in salted&seasoned flour and fry in olive oil or other light oil (like canola) in skillet, skin side down first, then flip and fry a little longer, until lightly golden on the skin side!. The chicken does not need to be fully cooked; you are just looking for nice light brown color on the chicken!.
Preheat oven to 375!.
Pour 2 cups FRANKS RED HOT and 1 tablespoon melted butter into a bowl and mix!.
Toss the thighs in the sauce and let sit for about 10 minutes (to really soak up flavor!)!.
Bake in oven, uncovered, in a baking dish for about 30-35 minutes!.
Serve with mashed potatoes or potato salad!.
Offer chunky bleu cheese dressing or a high quality ranch dressing for dipping!. And celery pieces!.
Www@FoodAQ@Com
Lightly dredge the chicken thighs in salted&seasoned flour and fry in olive oil or other light oil (like canola) in skillet, skin side down first, then flip and fry a little longer, until lightly golden on the skin side!. The chicken does not need to be fully cooked; you are just looking for nice light brown color on the chicken!.
Preheat oven to 375!.
Pour 2 cups FRANKS RED HOT and 1 tablespoon melted butter into a bowl and mix!.
Toss the thighs in the sauce and let sit for about 10 minutes (to really soak up flavor!)!.
Bake in oven, uncovered, in a baking dish for about 30-35 minutes!.
Serve with mashed potatoes or potato salad!.
Offer chunky bleu cheese dressing or a high quality ranch dressing for dipping!. And celery pieces!.
Www@FoodAQ@Com
“Get Yo’ Man” Stewed Chicken
2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14!.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves
Heat the oil in a 12-inch skillet over medium-high heat!.
Pat chicken dry with a paper towel and season with salt and pepper!. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side!. Transfer to a plate to reserve!.
Pour off all but 1 tablespoon of oil from the pan!.
Add onion to the pan and saute until tender, roughly 3 minutes!. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan!. Turn heat to high and reduce by half, about 3 minutes!. Pour in the crushed tomatoes and add the dried herbs and lemon pepper!. Add the chicken thighs back in!. Cover and cook on medium low for 40 minutes!.
Remove chicken from liquid and serve on hot buttered rice!. Ladle the sauce on top and garnish with fresh chopped parsley!.
--Down Home w/ the Neelys
Www@FoodAQ@Com
2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14!.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves
Heat the oil in a 12-inch skillet over medium-high heat!.
Pat chicken dry with a paper towel and season with salt and pepper!. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side!. Transfer to a plate to reserve!.
Pour off all but 1 tablespoon of oil from the pan!.
Add onion to the pan and saute until tender, roughly 3 minutes!. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan!. Turn heat to high and reduce by half, about 3 minutes!. Pour in the crushed tomatoes and add the dried herbs and lemon pepper!. Add the chicken thighs back in!. Cover and cook on medium low for 40 minutes!.
Remove chicken from liquid and serve on hot buttered rice!. Ladle the sauce on top and garnish with fresh chopped parsley!.
--Down Home w/ the Neelys
Www@FoodAQ@Com
Ranch Chicken Thighs
Ingredients
* 1/2 cup dry breadcrumb
* 1/4 cup grated parmesan cheese
* 2 tablespoons yellow cornmeal
* 1/2 teaspoon italian seasoning
* 6 chicken thighs (skin removed)
* 1/2 cup bottled ranch salad dressing
Directions
In a shallow bowl, combine crumbs, Parmesan cheese, cornmeal, and Italian seasoning!.
Dip chicken into salad dressing, then coat with crumb mixture!.
Place chicken in a greased 13x9 baking dish!.
Bake, uncovered, at 375 degrees for 45 minutes or until juices run clear!.
Www@FoodAQ@Com
*When it calls for boneless chicken thighs all you do is cut the meat out of the bone - that simple*
Baked Teriyaki Chicken --
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 --
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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Pollo Fajitas --
INGREDIENTS
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
1/2 lemon, juiced
DIRECTIONS
In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce!. Place chicken in sauce, and turn once to coat!. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours!.
Heat oil in a large skillet over high heat!. Add chicken strips to the pan, and saute for 5 minutes!. Add the onion and green pepper, and saute another 3 minutes!. Remove from heat, and sprinkle with lemon juice!.
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Chicken Makhani (Indian Butter Chicken) --
INGREDIENTS
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water
DIRECTIONS
Heat 1 tablespoon oil in a large saucepan over medium high heat!. Saute shallot and onion until soft and translucent!. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf!. Cook, stirring, for 1 minute!. Add tomato sauce, and cook for 2 minutes, stirring frequently!. Stir in half-and-half and yogurt!. Reduce heat to low, and simmer for 10 minutes, stirring frequently!. Season with salt pepper!. Remove from heat and set aside!.
Heat 1 tablespoon oil in a large heavy skillet over medium heat!. Cook chicken until lightly browned, about 10 minutes!. Reduce heat, and season with 1 teaspoon garam masala and cayenne!. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink!. Stir cooked chicken into sauce!.
Mix together cornstarch and water, then stir into the sauce!. Cook for 5 to 10 minutes, or until thickened!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Easy Garlic Broiled Chicken --
INGREDIENTS
1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste
DIRECTIONS
Preheat the oven broiler!. Lightly grease a baking pan!.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley!. Cook 2 minutes on High in the microwave, or until butter is melted!.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting!.
Broil chickenWww@FoodAQ@Com
Baked Teriyaki Chicken --
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!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Chicken and Dumplings --
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!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Pollo Fajitas --
INGREDIENTS
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
1/2 lemon, juiced
DIRECTIONS
In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce!. Place chicken in sauce, and turn once to coat!. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours!.
Heat oil in a large skillet over high heat!. Add chicken strips to the pan, and saute for 5 minutes!. Add the onion and green pepper, and saute another 3 minutes!. Remove from heat, and sprinkle with lemon juice!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Chicken Makhani (Indian Butter Chicken) --
INGREDIENTS
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water
DIRECTIONS
Heat 1 tablespoon oil in a large saucepan over medium high heat!. Saute shallot and onion until soft and translucent!. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf!. Cook, stirring, for 1 minute!. Add tomato sauce, and cook for 2 minutes, stirring frequently!. Stir in half-and-half and yogurt!. Reduce heat to low, and simmer for 10 minutes, stirring frequently!. Season with salt pepper!. Remove from heat and set aside!.
Heat 1 tablespoon oil in a large heavy skillet over medium heat!. Cook chicken until lightly browned, about 10 minutes!. Reduce heat, and season with 1 teaspoon garam masala and cayenne!. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink!. Stir cooked chicken into sauce!.
Mix together cornstarch and water, then stir into the sauce!. Cook for 5 to 10 minutes, or until thickened!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Easy Garlic Broiled Chicken --
INGREDIENTS
1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste
DIRECTIONS
Preheat the oven broiler!. Lightly grease a baking pan!.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley!. Cook 2 minutes on High in the microwave, or until butter is melted!.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting!.
Broil chickenWww@FoodAQ@Com
Sprinkle them with salt and pepper, garlic powder, rosemary and squeeze on some lemon juice!. Bake in the oven at 350 for 40-50 minutes!.
Or put them in a baking dish, cover with spaghetti sauce, toss in some onions, garlic, green peppers and mushrooms!. Bake at 350 for 40-50 minutes!. Serve over pasta!.Www@FoodAQ@Com
Or put them in a baking dish, cover with spaghetti sauce, toss in some onions, garlic, green peppers and mushrooms!. Bake at 350 for 40-50 minutes!. Serve over pasta!.Www@FoodAQ@Com
ROast or pan fry with olive oil and lots of rosemary and garlic!. salt and pepper or garlic salt!.I love rosemary in chicken!. or marinade in ginger and onion and garlic, roll in bread crumbs, fry and serve with honey mustard sauce(1 tbsp mutard, 2 tbsp honey 1 cup mayo) Www@FoodAQ@Com
I use chicken thighs and legs in most recipes that call for chicken!. You can boil them and use them in chicken and dumplings, casseroles, or just about any recipe that calls for chicken!. Www@FoodAQ@Com
Honey mustard chicken,
take your thighs sear them in a pan with some oil then add your favorite dijon mustard some honey and a little white wine or water if you dont have wine, and let it reduce and get all sticky over the chicken serve with rice or egg noodlesWww@FoodAQ@Com
take your thighs sear them in a pan with some oil then add your favorite dijon mustard some honey and a little white wine or water if you dont have wine, and let it reduce and get all sticky over the chicken serve with rice or egg noodlesWww@FoodAQ@Com
just put garlic paste, oregano, and vinegar on the chicken just pop them in the oven and for sides a simple baked potato (sour cream and cheddar cheese for topping) and corn on the cob!. and your done! Www@FoodAQ@Com
http://www!.rachaelrayshow!.com/food/recip!.!.!.Www@FoodAQ@Com
You can throw them in a crockpot with some potatoes and veggies!.
also Chicken thighs are great for stir fry, just chop them up and mix in some chopped veggies, serve with steamed rice!. Www@FoodAQ@Com
also Chicken thighs are great for stir fry, just chop them up and mix in some chopped veggies, serve with steamed rice!. Www@FoodAQ@Com
Marinate them in low cal Italian dressing for a couple hours (if possible) then bake them!. Serve with some country fried potatoes & onions and a canned veggie or side salad!. Yummy!.!.!.!.!.!.!. what am I expected for supper!?Www@FoodAQ@Com
arroz con pollo
paella
jerk chickenWww@FoodAQ@Com
paella
jerk chickenWww@FoodAQ@Com
why dont you make some chicken salad!. Www@FoodAQ@Com