I need a good idea for cooking chicken thighs, something different?

Question

We eat way too much chicken and I'd like some ideas on making this a different way.

Answer 1

STUFFED CHICKEN THIGHS

8 broiler-fryer chicken thighs, boned
3 slices bacon
1/2 c. finely chopped celery
1/2 c. finely chopped onion
2 tbsp. sherry
1/4 tsp. poultry seasoning
1/4 tsp. pepper, divided
2 c. soft bread crumbs
1/2 tsp. garlic salt

In a small fry pan, over low heat, cook bacon about 10 minutes or until crisp. Remove bacon from fry pan and drain; crumble and set aside. Pour off bacon drippings, leaving 2 tablespoons in fry pan and reserving remainder. Add celery and onion to drippings in fry pan; saute about 5 minutes or until soft.

Remove fry pan from heat and add sherry, poultry seasoning, 1/8 teaspoon of the pepper, bread crumbs and crumbled bacon; stir until thoroughly mixed. Spoon 2 tablespoons of stuffing mixture onto each thigh; roll up and fasten with wooden picks or skewers. Arrange stuffed thighs in shallow casserole. Brush thighs lightly with bacon drippings; sprinkle with garlic salt and remaining 1/8 teaspoon pepper. Preheat oven to 450 degrees. Bake at 450 degrees for 5 minutes; reduce heat to 350 degrees and bake for about 45 minutes or until fork can be inserted in chicken with ease. Makes 4 servings.

Answer 2

Chicken adobo from the Philippines

There are lots of recipes for adobo. This one was given to me years ago by my friends Filipino stepfather about 40 years ago and I still make it all the time because my husband loves the dish:

Brown a cut up salted & peppered chicken in 1/4 cup corn oil or olive oil. Remove the chicken parts when they are browned. Saute 1 chopped onion and about 3 cloves of chopped garlic in the oil. When this is wilted but the chicken back in the pan and add

2 cups chicken stock, 2 tablespoons pickling spices, 1/4 cup ground paprika, 2 tablespoons soy sauce and 1/3 cup white or cider vinegar.

Cover and simmer on low heat for about an hour. When the chicken is cooked remove it to a pan.

Strain the juices from the pan and put back into the pan.

Make a slurry with 3 tablespoons corn starch and a little water. Bring the juices in the pan to a boil and add the cornstarch slurry it will thicken up in about a minute or two.

Serve the chicken with rice and spoon the sauce over the chicken. Some people like to use more vinegar and more paprika = the sauce is a dark red. I have added crushed pineapple to the sauce and it was great.

Sometimes I use only chicken thighs and they are great for this dish.

Answer 3

There are a million possibilities for cooking chicken. I make alfredo pasta and add chicken, garlic, mushrooms, tomatoes, and spinach. Too bad the alfredo sauce is so fat-laden or else it would be generally healthy. I also make a rice/chicken casserole bake, and it turns out pretty good. Add soy sauce, cream of mushroom soup, and water to uncooked rice in a casserole pan, throw the chicken on top, bake for about 30 minutes. Fajitas are also very good with chicken.

Answer 4

Chicken Taco Bake

Serves: 4

Ingredients:

1 lb. chicken pieces (your choice)
1 can (10 3/4 oz.) Tomato Soup
1 cup (small jar) Chunky Salsa OR Picante Sauce
1/2 cup milk
6 (8") flour tortillas, cut into 1" pieces OR 8 (6") corn tortillas, cut into 1" pieces
1 cup shredded Cheddar cheese (4 oz.)

Directions:

COOK chicken in medium skillet over medium-high heat until its browned, stirring to separate meat. Pour off fat.

ADD soup, salsa, milk, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover.

BAKE at 400°F. for 30 min. or until hot. Sprinkle with remaining cheese.

Answer 5

This is my favorite chicken recipe and EVERYTIME I use it, it becomes a favorite with my family and friends.

Melt some butter, dip the chicken in the butter. Roll the chicken in parmesean cheese and then lightly season the chicken using garlic salt. Set your oven to 400 degrees and bake the chicken for 45-mintues to 1-hours. It's quick, easy and FANTASTIC...I promise!

Answer 6

Thai chicken curry Chicken adobo Chicken stir fry Chicken, tomato and artichoke pizza Chicken adobo Chicken nuggets or strips Chicken fried chicken and gravy Chicken cordon bleu Chicken taquitos Chicken and dumpling stew Chicken pot pie

Answer 7

use it as a filler. meaning put it into tacos, egg rolls, ravioli, lasagna, calzones....instead of using it as a main entree, just hide into something yummy

Answer 8

here are some recipes for you .

Stuffed Chicken Thighs with Red Pepper-Tomato Sauce Recipe courtesy Michael Chiarello
Show: Easy Entertaining with Michael Chiarello
Episode: Romance on a Shoestring





For the sauce:
1 tablespoon extra-virgin olive oil
1 clove garlic, peeled, whole
1 dried bay leaf
1 cup diced red bell peppers, about 1 large pepper, 3/4-inch dice
1 cup vine ripened tomatoes, about 2 medium, 3/4-inch dice
1 cup cold water
1 teaspoon finely chopped fresh oregano leaves
Salt and freshly ground black pepper
For the chicken and stuffing:
3 garlic cloves
1 1/2 teaspoons finely chopped fresh oregano leaves
1 cup kalamata olives, pitted
4 to 5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 chicken thighs, boned
4 chicken legs
1/4 cup water
3/4 pounds fettuccine
1 tablespoon finely chopped flat-leaf parsley
2 tablespoons freshly grated Parmesan


To make the sauce: Heat olive oil in a large non-reactive saucepan over high heat. Add the garlic clove, bay leaf, peppers, tomatoes, and water and bring to a boil. Lower the heat to medium and simmer until the peppers are tender, about 25 minutes. Add the oregano halfway through cooking. Transfer the mixture to a blender or food processor and puree until smooth. Season the puree with salt and pepper and return it to the pan to keep warm. You should have about 11/2 cups. The sauce can be covered and refrigerated for 1 to 2 days.
To make the stuffing: Drop the garlic, oregano, olives, and 1 tablespoon of the olive oil into a food processor and process until very finely chopped. Season with salt and pepper, pulse again, and scrape into a small bowl. The stuffing mixture can be made ahead to this point and refrigerated for several days.

Preheat the oven to 400 degrees F.

Season the inside of the thighs with salt and pepper. Put about 1 1/2 teaspoons of the olive paste inside each thigh. Tie closed with kitchen string and season with salt and pepper. Season the chicken legs with salt and pepper.

Heat 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat until hot. Lower the heat to medium, add the chicken thighs and legs skin side down and saute until lightly brown all over. Put the skillet in the oven until the chicken is opaque throughout, about 20 minutes. Transfer to a plate and keep warm.

Pour off the fat from the pan, add the water, place over medium heat, and stir and scrape up all the browned bits from the bottom and sides of the pan. Simmer until slightly reduced. Add 1 cup of the sauce and reheat gently. Add any juices from around the chicken.

Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain and return to the pasta pot. Add the remaining sauce and toss well to coat.

Divide the fettuccine among 4 plates. Slice the thighs and arrange slices and 1 leg next to the fettuccine. Sprinkle with parsley and grated Parmesan. Serve immediately.



Curried Chicken Thighs Recipe Courtesy of Cathy Lowe





2 tablespoons vegetable oil
1 tablespoon butter
6 chicken thighs
Salt and pepper
1 cup chopped onion
3 teaspoons curry
1/2 teaspoon cayenne
1 teaspoon cinnamon
1 teaspoon cumin
2 carrots, peeled and sliced on diagonal
1 1/2 cups low sodium chicken stock
1 cup broccoli florets
1/4 cup heavy cream
3/4 cup frozen peas

Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate. Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer. Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken. Stir in cream and peas. Season to taste. Serve with basmati rice.



Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: 30-Minute Passport to Florence







1 1/2 pounds boneless, skinless chicken thighs
Extra-virgin olive oil, for drizzling
Coarse salt and black pepper
3 stems fresh rosemary, leaves stripped and chopped
1 cup chicken or vegetable stock
1-ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1/8 pound, 4 slices, pancetta, chopped, available at your deli counter or 3 slices bacon, chopped
2 cloves garlic, crushed
1 large shallot, chopped
2 portobello mushroom caps, halved and thinly sliced
Coarse salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 cup dry red wine


Heat a grill pan over high heat. Drizzle chicken thighs with oil, season with salt, pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes.
Place stock in a small bowl and cover. Heat in microwave on high for 2 minutes. Remove stock from microwave with oven mitt. Add dried porcini to the dish and replace the cover. Steep porcinis in stock 5 to 10 minutes to reconstitute mushrooms. This may also be done on the stovetop. Simmer broth, and mushrooms for 10 minutes over low heat.

In a medium skillet, add 2 tablespoons olive oil, saute pancetta, crushed garlic and chopped shallot over medium heat for 3 minutes, to crisp pancetta at edges. Add sliced portobello mushrooms to the pan and season with salt and pepper. Saute mushrooms 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to the pan and reduce by 1/2, about 1 minute. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine.

Slice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.



Grilled Citrus Marinated Chicken Thighs Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman
Episode: Blue Collar BBQ







2 1/2 to 3 pounds chicken thighs, bone-in and skin-on, trimmed of excess fat
Kosher salt
Freshly ground black pepper
1/4 to 1/3 cup vegetable oil
1 lemon, zested and juiced
1 orange, zested and juiced
1 lime, zested and juiced
Few dashes cayenne pepper
10 sprigs fresh thyme

Season the chicken thighs generously with salt and pepper. In a non-reactive baking dish large enough to hold all the chicken to marinate, whisk together the vegetable oil, citrus zests and juices, cayenne pepper and the thyme. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes or up to a couple hours in the refrigerator.
Preheat the grill. Remove the chicken from marinade and let excess drip back into dish. Place chicken on the hot grill, without overcrowding the pieces. Grill until fully cooked through, turning occasionally, about 15 minutes total, depending on how hot your grill is. Serve immediately.


Spice Rubbed Chicken Thighs with Cumin Scented Cabbage From Food Network Kitchens





2 1/2 teaspoons kosher salt
1 teaspoon ground coriander
1 teaspoon ground turmeric
4 bone-in chicken thighs, skin removed (about 1 pound)
Freshly ground black pepper
1 tablespoon vegetable oil
2 teaspoons cumin seeds
1 bunch scallions (white and green parts), thinly sliced
1/2 small head green cabbage, cored, halved, and thinly sliced
2 tablespoons coarsely chopped cilantro leaves
Squeeze of lemon juice
Freshly ground black pepper

Preheat oven to 350 degrees F.
Mix together 1 teaspoon of the salt, with the coriander and turmeric, rub spice mixture all over the chicken and season with black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 6 minutes total, and transfer to a plate. Reduce heat to medium, remove pan from heat and add the cumin seeds and cook until golden brown and aromatic, about 15 seconds. Add the scallions, return pan to heat and cook until softened, about 1 minute. Add the cabbage and remaining 1 1/2 teaspoons salt, toss together, and wilt slightly, about 2 minutes. Nestle seared chicken thighs into cabbage, place pan in oven and cook in until the chicken is cooked through and the cabbage is tender, about 10 to 12 minutes, the chicken should register 160 degrees on an instant-read meat thermometer. Sprinkle with the cilantro, lemon juice, and pepper. Serve hot.

Good luck & enjoy