Good recipes using chicken thighs?

Question

Do you have any personal recipes that you have tried, using chicken thighs, that are good?
(I am very aware that I can look recipes up online. I'm looking for your personal favorites).

Answer 1

Chicken and Mushroom Bake with Rice

6 chicken thighs
1 c. water
1 can cream of mushroom or
cream of celery soup
1/2 c. rice
2 medium carrots, sliced (I sometimes omit)
celery salt, for seasoning
paprika, for seasoning
1/4 tsp. salt, as needed

Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken thighs, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325' for 1 hour.
You can also cook this without the rice and carrots.
It makes a nice gravy to pour over cooked rice or noodles.

Answer 2

There is always lemon garlic. Melt some butter add a clove or 2 of chopped garlic, and sqeeze 1/2 or 1 lemon. Drizzle over the chicken and bake at 350 for about 30-45 min depending on how many you are doing. Or there is this. Crock Pot Chicken Salsa Curry 10 chicken thighs-bone in 1 jar of your fav salsa 1/2 onion chopped 1 tablespoon curry (or about 1/2 if you don't like a srong curry taste) 1/2 cup sour cream Place the chicken in the crock pot. Mix the onion, curry and salsa. Pour over the chicken and cook on low for about 6-8 hours. When the chiicken in done take it out of the crock pot and put on a serving plate. Add the sour cream and mix well. Spoon the sauce over the chicken. This would go well with rice or cous cous. If you don't have crock pot I would think that you could do this in you oven in a well wrapped pan on low (about 200) check it though since it may cook faster. I haven't done it in the oven but as I said I think it should work. I did it in the crock pot and it was awesome. This recipe is easy to do smaller portions of as well.

Answer 3

I like to fry off some thai curry paste and then add the chicken thighs which have been cut into large chunks. I then add a little chicken stock and braise the chicken until it is really tender. I then add some coconut cream at the end.

Answer 4

if you love garlic you will love this. crush a couple cloves of garlic with a little salt. then add about 1/4 c. olive oil, 1/4 c. lemon juice(fresh is best) 1/8 c. water, and some basil to taste. bake thighs for about 45 minutes at 350*. mix the sauce really good and pour over the chicken. cook another 15 minutes. it is awesome. serve with some rice. i like to put the sauce over my rice. hope you try it.

Answer 5

Take the skin off of the thighs and wash and clean them well. Mix in a small bowl, 1/4 cup of olive oil, 1/4 cup Parmesan cheese, shake of oregano, shake of red pepper flakes, salt and pepper and a little pinch of thyme. Spred over the thighs. Bake one hour at 350 and the thighs will be so tender they will fall off of the bone.

Answer 6

gumbo!
you can adjust this recipe and use as little of the ingredients that you have...so just the theighs will work, but if you can add sausage it would be wayyyy better.

3 to 4 chicken breast halves, cut in small chunks
4 chicken thighs, trimmed and cut in small pieces
3 tablespoons flour
1/2 teaspoon Creole seasoning blend
12 to 16 ounces smoked sausage, cut in 1.2-inch pieces
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped red bell pepper, optional
3 ribs celery, chopped
3 medium cloves garlic, minced
6 cups chicken broth
1 can (14 1/2 ounces) diced tomatoes
1 small bay leaf
1 teaspoon Creole seasoning blend, or to taste
1/2 teaspoon dried thyme leaves
salt and freshly ground black pepper to taste
4 green onions, chopped
2 tablespoons fresh chopped parsley

Cut chicken into small pieces; sprinkle with salt and pepper then toss with 3 tablespoons flour. Heat 1 tablespoon of oil heavy skillet over medium heat; add chicken. Cook, stirring, until browned. Transfer to a dish and set aside.

Brown sliced sausage; add to chicken mixture.
Put chopped onion, bell pepper, and chopped celery in a bowl; set aside.

In a large, heavy pot, heat the oil; add the flour. Cook, stirring constantly, until the roux reaches a deep blonde-color, about the color of dark peanut butter. You can do this over medium to medium-high heat, but stir constantly and watch carefully. It cannot burn. The heat control of a gas range makes it a little easier to cook over higher heat. If you're not a novice to roux-making, you might want to make a darker roux.

When roux has reached the color you want, add the vegetables and stir briskly. Continue to cook, stirring constantly, for about 3 to 4 minutes.

Add the chicken broth, seasonings, chicken and sausage. Bring to a boil, then cook for about 1 to 1 1/2 hours, skimming excess fat off the top several times, as needed.

Add the chopped green onions and parsley; heat for 5 to 10 minutes longer. Mound hot cooked rice in bowls, ladle the gumbo around the mound. Serve with crusty bread and butter.

YUMMY!

Answer 7

One of my fave chicken recipes(I love the thighs) is usually a special recipe of mine for baked chicken.

What I do is dip the chicken in milk,then dip it in bread crumbs & other spices(toss in what you like),sometimes I add a drop or two of hot sauce in the milk while dipping the chicken.It comes out real tasty.

Answer 8

I think chicken thighs are great to use when ever you are making a long slow cooking dish.

Brown chicken thighs in a deep skillet with salt and pepper then add one of the following and simmer for 2-3 hours for a rich dish

- Onions, bell peppers, garlic and red pasta sauce ( a little red wine won't hurt either). Serve with pasta and lots of parmesan

- mushrooms, onions, chicken stock and cream, season with sage or thyme and serve with noodles or rice and steammed carrots

- onions, a small can of mild chili's, cumin, oregano, chicken stock a splash of tequila. serve with a dolop of sour cream, spanish rice and beans

- onions, ginger, garlic, green curry paste, coconut milk. Serve with steamed rice, cilantro, and a cucumber salad garnished with roasted peanuts

- onions, garlic, raisins or currants, cauliflower, chicken stock, yogurt, golden curry. Serve with couscous and fresh melon

Answer 9

well u can make chicken 65
*in cleaned thighs add garlic and ginger paste
* then add some vineger
* some food colouring(if prefered)

* some seasonings
* then keep aside for 30 mins
* in boiled oil deep fry it untill golden brown
enjoy it and try ur self

Answer 10

Thighs are naturally tender because they are dark meat. I find that I like them best with a teriyaki, BBQ, or fruity marinade. They are great on the grill or out of the oven.