chicken thighs recipe, no oven?

Question

I have no working oven, need a simple recipe for chicken thighs.

Answer 1

Boil your chicken thighs with 4 chicken bouillons; save the stock when the chicken is cooked. Peal the meat off the thigh bone and leave in the stock.
Chop 4 celery sticks ; 3 carrots; 2 potatoes cubed; add some peas; green beans
Next add your celery, carrots, potatoes for 30 minutes or until tender.. and remaining veggies.
Add 2 cups rice.

It makes a good soup and you can freeze it.
You can add a few more bouillons for taste and I add at least two tablespoons of salt and pepper for taste.

Answer 2

I always fry my chicken thighs. Cover them in a little egg and flour and put them in a little veggie oil over medium heat. It will take about an hour depending on the number and size of the thighs. Turn them often, so they don't burn. If you'd like you can add a little salt and pepper to the flower, or you can use your favorite seasoning.

Answer 3

I like to skin them and boil them till done. We make sandwiches out of the meat and in the summer I cut the cooked thighs into small pieces, add onion, diced boiled eggs,sweet pickle relish, celery seeds, pepper and mayonnaise for a cool chicken salad sandwich.

Answer 4

Rub with your favorite seasoning and BBQ them over low heat for about 1 hour to about an hour and 30 mins. gets the skin nice and crispy and the meatt is so tender and juicey. Thighs are the best part for the bbq. grille. Its the method of slow cooking that makes em good.

Answer 5

Hi :)

CRISPY SAUTEED BROWN CHICKEN

4 chicken thighs (filets), cut up
1/2 egg
1 tsp. cornstarch
1 tbsp. wine to loosen
Oil for frying
Extra fry pan

SAUCE:

1 tbsp. soy sauce
1 tbsp. honey
1 tsp. vinegar
1 tbsp. sesame seed
1 tsp. ginger, crushed

Mix together 1/2 egg and cornstarch; should be sticky. If too thick use wine to loosen. Coat chicken pieces with mixture. Brown and remove. Re-fry to deep brown, to be dark and crispy. Remove from oil to extra fry pan. Mix and all sauce ingredients together. Pour on chicken coating well.


Ciao*

Answer 6

********Creamy Chicken Pasta:

INGREDIENTS
8 ounces wide egg noodles
1/2 cup frozen green peas
3 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
1/4 cup mozzarella cheese
DIRECTIONS
In a medium pot cook egg noodles in boiling salted water. When pasta is 3 minutes away from being cooked, add in frozen peas or broccoli. Cook until vegetables and noodles are tender. Drain well.
Meanwhile, boil the chicken in a medium saucepan until cooked completely. Drain chicken and cut into bit size pieces.
In a large saucepan mix cream of mushroom soup and milk until warm and lumps are dissolved.
To the large saucepan add the cooked and chopped chicken, noodles and vegetables. Blend ingredients with the milk and soup mixture. Stir in grated mozzarella cheese until melted.
Serve warm.

*********ONE SKILLET CHICKEN CACCIATORI

2 tbs olive oil
1 medium onion, sliced
1 clove minced garlic
1 1/2 cup fresh mushrooms pieces
1 package of skinless split chicken breasts, or thighs- about 3-4 breast, or 4-5 thighs
2 cans Delmonte garlic and onion tomatoes-diced, undrained
2 cans diced tomatoes, undrained
1 6 oz can of tomato paste
3/4 cups dry white wine, or cooking sherry
1 tsp sugar
1/2 tsp dried rosemarry
1/2 tsp dried oregano
1/2 tsp dried basil
1/tsp dried thyme
salt and pepper for taste
1 tbs parsley
mozzarella or Parmesan cheese
1 pkg linguini or thin spaghetti noodles

Heat oil in a large skillet. Add chicken. Brown well on both sides, about 2-3 mins on each side. Remove and leave drippings.
Add onions, garlic and mushrooms, saute until vegetables are just tender, about 5 minutes. Return chicken to skillet.

Meanwhile, mix together in a medium bowl, the diced tomatoes, paste, wine, sugar, salt and seasonings. Pour over chicken and vegetables. Bring to a boil; reduce heat and cover. Simmer on low temperature for 30-35 minutes or until chicken is no longer pink. (if you use a meat thermometer, 170 * for breasts, 180* thighs). Sprinkle the chicken with parsley and cheese.

Serve over hot cooked noodles. Spinach salad and garlic bread go well as accompaniments.

************SKILLET BARBECUED CHICKEN

1 broiler fryer, cut up
2 tbsp. butter
1/2 c. chopped onion
1/2 c. Karo dark corn syrup
1/2 c. catsup
1 tbsp. Worcestershire sauce
1/2 tsp. salt

In large skillet over medium heat brown chicken in butter; drain excess fat. Stir together remaining ingredients and pour over chicken. Cover; cook 30 minutes or until fork tender on low heat. Makes 4 servings.

Answer 7

you could boil them in a large pot til 98% done and add some noodles add more water if necessary with some Mrs. Dash Onion & Herb seasoning, some poultry seasoning (1/4 teaspoon) one grated fresh carrot, a dash of salt and voila!

Answer 8

grate zuchinni. Sautee for a while. add chicken, salt, a little wine, some spices (if desired). Cover and let cook for a while.

Answer 9

season, let sit in fridge for half an hour, flour them. Fry them. simple recipe. I season with season salt , black pepper, and garlic. Or sazon.

Answer 10

Fry them up in a pan :) Add BBQ sauce when they get going.
Or grill them outside. You could also use your Foreman.
You can marinate them if you wish.