chicken thigh recipes.?

Question

we are having chicken thighs tonight, the thing is i am looking for a new way to cook them. so please fill me in with some good chicken thigh recipes ... thanks:)

Answer 1

here it is..

Spicy Chicken and Cilantro Wontons

SUBMITTED BY: CROWNOFGOLD
"These crispy appetizers are a favorite in my family. The flavorsome herbs in this recipe, as well as the chile, give the wontons a nice kick."

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
SERVINGS & SCALING
Original recipe yield: 50 wontons

INGREDIENTS
2 pounds skinless, boneless chicken thighs, diced
3 stalks lemon grass, cut into 1 inch pieces
1/4 cup chopped fresh ginger root
1/2 bulb garlic, cloves separated and peeled
1 fresh red chile pepper, chopped
2 bunches fresh cilantro
1/4 cup soy sauce
1 tablespoon sesame oil
50 wonton wrappers
1 quart vegetable oil for frying

DIRECTIONS
In a food processor, combine the chicken, lemon grass, ginger, garlic, chile pepper, cilantro, soy sauce and sesame oil. Pulse until thoroughly mixed and chicken is minced.
Separate all of the wonton wrappers, and lay them out on a clean surface. Set a bowl of water to the side to dip your fingers. Place about 1 teaspoon of the chicken mixture onto the center of each wrapper. Wet the edges by dipping your fingers in water, and wiping the edge of each wrapper. Fold over into triangles, and press to seal. Take the two opposing points of the triangle, and fold around to join together.
Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve while hot.

Stuffed Chicken Thighs

Chicken thighs stuffed with sauteed mushrooms, wilted spinach, and shredded monty cheese. This dish is light-tasting and a little sweet.
by Annie H

6 boneless skinless chicken thighs
4 ounces mushrooms
1/2 ounce fresh spinach
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 ounces monterey jack cheese, shredded
1/2 teaspoon paprika
1 teaspoon tarragon
1 teaspoon garlic salt
3 tablespoons honey
1/2 cup water
1 ounce monterey jack cheese

Wash and pat dry chicken thighs; lay them flat, inside up.
Slice mushrooms and sautee with salt and pepper until they are brown; remove from heat.
Wash and stem spinach.
Chop spinach and add to mushrooms, tossing to wilt.
Place about 2 tablespoons of this filling on each chicken thigh, evenly dispersing the remaining filling among the thighs as needed.
Divide cheese among chicken thighs.
Close the thighs with toothpicks (I used three per thigh) and place in a pie dish.
Sprinkle paprika, crushed tarragon, and garlic salt over the thighs.
Drizzle honey over all.
Add water to the pie pan, cover with foil, and bake at 350° for 30 minutes.
Remove foil and bake another 15 minutes.
Spinkle remaining cheese over chicken and bake until the cheese is melted.
Serve with steamed veggies, rice, and a fruit salad.

Answer 2

CHICKEN EN CASSEROLE (this recipe can be made for any number of people so just double, triple, quadruple, etc.)

3 large chicken breasts cut into bite-sized pieces (thighs will do - my mom likes the thighs better)
salt and pepper to taste
1/2 c butter
1 can condensed cream of mushroom soup
3/4 c Sauterne (can use water or chicken broth in place of this)
1 (5 oz) can sliced water chestnuts
1 (3 oz) can sliced mushrooms
2 T chopped green pepper
1/4 tsp thyme
2 glugs of dry sherry (or water or chicken broth)

Lightly season chicken with salt and pepper. Brown slowly in butter in skillet. Arrange browned chicken in a sprayed baking dish. For sauce add the undiluted soup to the drippings in the skillet. Slowly add the Sauterne stirring until smooth. Add remaining ingredients. Heat to a boil. Pour the sauce over the chicken. Cover with foil and bake at 350º for 25 minutes. Uncover and continue baking 25-30 minutes more until chicken is tender. Serve with rice. Broccoli is also good with this.

Answer 3

EASY TANGY CHICKEN THIGHS
Brown the thighs in some butter. Once all sides are brown, mix equal parts Heinz 57 sauce and water (about a cupful total). Pour over the thighs, cover, turn down to simmer and cook until they are very tender, about 30 minutes. Remove cover last 10 minutes of cooking. Baste them occasionally with the sauce.
Serve with rice and a salad.
VERY EASY AND GOOD!!!

Answer 4

You will love this one.

Baked Apricot Chicken

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.

Answer 5

chicken thighs with green olives and onions:

ingredients:

chicken thighs
1/2 cup fresh squeezed orange juice (regular OJ from carton will also work)
small onion sliced into rings
1/4 to 1/2 cup green olives, whole, drained
1/4 tsp cumin
salt & pepper to taste

method:

brown chicken thighs in large skillet in a little oil, remove and keep warm
saute onion in same skillet (add a little oil if you need to)
add orange juice
add olives and cumin
put chicken thighs on top, cover and simmer for 45 mins or until thighs are cooked through.

we like this served over couscous

Answer 6

It's a little spanish.IDK if you would like to try-

Cut up the chicken thigh's into strips.Pre-season them with any complete seasoning ( I prefer the one without the pepper ).Dice up small(miniature) pieces of garlic and mix them up with the chicken.Let that sit there (marinate) while you do this ->

cut up a nice amount of tomato,green pepper's and onion.
stir them around in a hot pan with a little bit of water.just enough so they wont stick to the pan.add half or a little less than half of a Maggi Chicken Bouillon Cube.Stir it around & add the chicken.If you see that the chicken is getting a little stuck to the pan, you can always continue to add little portions of water as your frying the chicken, so it wont burn lol.

& continue until the chicken is completely cooked or light brown.

My husband and kid's love it.If you do go ahead and decide to use it, I hope it turns out great =]

Answer 7

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 8

Spice them up however you like,bread them with smashed up cheese crackers, fry them lightly with oil in a pan with onions for a few minutes each side (hold in flavor), then bake at 350 degrees uncovered on a cookie sheet w/tin foil(easy clean up) for on hour (depending on how many) to an internal temp of 170. Let stand for 10min.

Answer 9

Get some garlic powder, complete seasoning and dijon mustard, and cover the chicken on and underneath the skin and just put it in the oven. yummy!!!

Answer 10

Throw them on the grill and slap some BBQ sauce on them