I have some chicken thighs and would like a good and easy recipe for them, Please help?

I raised 3 little boys and had to come up with some easy, economical recipes, this one was a real hit and filling enough even if they had a crowd of friends show up. I usually serve it with a salad.





Chicken thighs


1 box Zaterazans Red Beans and Rice


1 can diced tomatoes


2 cups boiling water








In a 9 x 13 pan put Red Beans and Rice add boiling water and stir, add tomatoes and stir well. Place chicken on top and cover with foil. Bake at 375 degrees for 45 mins to 1 hour until chicken is done. If you want uncover for the last 15 mins to brown chicken. Sometimes I use chicken breasts and top with cheese in the last 10 mins.





Hope you family enjoys this as much as mine has. Good LuckI have some chicken thighs and would like a good and easy recipe for them, Please help?
Go to this website, you can search for recipes by typing in the ingredients:





http://search.allrecipes.com/Recipe/Ingr鈥?/a>





Enjoy!I have some chicken thighs and would like a good and easy recipe for them, Please help?
Put some bbq sauce on them and grill them. if you have no grill, bake them in the oven
Fry some onions in oil


add the thighs ( dont over fry )


add some salt and pepper, ( + any otha spices u lyk )


add couple of spoons of tomato paste,


pour some chicken stock or just plain water over it just to cover it


put the lid on and cook for 15 mins or woteva


or u could stick it in da oven


simple! :)
There are quite a few on this website :)





http://busycooks.about.com/od/chickenthi鈥?/a>
Shake em in a bag with chilli powder, salt and pepper. Brown them. Add chicken broth, an onion and green diced chilli's, and garlic. Simmer for an hour. Turn off. Skim grease (if you left skin on). Add 1/2 cup sour cream. Stir. Thicken if you like with a little cornstarch. Serve over rice. Its become everyones favorite dish that I have made it for!
Quick Chicken Hmm try this. Preperation time is 8-10 minute cooking time 40-45 minutes aprox.





Note: if thighs are boneless cooking time is reduced by half.





Remove skin from thighs, place in 9x13 pyrex dish.





Cover generously with cream of mushroom soup (concentrate)





Bake for 40-45 minutes (check temp of chicken to 165 degrees)





If you like top with cheddar/jack blend of shredded cheese.





Serve with buttered noodles or mashed potatoes.





Now if you like the fried chicken the recipe that Dee posted is right on, try it with drumsticks for a picnic too.
Broil them. Add barbeque sauce the last 5 mins.
I had to laugh at this first cause I thought you said you actually had what you would call chicken thoighs on yourself...sorry lol...





Actuallt at work we have something pretty tasty...Place the chicken in a greased square casserole dish. Place in the oven on 400 for 15-30 min or until the internal temperature is 165*.


Get a seperate pan. (a deep skillet)


Place 2 Tbl of butter


2 garlic cloves minced


3/4 cup of diced onions


and saute


When the onions are just starting to carmalize, deglaze the pan with 1 cup of saturene (white cooking wine) or any cheap white wine will do.


bring to a simmer and then add 1.5 qt of chicken stock and bring to a boil.


then make a seperate roux...(2 sticks of melted butter in 1 cup of flour)


Once the stock comes to a boil add the roux and keep stirring until it is thickend then had 1/2 cup of heavy cream and 1 cup of sliced mushrooms. When the chicken is done you want to coat it with this cream sauce. It is delicious.
4 large starchy potatoes, such as Idaho


Salt


1/2 cup plus 2 tablespoons extra-virgin olive oil


2 tablespoons butter


6 cloves garlic, chopped, divided


4 scallions, chopped


2 tablespoons balsamic vinegar, eyeball it


1 tablespoon Worcestershire sauce, eyeball it


1 teaspoon crushed red pepper flakes, 1/3 palm full


3 tablespoons fresh rosemary, 4 to 5 sprigs, stripped and leaves chopped


4 large portobello mushroom caps, wiped clean with damp towel


1 1/2 pounds, 6 pieces or 1 package, boneless, skinless chicken thighs


Coarse black pepper


2 cubanelle (Italian light green peppers), seeded and thinly sliced


1 medium red onion, thinly sliced


1 (28-ounce) can or 2 (14-ounce) cans fire roasted diced tomatoes, lightly drained (recommended: Muir Glenn brand)


Generous handful flat-leaf parsley, chopped


1 cup ricotta cheese


1/2 cup milk, eyeball it


1 cup shredded or grated Parmigiano-Reggiano or Romano, 3 generous handfuls





Heat a grill pan or outdoor grill to high heat.


Peel up the taters and cut them into small chunks. Place potatoes in a pot and cover with cold water. Cover the pot and bring up to a boil over high heat. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes.





In a small pot over medium low heat and add vegetable oil, about 1 tablespoon 鈥?just eyeball it. Add 2 tablespoons butter in small pieces. When butter melts into oil, add 4 cloves of chopped garlic. Saute garlic 1 to 2 minutes, then add scallions and remove pan from heat and reserve.





Heat a medium nonstick skillet over medium-high heat.





In a large bowl, combine balsamic vinegar, Worcestershire, crushed red pepper flakes, rosemary then whisk in about 1/2 cup extra-virgin olive oil, eyeball it. Turn portobello caps in marinade and transfer to a plate to reserve. Add chicken thighs to remaining marinade and coat evenly. Season 1 side of the chicken thighs, as well as the reserved mushroom caps with salt and pepper then transfer just the thighs to hot grill, seasoned side down. Season the opposite side of the chicken thighs and grill for 6 minutes on each side then transfer to a plate to rest. Add raw marinated mushroom caps to grill and top with a heavy skillet to press down on them as they grill. Cook 3 to 4 minutes on each side until, dark, tender and well-marked.





While chicken thighs and mushrooms cook, add a tablespoon extra-virgin olive oil, a turn of the pan, to hot skillet. Add remaining 2 cloves of garlic, peppers and onions to the skillet season with salt and pepper and cook, tossing frequently, 7 to 8 minutes. Add tomatoes and parsley to the pan and toss to heat through, about 1 minute then remove from heat.





Thinly slice rested chicken thigh meat and grilled mushrooms.





Drain potatoes then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with the ricotta, 1/2 cup milk and grated cheese and smash away to combine potatoes with cheeses and milk. Season the super-mashers with salt and pepper.





http://web.foodnetwork.com/food/web/sear鈥?/a>
Chicken Thighs Glazed With Orange-Thyme-Cumin


Yield: 4 Servings





Ingredients





1/2 c dry white wine


1/4 c red wine vinegar


1/4 c fresh orange juice


2 tb fresh lime juice


3 tb soy sauce, low sodium


2 tb fresh thyme leaves --


1 minced


1 clove garlic -- minced


1 tb honey


1 ts fresh ginger -- minced


1 ts ground cumin


1 chopped jalapeno pepper --


1 seeded, optional


8 skinless chicken thighs





Instructions





Remove the skin and the surface layer of fat from the thighs. Rinse.


Towel dry.





In a large nonstick skillet, combine the sauce ingredients, including


the jalapeno. Over medium-high heat, bring the mixture to a boil,


then add the chicken (bones up). Reduce theheat to low, cover and


simmer for 15 minutes. Remove the cover, turn the chicken pieces


over, raise the heat to medium and cook until the liquid is


evaporated and the chicken is glazed, about 10 to 15 minutes. Adjust


heat as necessary.





PanTry: Shoyu, a Japanese soy sauce that is lower in salt.





Substitutions: Vegetable stock or water for dry white wine. Canned


jalapeno pepper. 1 tablespoon of garlic chives, snipped instead of


clove garlic.





Do NOT substitute white meat.








Chicken Thighs Marengo





Ingredients





(6 servings)





6 x Chicken thighs(2 lb),skinned


1/4 ts Pepper


1 c Sliced fresh mushrooms


1 x Clove garlic, minced


1/4 ts Dried whole thyme


1 tb Minced fresh parsley


1/2 ts Salt


2 ts Olive oil


4 x Green onions, sliced


1/2 c Dry white wine (or chablis)


2 x Med tomatoes, cut in wedges








Instructions





Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place in a shallow container. Sprinkle with salt and pepper. Coat a large skillet with cooking spray; add olive oil. Place over med-hi heat until hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly browned. Remove chicken from skillet, and drain on paper towels. Wipe skillet dry with a paper towel. Recoat skillet with cooking spray; place over med-hi heat until hot. Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Recoat skillet with Pam. Place over med-hi heat until hot. Add green onions and garlic; saute 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated. Sprinkle with parsley, and serve immediately.
Very easy ;-) put them in a glass or Pyrex pan and cover with your favorite BBQ sauce. Bake in oven at 350 until done.
marinate them, grill them, and eat with pesto sauce nd pasta tossed with bacon, olive oil and garlic





beautiful
easy peasy . . . apricot jam mixed with mustard, a little honey and soy sauce . . . marinate for a while and bake for about 50 minutes in the sauce, turning frequently
southern fried chicken


I modified my mothers recipe which she used for years. It is not as greasy as some of the fast food chicken places.


chicken parts or 1 frying chicken, cut up


1 cup buttermilk


2 cups self rising flour


salt and pepper (I usually use 1 tsp. salt and 1/2 tsp freshly ground black pepper)


oil (for frying)


4-6 servings





1. Wash chicken and pat dry.


2. Pour buttermilk into a small bowl.


3. Dip chicken into buttermilk, covering all surfaces.


4. Mix flour, salt, and pepper and pour into a 1 gallon zip lock bag, place dipped chicken into flour mixture and close bag.


5. Shake bag well making sure all surfaces are covered with flour.


6. Heat 3/4 inch of oil in a heavy skillet over medium heat.


7. Shake chicken again and put into oil, brown lightly on both sides, reduce heat to medium low and cook chicken to 180 degrees internal temperature on an instant read thermometer, turning frequently.


8. cooking time may vary slightly depending on your heat setting.