Good recipes using chicken thighs?

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).Good recipes using chicken thighs?
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.Good recipes using chicken thighs?
I'm glad you enjoyed it :0} Report Abuse

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.
Curry chicken OR Baked chicken with pesto
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.
Use plenty of buttermilk, it makes the meat soft and flavor.
go with ntimids answer, that's how i do mine too. delicious!
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
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 %26amp; 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.
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.
I cook chicken in BBQ competitions. My recipe is at www.thepickledpig.com. If you like to grill try it out.





-Chris
I have de-boned them, flattened them out, browned them with a littlle flour and made chicken marsala.
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
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!
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.
I LIKE TO USE GOYA MOJO ( GARLIC %26amp; ONION) THEN A LITTLE SAZON, SOME GARLIC POWDER %26amp; ONION POWDER, A LITTLE PEPPER AND SALT. THEN I PUT ADOBO SEASONING. THEN I CUT UP RED %26amp; GREEN PEPERS AS WELL AS FRESH GARLIC AND ONIONS. I LET IT MARINATE OVERNIGHT AND VOILA! YUMMY CHICKEN! YOU CAN BAKE IT OR GRILL