I have chicken thighs thawing in the fridge at home and I am feeling uninspired. Any ideas for what to do with the for dinner?
Thanks!
Chicken Paprikash!
Just what I was going to suggest. And that recipe is pretty similar to how I do mine (and I learned in Hungary), except I don’t use any hot paprika or cayenne (even though I normally am a chili-head.) You could also add a mild Hungarian wax pepper or Italian frying pepper to the onions. (Some recipes suggest bell peppers, but they taste wrong to me in this dish.)
Marinate them ASAP in Wine*, soy sauce and garlic (score or tenderize them first) (best for at least a few hours. If you can’t the will still pick up some of ther marinade flavor. you can also marinate overnight) Saute them in the marinade and add what herbs you like**. (they should be white on both sides but not done in the middle) Remove from pan, and place in baking dish. Rough chop a whole onion & green pepper & cook in marinade until cooked down. Pour on top of chicken. Bake for 35 mins. Add favorite shredded cheese***, back in the oven for 15 mins. Add 1 totato on top; diced fresh. Bake 5 more mins… This is my absolute favorite way to do chicken.
- I use White Zinfindel
** I use parsley, sage, rosemary and thyme, thusly when I make this dish I call it Simon & Garfunkel chicken
*** Mexican shredded works well for this
Something curry.
Been meaning to try that one. I like the chicken and mushroom casserole from the same place. Mmm.
If you have a few days, marinate them in Ken’s salad dressing. (Vinagrette, I think.) Then throw them on a grill.
Assuming you have a lot of time to kill :).
I have to work until 5, won’t get home until close to 6pm and will be too hungry to marinate (the chicken, not me) very long. Coq au vin sounds good, but that’s a weekend kind of dish.
janis_and_c0 – your suggestion sounds really good, but alas, time is an issue. I will file that away for future use though.
I like the idea of curry – more details please.
I could do the paprikash if the sour cream at home hasn’t gone fuzzy yet. hmmmm… have to consider that.
Thanks for all the ideas!
If you make it, let me know how it turns out!
For chicken curry, I put thights in pot w/ chicken broth or water, carrots,onion, potatoes, peas, salt ( you will need more if you use just water) pepper dash cumin dach chilli powder, garlic & generous ammount curry powder, simmer on low-med heat till chicken is cooked (about an hour)
Mix together 1/3 cup of hoisin sauce and 1 tablespoon each of minced ginger, sesame oil, and rice vinegar; put some aside. Cut chicken into even slices and put in a bowl with the sauce for 10 minutes. Thread chicken onto skewers and grill or broil for 8-10 minutes, brushing with sauce and turning often. Finish with sesame seeds and any remaining sauce.
Chicken with Olives, Raisins and Onions. I’ve made it a couple of times. It is really good.
ETA - the recipe calls for chicken breasts, but I use thighs. Much tastier, IMO
Give 'em the Death Row braise.
Thighs?
That calls for Wok work – Chinese cooking, which is exceedingly simple: Throw in what you like, finish with a thick sauce, serve atop steamed rice.
Dice the meat
Dice your favorite vegetables* (1 pile should be an equal amount as the meat)
1 can (8 oz) of chicken broth, split as follows:
. 3 or 4 oz with roughly 1 heaping Tbsp of corn starch mixed in
. The remainder set aside.
Roughly 1 heaping Tbsp of oil (peanut oil for high heat; almond oil if you’re allergic to peanuts)
A big pinch of minced garlic (or, if you’re not a garlic fan, salt – or nothing or your favorite Asiatic spices)
[ol]
[li]Heat your wok on high[/li][li]Dribble in the oil and swish it around until it’s flowing like water[/li][li]Toss in the Garlic and toast until it’s lightly browned – or toss in the salt and swish some more. This should take only a couple seconds[/li][li]Throw in the meat and let it sizzle for a minute or two – get at least one side lightly browned before flipping it all over and making sure the chunks are cooked through the middle.[/li][li]Pour in your ‘remainder’ chicken broth, turn the heat to medium-high and let it all come to a slow boil[/li][li]Throw in your veggies; let them cook until tender (Sometimes I pull the chicken out first so I can cook denser veggies more thoroughly. Do so only if you can set the meat aside in a perfectly clean container – never mix raw & cooked meat or reuse raw meat containers – and don’t leave it uncovered.)[/li][li]When your veggies and chicken are all cooked and tossed together, let it sit on low for a few minutes, then test the broth and adjust the spices as you like.[/li][li]Finally, stir that broth-and-starch mixture one last time and pour it into the cauldron. Turn your heat back up to high and stir constantly until the broths thicken to the consistency of a smoothie or shake – however you prefer it.[/li][/ol]
Serve on steamed rice (preferably Chinese or Japanese style).
Add chow mein noodles = Chicken chow mein
Add Cashews = Cashew chicken
Add Almonds = Almond chicken
- Spinach and lettuce doesn’t usually work all that well. Just about everything else does, though: broccoli, peppers, squashes/gourds, bean sprouts, peas, green beans, snow peas, roots, cabbage….I’ve never tried okra or kale…
I boil them, cook rice in the water while the chicken cools, add oatmeal and frozen mixed veggies, throw the deboned and diced chicken back in and feed it to my dogs. $.59/lb for cheap chicken thighs!
StG
I mix a container of plain yogurt with a couple cloves of minced garlic, a squeeze of lemon juice, a teaspoon of grated ginger, half a teaspoon of chili powder, half a teaspoon of cumin, maybe a half teaspoon of curry powder, and a good pinch of sugar, pour into a plastic bag with the thighs, and marinate overnight. They can be grilled or baked. They smell fabulous!
Dry rub of smoked paprika, cayenne pepper, garlic salt, smokehouse maple seasoning, and white pepper. Toss 'em on the grill and BBQ them slowly. Spicy, delicious, orange-colored chicken with some beer, my god I’m hungry.
this, but minus the curry powder and ginger and less yogurt. Put some sliced onions and peppers in the bag as well and after marinating roast the lot for a hour and half in a low-ish oven.
Then let them cool slightly and let people tear the meat off the bones and build their own wraps with whatever salad stuff you have to hand.
Thigh meat is by far the best bit of the chicken.
Absolutely!
dip them in buttermilk, then dredge in flour mixed with salt & pepper.
fry in a skillet. That’s the best way to eat any chicken parts.