I’m thinking of cooking chicken thighs for dinner. Last time, I made this recipe (more or less), and it was good. I could do it again. Or I could just bake them and glaze them with BBQ sauce. I don’t want fried chicken. I also don’t want to go to the supermarket.
I have balsamic vinegar, a jar of minced ginger, white rice (cooked and frozen, and dry), fettuccine, spaghetti, spaghetti sauce, BBQ sauce, garlic, milk, medium Cheddar cheese, Swiss cheese, bacon, bread crumbs, flour, olive oil, vegetable oil, Bisquick… The usual stuff.
Any ideas? Otherwise, I might just do the BBQ glaze.
Do you have some root veggies (taters, carrots, onions, etc.)? One recipe I do quite frequently is the following (works with duck or chicken thighs/legs):
Preheat oven to 375. Brown the thighs on the stove (dutch oven or high-sided frying pan). Take out the thighs, deglaze. Brown the chopped root veggies (big pieces). Pour in stock/wine/whatever (I use a little fish or soy sauce too – you can use almost any savory liquid) to just barely cover the root veggies. Add the thighs to the top, skin side up, halfway uncovered. Put the pot/pan in the oven, uncovered, for an hour or so. The chicken will be nice and crispy on top, moist inside, and the veggies will have soaked up a lot of great flavor.
1 egg
1 cup vegetable oil
2 cups cider vinegar
3 tablespoons kosher salt
1 tablespoon poultry seasoning
1 teaspoon ground black pepper
Beat the egg
Whisk in the oil
Whisk in the rest of the ingredients.
Set some of the marinade aside if you’re going to be basting the chicken.
Add the chicken to the marinade and let them sit for 24 hours.
Grill or bake.
Not sure how this would work with whole thighs, I’ve only done it with the chicken cut into bite size pieces.
Spray an 8x8 pan
Mix together
1c rice
2 1/2 c chicken stock
1/4 tsp salt
1/4 tsp garlic powder
1 1/2c shredded cheddar
Bake at 375 about 45 min or until most of the liquid is absorbed.
In the meantime, melt 2 tblspns butter and combine with 1/2 c panko bread crumbs
Remove the dish and top with another 1/2 c of cheese and the breadcrumb mixture. Place back in oven for a few minutes.
I’ve been thinking about trying it with whole chicken thighs, I like the flavor the rice picks up from the garlic powder and cheese.
Take three bell peppers and cut into strips. Slice up an onion. Slice some mushrooms if you have them. Put the chicken (2-3 thighs will do) in bottom of the pressure cooker and season with salt, pepper, and Italian seasoning. Place veggies over the top. Pour a 24 oz jar of marinara sauce and a couple tablespoons tomato paste and mix.
Cook about 45 minutes under high pressure and use natural release.
Stir up the mixture and the chicken should shred easily (remove bones and skin). Season to taste and serve over pasta or rice.
Oven-fried chicken (I know you said you didn’t want fried, but check it out)
Heat oven to 350F
In a baking vessel (I use a Corningware dish, but any shallow baking pan will do), melt 3-4 Tbsp of butter. When melted, it should cover the bottom.
In a wide, shallow bowl mix together flour, salt, pepper, and whatever seasonings strike you as appropriate (oregano, sage are among my favorites).
In another wide shallow bowl beat an egg with half a cup of milk.
In a third wide shallow bowl, place plain or seasoned bread crumbs.
Dredge the thighs through the flour, then dunk them in the French toast mixture, then dredge them through the bread crumbs, and put them into the baking pan, skin side up. Dot each thigh with a small dab of butter.
Bake the chicken thighs for 50 minutes to an hour. You’re done.
(if you want, the flour mixture and bread crumbs can be put into one-gallon ZIPLOC bags, and you can coat the chicken pieces by shaking them up in those instead of using up all your bowls)
I don’t feel like going to any trouble tonight, so I’ve decided to just bake it and put on a BBQ glaze. I just mixed up some sauce, and it’s cooking on the stove.
But keep the recipes coming. I think I have eight more thighs in the freezer!
I like roadside chicken recipes for thighs.
The vinegar, worschershire, white pepper, and celery salt all come together in the most wonderful way.
Ideally, grill over lump charcoal.
The smell of roadside chicken cooking can’t be beat. example
Otherwise, a 90 minute soak in criollo mojo is pretty easy. I got into the habit of keeping a bottle around for low-effort meal days.
I mentioned in another thread I’ve been jonzin’ for El Pollo Loco. I did get some pollo al carbon from a place near the office on Thursday, but it wasn’t quite the same. I have this copycat El Pollo Loco recipe bookmarked, but while some reviewers thinks it tastes authentic, other say it tastes almost, but not quite, completely unlike El Pollo Loco. I might have to pick up the Goya or some other marinade when we get the propane tanks filled.
I had Mrs. L.A. taste the BBQ sauce. She made a face like a baby tasting a lemon and said, ‘Wow.’ (It does have a bit of cayenne pepper in it. ) I asked her if she liked it, and she said yes.
) I asked her if she liked it, and she said yes.