Spicy Stuffed Chicken Thighs
INGREDIENTS
10 boneless, skinless chicken thighs
5 hot Italian sausage links, casings removed
1 green bell pepper, diced
1 onion, diced (optional)
8 ounces canned diced tomatoes, with juices
1 tablespoon Italian seasoning
1 teaspoon crushed red pepper flakes
Preheat oven at 350 degrees F (175 degrees C).
Find the places where the thigh bones have been removed from the chicken, and stuff the spaces with sausage. Place on a 10x13-inch ungreased baking pan. Place bell pepper and onion around the chicken. Pour tomatoes and their juices over the chicken, and season with Italian seasoning and crushed red pepper flakes.
Bake in preheated oven until chicken is thoroughly cooked, about 45 minutes.What is a good recipe for this chicken?
This is a fantastic and easy Rachel Ray recipe using boneless skinless chicken thighs and chicken tenderloins. I don't see why you can't adapt it to just using the thighs. You will love it!
TUSCAN CHICKEN
2 pounds boneless, skinless chicken thighs
1 1/2 pounds chicken breast tenderloins
Salt and pepper
3 tablespoons extra-virgin olive oil
6 cloves garlic, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth (yes, beef broth)
Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic. Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through
Pasta With Chicken in Creamy Garlic Sauce
2 cups shell pasta
2 tablespoons canola oil
4 boneless skinless chicken breast, cubed
4 cups 2% low-fat milk
3 tablespoons flour
3 tablespoons butter or margarine
2-3 minced garlic clove
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated parmesan cheese
1/3 cup frozen peas or broccoli (optional)
Directions
Boil pasta in lightly salted water.
Fry chicken in canola until lightly browned, set aside.
In large pot saut茅 garlic in butter or margarine, do not brown.
Add flour, salt, pepper to garlic and butter or margarine and mix to form a roux.
Slowly add milk, whisking to prevent lumps.
Add parmesan cheese and mix well.
Cook over medium heat stirring often until sauce thickens.
Add chicken to the sauce.
Drain cooked pasta and mix into sauce.
Serve immediately.
Super easy: dump a bottle or two of italian dressing on them, let them marinate for a few hours, then bake while still in the marinade. They will be tender, juicy, and yum.
Easy and even tastier than the Italian route: Mix up soy, teriyaki (be careful to balance well, otherwise they'll be too salty from the soy), a handful of chopped garlic, and a handful of chopped ginger. Allow them to marinate several hours, then cook in the marinade. They will be chock-full of salty, gingery, garlicky goodness.
I had a friend that swears by thighs for Indian-style chicken: marinated in yogurt, garam masala, and other spices for several hours and then baked in the oven. I don't make them but you might google some good results.
All of these preparations also yield tasty leftovers that are good cold right out of the fridge.
I make this all the time and love it! Tips: cover with foil!
Baked Teriyaki Chicken --
INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 400 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
**************************************鈥?br>
Pollo Fajitas --
INGREDIENTS
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
1/2 lemon, juiced
DIRECTIONS
In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.
**************************************鈥?br>
Easy Garlic Broiled Chicken --
INGREDIENTS
1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste
DIRECTIONS
Preheat the oven broiler. Lightly grease a baking pan.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.
**************************************鈥?br>
Chicken Jalfrezi --
';This is a Pakistani recipe that is a spicy curry. My Mama made this dish, and I like it very much. You must try it. This dish is best served with basmati rice, chapattis or naan bread.';
INGREDIENTS
2 tablespoons vegetable oil
1 onion, grated
2 cloves garlic, chopped
1 1/2 pounds boneless skinless chicken thighs, cut in half
3 teaspoons ground turmeric
1 teaspoon chili powder
1 1/2 teaspoons salt
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons ghee (clarified butter)
3 teaspoons ground cumin
3 teaspoons ground coriander
2 tablespoons grated fresh ginger root
1/2 cup chopped cilantro leaves
DIRECTIONS
Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another
Put them in an iron skillet, pour a can of cream of chicken soup of them, flavor them with salt and pepper (or whatever spices you usually use for your chicken, I use Tony's) and bake in the oven (not on the stove) as you normally would. You can also add a little chicken broth and I recommend using an oven bag, though you really don't have to.
I put some chicken broth and lemon juice in with the chicken then put some lemon slices on top of the chicken. I baked them at 250 for 5 hours when there is 1 hr left take off the lemon slices and baste the chicken with the juice. throw away the lemon slices after cooking. I made gravy with the broth. It turned out good.
After washing each thigh, dry with paper towel.
rub each with olive oil
sprinkle with alspice and pepper
then use some crushed garlic on each
bake for 90 min @ 375 F , covered for first hour
excellent
Chicken salad, fajitas, pot pie, spaghetti, grill them on the BBQ pit, chicken %26amp; cornbread dressing.
Adobo is my favorite, its filipino food. heres the link how to make it.
egg flour bread crumbs seasoning and fry
No comments:
Post a Comment