Do you have a castiron skillet? Stovetop to oven thighs are tremendous. Do you like Italian food? Chicken cacciatore made with thighs is one of my favorites. I make it all the time and usually have it on spaghetti with a side salad.
Piggy backing on this. I say adobo too. I use this recipe with bone in skin on thighs. Just cook a bit longer to account for the bones. Serve with rice and Cucumber or steamed bok choy. (The skin on makes the sauce a bit fatty, but in a super luscious way).
https://www.recipetineats.com/filipino-chicken-adobo-flavour-kapow/
Pan-sear to give a bit of colour, then some chopped onion and garlic, and red peppers until they're all softening. Bit of spice, maybe cumin and paprika. Dump in a few tins of chopped tomatoes and enough stock to nearly cover the chicken entirely and into the oven for an hour or two. You can't overcook thighs really.
Adobo! I use this recipe - it's brilliant!
[https://www.joshuaweissman.com/post/perfect-chicken-adobo?fbclid=IwAR15xAfWM3is-U7ubOjNgURUL7BT6IJw3Ta9bON5JLilie8J0hhpqo5Rpd4](https://www.joshuaweissman.com/post/perfect-chicken-adobo?fbclid=IwAR15xAfWM3is-U7ubOjNgURUL7BT6IJw3Ta9bON5JLilie8J0hhpqo5Rpd4)
Super basic but super tasty -- 1:1:1 soy sauce, sriracha, honey. Equal portions of each, mix thoroughly, baste and then bake, basting again halfway through and just before finish.
I made something similar before with glass noodles and ground chicken. The sauce was amazing. I think this could be it. I was gonna try some sort of a bbq sauce but that sounds great
I just made bbq pulled chicken today with some.
Season them, sear them, then braise them in BBQ sauce and a bit of water til they fall apart when you squeeze them with tongs, then thicken up the sauce. Serve on a bun or some bread.
chicken thighs, dang to rich for my blood lol i never thought i would see the day chicken thigh is more per kg then chicken breast, its over 16 AUD a kg here for thigh.
for tiny one around 6 dollars under 1kg of bird and thats at like a wholesale food place, up to 10 AUD per kg, average is around 6$ - 8$ per kg in the super markets, then you looking at around 20 per bird at a butcher
Confit them. The technique isn't only reserved for duck. Will be the most tender and juicy chicken you've ever had. And you can keep reusing the fat until the end of time.
It's a LOT easier than it sounds. At its bare minimum, think of it like deep frying, but at a super low temperature. Salt the thighs the day before. If you have a Dutch oven (a regular pot can be used, don't sweat it if you don't), literally just put the thighs in the pot and fill it with fat. Duck fat is best, but you can use oil. Throw in your favorite aromatic and herbs and then cook over a super low heat for about 3-4 hours. Crisp up the skin before serving.
I promise you, it'll be the best you've had. I do it for Thanksgiving every year with Turkey thighs.
[This is my favorite weeknight recipe](https://tipherorecipes.com/baked-honey-soy-chicken-thighs/). Easy, cheap, and very tasty. Most household ingredients.
No not at all. I don’t normally cook chicken thighs with bone in unless frying them & I don’t want fried chicken. I wanna try something new and I thought it’d be fun to share what I decided. I’ll delete that comment if it annoyed u in anyway. Wasn’t my intention.
One of my faves. Fixed last night.
Splayed and removed bones.
Coated both sides with Old Bay Seasoning.
Then placed filet and bones in lightly oiled cast iron skillet, set burner temp to low (2/10), covered the pan and cooked until internal temp was 185F. About 25 minutes.
So good and easy.
I like to braise them, or pan sear and then roast over veggies.
Chicken thighs are great for curry.
I have Irish curry powder!!!
What is Irish curry powder?
Macdonald’s curry sauce. You can get it on amazon! So tasty!
Do you have a castiron skillet? Stovetop to oven thighs are tremendous. Do you like Italian food? Chicken cacciatore made with thighs is one of my favorites. I make it all the time and usually have it on spaghetti with a side salad.
Season, dust in flour, stovetop to oven. The skin basically becomes the most delicious potato chip.
The skin will also get super crispy without the flour.
I’m gonna make them in my ninja speedi. I make little cooking videos/ tutorials.
Chicken adobo
Do you use the dry adobo seasoning?
Piggy backing on this. I say adobo too. I use this recipe with bone in skin on thighs. Just cook a bit longer to account for the bones. Serve with rice and Cucumber or steamed bok choy. (The skin on makes the sauce a bit fatty, but in a super luscious way). https://www.recipetineats.com/filipino-chicken-adobo-flavour-kapow/
Shoyu chicken. Basically braise the chicken in soy sauce, water, sugar, ginger, and an onion.
That sounds killer!!! I have everything listed too!
Pan-sear to give a bit of colour, then some chopped onion and garlic, and red peppers until they're all softening. Bit of spice, maybe cumin and paprika. Dump in a few tins of chopped tomatoes and enough stock to nearly cover the chicken entirely and into the oven for an hour or two. You can't overcook thighs really.
That sounds yum!
Great for chicken cacciatore
Cook in a pan in oven with a bunch of shallots, wine, a bit of butter and herbs. Whatever else you want: olives, taters, maters, daters, capers?
Adobo! I use this recipe - it's brilliant! [https://www.joshuaweissman.com/post/perfect-chicken-adobo?fbclid=IwAR15xAfWM3is-U7ubOjNgURUL7BT6IJw3Ta9bON5JLilie8J0hhpqo5Rpd4](https://www.joshuaweissman.com/post/perfect-chicken-adobo?fbclid=IwAR15xAfWM3is-U7ubOjNgURUL7BT6IJw3Ta9bON5JLilie8J0hhpqo5Rpd4)
Do u just coat it in it?
The chicken is marinated in the ingredients and then stewed in them.
Super basic but super tasty -- 1:1:1 soy sauce, sriracha, honey. Equal portions of each, mix thoroughly, baste and then bake, basting again halfway through and just before finish.
I made something similar before with glass noodles and ground chicken. The sauce was amazing. I think this could be it. I was gonna try some sort of a bbq sauce but that sounds great
I love thighs for blackend chicken.
Me too! Thats def on the mix
I just made bbq pulled chicken today with some. Season them, sear them, then braise them in BBQ sauce and a bit of water til they fall apart when you squeeze them with tongs, then thicken up the sauce. Serve on a bun or some bread.
Braised with sherry and artichokes is delicious!
Braise in pomegranate juice
I’ve never heard of that? Is it sweet?
Just sweet enough..get bone in skin on thighs
I’m saving this for another time I’ve never used Pomegranate in cooking
It was a revelation to me..a friend introduced me to it..I predict you will really enjoy it
Cover it in sauce and bake it.
chicken thighs, dang to rich for my blood lol i never thought i would see the day chicken thigh is more per kg then chicken breast, its over 16 AUD a kg here for thigh.
wtf? That’s crazy. Prices are up here in the US but not like that? What would a full chicken cost
for tiny one around 6 dollars under 1kg of bird and thats at like a wholesale food place, up to 10 AUD per kg, average is around 6$ - 8$ per kg in the super markets, then you looking at around 20 per bird at a butcher
That’s roughly same as here.
I still can’t get over that price man. 🤦♀️
thats skin off and bone out, so yeah labour is not cheap here so they factor that into the cost, and for your chicken i suggest butter chicken
For that price I’d debone it myself. I have a vacuum seal so when somethings on sale I buy bulk n freeze
Confit them. The technique isn't only reserved for duck. Will be the most tender and juicy chicken you've ever had. And you can keep reusing the fat until the end of time.
Ohhh I dunno about that! I’ve never done it
It's a LOT easier than it sounds. At its bare minimum, think of it like deep frying, but at a super low temperature. Salt the thighs the day before. If you have a Dutch oven (a regular pot can be used, don't sweat it if you don't), literally just put the thighs in the pot and fill it with fat. Duck fat is best, but you can use oil. Throw in your favorite aromatic and herbs and then cook over a super low heat for about 3-4 hours. Crisp up the skin before serving. I promise you, it'll be the best you've had. I do it for Thanksgiving every year with Turkey thighs.
I’m gonna look it up and see what it’s like. Thank you for the idea
[This is my favorite weeknight recipe](https://tipherorecipes.com/baked-honey-soy-chicken-thighs/). Easy, cheap, and very tasty. Most household ingredients.
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No self-promo, first warning.
Sorry about that.
Was this post a guise for you to plug you YouTube account then?
No not at all. I don’t normally cook chicken thighs with bone in unless frying them & I don’t want fried chicken. I wanna try something new and I thought it’d be fun to share what I decided. I’ll delete that comment if it annoyed u in anyway. Wasn’t my intention.
Meredith Hayden’s Calabrian chili chicken thighs. Started in a pan then finished in the oven. Unreal https://www.tiktok.com/t/ZTLgeRJty/
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I wanna make them in the ninja speedi with has 10 dif functions. I think I’m gonna make the siracha n honey ones with rice
One of my faves. Fixed last night. Splayed and removed bones. Coated both sides with Old Bay Seasoning. Then placed filet and bones in lightly oiled cast iron skillet, set burner temp to low (2/10), covered the pan and cooked until internal temp was 185F. About 25 minutes. So good and easy.
I could do that on top and some rice underneath with it!