ISO: ISO recipe for boneless, skinless chicken thighs. Thanks!

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Sandy’s Chicken Thighs in Spicy Pimiento & Onion Sauce (inside) and Egyptian (link)

Sandy’s Chicken Thighs in Spicy Pimiento & Onion Sauce

Description:

3.5 lbs. of boneless, skinless chicken thighs
1 large Spanish onion, finely diced
3 medium-large garlic cloves, minced
one 4-oz. jar of sliced pimientos, drained
2 TBS. extra virgin olive oil
2 TBS. unsalted butter
1 to 1-1/2 TBS. Cajun Seasoning
2 cups chicken broth
cayenne pepper to taste
salt and ground or coarse black pepper

Season the thighs with salt and pepper. In a large Dutch oven, heat 1 TBS. of olive oil and 1 TBS. of butter over medium-high heat. Working in two batches, use tongs to add the chicken to the hot Dutch oven and brown undisturbed for about four minutes each side. Repeat with the remaining olive oil and butter. Set the browned chicken aside. Remove all but about 1 TBS. of fat. Add onion and cook until tender without browning. Add garlic and cook until lightly browned. Stir in Cajun seasoning and cayenne pepper to taste along with the drained pimientos. Add two cups of chicken broth and stir bottom of pot to deglaze. Return all chicken to pot. Cover, bring to a boil, and reduce to a simmer for about 15 to 20 minutes or until cooked through. Remove chicken and set aside. Correct the seasoning and reduce sauce to your liking. Return all chicken to pot to warm and coat in sauce before serving.

Sandy in Philadelphia

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=2418

 
Murgh Tikka Masala (Indian yogurt-marinated chicken kebabs) and Yakitori (link)

Rec: Murgh Tikka Masala (Indian yogurt-marinated chicken kebabs) - This was very yummy! (m) (COMN)

copy into your browser:
http://www.whats4eats.com/recipes/r_po_chxtikka.html

My notes:

This recipe had a nice zesty blend of
marinade ingredients. Don’t wipe off too
much of the marinade before cooking, as
you’ll miss those wonderful crunchy bits of
minced ginger and garlic that want to cling
to the chicken.

I made kebabs using my favorite kebab
chicken (boneless, skinless thighs). The
marinade was sufficient for 2.75 lbs. worth
of chicken in one freezer gallon bag. You
can use any kind of chicken you want. I
marinated the chicken for 24 hours. Next
time, I’m just going to grill whole pieces
of thighs.

Knowing I have a tub of green cardamom pods,
and being a glutton for punishment, I
crushed the pods and ground the seeds with
my mortar and pestle. I think I should
invest in a small $30.00 coffee grinder.
Buy the powder? – no way!

I used just shy of 1 tsp. of cayenne
pepper. The chicken did not turn out hot.

I didn’t bother with food coloring. In
fact, I rather like the turmeric’s natural
yellow effect.

Happy dining!

http://www.japan-guide.com/r/e102.html

 
REC: Brazilian Chicken and Rice with Olives

I made this a few nights ago for the second time. I had forgotten how delish it is! I used Goya boxed yellow rice and replaced the water with orange juice.

You can use the link to get to epicurious and see other reviews.

Enjoy!

Debbie

BRAZILIAN CHICKEN AND RICE WITH OLIVES

Add corn biscuits (you can find them in the supermarket refrigerator case) and a romaine, arugula, and radicchio salad with goat cheese. Coffee ice cream drizzled with Kahlúa is a nice dessert.

1 pound skinless boneless chicken thighs, cut into 1/2-inch-wide strips
1/4 cup olive oil
4 garlic cloves, finely chopped
1 teaspoon grated orange peel
1 cup water
1/2 cup orange juice
1 cup yellow rice mix with seasoning packet (from 8-ounce box)
1/2 cup (packed) pimiento-stuffed Spanish olives, halved

1 cup chopped fresh cilantro
Orange wedges

Sprinkle chicken lightly with salt and generously with ground black pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, garlic, and peel; sauté until chicken is lightly browned, about 3 minutes. Add 1 cup water and orange juice and bring to boil. Mix in rice, seasoning packet, and olives. Return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat; let stand covered 10 minutes.

Stir cilantro into rice mixture. Transfer to platter. Garnish with orange wedges.

Makes 4 servings.

Bon Appétit
February 2002

Epicurious.com © CondéNet, Inc. All rights reserved.

http://www.epicurious.com/recipes/recipe_views/views/106216

 
REC: Thai BBQ Chicken

These are excellent as well!

Debbie


Thai BBQ Chicken

1/4 cup minced garlic in oil
1/4 cup cilantro -- chopped
2 tablespoons sugar
2 teaspoons ground turmeric
2 teaspoons curry powder
1 teaspoon black pepper
6 tablespoons Hoisin sauce
6 pounds chicken thighs -- skinned

Process marinade to a paste. Place chicken in a bag with marinade. Turn to coat well. Refrigerate overnight, turning occasionally.

Put chicken in baking pan. Bake at 400 for 30-40 minutes until done.

Cuisine:
"Asian"
Source:
"Everybody's Wokking - Martin Yan"
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REC: Glazed Orange Hoisin Chicken (DH's spontaneous comments: Fantastic! Incredible! smileys/smile.gif)

contributed by Pat/NoCal

Glazed Orange Hoisin Chicken

Serves 4

Marinade:
3 tbsp hoisin sauce
1 tsp chile paste with garlic
1/3 cup soy sauce
1 tbsp honey
1 tbsp dark sesame oil
2 tbsp finely chopped fresh ginger
1/4 cup Dundee orange marmalade
1 3-1/2 to 4-1/2 lb. fresh chicken, cleaned, patted dry, and cut into quarters

Garnish: 2 tbsp finely chopped scallions
orange slices

Combine all the marinade ingredients except the marmalade in a large non-aluminum bowl. Add the marmalade and whisk the marinade well. Taste for seasoning. Add the chicken quarters to the marinade and coat all the pieces evenly. Cover and marinate the chicken for 30 minutes to 2 hours in the refrigerator, turning it once or twice. Preheat oven to 425:. Place the chicken quarters skin side up in a large shallow roasting pan and roast for 50 to 55 minutes or until the chicken is golden brown. Baste it with the juices once or twice while it is roasting. To serve, remove the chicken from the pan and degrease the drippings. Arrange the chicken on a large serving platter, spoon some sauce over it, and garnish with scallions and orange slices. Serve immediately. Advance preparation: Can be prepared 1 day ahead, refrigerated and serve chilled. Or prepare it up to 2 hours ahead through step 2 and refrigerate.

Source: The California Cook, Diane Rossen Worthington

Notes from cookbook: Glazed Orange-Hoisin Chicken is superb right from the oven or chilled and served for lunch. If you're serving this warm, begin with Mixed Greens with Beets and Peppers and accompany the chicken with Rice Pilaf with Corn and Peanuts. If you're serving the chicken cold, a platter of assorted Grilled Vegetables and a simple green salad would be fine accompaniments.

Recommended wine: The strong, sweet flavors of this dish blend well with Zinfandel, Syrah, or Pinot Noir.

Pat's notes: This was delicious! The first time I made it I used just thighs. The next time I used breasts with bone and skin, marinated them several hours then grilled them and they were great.

Mimi's notes: AWESOME! When I made this, instead of basting it with the juices (because there weren't any juices) I basted it several times with the leftover marinade. It turned a wonderful deep reddish orange color and the marinade carmelized thickly and was wonderfully sticky .

 
REC: West Coast Chicken

I have a Chinese Cabbage Slaw recipe that goes great with this if you're interested.

Debbie



West Coast Chicken

5 pounds chicken thighs -- skinned
2 teaspoons salt
1/4 teaspoon black pepper
1 cup frozen orange juice concentrate -- thawed
1/3 cup butter -- melted
2 teaspoons ground ginger
4 teaspoons soy sauce

Combine all ingredients (except chicken).

Grease two 11 x 7 baking pans with vegetable oil. Place chicken in single layer in pans; baste well with sauce. Cover and refrigerate overnight.

Bake uncovered at 350F for about one hour, basting with sauce once during cooking.

Source:
"Country Magazine"
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REC: Chicken Marbella

From The Silver Palate Cookbook. Recipe calls for two chickens, but I like it best using thighs.

Debbie


Chicken Marbella

From the Silver Palate Cookbook

* 4 chickens, 2 1/2 lb. each, quartered
* 1 head of garlic, pureed
* 1/4 c dried oregano
* salt and pepper to taste
* 1/2 c red wine vinegar
* 1/2 c olive oil
* 1 c pitted prunes
* 1/2 c Spanish green olives
* 1/2 c capers with a bit of juice
* 6 bay leaves
* 1 c brown sugar
* 1 c white wine
* 1/4 c chopped parsley

Combine all ingredients except brown sugar and white wine, and marinate overnight.

Arrange chicken in pan, spoon marinade over, and sprinkle with brown sugar and wine.

Bake 50-60 min at 350 degrees, basting often.

Remove from oven, sprinkle with parsley and Enjoy!

 
Rec: Southern Living's Honey-Pecan Chicken Thighs

We liked this. Easy and a little different!

Honey-Pecan Chicken Thighs


1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon dried thyme
8 skinned and boned chicken thighs
3/4 cup honey, divided
3/4 cup Dijon mustard, divided
2 garlic cloves, minced
1 cup finely chopped pecans
1/2 teaspoon curry powder
Garnish: Italian parsley sprigs

Combine first 4 ingredients; sprinkle evenly over chicken in a shallow dish. Stir together 1/2 cup honey, 1/2 cup mustard, and garlic; pour over chicken. Cover and chill 2 hours.
Remove chicken from marinade, discarding marinade. Dredge chicken in pecans; place on a lightly greased rack in an aluminum foil-lined broiler pan.

Bake at 375° for 40 minutes or until chicken is done.

Stir together remaining 1/4 cup honey, remaining 1/4 cup mustard, and curry powder; serve sauce with chicken. Garnish if desired.

 
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