3 Chicken Thighs

Here's a simple chicken cacciatore recipe: http://www.epicurious.com/recipes/fo...CIATORE-233532 It's great with rice or pasta, and thigh meat is perfect for the dish.

i find white chicken meat the only good part of chicken for pasta, rice and/or casserole dishes.
the thigh meat is a bit gamey for it in my opinion.

thighs are good in rottisserie, fried or bbq/grilled.

Look up a Shoyu, Jerk, or Buffalo sauce recipe and you'll be good to go.

Made yakitori out of chicken thighs yesterday. Tasty.

Boil them and dip them with salt-lemon juice-blackpepper

or

boil them, put on some garlic salt and fry them.

slash the meat, marinade them in yogurt, garlic, cumin, lemon and pan fry them the next day.

http://www.recipezaar.com/301320 so...good...

a real simple one is basic pan cooking -- olive oil and butter. Then once done make a brown butter add some sage or thyme and a little lemon juice at the end. Shave some good parmesan on the thighs and pour the brown butter over the cheese.

If you're doing rice on the stovetop in a pan, there's a good chance it's just not going to work. why, becuase the heat is basically coming from one direction, so you've got to keep stirring to try to get all the rice evenly cooked without breaking it up and mashing it into pulp.

Best way to cook rice I've found - PILAF - basically put 1-1 + a little bit (instead of 2-1 water to rice) in a covered pot or dish of some sort and put it in the oven. Check recipes, but I think 350F for 45 min or so should do the trick. stir once or twice. the rice should be much lighter and fluffier.

also experiment with replacing some of the water with other stuff like chicken stock (add a teaspoon of powdered soup), etc. Throw in Raisins, or other stuff.

Huh? If you cook rice in a rice cooker, all of the heat is coming from the bottom also.

I've never had a problem cooking rice on the stovetop. Put rice in pot, wash, drain, add clean water up to the first knuckle of your index finger, cover, heat to boiling, reduce heat. Done.