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3 Chicken Thighs

Discussion in 'Social Life, Food & Drink, Travel' started by Joffrey, Aug 25, 2008.

  1. Joffrey

    Joffrey Senior member

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    I have three chicken thighs in my freezer right now. What are some simple meals I can make out of them? I would like to make 2 or 4 meals out of them (they are real large thighs and I'm not totally opposed to chopping the meat up)

    I found this online which seems simple enough: http://allrecipes.com/Recipe/Easy-Ga...en/Detail.aspx

    Anything else out there? Also what are some sides or 'bases" to use? I have a bag of rice and some spaghetti in my cupboard. I can't boil rice for the life of me so maybe making a pasta dish may be the best thing?

    Thanks.
     
  2. Joffrey

    Joffrey Senior member

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  3. DNW

    DNW Senior member

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  4. sho'nuff

    sho'nuff Senior member

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    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.
     
  5. ChicagoRon

    ChicagoRon Senior member

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

    Septavius Senior member

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    Made yakitori out of chicken thighs yesterday. Tasty.
     
  7. jakejake

    jakejake Senior member

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

    or

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

    acidboy Senior member

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

    redgrail Senior member

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  10. Joffrey

    Joffrey Senior member

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    Thanks for the responses. I will go ahead with my above choices and let you folks know the outcome.
     
  11. horton

    horton Senior member

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    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.
     
  12. Joffrey

    Joffrey Senior member

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    Eh, the food turned out ok. It was simple enough as I wanted but rice turned out mediocre as I expected.
     
  13. Master-Classter

    Master-Classter Senior member

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    Eh, the food turned out ok. It was simple enough as I wanted but rice turned out mediocre as I expected.

    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.
     
  14. Joffrey

    Joffrey Senior member

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    Yeah I did the rice in a pot on the stovetop. It was a bit overcooked the first time I made it, then undercooked today. PRoblem really was the recipe left the rice pretty bland (I think I was wrong in thinking the flavor of the onions and garlic would help plus the weak sauce from the chicken).
     
  15. retronotmetro

    retronotmetro Senior member

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    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.

    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.
     
  16. Tarmac

    Tarmac Senior member

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    You should have marinated them quickly, and grilled them slowly. Chicken thighs have enough fat to stay moist, and they would have turned a delightful reddish bbq color.
     

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