What should I make with these chicken thighs given the following...
April 19, 2024 12:41 PM Subscribe
What should I make with these chicken thighs given the following parameters:
-They need to be eaten today
-They are boneless and skinless
-There are six of them
-I'll eat basically anything, but I don't like mushrooms generally
-I have about 2 hours of errands to run (including, hopefully, a grocery trip), and would like to have dinner on the table no later than 8pm. It is currently almost 4pm local time. So figure roughly two hours of cooking time (I'd be willing to stretch that if need be).
-I am a competent cook with access to a standard array of Western kitchen tools, a full kitchen, and American, Mexican, and Asian grocery stores.
Given all of that, what is the ABSOLUTE most delicious thing I could make for myself for dinner tonight??
-They need to be eaten today
-They are boneless and skinless
-There are six of them
-I'll eat basically anything, but I don't like mushrooms generally
-I have about 2 hours of errands to run (including, hopefully, a grocery trip), and would like to have dinner on the table no later than 8pm. It is currently almost 4pm local time. So figure roughly two hours of cooking time (I'd be willing to stretch that if need be).
-I am a competent cook with access to a standard array of Western kitchen tools, a full kitchen, and American, Mexican, and Asian grocery stores.
Given all of that, what is the ABSOLUTE most delicious thing I could make for myself for dinner tonight??
I like this quite a lot. You can use any pasta really
Garlic butter orzo
And here's a Chicken Pot pie concoction. No recipe but here's the general idea
Chicken thighs 10-12
Onion
Carrots (5-6)
Celery
1 can cream mushroom
1can cream chicken
8 cups chicken stock
Salt.
Pepper
Thyme.
1lb pasta.
Brown the thigh, add the onion, celery and let soften. Add carrots. Then the soups, stock. Bring to a boil, add pasta. Cook till pasta done
For 1/2 the thighs, I'd just cut it in 1/2 , just use one type of soup, no need to split a can.. And If you don't have the cream of soup, I'd just cook as normal, and then when the pasta is done, add a bit of milk for the creaminess.
posted by Ftsqg at 12:49 PM on April 19
Garlic butter orzo
And here's a Chicken Pot pie concoction. No recipe but here's the general idea
Chicken thighs 10-12
Onion
Carrots (5-6)
Celery
1 can cream mushroom
1can cream chicken
8 cups chicken stock
Salt.
Pepper
Thyme.
1lb pasta.
Brown the thigh, add the onion, celery and let soften. Add carrots. Then the soups, stock. Bring to a boil, add pasta. Cook till pasta done
For 1/2 the thighs, I'd just cut it in 1/2 , just use one type of soup, no need to split a can.. And If you don't have the cream of soup, I'd just cook as normal, and then when the pasta is done, add a bit of milk for the creaminess.
posted by Ftsqg at 12:49 PM on April 19
I was in a similar situation last weekend and made this it's decent and not very time consuming
posted by Attackpanda at 12:51 PM on April 19
posted by Attackpanda at 12:51 PM on April 19
Mall chicken teriyaki! This is nostalgic for me so it definitely always hits the spot. Add rice, lo mein,or a mix of veg.
posted by inevitability at 1:08 PM on April 19 [2 favorites]
posted by inevitability at 1:08 PM on April 19 [2 favorites]
Nigella Lawson's chicken and pea tray bake is a family favorite.
posted by NotMyselfRightNow at 1:29 PM on April 19 [1 favorite]
posted by NotMyselfRightNow at 1:29 PM on April 19 [1 favorite]
Tandoori chicken. We always use boneless skinless thighs. Quick yogurt marinade, griddle, grill, or broil. Serve over white rice. No shortage online recipes... It's super simple and extremely easy to make. Our 13 year old learning to cook and handles this one easily.
posted by chasles at 1:50 PM on April 19
posted by chasles at 1:50 PM on April 19
Butter chicken if you have the stuff to marinate it (and it will still be good enough even if you don’t).
posted by vunder at 1:57 PM on April 19
posted by vunder at 1:57 PM on April 19
ONE PAN Chicken/Kale/Rice (stove top, then finished in oven at 375°)
Large/deep frying pan:
Brown 1 lb of thighs in oil with s + p + 2 t paprika + 2 t Italian seasoning or similar; set aside.
Chop 1/2 yellow onion + 3 cl garlic and sauté 5 min in same oil.
Add 1 cup white rice and toast a few minutes, stirring.
Add juice of 1 lemon + 1 c chicken broth + 1/2 c coconut milk, add and mix. Bring to boil briefly.
Add 1/2 large bag of chopped kale, cover and wilt down (a few minutes)
Return chicken to pan, cover and transfer to oven. Bake 15-20 minutes.
This recipe—don’t know where I got it, if here I apologize for not crediting—is very flexible re cooking time, just need to cook the rice and not overcook the thighs. The lemon juice and the coconut milk are crucial. They transform bitter kale to the most incredible flavor. Food of the gods.
posted by TWinbrook8 at 2:23 PM on April 19
Large/deep frying pan:
Brown 1 lb of thighs in oil with s + p + 2 t paprika + 2 t Italian seasoning or similar; set aside.
Chop 1/2 yellow onion + 3 cl garlic and sauté 5 min in same oil.
Add 1 cup white rice and toast a few minutes, stirring.
Add juice of 1 lemon + 1 c chicken broth + 1/2 c coconut milk, add and mix. Bring to boil briefly.
Add 1/2 large bag of chopped kale, cover and wilt down (a few minutes)
Return chicken to pan, cover and transfer to oven. Bake 15-20 minutes.
This recipe—don’t know where I got it, if here I apologize for not crediting—is very flexible re cooking time, just need to cook the rice and not overcook the thighs. The lemon juice and the coconut milk are crucial. They transform bitter kale to the most incredible flavor. Food of the gods.
posted by TWinbrook8 at 2:23 PM on April 19
Marinade them for at least a hour in the following:
* Half cup of olive oil
* quarter cup of white wine
* a couple tablespoons of white wine vinegar
* a minced clove or two of garlic
* a shake or two of red pepper flakes
* fresh rosemary, two or three sprigs, chopped
After marinading them, then you just broil or grill until done.
My father discovered this in an issue of FOOD AND WINE sometime around 1984 and it became a longtime family favorite. I would sometime take the cold leftovers to school the next day in my lunchbox.
posted by EmpressCallipygos at 2:23 PM on April 19 [2 favorites]
* Half cup of olive oil
* quarter cup of white wine
* a couple tablespoons of white wine vinegar
* a minced clove or two of garlic
* a shake or two of red pepper flakes
* fresh rosemary, two or three sprigs, chopped
After marinading them, then you just broil or grill until done.
My father discovered this in an issue of FOOD AND WINE sometime around 1984 and it became a longtime family favorite. I would sometime take the cold leftovers to school the next day in my lunchbox.
posted by EmpressCallipygos at 2:23 PM on April 19 [2 favorites]
I don't know if this is elaborate enough to qualify as a recipe, but as long as you have access to tortillas, salsa, canned refried beans, etc., I'd just fry (or grill or broil) the thighs and make chicken tacos or burritos. It'll make excellent leftovers for lunch the next day, too. The only actual cooking part is cooking the thighs, which just requires a pan and some oil and salt for seasoning. The rest is just assembly.
posted by Dip Flash at 2:55 PM on April 19
posted by Dip Flash at 2:55 PM on April 19
It’s possibly a little late for this, but Sweet Sriracha Chicken is very good and easy. The recipe calls for chicken breasts, but I’ve used boneless, skinless thighs with no problems in the past. I omit the red chili flakes because I never have them on hand, but the sriracha is plenty spicy, imo. The sauce is also nice with rice, which is suggested as a side.
posted by MelanieL at 3:29 PM on April 19
posted by MelanieL at 3:29 PM on April 19
Maangchi's Cheese Buldak (Fire Chicken) is one of the best uses of boneless skinless chicken thighs IMO, as long as you like spicy foods. You'll need a few ingredients, but it takes just a few minutes to get it in the marinade and the actual cooking takes less than 15 minutes. We've taken to leaving out the cheese (and the optional Korean rice cakes), skipping the step where you put it under the broiler, and make lettuce wraps from it. But however you adapt it, it is so so good.
posted by DrGail at 3:42 PM on April 19 [1 favorite]
posted by DrGail at 3:42 PM on April 19 [1 favorite]
Hands down it's Nigel Slater's chicken with sesame and mint.
It's easy - you bake the chicken, then remove it from the pan, add (to the pan) ginger, garlic and a chili and deglaze with fish sauce, rice vinegar, sesame oil and lime juice, then shred the chicken and mix it with the sauce and some fresh herbs. I usually mix in some iceberg or Romaine lettuce for extra crunch.
It is delicious, refreshing, can be served hot or warm or cold and keeps well if there's any left over.
posted by lulu68 at 6:43 PM on April 19 [1 favorite]
It's easy - you bake the chicken, then remove it from the pan, add (to the pan) ginger, garlic and a chili and deglaze with fish sauce, rice vinegar, sesame oil and lime juice, then shred the chicken and mix it with the sauce and some fresh herbs. I usually mix in some iceberg or Romaine lettuce for extra crunch.
It is delicious, refreshing, can be served hot or warm or cold and keeps well if there's any left over.
posted by lulu68 at 6:43 PM on April 19 [1 favorite]
Filipino Chicken Adobo is delicious - salty and tangy - braised in soy sauce, vinegar, peppercorns, bay leaves, and some sugar.
Some adjustments that might interest you -
- Many adobo recipes will suggest that you marinate the chicken, but it’s really not necessary. The sauce has so much flavour that it’s OK if it doesn’t soak all the way into the chicken.
- You can leave out the peppercorns if you prefer less heat - Less authentic but still tastes good. I do you think the bay leaves are important though!
- I like more sugar than the recipe calls for, I usually double it.
- I also like to add an extra chopped onion because it soaks up the sauce so well.
- And her suggestion to add spinach at the end Isn’t traditional, but doesn’t change the taste much and makes it healthier.
Super easy to make and tastes great!
posted by nouvelle-personne at 9:48 PM on April 19
Some adjustments that might interest you -
- Many adobo recipes will suggest that you marinate the chicken, but it’s really not necessary. The sauce has so much flavour that it’s OK if it doesn’t soak all the way into the chicken.
- You can leave out the peppercorns if you prefer less heat - Less authentic but still tastes good. I do you think the bay leaves are important though!
- I like more sugar than the recipe calls for, I usually double it.
- I also like to add an extra chopped onion because it soaks up the sauce so well.
- And her suggestion to add spinach at the end Isn’t traditional, but doesn’t change the taste much and makes it healthier.
Super easy to make and tastes great!
posted by nouvelle-personne at 9:48 PM on April 19
For absolutely the simplest thing you can do, barbeque them while with kewpie mayo top and bottom.
posted by kschang at 10:42 PM on April 19
posted by kschang at 10:42 PM on April 19
This is too late, but for future reference, I'll put in Kung Pao Chicken. Serious Eats has several recipes; this link is to one of them, but they are all good. I rarely find myself cooking boneless chicken meat, but this is what I almost always cook if I do. I'd make some sort of garlicky greens and rice with it.
Yesterday, I was reading something else and there was a link to Bang Bang Chicken. I haven't tried it, but I am curious.
posted by mumimor at 11:25 PM on April 19
Yesterday, I was reading something else and there was a link to Bang Bang Chicken. I haven't tried it, but I am curious.
posted by mumimor at 11:25 PM on April 19
DrGail, you and I have circled the same online friend groups for decades now, and I've always liked you, but seeing you recommend the exact dish I came to recommend makes me like you even more!
So seconding the Maangchi buldak chicken recipe, but use the recipe on Maangchi's own site and sub in chicken thighs. There's a New York Times version adapted by Sam Sifton, but Maangchi's is better.
(Also, you can get away with mixing all the spices and the liquids into a paste, then adding it to a Dutch oven AFTER you've braised the chicken thighs. If you do this, it'll save you a step, and you won't have to rub flaming red paste all over the chicken before you cook it.)
posted by yellowcandy at 8:26 AM on April 20
So seconding the Maangchi buldak chicken recipe, but use the recipe on Maangchi's own site and sub in chicken thighs. There's a New York Times version adapted by Sam Sifton, but Maangchi's is better.
(Also, you can get away with mixing all the spices and the liquids into a paste, then adding it to a Dutch oven AFTER you've braised the chicken thighs. If you do this, it'll save you a step, and you won't have to rub flaming red paste all over the chicken before you cook it.)
posted by yellowcandy at 8:26 AM on April 20
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posted by saladin at 12:41 PM on April 19