I have some chicken thighs and would like a good and easy recipe for them, Please help?

I raised 3 little boys and had to come up with some easy, economical recipes, this one was a real hit and filling enough even if they had a crowd of friends show up. I usually serve it with a salad.

Chicken thighs

1 box Zaterazans Red Beans and Rice

1 can diced tomatoes

2 cups boiling water

In a 9 x 13 pan put Red Beans and Rice add boiling water and stir, add tomatoes and stir well. Place chicken on top and cover with foil. Bake at 375 degrees for 45 mins to 1 hour until chicken is done. If you want uncover for the last 15 mins to brown chicken. Sometimes I use chicken breasts and top with cheese in the last 10 mins.

Hope you family enjoys this as much as mine has. Good Luck

Quick Chicken Hmm try this. Preperation time is 8-10 minute cooking time 40-45 minutes aprox.

Note: if thighs are boneless cooking time is reduced by half.

Remove skin from thighs, place in 9x13 pyrex dish.

Cover generously with cream of mushroom soup (concentrate)

Bake for 40-45 minutes (check temp of chicken to 165 degrees)

If you like top with cheddar/jack blend of shredded cheese.

Serve with buttered noodles or mashed potatoes.

Now if you like the fried chicken the recipe that Dee posted is right on, try it with drumsticks for a picnic too.

I had to laugh at this first cause I thought you said you actually had what you would call chicken thoighs on yourself...sorry lol...

Actuallt at work we have something pretty tasty...Place the chicken in a greased square casserole dish. Place in the oven on 400 for 15-30 min or until the internal temperature is 165*.

Get a seperate pan. (a deep skillet)

Place 2 Tbl of butter

2 garlic cloves minced

3/4 cup of diced onions

and saute

When the onions are just starting to carmalize, deglaze the pan with 1 cup of saturene (white cooking wine) or any cheap white wine will do.

bring to a simmer and then add 1.5 qt of chicken stock and bring to a boil.

then make a seperate roux...(2 sticks of melted butter in 1 cup of flour)

Once the stock comes to a boil add the roux and keep stirring until it is thickend then had 1/2 cup of heavy cream and 1 cup of sliced mushrooms. When the chicken is done you want to coat it with this cream sauce. It is delicious.

southern fried chicken

I modified my mothers recipe which she used for years. It is not as greasy as some of the fast food chicken places.

chicken parts or 1 frying chicken, cut up

1 cup buttermilk

2 cups self rising flour

salt and pepper (I usually use 1 tsp. salt and 1/2 tsp freshly ground black pepper)

oil (for frying)

4-6 servings

1. Wash chicken and pat dry.

2. Pour buttermilk into a small bowl.

3. Dip chicken into buttermilk, covering all surfaces.

4. Mix flour, salt, and pepper and pour into a 1 gallon zip lock bag, place dipped chicken into flour mixture and close bag.

5. Shake bag well making sure all surfaces are covered with flour.

6. Heat 3/4 inch of oil in a heavy skillet over medium heat.

7. Shake chicken again and put into oil, brown lightly on both sides, reduce heat to medium low and cook chicken to 180 degrees internal temperature on an instant read thermometer, turning frequently.

8. cooking time may vary slightly depending on your heat setting.

Fry some onions in oil

add the thighs ( dont over fry )

add some salt and pepper, ( + any otha spices u lyk )

add couple of spoons of tomato paste,

pour some chicken stock or just plain water over it just to cover it

put the lid on and cook for 15 mins or woteva

or u could stick it in da oven

simple! :)

Shake em in a bag with chilli powder, salt and pepper. Brown them. Add chicken broth, an onion and green diced chilli's, and garlic. Simmer for an hour. Turn off. Skim grease (if you left skin on). Add 1/2 cup sour cream. Stir. Thicken if you like with a little cornstarch. Serve over rice. Its become everyones favorite dish that I have made it for!

Very easy ;-) put them in a glass or Pyrex pan and cover with your favorite BBQ sauce. Bake in oven at 350 until done.

Chicken Thighs Glazed With Orange-Thyme-Cumin

Yield: 4 Servings

Ingredients

1/2 c dry white wine

1/4 c red wine vinegar

1/4 c fresh orange juice

2 tb fresh lime juice

3 tb soy sauce, low sodium

2 tb fresh thyme leaves --

1 minced

1 clove garlic -- minced

1 tb honey

1 ts fresh ginger -- minced

1 ts ground cumin

1 chopped jalapeno pepper --

1 seeded, optional

8 skinless chicken thighs

Instructions

Remove the skin and the surface layer of fat from the thighs. Rinse.

Towel dry.

In a large nonstick skillet, combine the sauce ingredients, including

the jalapeno. Over medium-high heat, bring the mixture to a boil,

then add the chicken (bones up). Reduce theheat to low, cover and

simmer for 15 minutes. Remove the cover, turn the chicken pieces

over, raise the heat to medium and cook until the liquid is

evaporated and the chicken is glazed, about 10 to 15 minutes. Adjust

heat as necessary.

PanTry: Shoyu, a Japanese soy sauce that is lower in salt.

Substitutions: Vegetable stock or water for dry white wine. Canned

jalapeno pepper. 1 tablespoon of garlic chives, snipped instead of

clove garlic.

Do NOT substitute white meat.

Chicken Thighs Marengo

Ingredients

(6 servings)

6 x Chicken thighs(2 lb),skinned

1/4 ts Pepper

1 c Sliced fresh mushrooms

1 x Clove garlic, minced

1/4 ts Dried whole thyme

1 tb Minced fresh parsley

1/2 ts Salt

2 ts Olive oil

4 x Green onions, sliced

1/2 c Dry white wine (or chablis)

2 x Med tomatoes, cut in wedges

Instructions

Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place in a shallow container. Sprinkle with salt and pepper. Coat a large skillet with cooking spray; add olive oil. Place over med-hi heat until hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly browned. Remove chicken from skillet, and drain on paper towels. Wipe skillet dry with a paper towel. Recoat skillet with cooking spray; place over med-hi heat until hot. Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Recoat skillet with Pam. Place over med-hi heat until hot. Add green onions and garlic; saute 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated. Sprinkle with parsley, and serve immediately.

Go to this website, you can search for recipes by typing in the ingredients:

http://search.allrecipes.com/Recipe/Ingredient.asp...

Enjoy!

easy peasy . . . apricot jam mixed with mustard, a little honey and soy sauce . . . marinate for a while and bake for about 50 minutes in the sauce, turning frequently