Easy Chicken Thighs Food

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EASY BAKED CHICKEN THIGHS



Easy Baked Chicken Thighs image

As a college student, this is an easy recipe that requires minimum preparation work! You can season it with other spices. I do mine with cayenne powder and black pepper.

Provided by KALENG

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 35m

Yield 4

Number Of Ingredients 3

4 chicken thighs
4 teaspoons garlic powder
4 teaspoons onion flakes

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place thighs in a baking dish. Season chicken thighs on all sides with garlic powder and onion flakes.
  • Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 162 calories, Carbohydrate 3 g, Cholesterol 68.6 mg, Fat 7.5 g, Fiber 0.4 g, Protein 19.6 g, SaturatedFat 2.1 g, Sodium 58.2 mg, Sugar 1.1 g

EASY CHICKEN THIGHS



Easy Chicken Thighs image

I came across this recipe when I was looking for something easy using the ingredients I had on hand. Prep time includes marinating

Provided by MissPenny

Categories     Chicken Thigh & Leg

Time 3h50m

Yield 6 serving(s)

Number Of Ingredients 6

4 -5 lbs chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 teaspoon black peppercorns
3 bay leaves

Steps:

  • Combine all ingredients in a large pot.
  • cover and marinate for 1-3 hours.
  • Bring to a boil, then lower heat.
  • Cover and let simmer for 30 minutes, stirring occasionally.
  • Uncover and simmer until sauce is reduced and thickened and chicken is tender, about 20 more minutes.
  • Serve with rice.

Nutrition Facts : Calories 662.7, Fat 46.3, SaturatedFat 12.9, Cholesterol 254.7, Sodium 1572.5, Carbohydrate 2.5, Fiber 0.4, Sugar 0.5, Protein 55.1

EASY CHICKEN THIGHS AND RICE ONE POT MEAL



Easy Chicken Thighs and Rice One Pot Meal image

I was looking for a fast, simple recipe using chicken thighs (hubby loves these) and rice.Something that wasn't the usual "pour on a can of soup". I found a good "base" idea on "AllRecipes, (contributed by "Carol B.) The original recipe called for boullion and water, I think the stock is much tastier so started my changes there. I added the celery to the onion which was called for, and because I had asparagus in the fridge I thought that would be nice as well. I used paprika because I thought it could use just a splash of color. If I had not been lazy I would have diced up some pimento or roasted red pepper. This is the kind of easy "pantry" recipe that would lend itself to your tastes and pantry. So now this recipe is posted and I am adding this "after the fact" Made the dish for dinner and it was bland, flat and without the asparagus would have been completely tasteless. Added the ingredients listed below, and helped tremendously. I still think that this is a great "base" recipe....play with it.

Provided by YankeeKat

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups chicken stock
1 cup uncooked white rice
3 tablespoons butter
1 onion, chopped
2 -3 stalks celery, chopped
1 lb fresh asparagus, cut into 2-3 inch pieces
6 bone-in chicken thighs
1 teaspoon Italian herb seasoning
salt and pepper
paprika
2 -3 cloves minced garlic sautee with the onion and celery
1 (14 ounce) can diced tomatoes (drained)
garlic powder
onion salt
celery salt

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 13 x 9 inch pan or casserole.
  • Remove skin and excess fat from the chicken thighs.
  • Dice onion and celery and sautee in 3 TB of butter until softening, then add the asparagus and garlic and continue to saute for a couple more minutes, then add the drained diced tomatoes. If you prefer you can use the juice from the tomatoes, but reduce stock by that amount.
  • Deglaze pan with 2 cups of the chicken stock or a combination of the stock and tomato juice.
  • Add Italian Seasoning, garlic powder, onion salt, celery salt and salt and pepper.
  • Stir in 1 cup of long grain white rice, and pour all into the prepared pan.
  • Top the rice/veggie mixture with the chicken thighs, sprinkle with paprika and Bake for 45 minutes.

Nutrition Facts : Calories 435.9, Fat 21.5, SaturatedFat 8.1, Cholesterol 96.6, Sodium 395.9, Carbohydrate 37.8, Fiber 4.1, Sugar 6.4, Protein 22.9

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