ONE-PAN CHICKEN THIGHS WITH COCONUT CREAMED CORN
If it's possible to upstage crispy-skinned chicken thighs, the coconut creamed corn in this dish comes close. The sweetness of caramelized corn and coconut milk is balanced by the brightness of the ginger, chile, scallions and lime. As the corn simmers, the browned chicken thighs finish cooking right on top, so the flavors meld and deepen. It's a complete summery meal in one skillet, although you can make it anytime. Just use frozen corn. Garnish it with cilantro, chives, fried shallots or coconut flakes, and serve it with a green side. If you feel like it, you could use shrimp instead of chicken. (Use this recipe as a guide.)
Provided by Ali Slagle
Categories dinner, weekday, poultry, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the chicken dry, and season with salt and pepper. Drizzle the olive oil in a large (12-inch) skillet. Add the thighs, skin-side down, and set over medium heat. (It's OK if they're slightly squeezed in the skillet; as the fat renders, they'll shrink.) Cook, undisturbed, until the skin is deep golden brown, and the thighs release easily from the pan, about 15 minutes. (If your stove is getting splattered with oil, cover the skillet.) Transfer the chicken, skin-side up, to a plate. Reserve the skillet and fat.
- Increase the heat to high, add the corn, scallion whites, ginger, garlic and serrano. Season with salt and pepper and cook until the corn starts to brown in spots, 2 to 3 minutes, adding an extra minute or two if using frozen corn.
- Reduce heat to medium, add the coconut milk, scrape up any browned bits from the pan and season with salt and pepper. Put the chicken on top of the corn mixture, skin-side up. Simmer until the coconut milk is slightly thickened and the chicken is cooked through, 7 to 10 minutes. (If your corn has reduced too much before your chicken is done cooking, just add a few tablespoons of water or chicken stock.)
- Serve with a squeeze of lime and reserved scallion greens on top.
CREAMY CORN SKILLET CHICKEN
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h5m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Whisk together the soy sauce, balsamic, sugar, crushed garlic and juice of 2 lemons in a bowl until the sugar is dissolved. Add the chicken and marinade to a resealable plastic bag and marinate in the fridge for 3 hours.
- Take the chicken out of the marinade and dry off. Sprinkle with salt and pepper.
- Preheat a grill to high heat. Place a large cast-iron skillet on one side of the grill. Place a smoker box or foil pan with wood chips on the grill.
- Once the smoker has begun to produce smoke, liberally oil the grill grates and place the chicken on the grates. (We are just looking for a quick hard sear on both sides to get that char flavor. The goal is to finish cooking in the creamy, smoky corn.)
- Add the butter to the skillet along with the Fresnos, poblanos, onions and remaining 3 whole cloves garlic. Saute until the onions are translucent and chiles are tender, about 10 minutes. Deglaze with the sherry and add the fresh corn, squash, zucchini, cream, 1/2 cup Parmesan and half of the stock. Season to taste.
- Add the chicken to the skillet and lower the grill to medium. Close the lid and smoke the skillet over medium heat, playing with the position of the skillet to ensure you get the liquid to simmer ever so slightly, until the chicken hits 160 to 165 degrees F, 10 to 15 minutes. Take the skillet off the grill and pour in a little chicken stock if the sauce is very thick. Add the remaining lemon juice on top and garnish with the cilantro, remaining 2 tablespoons Parmesan and crushed corn nuts.
BAKED CHICKEN THIGHS COATED WITH CORN FLAKE CRUMBS
I like these so much that I make them often. The sriracha scarcely adds any heat at all (mainly flavor), so don't worry about spiciness. For overall crispiness, I usually bake the thighs on a baking rack that's been placed over a foil-lined half-sheet pan. And don't omit the sugar, as it helps the coating adhere to the chicken. By the way, Kellogg's® Corn Flakes® Crumbs are usually sold in supermarkets near the bread crumbs and coating mixes, not in the cereal aisle.
Provided by Doug in Manhattan
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with aluminum foil. Place a baking rack on top.
- Place corn flake crumbs in a bowl.
- Mix teriyaki sauce, sriracha sauce, paprika, rice vinegar, and sugar together in a large bowl until sauce has a thick consistency.
- Place chicken thighs in the bowl with the sauce. Tumble thighs together until completely coated. Smear sauce onto any bare spots and under any loose flaps of skin.
- Place 1 thigh into the bowl with the corn flakes. Spoon crumbs on top using a tablespoon. Press crumbs onto the thigh using the back of the spoon, pressing the thigh down into the crumbs to coat the underside. Turn over and repeat pressing. Place onto the baking rack, skin-side up. Repeat with remaining thighs and crumbs, placing largest thighs in the corners of the rack to receive the most heat.
- Bake in the preheated oven for 30 to 40 minutes depending on the size of the thighs. Reduce oven temperature to 325 degrees F (165 degrees C) and continue baking, 15 to 20 minutes. Turn thighs over to help undersides crisp up. Bake until no longer pink at the bone and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Let the thighs rest on the baking rack for at least 15 minutes before serving.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 17.5 g, Cholesterol 58.5 mg, Fat 9.9 g, Fiber 0.5 g, Protein 17.1 g, SaturatedFat 2.7 g, Sodium 346.2 mg, Sugar 3 g
EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS
Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Blot chicken thighs with paper towels and sprinkle with salt and pepper.
- Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
- Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
- Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
- Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
- Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 10.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 5.1 g, Sodium 120.2 mg, Sugar 4.6 g
COCONUT BAKED CHICKEN THIGHS
Staightforward one-dish meal for a weeknight. Uses the slightly exotic Ume plum vinegar that I personally believe no kitchen should ever be without. Also uses the currently faddish but still delicious coconut milk. I use full-fat coconut milk because it's delicious and there are rumors afoot that that kind of fat is good for you. #winning
Provided by Paprika Pink
Categories One Dish Meal
Time 53m
Yield 1 Casserole, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Defrost spinach in microwave.
- Spread rice in the bottom of a 9 by 13 inch baking dish.
- Add coconut milk and chicken broth.
- Sprinkle with vinegar, oil, and spices.
- Add chicken pieces. Using chopsticks, turn pieces to coat with coconut milk mixture.
- Use chopsticks to distribute spinach throughout casserole.
- Cover baking dish tightly with foil. Bake for 35-45 minutes or until rice is tender, chicken is no longer pink, and most of the liquid is absorbed.
- Notes: Ume plum vinegar is found in specialty stores. It's very sour and salty. If it's not available, use any good flavored vinegar and add salt to taste with the spices. This is delicious served with a squeeze of lime juice and a simple "salad" of diced fresh tomatoes, lightly salted.
More about "one pan chicken thighs with coconut creamed corn food"
CHICKEN THIGHS WITH COCONUT MILK CREAMED CORN, GREEN …
From finefoodsblog.com
5/5 (2)Total Time 45 minsCategory Main CourseCalories 990 per serving
- Remove the ribs and seeds from the chiles, (If desired. Leave them in if you want it spicier) then finely dice them and set aside. Grate the fresh ginger and garlic cloves and set aside.
- Season the chicken thighs on both sides with salt and pepper. Heat a large deep non-stick skillet or casserole pan over medium high and add all 8 chicken thighs, skin side down. Cook chicken thighs skin side down for 10-15 minutes, until the skin is brown and crispy. Flip over and cook for another 5 - 7 minutes until cooked through. (You can do this in two batches if you prefer. The thighs may be crowded at first, but they will cook down.)
- While the chicken cooks, slice the kernels off the corn cobs. To do this, stand the ear upright over a kitchen towel. Start at the end of the knife closest to your hand and let the full length of the blade slide down the cob moving toward the point. If you try to go straight down you'll get a lot of resistance. Pick up the towel and tip the corn kernels into a bowl.
- Now hold the cobs over the bowl and using the back of your knife, scrape down the cob to release the juices and get the last bits of corn kernel out.
10 BEST ONE POT CHICKEN THIGHS RECIPES - YUMMLY
From yummly.com
ONE-PAN COCONUT MILK-BRAISED CHICKEN RECIPE | KITCHN
From thekitchn.com
CHICKEN THIGHS WITH CREAMED CORN - OLIVIA'S CUISINE
From oliviascuisine.com
GARLIC BUTTER CREAMED CORN CHICKEN. - HALF BAKED HARVEST
From halfbakedharvest.com
ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES
From tablespoon.com
CREAMED CORN CHICKEN THIGHS - 12 TOMATOES
From 12tomatoes.com
10 BEST CHICKEN THIGHS COCONUT MILK RECIPES - YUMMLY
From yummly.com
BAYOU CAJUN CHICKEN THIGHS WITH CORN - SO DAMN DELISH
From sodamndelish.com
ONE-PAN CHICKEN THIGHS WITH CORN AND CORIANDER GREMOLATA RECIPE
From telegraph.co.uk
ONE-PAN CHICKEN THIGHS WITH COCONUT CREAMED CORN | RECIPE …
From recipecloudapp.com
ONE-PAN CRISPY CHICKEN THIGHS AND VEGETABLES - COOK IT REAL GOOD
From cookitrealgood.com
BACON CREAMED CORN WITH CRISPY CHICKEN THIGHS - SIMPLY DELICIOUS
From simply-delicious-food.com
OVEN BAKED CREAMY CHICKEN THIGHS - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
CHICKEN WITH CREAMED CORN USING COCONUT MILK | ONE …
From youtube.com
CREAMY COCONUT CHICKEN (ONE-POT DINNER) - TIFFY COOKS
From tiffycooks.com
CURRY LEMON CHICKEN THIGHS IN COCONUT CREAM SAUCE …
From growcreatesip.com
ONE-PAN CHICKEN THIGHS WITH COCONUT CREAMED CORN RECIPE
From pinterest.jp
ONE-PAN CHICKEN THIGHS WITH COCONUT CREAMED CORN RECIPE
From recipecloudapp.com
ONE-PAN CHICKEN THIGHS WITH COCONUT CREAMED CORN RECIPE
From mastercook.com
ONE PAN CREAMY COCONUT CHICKEN - YOUTUBE
From youtube.com
BONELESS CHICKEN THIGHS WITH CORN - NIKIB - MAKING FOOD WITH LOVE
From nikibfood.com
ONE-PAN CHICKEN THIGHS WITH COCONUT CREAMED CORN
From copymethat.com
ONE-PAN CHICKEN THIGHS WITH COCONUT CREAMED CORN RECIPE
From pinterest.fr
ONE-POT COCONUT CURRY BRAISED CHICKEN THIGHS - REAL FOOD WITH …
From realfoodwithsarah.com
ONE-PAN CHICKEN THIGHS WITH COCONUT CREAMED CORN RECIPE
From pinterest.co.uk
ONE-PAN CHICKEN THIGHS WITH COCONUT CREAMED CORN RECIPE
From pinterest.ca
CHICKEN WITH COCONUT CREAMED CORN | FOODTALK
From foodtalkdaily.com
STOVE TOP CHICKEN THIGHS - THE DINNER BITE
From thedinnerbite.com
SIMPLE NOURISHED LIVING
From simple-nourished-living.com
ONE SKILLET THAI CHICKEN THIGHS + NOODLES - CAFE DELITES
From cafedelites.com
SKILLET CHICKEN WITH CREAMED CORN - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
ONE-PAN CHICKEN THIGHS WITH COCONUT CREAMED CORN RECIPE
From pinterest.com.au
COCONUT RICE WITH CHICKEN THIGHS RECIPE - SERIOUS EATS
From seriouseats.com
ONE-POT WONDERS: COCONUT RICE WITH CHICKEN THIGHS - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love