CHICKEN THIGHS STEW RECIPES RECIPES
ASIAN CHICKEN THIGHS RECIPE: HOW TO MAKE IT
The thick, tangy sauce makes this dish one of my favorite Chinese chicken recipes. Serve the chicken over long grain rice or with ramen noodle slaw. —Dave Farrington, Midwest City, Oklahoma
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown, 8-10 minutes on each side. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is tender, 30-35 minutes, turning chicken occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. Sprinkle with green onions. If desired, serve with rice.
Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 292 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 396mg sodium, CarbohydrateContent 15g carbohydrate (13g sugars, FiberContent 0 fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat
SLOW-COOKER 3-INGREDIENT ITALIAN CHICKEN RECIPE ...
Just three ingredients plus pasta make this meal easy to throw together for a dinner that’s ready to go when you get home. Serve with a fresh green salad, and your meal is complete!
Provided by Pillsbury Kitchens
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 3
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Top chicken with bell pepper and pasta sauce.
- Cover; cook on Low heat setting 4 to 5 hours.
Nutrition Facts : Calories 270 , CarbohydrateContent 14 g, CholesterolContent 145 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 33 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 530 mg, SugarContent 10 g, TransFatContent 0 g
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- Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
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CHICKEN THIGH CASSEROLE RECIPE | JAMIE OLIVER CHICKEN RECIPES
I don’t really like onions in my cooking, so I always leave them out of my stews – I prefer to use leeks instead. My kids also like sweetcorn in there, which I stir in from frozen just after the casserole has come out of the oven. Daisy loves this with mint sauce on the top, too.
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- Preheat the oven to 180ºC/350ºC/gas 5.
- Trim, wash and slice the leeks 1cm thick, scrub and cut the carrots into rough chunks and finely slice the celery. Peel and finely slice the garlic, pick the thyme leaves, discarding the stalks, and finely slice the bacon.
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- When the time’s up, gently break the chicken up into the stew, then serve up in bowls. I like to serve this with broccoli on the side. Sometimes I top it with puff pastry or I stir it through pasta for a really tasty sauce.
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