THIGH SMOTHER RECIPES

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RIGATONI WITH CHICKEN THIGHS RECIPE | REE ... - FOOD NETWORK



Rigatoni with Chicken Thighs Recipe | Ree ... - Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 1 hours 10 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

Salt
1 package rigatoni (or your favorite pasta) 
Olive oil, as needed
8 boneless, skinless chicken thighs, cut into small pieces 
3 cloves garlic, minced 
1 small to medium-sized onion, chopped 
1 cup chicken broth (or white wine) 
Two 15-ounce cans crushed tomatoes 
Freshly ground black pepper
Pinch sugar 
Fresh basil, as needed
Grated Parmesan, for topping

Steps:

  • Bring a pot of lightly salted water to a boil and put the rigatoni into it. Cook until al dente (tender firm).
  • Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown. After a minute or two, flip over the chicken with a spatula and let brown on the other side. Remove to a plate and set aside. Repeat with the second half of the chicken pieces.
  • Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat and simmer for 15 minutes.
  • Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine.
  • Put the pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.

Nutrition Facts : Calories 466 calorie, FatContent 8 grams, SaturatedFatContent 1 grams, CholesterolContent 76 milligrams, SodiumContent 422 milligrams, CarbohydrateContent 67 grams, FiberContent 4 grams, ProteinContent 30 grams, SugarContent 4 grams

RIGATONI WITH CHICKEN THIGHS RECIPE | REE ... - FOOD NETWORK



Rigatoni with Chicken Thighs Recipe | Ree ... - Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 1 hours 10 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

Salt
1 package rigatoni (or your favorite pasta) 
Olive oil, as needed
8 boneless, skinless chicken thighs, cut into small pieces 
3 cloves garlic, minced 
1 small to medium-sized onion, chopped 
1 cup chicken broth (or white wine) 
Two 15-ounce cans crushed tomatoes 
Freshly ground black pepper
Pinch sugar 
Fresh basil, as needed
Grated Parmesan, for topping

Steps:

  • Bring a pot of lightly salted water to a boil and put the rigatoni into it. Cook until al dente (tender firm).
  • Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown. After a minute or two, flip over the chicken with a spatula and let brown on the other side. Remove to a plate and set aside. Repeat with the second half of the chicken pieces.
  • Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat and simmer for 15 minutes.
  • Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine.
  • Put the pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.

Nutrition Facts : Calories 466 calorie, FatContent 8 grams, SaturatedFatContent 1 grams, CholesterolContent 76 milligrams, SodiumContent 422 milligrams, CarbohydrateContent 67 grams, FiberContent 4 grams, ProteinContent 30 grams, SugarContent 4 grams

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RIGATONI WITH CHICKEN THIGHS RECIPE | REE ... - FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 10 minutes
Category main-dish
Calories 466 calorie per serving
  • Put the pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.
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