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Posts tagged ‘chicken thighs’

Teriyaki Chicken from Fix, Freeze Feast

Welcome to Freezer Food Friday!

Today I have a recipe from Fix, Freeze, Feast a book full of recipes to prepare in bulk and stock your freezer with.

Share your recipe on your blog and link it below or share it in the comments here.  Thanks f0r coming by to participate.

Teriyaki Chicken

1 tray (about 7 pounds or 16 pieces) of chicken thighs on the bone, skin removed
1 cup soy sauce
1 cup brown sugar
¼ cup of red wine vinegar
1 tablespoon vegetable oil
3 teaspoons minced garlic (about 9 cloves)
3 teaspoons minced ginger
3 1-gallon freezer bags, dated and labeled

Rinse and divide chicken evenly among freezer bags. Combine — stirring until sugar is dissolved — soy sauce, brown sugar, vinegar and oil in small bowl. Divide marinade evenly over chicken. Into each bag, measure 1 teaspoon garlic and 1 teaspoon ginger. Put bags in freezer.

To cook 1 entree: Thaw entree in refrigerator. Preheat oven to 350 degrees. Place meat and marinade in ungreased baking dish. Bake uncovered for 1 hour or until instant-read thermometer inserted in thickest part of meat reads 180 degrees. Turn pieces twice during baking. The longer the cooking time, the thicker and stickier sauce will be.

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Dorothy’s Winey Crock-Pot Chicken

Dorothy’s Winey Crock-Pot Chicken

 

Serve the chicken over cooked rice (brown or white), mashed potatoes or cooked wide noodles.

 

1/4-1/3 cup sliced pitted olives (green olives or some other flavorful variety such as Kalamata)

1 (14.5-ounce) can diced tomatoes, drained

4-8 ounces fresh sliced mushrooms

1 (.87-ounce) envelope dry chicken gravy mix

1/2 cup red wine

1/4 cup balsamic vinegar

3 tablespoons Dijon mustard

4 strips fried, crisp bacon, chopped

2 1/2 pounds bone-in chicken thighs, skin removed

 

In a slow cooker, combine olives, tomatoes, mushrooms, gravy mix, wine, vinegar and mustard. Stir to combine. Add bacon and chicken, and stir to nestle and submerge the chicken into the tomato mixture. Cover slow cooker and cook on low setting for 5-6 hours.

 

When done, thicken juices with a little cornstarch if you like (or leave as is), remove chicken from bone and return meat to the pot.

 

Serves 4-6, depending on size of appetites.

Mango Chutney Chicken

Mango Chutney Chicken

 

Active Time: 10 minutes

Total Time: 8 hours

 

·         8 chicken thighs (3 1/4 lb), skin removed

·         1 red bell pepper, quartered and sliced

·         1 jar (9 oz) mango chutney (3/4 cup)

·         2 Tbsp lime juice (grate peel first)

·         2 tsp minced garlic

·         1 1/2 tsp curry powder

·         1/4 tsp each salt and freshly ground pepper

·         2 Tbsp cornstarch dissolved in 2 Tbsp water

·         1 firm-ripe mango, peeled and sliced

·         1 tsp grated lime peel

·         Serve with: couscous or rice, chopped peanuts

 

1. Place chicken and peppers in a 3 1?2-qt or larger slow-cooker. Mix chutney, lime juice, garlic, curry powder, salt and pepper in medium bowl; pour over chicken.

 

2. Cover and cook on low 6 to 8 hours until chicken is cooked through.

 

3. Remove chicken and peppers to serving platter; stir in cornstarch mixture and mango. Increase heat to high; cook, covered, 15 minutes or until slightly thickened. Stir in lime peel. Spoon sauce over chicken; serve with couscous or rice and chopped peanuts.

SLOW-COOKED TEX-MEX CHICKEN AND BEANS

SLOW-COOKED TEX-MEX CHICKEN AND BEANS

 

Serves: 4

 

1 cup dried pinto beans, rinsed

1 jar (11 ounces) mild or medium salsa (1 1/2 cups)

2 tablespoons chopped canned chipotle chiles in adobo sauce

2 tablespoons all-purpose flour

1 1/2 pounds boneless, skinless chicken thighs (about 8)

coarse salt and ground pepper

1 medium red onion, chopped

1 red bell pepper (ribs and seeds removed), chopped

1/4 cup reduced-fat sour cream, for serving

1/4 cup chopped fresh cilantro, for serving

 

Step 1: In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.

 

Step 2: Cover and cook on low heat for 8 hours (Do not open lid or stir).

 

Step 3: Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.

 

Oven method

 

Preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 ounces each) pinto beans, drained and rinsed, for the dried beans, and increasing water to 2 cups. Cover pot and bring to a simmer on top of the stove. Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours. Proceed with step 3.

 

— Recipe from the November issue of Everyday Food Magazine

Honey-Rosemary Chicken With Yukon Gold Potatoes

Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!

Honey-Rosemary Chicken With Yukon Gold Potatoes

Makes 6 servings
Prep: 20 minutes
Start to Finish: 8 hours 20 minutes

Ingredients
12 skinless bone-in chicken thighs (about 5 pounds)
1 tablespoon vegetable oil
1 pound baby Yukon Gold potatoes
2 medium onions, cut into thin wedges
4 garlic cloves, minced
1/4 cup honey
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1 tablespoon coarsely chopped fresh rosemary, plus sprigs for garnish
1 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning, until browned on all sides, about 8 minutes.

2. Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.

3. Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low or 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.

QUICK MEDITERRANEAN CHICKEN THIGHS

This looks good to me. I think I will brown the thighs and toss everyting into the crockpot….

QUICK MEDITERRANEAN CHICKEN THIGHS

2 pounds boneless, skinless chicken thighs (about 8 thighs)
Salt and freshly ground black pepper, to taste
2 teaspoons olive oil
1 can (14 ½ ounces) diced fire-roasted tomatoes, with juice
1/4 cup orange juice
5 teaspoons minced garlic
4 teaspoons capers, rinsed

Season the chicken thighs with salt and pepper. In a large nonstick skillet with a lid, heat the oil over high heat. Add the chicken thighs and cook until well browned, about 2 minutes per side.

Add the tomatoes, orange juice, garlic and capers. Bring the mixture to a simmer, then reduce heat to low, cover the pan and cook for 8 minutes.

Uncover the pan and continue cooking, turning the thighs once, until the chicken no longer is pink in the middle and the sauce has thickened, about 10 minutes. Makes 4 servings.

PER SERVING: Calories 265 Fat 14 g (3 g sat) Cholesterol 99mg Sodium 620 mg Fiber 1 g Carbohydrates 6 g Protein 28 g

Turkey Teriyaki Sandwiches

Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!

Here is a link to ALL MY CROCKPOT RECIPES….

Turkey Teriyaki Sandwiches

1-1/2 lbs. boneless, skinless turkey thighs
1/2 cup teriyaki baste and glaze sauce
3 Tbsp. orange marmalade
1/4 tsp. pepper

Combine all ingredients in 3-4 quart slow cooker; cover and cook on low for 9-10 hours.

Remove turkey from slow cooker, shred turkey using two forks, and return to slow cooker. Cook on high for 10-15 minutes until sauce is thickened.

Serve on hoagie buns.

4 servings

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