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LMD wrote: ↑Thu Apr 02, 2020 9:12 pm Spicy chicken thighs bake, with rice with a bit of a kick too!

Tell me more. I tired of frying chicken; it is a lot of work.

Well, it's a process, but if I can handle it, I'm sure you can definitely.

Turn on oven to 400 degrees.

While the oven is heating up, place the thighs on a cutting board. Sprinkle salt, pepper, paprika and dried parsley. If you want a little extra "kick", add a bit more pepper, or cayenne depending on your tolerance of "heat".

In a deep pan (that's oven-safe to 400 degrees) add a little oil (we use avocado oil) and fry the thighs about 3 minutes per side (a touch less, less if thinner than normal) - don't be afraid to brown them, but you don't want to burn them either. When done, take the thighs out of the pan and put them aside on a plate. Remember, you're going to bake them in the oven (in the pan), so don't worry if their still not cooked through at this stage.

Add a small onion (diced) to the pan with 1 tablespoon of minced garlic. (I suppose you could use pressed garlic if you want - recipe doesn't call for that though) and fry in the pan (in the meat juice) for a couple minutes over medium heat.

When onions are "translucent", add chicken broth, and rice, bring to a reasonable boil (not a raging boil) adding a bit of salt and pepper. Place the thighs (and all the juice from the plate) in and around the pan, cover, put in the oven (at 400) for 20-25 minutes. I do them for 20 minutes although the recipe actually calls for 35 minutes. You'll find the right length of time based on your oven. For my oven, 35 minutes is too long.

Pull out of the oven (with a good oven mit!), let stand for a couple minutes, serve and enjoy.

Add a sliced pepper (yellow, orange, red or green) as a veg.

I hope I've not forgotten anything. I've cooked this so many times I'm not referring to the recipe. But, check with the "Tasty" app or site to ensure I've included all the steps.

NOTE: "Tasty" has you putting all the spices in a bowl and then placing the individual thighs in that bowl to get them spiced up - I just spice them individually on a cutting board.

Colbyt wrote: ↑Fri Apr 03, 2020 1:20 pm So do you make your Alfredo from scratch?

Yes. But it separates when you microwave leftovers. It is pretty easy actually:

1/2 cup of marg
1/2 cup of evaporated milk (think the original recipe called for cream. Have used regular milk in a pinch)
3/4 cup grated parm cheese (Kraft's in a jar. Tried shredded but it made sauce stringy like moz cheese)

Put marg and milk in pan on low to melt marg. Add parm cheese once marg melted. Whisk together. Pour over prepared pasta and chopped up meat.

LMD wrote: ↑Fri Apr 03, 2020 1:58 pm

When onions are "translucent", add chicken broth, and rice, bring to a reasonable boil (not a raging boil) adding a bit of salt and pepper. Place the thighs (and all the juice from the plate) in and around the pan, cover, put in the oven (at 400) for 20-25 minutes. I do them for 20 minutes although the recipe actually calls for 35 minutes. You'll find the right length of time based on your oven. For my oven, 35 minutes is too long.

So you are just getting the rice and broth to a boil and letting the rice finish in the oven? Amount of broth = 2x rice?

I've done similar but never seared the chicken. That should add a lot of flavor. Going to try it real soon

Accrete wrote: ↑Fri Apr 03, 2020 4:28 pm
Yes. But it separates when you microwave leftovers. It is pretty easy actually:

1/2 cup of marg
1/2 cup of evaporated milk (think the original recipe called for cream. Have used regular milk in a pinch)
3/4 cup grated parm cheese (Kraft's in a jar. Tried shredded but it made sauce stringy like moz cheese)

Put marg and milk in pan on low to melt marg. Add parm cheese once marg melted. Whisk together. Pour over prepared pasta and chopped up meat.

all sauces like this break when reheated.

evaporated milk = the stuff from the can (not sweetened condensed)?

Neither of us cares for the super rich Alfredo made with cream. I think our favorite place to eat it uses half & half.

I find it interesting that you prefer the ground parm. That sure would simplify the process.

Colbyt wrote: ↑Fri Apr 03, 2020 4:57 pm
evaporated milk = the stuff from the can (not sweetened condensed)?

Neither of us cares for the super rich Alfredo made with cream. I think our favorite place to eat it uses half & half.

I find it interesting that you prefer the ground parm. That sure would simplify the process.

Yes evaporated milk is in a can. Yes not sweetened condensed milk.

Our grocery store has it's own grated parm cheese which we get in a pinch but prefer Kraft's (which is more expensive).

I used 1.5 cups of rice the last time, but I'm going to use 2 cups next time with a little more broth. The kids complained there wasn't enough rice.

If I increase the amount of rice, I'll also have to increase the broth to maybe 1.75 cups. I'm afraid if I add too much liquid (which I think I did once in the past) I'll have to drain it a bit, or cook it longer, thereby increasing the possibility of over-cooking the chicken.

I'm also using maybe 10 good sized chicken thighs, to the recipe's suggestion of 5 (I think). You may also consider using white meat, if you don't like thighs, but the thighs definitely won't dry out, or over-cook, which is possible with white meat. :shrug:

Mama likes the thighs better than the breast.

I should have asked is this real rice or the quick cook kind?

Colbyt wrote: ↑Fri Apr 03, 2020 7:44 pm Mama likes the thighs better than the breast.

I should have asked is this real rice or the quick cook kind?

I use Uncle Ben's long-grain converted rice.

LMD wrote: ↑Fri Apr 03, 2020 7:45 pm

Colbyt wrote: ↑Fri Apr 03, 2020 7:44 pm Mama likes the thighs better than the breast.

I should have asked is this real rice or the quick cook kind?

I use Uncle Ben's long-grain converted rice.

I will make the necessary adjustments when I try it and thanks for posting it.