Anonymous wrote:Bon Appetit's chicken paprika.
Anonymous wrote:Last night I made Chicken Teriyaki. I cooked the thighs in a pan with a little oil first, making sure to brown them and cook through. Removed from the pan.
Then added homemade teriyaki sauce (equal parts soy sauce, mirin, sake and a little water. Boiled that down until it was thick. Added the thighs back.
It was excellent with rice and broccoli. Leftovers tonight.
Anonymous wrote:Someone in an earlier thread suggested roasting chicken thighs in high heat for an hour. I tried it, and we loved the results.
Be warned the thighs will spit out fat all over your oven interior.
My new favorite is chicken paprika. I add slivered red pepper along with the onions. I also add peeled cut-up carrots for the last 10-15 minutes. Let it cook at a low simmer for about an hour. I prefer it without the sour cream. Lower calories and the flavor is nice.