Boil them for 60 minutes.

Cook white rice using the broth as water.

Pull the chicken and mix it in the rice.

Add chickpeas or black-eyed peas.

I like to serve yogurt on the side - plain with 1/2 clove garlic and maybe lemon blended in.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: This -- ends up tasting like bacon -- NOT EXAGGERATING!!

http://www.bonappetit.com/recipe/perfect-pan-roasted-chicken-thighs

I make this recipe all the time! It's really great. Sadly, the OP said she only had skinless thighs.

OP--you can always chop up the thighs and use them in a stir fry.

I tried this recipe once and ended up with a smokey greasy mess. What did I do wrong?

I use olive oil now instead of vegetable oil, and that seems to help. The oven still gets filthy though.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: This -- ends up tasting like bacon -- NOT EXAGGERATING!!

http://www.bonappetit.com/recipe/perfect-pan-roasted-chicken-thighs

I make this recipe all the time! It's really great. Sadly, the OP said she only had skinless thighs.

OP--you can always chop up the thighs and use them in a stir fry.

I tried this recipe once and ended up with a smokey greasy mess. What did I do wrong?

I make these all the time though I have not tried this specific recipe. I am not sure why you had a smoky mess but if they were greasy, you probably did not render the fat in the skin until it was crisp enough. Do not turn them until the skin is brown and it feels hard and crisp when you touch it with a metal spatula. The recipe says this will take 2 minutes on each side but it will take longer than that and your pan needs to be very hot but not smoking. If you see smoke rather than steam, turn the flame down.

Anonymous wrote:

Anonymous wrote: This -- ends up tasting like bacon -- NOT EXAGGERATING!!

http://www.bonappetit.com/recipe/perfect-pan-roasted-chicken-thighs

I make this recipe all the time! It's really great. Sadly, the OP said she only had skinless thighs.

OP--you can always chop up the thighs and use them in a stir fry.

I tried this recipe once and ended up with a smokey greasy mess. What did I do wrong?

Op here- Thank you all for the great ideas!

These are very good:
http://www.onceuponachef.com/2012/09/middle-eastern-chicken-kebabs.html

I also like to make stew and serve it over rice or noodles. It's sautéed onions, carrots, garlic, celery, some cumin and a little coriander, possibly pepper flakes, some white wine cooked down before you add the rest of the liquid which is usually chicken broth if I have it. I also brown the thighs before adding them to the broth and then I add some potatoes and frozen peas. At the end, I might thicken with a little heavy cream or not. I might also add some Louisiana hot sauce. My kids love this.