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    Recipes — chicken thigh

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    Chicken Adobo

    Chicken Adobo is probably one of the most well-known Filipino dishes, and rightfully so. Meat is simmered in a rich broth of stock with soy sauce and vinegar for a tangy and salty braise.

    Prep Time

        •    Prep time: 25 minutes, plus overnight brining
        •    Cook time: 1 hour and 45 minutes
        •    Yield: Serves 4-6


    Ingredients

    For the Brine:

        •    1 cup kosher salt
        •    1 cup light brown sugar
        •    16 cups cold water, divided
        •    ½ cup calamansi juice, or lime juice


    For the Adobo:

        •    2 bay leaves
        •    ½ cup soy sauce
        •    ¼ cup vegetable oil
        •    12 cups chicken stock
        •    ¼ cup all-purpose flour
        •    16 garlic cloves, peeled
        •    ¾ cup Datu Puti vinegar
        •    Steamed rice, for serving
        •    1 stick unsalted butter, softened
        •    6 chicken legs, thighs and drumsticks separated


    Method

    1. Make the brine: In a large pot, heat 4 cups of the water with the salt, brown sugar and calamansi juice over high heat. Cook until the salt and sugar have dissolved, 1 to 2 minutes, then remove from the heat and add the remaining 12 cups of cold water to cool the brine.

    2. Make the adobo: Place the chicken thighs and drumsticks in the cooled brine. Cover with a lid or plastic wrap and refrigerate overnight.

    3. The next day, remove the chicken from the brine and pat dry. Discard the brine, clean the pot and return it to the stovetop. Add the oil and heat over medium-high heat. Working in batches, sear the chicken, turning as needed, until golden brown, 5 to 7 minutes per batch, then transfer to a plate.

    4. Once all the chicken is seared, add the garlic and cook until lightly golden, 1 to 2 minutes. Slowly add in the chicken stock, using a wooden spoon to scrape off any of the fond on the bottom of the pan. Add the seared chicken with the vinegar, soy sauce and bay leaves, then bring to a simmer.

    5. Cook, uncovered, until the stock has reduced slightly and the chicken is fall-off-the-bone tender, 1½ hours. Transfer the chicken to a large bowl and discard the bay leaves.

    6. In a small bowl, combine the flour and butter. Using your hands, mix together until a thick paste forms. Working with a tablespoon at a time, whisk the flour mixture into the simmering liquid until it is incorporated, adding body to the broth. Ladle the broth over the chicken, then serve with rice.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/chicken-adobo-recipe-filipino

    Honey Soy Chicken Thighs

    Best Honey Soy Chicken Thighs Recipe - tender and finger-licking dinner dish to wow your family and guests.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 6-8

    Ingredients

        •    3 tbsps olive oil
        •    3 tbsps soy sauce

        •    5 tbsps raw honey
        •    1/2 tsp chopped ginger
        •    salt and pepper to taste
        •    4 cloves of garlic minced
        •   
    fresh parsley chopped for garnish
        •    2 1/2 pounds organic skin & boneless chicken thighs

    Method

    1. In a mixing bowl combine olive oil, ginger, honey, soy sauce, garlic, salt and pepper.
    2. Rinse and trim off all of the fat from the chicken, then place it in the bowl with the marinade.
    3. Preheat the oven to 400F.
    4. Marinade chicken for at least 1 hour. Place chicken thighs and marinade on a cast iron or baking dish and bake for 35-40 minutes, or until chicken is cooked thru, make sure to flip the chicken few times, that way the chicken will be juicy & tender without dry top. After flip the chicken on the other side and broil on high for 5 minutes or until beautiful roasted color.
    5. Garnish with chopped parsley, serve with rice or mashed potato, and make sure to pour the sauce over the chicken when serving.



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Honey-Soy-Chicken-Thighs-2525981#directions

    Chicken Skewers

    This is such fun – we cook wrapped, stuffed chicken thighs across two skewers so they get crisp and gnarly on the outside, then we slice between them to reveal the tender white meat inside. The potatoes are the real star – they suck up the chicken juices as they cook, becoming wonderfully stodgy and melt-in-your-mouth.

    Prep Time

        •    Cook time: 1 hour & 20 minutes
        •    Yield: Serves 6

    Ingredients

        •    60g blanched almonds
        •    6 cloves of garlic
        •    1 tbsp balsamic vinegar
        •    1 tbsp baby capers in brine
        •    6 anchovy fillets in oil , from sustainable sources
        •    1 bunch of fresh flat-leaf parsley , (30g)
        •    10 skinless, boneless free-range chicken thighs
        •    10 slices of higher-welfare prosciutto
        •    1.2 kg potatoes
        •    300 g ripe cherry tomatoes
        •    olive oil
        •    1 bunch of fresh thyme , (30g)
        •    extra virgin olive oil

    Method

    1. Preheat the oven to 200ºC/400ºF/gas 6. Put the almonds into a food processor and pulse to rough crumbs. Peel and add the garlic, add the balsamic and capers, the anchovies and a splash of their oil, then tear in the top leafy half of the parsley and pulse until fairly fine. Open the chicken thighs out on to a board, smooth side down, and pound with your fist or a rolling pin until flattened and tenderized. Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto. Double skewer 5 thighs across two long metal skewers, then repeat.

    2. Peel the potatoes and slice 1cm thick, then parboil in a large pan of boiling salted water for 6 minutes. Prick each tomato with the tip of a sharp knife and add to the pan for the last 40 seconds, then drain it all. Once cool enough to handle, pinch the skins off the tomatoes. Layer the potatoes in a large, sturdy baking dish, seasoning with sea salt and black pepper, and drizzling lightly with olive oil as you go, then scatter over the tomatoes. Nestle the skewers on top so that all the tasty juices drip down over the potatoes as they cook. Roast for 30 minutes. Dip the bunch of thyme in olive oil, then use it as a brush to baste the chicken and potatoes with the pan juices. Sprinkle the thyme sprigs over the dish and return to the oven for a final glorious 10 minutes. Slice between the skewers, then drizzle with extra virgin olive oil, to serve. If you like your potatoes super-crisp, pop them back into the oven for an extra 10 minutes at the end.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-thighs-recipes/chicken-skewers/

    Easy Crispy Baked Chicken Thighs

    Easy Crispy Baked Chicken Thighs – The best oven baked chicken thighs are crispy on the outside and tender and juicy on the inside. This easy one pan recipe is made with just a few ingredients. These easy baked chicken thighs are perfectly seasoned and perfectly crispy!

    Make these crispy baked chicken thighs once and your family will be asking you to make them again and again. They are that good! Baked chicken is a favorite for quick and easy dinners and baked chicken thighs are a delicious and often overlooked option. Out of all of the recipes for chicken thighs that I’ve tried, this is my favorite!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 6

    Ingredients

        •    3 pounds skin-on bone-in chicken thighs about 8
        •    2 tbsps olive oil

    Rub Ingredients:

        •    3 tsps dried Italian seasoning
        •    2 tsps paprika
        •    2 tsps garlic powder
        •    2 tsps onion powder
        •    1 tsp coarse Kosher salt or 1/2 tsp table salt
        •    ½ tsp pepper

    Method

    1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil or parchment paper.

    2. In a small bowl, whisk together the rub ingredients until well combined.

    3. Pat the chicken thighs dry and place them on the baking sheet.

    4. Rub both sides of the chicken with olive oil. Rub the spice mixture over the chicken, rubbing it on both sides of the chicken. Try to rub some of the rub underneath the skin as well as on top of the skin for the most flavorful chicken.

    5. Bake in the preheated oven, without moving or turning, until the internal temperature of the thickest part of the chicken (not touching the bone) reaches at least 165 degrees F. This will take about 30-45 minutes, depending on the size of your chicken thighs.

    6. Let the chicken rest for 5 minutes on the pan before serving.


    NOTES: Boneless, skinless chicken thighs will take about 10 minutes less to bake.



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Easy-Crispy-Baked-Chicken-Thighs-2556648#directions

    Slow cooker Thai spicy peanut chicken

    Like many busy moms, I love shortcuts! I love to try different ways to streamline meal preparation, especially when I can do it without sacrificing quality or taste.

    For this recipe, if you have the time, by all means you should slice up some fresh bell peppers and onion. Make this tasty and flavorful Thai-style dish right in your crockpot. So easy and delicious!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 6 hours
        •    Yield: Serves 8

    Ingredients

        •    ⅔ cup chunky peanut butter
        •    ½ cup chicken broth
        •    ¼ cup soy sauce
        •    2 tablespoons honey
        •    2 tablespoons Sriracha sauce
        •    2 tablespoons lime juice
        •    1 (16 ounce) package of frozen bell peppers and onion (like the kind by Bird's Eye)
        •    2 pounds boneless skinless chicken thighs
        •    ½ cup chopped cilantro (for garnish)
        •    handful of chopped peanuts (for garnish)

    Method

    1. In a medium bowl, combine the peanut butter, chicken broth, soy sauce, honey, Sriracha sauce, and lime juice. Set aside.
    2. Empty contents of package of frozen peppers/onion into the slow cooker.
    3. Place the chicken on top of the peppers/onion.
    4. Pour the peanut butter mixture over the top of the chicken.
    5. Cook on low for 6 hours.
    6. Just before serving, shred the chicken with two forks.
    7. Garnish with chopped peanuts and cilantro (optional).



    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Slow-Cooker-Thai-Spicy-Peanut-Chicken-1032092?prm-v1