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4 Healthy And Quick Thigh Chicken Recipes

With its wonderful skillfulness, we can all agree that chicken is the N. one supper standby in most kitchens. However simply because it is common does not imply it ought to be boring. Refresh your chicken meal repertoire with these full-of-flavor chicken recipes.

SMOKY RED CURRY CHICKEN THIGHS

1 tablespoon packaged Thai red curry paste

1 tablespoon tomato paste

1 tablespoon minced fresh ginger

1 tablespoon smoked paprika

3 tablespoons canola or vegetable oil

2 medium red onions, halved and sliced into thin half-moons

2½ pounds boneless skinless chicken thighs, trimmed

¾ cup chicken broth

1½ tablespoons packed light brown sugar

1- Use a fork to mash the red curry paste, tomato paste, ginger, and smoked paprika in a small bowl until you have a thick paste; set aside.

2- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onions and cook, stirring often, until softened about 5 minutes.

3- Add the spice paste and cook for 1 minute, stirring all the while. Add the thighs and stir until coated in the red paste. Pour in the broth; stir well.

4- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 10 minutes.

ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 15 minutes.

5- Use the quick-release method to bring the pot’s pressure back to normal.

6- Unlock and open the pot. Transfer the thighs to a large serving bowl or serving plates. Set the stovetop model over medium heat or turn the electric model to its browning function. Stir in the brown sugar; bring the sauce to a simmer, stirring often. Cook, stirring often, until reduced by half its original volume, 3 to 5 minutes. Pour the sauce over the chicken to serve.

TIKKA PULLED CHICKEN

¼ cup plain regular or low-fat yogurt

1 teaspoon ground turmeric

1 teaspoon sweet paprika

1 teaspoon ground coriander

1 teaspoon ground ginger

½ teaspoon salt

2 pounds boneless skinless chicken thighs, trimmed

2 tablespoons peanut oil

1 large yellow onion, chopped

2 tablespoons minced fresh ginger

1 tablespoon minced garlic

1 tablespoon garam masala

One 14-ounce can diced tomatoes (about 1¾ cups)

½ cup chicken broth

¼ cup loosely packed fresh cilantro leaves, chopped

1- Mix the yogurt, turmeric, paprika, coriander, ground ginger, and salt in a large bowl until smooth. Add the thighs and toss until well coated. Cover and refrigerate for at least 1 hour or up to 3 hours, stirring occasionally.

2- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion and cook, stirring often, until translucent, about 3 minutes. Stir in the fresh ginger, garlic, and garam masala until aromatic, less than a minute; the stir in the tomatoes, broth, and cilantro. Pour the thighs and all their marinade into the cooker; stir well.

3- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 12 minutes.

ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 18 minutes.

4- Reduce the pressure.

STOVETOP: Set the pot off the heat and let its pressure fall to normal naturally, about 12 minutes.

ELECTRIC: Turn off the machine or unplug it so it doesn’t jump to its keep-warm setting. Let its pressure come back to normal naturally, 12 to 15 minutes.

If the pressure hasn’t returned to normal within 15 minutes, use the quick-release method to bring it fully back to normal.

5- Unlock and open the pot. Transfer the chicken thighs to a cutting board, cool for a couple of minutes, then slice into thin strips. Stir back into the sauce before serving.

CHICKEN RAGÙ

1 tablespoon unsalted butter

2 tablespoons olive oil

One 8-ounce pancetta chunk, chopped

1 medium yellow onion, diced

1 medium carrot, diced

2 pounds boneless skinless chicken thighs, trimmed and finely chopped

½ cup dry, oaky white wine

1½ cups chicken broth

6 tablespoons golden raisins

¼ cup tomato paste

2 tablespoons loosely packed fresh sage leaves, minced

½ teaspoon ground cloves

½ teaspoon ground black pepper

Up to ½ teaspoon grated nutmeg

1 pound dried spaghetti, cooked and drained

1- Melt the butter in the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the pancetta, onion and carrot; cook, stirring often, until the onion softens, about 5 minutes.

2- Add the chicken and cook, stirring occasionally, until it has lost its raw color, about 4 minutes. Pour in the wine and scrape up any browned bits on the bottom of the pot as it comes to a simmer. Add the broth, raisins, tomato paste, sage, cloves, pepper, and nutmeg; stir until the tomato sauce dissolves.

3- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5 minutes.

ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 7 minutes.

4- Use the quick-release method to bring the pot’s pressure back to normal.

5- Unlock and open the pot. Set the stovetop cooker over medium heat or turn the electric cooker to its browning or simmer function. Bring the sauce to a simmer; cook, stirring often, until slightly thickened, about 5 minutes. Serve over the cooked spaghetti in bowls.

CHICKEN TIGHS WITH OLIVES AND LEMONS

2 tablespoons unsalted butter

8 bone-in, skin-on chicken thighs, trimmed (3 pounds total weight)

½ cup pitted black olives, preferably kalamata olives

2 teaspoons minced garlic

Two ¼-inch-thick lemon slices, seeded and quartered

Two 4-inch fresh rosemary sprigs

2 fresh thyme sprigs

¼ teaspoon red pepper flakes

½ cup dry but light white wine

1- Melt the butter in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add half the thighs skin side down; brown well, turning once, about 6 minutes. Transfer to a large bowl; repeat with the remaining thighs.

2- Add the olives, garlic, lemon, rosemary, thyme, and red pepper flakes; stir for 1 minute. Pour in the wine and scrape up any browned bits in the bottom of the pot. Return the chicken and any juices in its bowl to the pot.

3- Lock the lid onto the cooker.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 12 minutes.

ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at this pressure for 18 minutes.

4- Reduce the pressure.

STOVETOP: Set the pot off the heat and let its pressure fall to normal naturally, about 12 minutes.

ELECTRIC: Turn off the machine or unplug it so it doesn’t flip to its keep-warm setting, Let its pressure return to normal naturally, 12 to 15 minutes.

If the pressure hasn’t returned to normal within 15 minutes, use the quick-release method to bring it fully back to normal.

5- Unlock and open the pot; discard the rosemary and thyme sprigs. Transfer the chicken thighs to plates or a platter; stir the sauce before serving.