Boneless thighs cook up quicker. —Kim Puckett, Reagan, TennesseeGet RecipeTaste of HomeCoconut-Lime Chicken Curry SoupI created this chicken recipe to replicate the flavors of my favorite curry dish—slightly sweet with just the right amount of spicy heat. Making a pan-seared chicken is simple. Paper towel dry the chicken. Editor’s tip: You can use a dry white wine here, too. I’ll tell you to opt for bone-in every time (but I just love the crispy skin!). This simple method of pan frying chicken will have your meat on the table in 30 minutes. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal. —Devon Delaney, Westport, ConnecticutGet RecipeTaste of HomeMeaty Slow-Cooked JambalayaSure makes life easy having this tasty dish stashed away in the freezer! Spoon over the chicken and serve. First things first, you will heat 2 tablespoons of olive oil in a large skillet over medium-high heat. —Kerry Picard, Spokane, WashingtonGet RecipeTaste of HomeChicken Sliders with Sesame SlawEveryone loves barbecue chicken sliders. It’s a great base for all kinds of suppers. While simmering, it frees you up to visit with your guests and always receives rave reviews! —Diane Smith, Pine Mountain, GeorgiaGet RecipeTaste of HomeMaple-Roasted Chicken & Acorn SquashWhen I became a new mother, my mom helped me find comforting and simple recipes to have on hand. While my go-to sides are a green veggie and roasted potatoes, you can really try so many chicken side dishes. Lisa is an associate editor at Taste of Home where she gets to embrace her passion for baking. It has many incredibly devoted fans.—Gina Nistico, Denver, ColoradoGet RecipeTaste of HomeRoasted Chicken Thighs with Peppers & PotatoesMy family loves this dish! Using a fork or tongs, coat the chicken breasts in the flour mixture and set aside. Our Test Kitchen-approved pre-seasoned cast-iron skillet ($23) is ideal for making tasty dinners just like this one. Once the chicken is at the right temperature, remove from the pan. —Michael Cohen, Los Angeles, CaliforniaGet RecipeTaste of HomeSaucy Thai Chicken PizzasContributor Gigi Miller, from Stoughton, Wisconsin, provided a fabulous recipe for sweet and saucy chicken thighs that she serves with rice. Reduce the heat to medium and cook for five or so minutes. At this time you will notice that the tops of the breasts have turned white. —Lisa Renshaw, Kansas City, MissouriGet RecipeTaste of HomeTangy Orange Chicken ThighsHere's a quick-prep recipe for tender, flavorful chicken in a tangy tomato-based sauce. This recipe is so simple, but you’d never know it. They tend to take longer to cook thanks to the bone, but the bone also helps the chicken remain juicier. Then flip the chicken over and cook another five to ten minutes—until the internal temperature reads 165º F (the food-safe temperature for poultry). My husband, who normally doesn’t like chicken, asks for this dish regularly. —Karen Edwards, Sanford, MaineGet RecipeTaste of HomeCreamy Chicken Thighs & NoodlesI love recipes that you can just throw into the slow cooker and let it do all the work. In a large bowl, combine flour, salt,  black pepper, garlic powder, onion powder and Italian Seasoning. I've recently made it my own by spicing it up a bit with hoisin sauce and red pepper flakes. Slow cooking gives it hands-off ease—perfect for company. —Sherri Melotik, Oak Creek, WisconsinGet RecipeTaste of HomeSaucy Chicken ThighsEveryone raves about how sweet the sauce is for these slow-cooked chicken thighs. —Taste of Home Test KitchenGet Recipe. It’s easy-pour spouts make it ideal for drizzling red wine sauce straight from skillet to dish. To make the sauce, add wine and garlic to the pan along with all the drippings. —Bailey Starkey, Mount Vernon, WashingtonGet RecipeTaste of HomeGrilled Huli Huli ChickenI got this grilled huli huli chicken recipe from a friend while living in Hawaii. Gumbo is a southern standard that definitely feeds our hungry crowd. Once the skillet is hot, you will place flour coated chicken breasts in the skillet.

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