Best 2 Spiced Chicken Thighs Recipes

The delectable aroma of spiced chicken thighs sizzling in a pan is sure to tantalize your taste buds and leave you craving more. Whether you prefer a mild or spicy blend, there's a recipe out there to suit your palate. From classic paprika-infused dishes to exotic garam masala creations, the possibilities are endless. Get ready to embark on a culinary journey as we explore the best recipes for cooking succulent spiced chicken thighs that will make your taste buds dance with delight.

Check out the recipes below so you can choose the best recipe for yourself!

CUBAN-SPICED CHICKEN THIGHS WITH CHORIZO AND RICE

Cuban-Spiced Chicken Thighs with Chorizo and Rice image

Categories Chicken Garlic Onion Pepper Rice Tomato Marinate Sauté High Fiber Lime Sausage Cilantro Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 25

Ingredients

1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro stems
2 tablespoons olive oil
1 tablespoon finely grated lime peel
1 tablespoon chopped fresh thyme
2 teaspoons chopped seeded jalapeño chile
2 teaspoons Hungarian sweet paprika
2 teaspoons ground black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground allspice
10 chicken thighs with skin and bone (about 4 1/2 pounds)
1 tablespoon olive oil
1/2 pound fully cooked Spanish chorizo or Portuguese linguiça sausage links, cut into 1/4-inch-thick rounds
2 cups finely chopped onions
1/2 cup chopped red bell pepper
3 garlic cloves, chopped
2 cups arborio rice or short-grain white rice
2 1/2 cups (or more) low-salt chicken broth
2 medium tomatoes, diced
2 teaspoons Hungarian sweet paprika
1/4 teaspoon saffron threads
1 canned piquillo pepper or 1 whole canned pimiento, cut into thin strips
1/2 cup coarsely chopped fresh cilantro
Lime wedges

Steps:

Whisk first 11 ingredients in medium bowl for marinade. Place chicken in large resealable plastic bag; add marinade. Seal bag; turn several times to coat chicken. Refrigerate chicken at least 4 hours and up to 1 day, turning bag occasionally. Using tongs, transfer chicken from bag to plate, allowing excess marinade to drip back into bag. Reserve marinade.
Heat 1 tablespoon oil in heavy large wide pot over medium heat. Add chorizo and sauté until beginning to brown and fat begins to render, about 3 minutes. Using slotted spoon, transfer chorizo to medium bowl. Increase heat to medium-high. Add half of chicken, skin side down, to pot. Sauté until brown, about 5 minutes per side. Transfer to plate. Repeat with remaining chicken.
Pour off all but 3 tablespoons fat from pot; discard excess fat. Add chopped onions; sauté 4 minutes, scraping up any browned bits. Add chopped bell pepper and chopped garlic. Sauté until onions are translucent, about 2 minutes. Mix in rice, stirring to blend with vegetables. Add 2 1/2 cups broth, tomatoes with any juice, paprika, saffron, and reserved marinade. Bring to boil, stirring to blend. Return chicken, chorizo, and any accumulated juices to pot, pressing chicken partially into rice.
Reduce heat to low, cover, and simmer 15 minutes. Arrange piquillo pepper strips over chicken pieces. Cover and continue to simmer until rice is tender and chicken is cooked through, adding more broth by 1/4 cupfuls if rice is dry, about 10 minutes longer. Season to taste with salt and pepper.
Transfer rice and chicken to large shallow bowl. Garnish with cilantro and lime wedges and serve.

SPICED CHICKEN THIGHS

Spiced Chicken Thighs image

Enjoy this delicious chicken and tomatoes meal spiced with cumin and paprika - a delightful dinner ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1/2 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1/2 teaspoon smoked paprika
1/4 teaspoon salt
8 boneless skinless chicken thighs (1 1/2 lb)
1 can (14.5 oz) fire-roasted diced tomatoes with garlic, undrained

Steps:

In small bowl, mix cumin, thyme, paprika, and salt. Rub mixture over chicken.
Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook 2 minutes. Turn chicken over; stir in tomatoes. Heat to boiling; reduces heat. Cover; simmer 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165F). Uncover; cook 1 minute longer or until liquid is reduced by half.

Nutrition Facts : ServingSize 1 Serving

Tips:

Use a flavorful spice blend: The spice blend used in this recipe is a combination of paprika, cumin, garlic powder, onion powder, salt, and pepper. You can adjust the measurements of each spice to suit your taste. For a spicier blend, add more paprika or cayenne pepper.
Marinate the chicken thighs for at least 30 minutes: This will help the flavors of the spice blend to penetrate the chicken and make it more flavorful. If you don't have time to marinate the chicken for 30 minutes, you can still cook it, but it won't be as flavorful.
Cook the chicken thighs over medium heat: This will help to prevent the chicken from drying out. If you cook the chicken over high heat, it will brown too quickly and the inside will be undercooked.
Use a meat thermometer to check the internal temperature of the chicken: The chicken is cooked when it reaches an internal temperature of 165 degrees Fahrenheit. If you don't have a meat thermometer, you can cut into the chicken to check if it is cooked through. The juices should run clear, not pink.

Conclusion:

Spiced chicken thighs are a delicious and easy-to-make dish that can be served with a variety of sides. The spice blend used in this recipe is flavorful and versatile, and can be used to season other meats or vegetables. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, spiced chicken thighs are a great option.