What is the best way to cook chicken thighs with skins on them? and chicken stock and rice?

Question

My mom says put 2 cups of chicken stock to every one cup of rice and simmer it all in the skillet. But really my question is do you brown the chicken first or just throw em in right away with the stock and rice? Thanks to all answers

Answer 1

Browning is not necessary.  Just pour in the rice and chicken stock, lay the thighs on top, season with your favorite seasonings, cover and cook on simmer for about 40 minutes.

Answer 2

Browning adds a ton of flavor.

I don't like dark meat but ever since I saw this episode of the Neely's I wanted to try making "Get  Yo' Man Chicken".  hehe

Answer 3

Personally, I would brown the chicken first and put the stock in the same pan that you browned the chicken in to get all that chicken flavor. Sounds like Mom is a good cook!

Hope this helps.

Enjoy!

Answer 4

I lay thighs on a low medium heated grill,after a bit I turn the heat up to high medium and cook till golden brown !!I boil rice for 18 minutes !!!good luck!, turn stove off after cooking !

Answer 5

I would brown them first and then add the stock and rice.  

Answer 6

In my house, we cook the chicken and rice separately.

I prefer to brown the chicken thighs, then add just a little water. Boil for about five to eight minutes.

I personally find that its best to just bring t he stock to a boil (not enough to properly cook the rice) and just add rice. Add water as necessary. This is to stop the rice from being overwhelmed with the taste of the stock, especially if the stock is too salty.

At the end, serve the rice with the chicken on top. I like to eat this meal either with a side of salad, or with sliced bananas on top. Another variation is with grilled salmon instead of chicken.  

Answer 7

if its minute rice, just put it in the pan- if its regular rice, cook it first- as your mom says 1cup rice 2 cup (take out 2 tbsp from the liquid to avoid soggie-ness) stock; cook for 15-20minutes, wait for 5 minutes then fluff

then place your raw chicken on top of the rice... season as desired and cover with mixture below...

1 can cream of mushroom soup,

1 soup can of milk or cream,

1 cup shredded cheese (any kind)

1 tsp each, salt, pepper, garlic and onion powder

pour over rice and chicken...

bake covered until chicken juices run clear... at least 1 hour

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Answer 8

I cook the chicken thighs separately in the slow cooker, or bake them in the oven. The crock pot allows you to save the juices more easily, baking them gives you a more intense flavor. I cook the rice separately in a rice cooker or a sauce pan and then combine it with the cooked chicken.

The crockpot allows you to just leave it in the morning and when you come home at night you have dinner almost ready. Rice doesn't take that long to cook.

I would definitely not cook the rice and raw chicken together. You can't get chicken done in the 10 minutes that rice will take to cook.

If you Google "chicken + rice recipe" you will get 340,000 recipes.