One Pan Chicken Thighs With Coconut Creamed Corn Recipes

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ONE-PAN CHICKEN THIGHS WITH COCONUT CREAMED CORN



One-Pan Chicken Thighs With Coconut Creamed Corn image

If it's possible to upstage crispy-skinned chicken thighs, the coconut creamed corn in this dish comes close. The sweetness of caramelized corn and coconut milk is balanced by the brightness of the ginger, chile, scallions and lime. As the corn simmers, the browned chicken thighs finish cooking right on top, so the flavors meld and deepen. It's a complete summery meal in one skillet, although you can make it anytime. Just use frozen corn. Garnish it with cilantro, chives, fried shallots or coconut flakes, and serve it with a green side. If you feel like it, you could use shrimp instead of chicken. (Use this recipe as a guide.)

Provided by Ali Slagle

Categories     dinner, weekday, poultry, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 pounds bone-in, skin-on chicken thighs (4 to 6 pieces)
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
5 cups fresh or frozen corn kernels (from about 7 ears)
3 scallions, thinly sliced, white and green parts separated
1 (2-inch) piece fresh ginger, peeled and finely grated or chopped
3 garlic cloves, peeled and finely grated or chopped
1 serrano chile or chipotle in adobo, finely chopped, or 1/2 teaspoon red-pepper flakes
1 (15-ounce) can full-fat coconut milk
1 lime, cut into wedges

Steps:

  • Pat the chicken dry, and season with salt and pepper. Drizzle the olive oil in a large (12-inch) skillet. Add the thighs, skin-side down, and set over medium heat. (It's OK if they're slightly squeezed in the skillet; as the fat renders, they'll shrink.) Cook, undisturbed, until the skin is deep golden brown, and the thighs release easily from the pan, about 15 minutes. (If your stove is getting splattered with oil, cover the skillet.) Transfer the chicken, skin-side up, to a plate. Reserve the skillet and fat.
  • Increase the heat to high, add the corn, scallion whites, ginger, garlic and serrano. Season with salt and pepper and cook until the corn starts to brown in spots, 2 to 3 minutes, adding an extra minute or two if using frozen corn.
  • Reduce heat to medium, add the coconut milk, scrape up any browned bits from the pan and season with salt and pepper. Put the chicken on top of the corn mixture, skin-side up. Simmer until the coconut milk is slightly thickened and the chicken is cooked through, 7 to 10 minutes. (If your corn has reduced too much before your chicken is done cooking, just add a few tablespoons of water or chicken stock.)
  • Serve with a squeeze of lime and reserved scallion greens on top.

CHICKEN THIGHS WITH CREAMED CORN



Chicken Thighs with Creamed Corn image

Made in one pan, this easy dinner dish consists of crispy chicken thighs that are cooked on a bed of velvety creamed corn! So easy, yet so flavorful.

Provided by Olivia's Cuisine

Categories     Main Courses

Time 40m

Number Of Ingredients 13

6 large chicken thighs (about 3.5 pounds)
Salt and freshly ground pepper, to taste
1 tablespoon olive oil
3 cans (15oz each) corn, drained and divided
1 cup milk
1 chicken bouillon cube
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons flour
1/2 cup heavy cream
1/4 cup shredded parmesan cheese
1/4 cup chopped parsley

Steps:

  • Preheat oven to 350 degrees F.
  • Browning the Chicken Thighs. Season chicken thighs with salt and pepper. Heat the olive oil in a large cast iron pan (or oven proof skillet), over medium-high heat, until shimmering. Place the chicken thighs, skin side down, and brown for 2-3 minutes per side, until golden brown. Remove from heat and reserve.
  • Prepare the milk. While the chicken thighs are browning, combine the milk, chicken bouillon and one can of corn (drained) in the jar of a blender. Blend until smooth. Reserve.
  • Making the Creamed Corn. After you've removed the chicken thighs, lower the heat to medium and remove all but 1 tablespoon of the chicken fat. Add the butter and sauté the onion and garlic until fragrant and softened. Then, add the flour and stir, letting it cook slightly to get rid of that raw flour taste.
  • Slowly pour the reserved milk corn mixture into the pan, stirring constantly, until thickened. Add the heavy cream, remaining corn, a pinch of salt and pepper, and parmesan cheese, mixing well. Taste for seasoning and adjust salt and pepper, if necessary. Remove from heat.
  • Finishing in the oven. Return the chicken thighs to the pan, nesting them in the creamed corn. Transfer the pan to the preheated oven and bake for 25-30 minutes or until the creamed corn is hot and bubbly and the chicken is crispy and cooked through. You can pop the pan under the broiler for the chicken to get extra crispy, if you wish.
  • Garnish with the chopped parsley and serve immediately!

EASY ONE-TRAY CHICKEN THIGHS AND VEGGIES RECIPE BY TASTY



Easy One-Tray Chicken Thighs And Veggies Recipe by Tasty image

Here's what you need: fingerling potato, carrot, medium red onion, salt, black pepper, dried rosemary, olive oil, garlic, chicken thighs

Provided by Andrew Ilnyckyj

Categories     Dinner

Yield 3 servings

Number Of Ingredients 9

1 lb fingerling potato
½ lb carrot
1 medium red onion, thickly sliced
2 teaspoons salt
1 ½ teaspoons black pepper
1 teaspoon dried rosemary, finely chopped
1 tablespoon olive oil
4 cloves garlic
6 chicken thighs, skin-on

Steps:

  • Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
  • Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
  • Sprinkle remaining salt and pepper on either side of each chicken thigh.
  • Arrange chicken thighs skin-side up on top of the vegetables.
  • Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.
  • Enjoy!

Nutrition Facts : Calories 603 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 67 grams, Sugar 6 grams

COCONUT BAKED CHICKEN THIGHS



Coconut Baked Chicken Thighs image

Staightforward one-dish meal for a weeknight. Uses the slightly exotic Ume plum vinegar that I personally believe no kitchen should ever be without. Also uses the currently faddish but still delicious coconut milk. I use full-fat coconut milk because it's delicious and there are rumors afoot that that kind of fat is good for you. #winning

Provided by Paprika Pink

Categories     One Dish Meal

Time 53m

Yield 1 Casserole, 4 serving(s)

Number Of Ingredients 9

3/4 cup long grain white rice
13 1/2 ounces coconut milk
1 cup chicken broth
4 boneless skinless chicken thighs
8 ounces frozen spinach
1 tablespoon ume plum vinegar (see note)
1 teaspoon toasted sesame oil
1/2 teaspoon cumin
1/4 teaspoon cayenne

Steps:

  • Preheat oven to 350 degrees.
  • Defrost spinach in microwave.
  • Spread rice in the bottom of a 9 by 13 inch baking dish.
  • Add coconut milk and chicken broth.
  • Sprinkle with vinegar, oil, and spices.
  • Add chicken pieces. Using chopsticks, turn pieces to coat with coconut milk mixture.
  • Use chopsticks to distribute spinach throughout casserole.
  • Cover baking dish tightly with foil. Bake for 35-45 minutes or until rice is tender, chicken is no longer pink, and most of the liquid is absorbed.
  • Notes: Ume plum vinegar is found in specialty stores. It's very sour and salty. If it's not available, use any good flavored vinegar and add salt to taste with the spices. This is delicious served with a squeeze of lime juice and a simple "salad" of diced fresh tomatoes, lightly salted.

BAKED CHICKEN THIGHS COATED WITH CORN FLAKE CRUMBS



Baked Chicken Thighs Coated With Corn Flake Crumbs image

I like these so much that I make them often. The sriracha scarcely adds any heat at all (mainly flavor), so don't worry about spiciness. For overall crispiness, I usually bake the thighs on a baking rack that's been placed over a foil-lined half-sheet pan. And don't omit the sugar, as it helps the coating adhere to the chicken. By the way, Kellogg's® Corn Flakes® Crumbs are usually sold in supermarkets near the bread crumbs and coating mixes, not in the cereal aisle.

Provided by Doug in Manhattan

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 8

Number Of Ingredients 7

8 chicken thighs, trimmed of excess fat and skin
1 ½ cups corn flake crumbs (such as Kellogg's® Corn Flakes® Crumbs)
1 tablespoon teriyaki sauce
1 tablespoon sriracha sauce
1 tablespoon sweet paprika
2 teaspoons rice vinegar
2 teaspoons white sugar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with aluminum foil. Place a baking rack on top.
  • Place corn flake crumbs in a bowl.
  • Mix teriyaki sauce, sriracha sauce, paprika, rice vinegar, and sugar together in a large bowl until sauce has a thick consistency.
  • Place chicken thighs in the bowl with the sauce. Tumble thighs together until completely coated. Smear sauce onto any bare spots and under any loose flaps of skin.
  • Place 1 thigh into the bowl with the corn flakes. Spoon crumbs on top using a tablespoon. Press crumbs onto the thigh using the back of the spoon, pressing the thigh down into the crumbs to coat the underside. Turn over and repeat pressing. Place onto the baking rack, skin-side up. Repeat with remaining thighs and crumbs, placing largest thighs in the corners of the rack to receive the most heat.
  • Bake in the preheated oven for 30 to 40 minutes depending on the size of the thighs. Reduce oven temperature to 325 degrees F (165 degrees C) and continue baking, 15 to 20 minutes. Turn thighs over to help undersides crisp up. Bake until no longer pink at the bone and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Let the thighs rest on the baking rack for at least 15 minutes before serving.

Nutrition Facts : Calories 228.5 calories, Carbohydrate 17.5 g, Cholesterol 58.5 mg, Fat 9.9 g, Fiber 0.5 g, Protein 17.1 g, SaturatedFat 2.7 g, Sodium 346.2 mg, Sugar 3 g

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