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Jambalaya Question - Thigh Meat
Posted on 10/13/12 at 1:18 pm
Posted on 10/13/12 at 1:18 pm
Have some boneless chicken thighs. Should I cut them up before browning them or if I brown them whole, will they break apart easily?
TIA
TIA
6
Posted on 10/13/12 at 1:31 pm to BengalBen
Either way.
Posted on 10/13/12 at 1:51 pm to BengalBen
I would brown them whole.
Posted on 10/13/12 at 2:25 pm to Gris Gris
quote:
I would brown them whole.
Posted on 10/13/12 at 3:31 pm to BengalBen
Brown whole, they will break apart.
Posted on 10/13/12 at 4:54 pm to TorNation
Thanks everyone. It broke apart nicely.
Posted on 10/13/12 at 4:55 pm to BengalBen
quote:
boneless chicken thighs
Most underrated/used item in the meat case at the grocery store.
Posted on 10/13/12 at 5:02 pm to CT
Agree. I just didn't want to mess with a pork butt. Every so often I use chicken breasts and sausage and do a creole jambalaya but the thighs are very similar to pork so I stuck with the brown jambalaya. Should be ready in about 10 minutes!
Posted on 10/13/12 at 5:05 pm to BengalBen
I cut mine up.
I also do: chicken + pork butt + sausage
I also do: chicken + pork butt + sausage
Posted on 10/13/12 at 6:19 pm to BengalBen
Is it ready?
Posted on 10/13/12 at 7:05 pm to Papa Tigah
Came out great. Top 3 pot of all-time.
Posted on 10/13/12 at 9:12 pm to BengalBen
Boneless chicken thighs are great for jambalaya and gumbo. That is a fact!
Posted on 10/13/12 at 11:48 pm to CT
quote:Great comment. Take the skin off, but the thigh is great, and makes for many a great wrap.
Most underrated/used item in the meat case at the grocery store.
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