Happy Foodie Monday Everyone! Hope all our peeps on the east coast are dug out and all safe.
Knowing the blizzard was on its way, I defrosted some organic skinless boneless chicken thighs. I seriously had NO idea how I would prepare them. But OMG guys, my on da fly concoction came out freakin’ amazing! Like ridiculous deliciousness! (hints the name of the recipe).
So here’s what I used:
- Boneless skinless organic chicken thighs (5-6 pieces)
- Trader Joe’s poultry rub
- Trader Joe’s 21 Seasoning Salute
- Garlic powder
- 32 oz container of Vegetable Stock (Low Sodium if you can find it)
- 1 small onion diced
- Extra Virgin Olive Oil (EVOO)
- Salt & Pepper to taste
In a deep frying pan (with a lid), I placed 2 rounds of EVOO on high heat. I seasoned the top of the chicken with the poultry rub. Once the pot was really hot, I place the chicken seasoned side down to sear it.
While it was searing, I seasoned the other side with the 21 Seasoning Salute, garlic powder, salt, and pepper. After a few minutes, I checked to see that there is a nice golden brown crust on the chicken. Once there, I flipped it over, and tossed in the diced onions.
When it’s nice and seared on both sides, pour in the veggie stock, lower to a simmer, cover, and cook for 1.5 to 2 hours.
Tip: I checked on it twice just to make sure the chicken wasn’t sticking to the bottom of the pan.
At about the 2 hour mark, the chicken was falling apart, and the stock thickened. Look at the results:
Before serving, I shredded it with a fork (seriously I barely touched it and it fell apart). I had some white sweet potato, and steamed broccoli as sides.
This recipe is healthy, easy, and DELICIOUS! Not bad for just winging it, right? I will definitely make this again.
I hope you like this super easy and simple recipe. And if you’d like to see more cooking ideas, check out our past recipes. And if you make any of our recipes, make sure you tag us on social media by using the hashtag #nerdandlace.