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Chicken Marbella with boneless, skinless thighs?

c
cherrypoprocks Apr 8, 2011 09:09 AM

I'd like to make Chicken Marbella (http://www.epicurious.com/recipes/mem...) but instead of using quartered chickens, I was wondering if anyone ever tried preparing this dish with boneless, skinless thighs? If so, how did it turn out? Did you make any modifications to the original recipe? Thanks in advance!

  1. todao Apr 8, 2011 09:23 AM

    Haven't made this specific recipe but there should be no problem using boneless/skinless thighs. Just check for doneness at about 40 - 45 minutes and adjust cooking time as necessary.

    1. chowser Apr 8, 2011 09:29 AM

      It'll be fine. Just check the temperature earlier because it won't take as long. It'll be a lot easier to eat, too.

      1. c
        ChrisKC Apr 8, 2011 10:36 AM

        As a matter of fact, I just had it made with bs thighs last week at my cousin's house. I haven't been able to get it out of my mind, that's how good it was!

        1. k
          karykat Apr 8, 2011 05:44 PM

          I think it sounds good. Joan Nathan published an adaptation for the recipe with boneless skinless breasts. She may have adjusted cooking time or temp. I think I remember that, so compare this to the original recipe. She makes a few other adaptations too that are explained.

          Here's her tweaking: http://leitesculinaria.com/5348/recip...

          1. e
            Erika L Apr 8, 2011 06:03 PM

            I've made this recipe with every variation of chicken pieces you can think of--wings, drums, breasts, thighs, bone in, bone out, skin on, skin out. It works just fine, no matter what kind of chicken pieces you use. (For that matter, exact ratio of chicken:marinade doesn't much matter, either.) Boneless, skinless thighs will stay plenty moist and yes, are much easier for potlucks where people will be standing and/or eating off their laps. In fact, I've made this dish with chunks of boneless, skinless breast specifically for potlucks where I knew that people would be standing and armed only with forks. That's one of the beauties of this recipe--you can't mess it up.

            3 Replies
            1. re: Erika L
              j
              Joebob Apr 9, 2011 01:18 PM

              I want to make this for out-of-town guests. Did you modify the OP recipe and, if so, how? What about cooking time? I was thinking of cutting the breasts into 1" (?) strips and adding them near the end of the cooking time to keep them moist. Comments (by Tues. 4/12) please.

              1. re: Joebob
                m
                magiesmom Apr 9, 2011 01:22 PM

                as above anything will work. But chunks of breast meat will stay more moist than strips.

                1. re: Joebob
                  e
                  Erika L Apr 9, 2011 08:05 PM

                  I've done chicken chunks--marinate at least overnight, then put the meat and the marinade into a roasting pan, single layer. I start testing the chicken at 20 - 25 min. Baste at least every 10 min--without skin and in such small pieces, there's a greater chance that the meat will dry out. Small pieces are super flavorful because more surface is in contact with the marinade but you do have to watch for overcooking. I've always done chunks, not strips, so I can't say which will stay moister.

              2. iL Divo Apr 9, 2011 01:23 PM

                this recipe sounds wonderful until I read the part about prunes.
                I know I'm a sceptic but prunes?
                is it for moisture, texture or?
                anyway, although I've not made this it does seem like it'd work with thighs which would be my choice anyway, love chicken thigh meat.
                let us know if you did it and how it turned out.
                thanks for posting.
                someone tell me, do I have to include the prunes?

                7 Replies
                1. re: iL Divo
                  m
                  magiesmom Apr 9, 2011 02:14 PM

                  of course not, but they balance the olives. the recipe is infinitely variable. I leave in the prunes and cut the sugar way back. But I love prunes.

                  1. re: iL Divo
                    i
                    Isolda Apr 9, 2011 02:18 PM

                    I love prunes, but you can use dried apricots or figs, or all three if you like. The only way you can screw up this recipe is to not marinate beforehand or overbake it. (I've done both.) Otherwise, it's really forgiving and flexible.

                    1. re: iL Divo
                      petek Apr 9, 2011 02:18 PM

                      You can substitute dried dates for the prunes. Yummm

                      1. re: iL Divo
                        chowser Apr 9, 2011 03:15 PM

                        I'd only recommend this recipe if you like sweet in your savory. I know people who don't care for it. It would work out w/out the prunes because I think the only thing it adds is more sweetness (in addition to the sugar already added). People who don't care for dried fruit in their meats, won't care for this, imo.

                        1. re: chowser
                          c oliver Apr 9, 2011 05:01 PM

                          Wouldn't this be one of those dishes where you can call it whatever you want to but if it doesn't have olives and prunes, then it isn't Chicken Marbella? :)

                          1. re: c oliver
                            chowser Apr 9, 2011 05:12 PM

                            Depends on whether you want "authentic" Marbella food.;-)

                            1. re: chowser
                              c oliver Apr 9, 2011 08:32 PM

                              Ah, yes, "authentic." Always in quotes. We were in Costa del Sol, which includes Marbella, some years ago. I thought it was difficult to find Spanish food, authentic or otherwise.

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