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Jan 20, 2012 05:05 AM

Cook ahead chicken thigh idea?

I have to cook some defrosted chicken thighs today, but I will be out of the house from about 5PM until 9. Any thoughts about what to make with some chicken thighs that will be OK reheated? Originally, I was planning on doing Lidia Bastianich's chicken thighs with rice, but I fear that risotto-like rice will not hold well. Any ideas?

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  1. Make a cajun style chicken stew.

    Make a dark roux
    Add onion celery and bellpepper and cook it down in the roux
    add chicken stock and chicken
    season with salt pepper and a little cayenne if you wish
    serve over white rice.

    Longer it cooks the better it gets.

    Heres a similar web recipe if you need more detailed instructions

    3 Replies
    1. re: twyst

      Any braised chicken recipe will be better later, better yet two days form now. I like them braised with onions and prunes.

      1. re: twyst

        Hey Twyst -

        I recently made a thread about cooking Cajun style 'rice and gravy.' I think you might dig it. It's similar to the stew, but it doesn't involve any roux or chicken stock. Instead, it achieves a dark color, deep flavor, and thick texture by creating a fond in the pan, deglazing with a bit of water, cooking off that water, and repeating the process over and over and over again. The depth of flavor is amazing. Here is the link:

        Apologies if you're already familiar with the technique.

        Anyway, it's certainly an option - one of many - for the OP. It will indeed be even better if you rest it for a while and then reheat.

        1. re: cowboyardee

          That sounds delicious. Being from new orleans it seems we start everything with a roux but I am really looking forward to trying this as Im sure its a good bit lighter and still delivers all the flavor.

          Your recipe is actually very close to the way most people make jambalaya, except you cooked your rice separately. Next time if you are feeling adventurous you might try adding a little sausage and then when the last amount of water goes in add your rice to the pot as well. (correct rice to water ratio for cooking rice of course)

      2. Do you have a slow cooker? They'd be great in that, a variety of ways.
        A chicken stew is a good idea. You can cook rice ahead of time (plain), then simply reheat it and put a scoop into the stew when ready to eat.

        1. No, I don't have a slow cooker. I also have a timid eater as a house guest who doesn't like strong flavors, and is Muslim, so no wine, which lets out a lot of braises I do...

          1 Reply
          1. re: roxlet

            You don't need wine to braise. Just use stock. Make a simple cacciatore, without the wine. I hardly ever use wine while cooking.

            1. This is an excellent recipes. Requires marinating, which I don't know if it makes it a deal breaker or even better for you. Tastes better the next day and excellent cold.