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Old 06-24-2010, 10:33 AM
 
Location: So. of Rosarito, Baja, Mexico
6,654 posts, read 18,687,709 times
Reputation: 6106

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Well I'm back with a frugal (cheap and easy prep) chicken meal.
Bought some boneless chicken thighs (8 pack) last tues.
Easy to prep.
Soak in COLD water 2-3 hrs to release some of the fat...rinse often.
Clean what fat/skin ? if any from the chicken and place on paper towels on paper plate into micro for 2-3 mins to remove some of the residule moisture and/or bits of fat leaving the chicken almost fat free.
Place chicken into a pyrex dish...sprinkle with some red paprika...salt...pour 1/2 bottle or so of BBQ sauce over the chicken...add cube potatos...sprinkle more sauce on top. You can also add carrots or celery or any other veg of choice.
Add some water to dish (below full level) and cover with saran wrap.
Place into micro...set timer to 35 mins with power lever at 8.

My dish came out excellent and hope yours does also.

Steve
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Old 06-25-2010, 06:02 AM
 
2,190 posts, read 6,942,280 times
Reputation: 1287
Thanks for sharing...

I'm a little confused about the how cold water and rising often results in fat removal...A large culprit of fat in thighs is under the skin, if they're skinless you're good to go...
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Old 06-25-2010, 08:18 AM
 
Location: So. of Rosarito, Baja, Mexico
6,654 posts, read 18,687,709 times
Reputation: 6106
Not really...they sometimes leave some of the yellow fat on. I clean thoroughly.

As to soaking there will always be a slight oily appearing film on the water that the coldness brings to the surface. You will see small bits of fat. I learned this way from my mother who was originally from the old country in Europe...thus close to being fat free and it does help the flavor. I also rinse my beef to remove as much blood as possible.

The BBQ sauce does flavor the chicken w/o the BBQ pit being used.

Thanx for your reply and question on my procedure...we learn don't we?

Steve
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Old 06-25-2010, 05:09 PM
 
Location: LI/VA/IL
2,480 posts, read 4,675,281 times
Reputation: 6657
Sounds good-but why do microwave in lieu of oven. Do they get browned? A lot of times microwaved foods do not brown and are sickly looking.
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Old 06-25-2010, 05:29 PM
 
2,190 posts, read 6,942,280 times
Reputation: 1287
Quote:
Originally Posted by DKVA View Post
Sounds good-but why do microwave in lieu of oven. Do they get browned? A lot of times microwaved foods do not brown and are sickly looking.
I believe he's happy with his recipe and not interested in changes...
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Old 06-25-2010, 08:11 PM
 
Location: So. of Rosarito, Baja, Mexico
6,654 posts, read 18,687,709 times
Reputation: 6106
Hello all...my recipe is not mandantary by any means...only a easy way for a single person to cook.

The BBQ sauce and water keep the meat/chicken tender. The micro does cook completly. As for the oven...do not have one at this point other then a broiler oven which I've used on occasion. Do have a small and large micro depending on my cooking needs...all a matter of choice.

I do have a small BBQ that I have wrapped up the chicken/potatos/vegs...in foil and cooked for 30 mins over flames and have a similiar result with less work using the micro.

All a matter of choice or taste...win some...loose some.

Do appreciate the imputs tho....never know.

Steve
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