preparation
Seared chicken thigh
seared-chicken-thigh · meat · Universal
About
Chicken thigh seared to brown the skin or surface.
Uses
- Chicken thigh 600 g
- Neutral oil 15 g
Used in
- Advanced adobo braise component
- Chicken adobo braise component
- Classic adobo braise component
- Advanced Chicken roti dish
- Advanced Doro wat dish
- Advanced Green curry chicken dish
- Advanced Jerk chicken dish
- Advanced Mafé plate dish
- Advanced Massaman chicken dish
- Advanced Pad krapow gai dish
- Advanced Pancit canton dish
- Advanced Peanut stew dish
- Advanced Poulet yassa dish
- Advanced Simple paella dish
- Advanced Souvlaki in pita dish
- Advanced Souvlaki plate dish
- Advanced Tandoori chicken dish
- Chicken curry dish
- Chicken roti dish
- Classic Chicken roti dish
- Classic Doro wat dish
- Classic Green curry chicken dish
- Classic Jerk chicken dish
- Classic Mafé plate dish
- Classic Massaman chicken dish
- Classic Pad krapow gai dish
- Classic Pancit canton dish
- Classic Peanut stew dish
- Classic Poulet yassa dish
- Classic Simple paella dish
- Classic Souvlaki in pita dish
- Classic Souvlaki plate dish
- Classic Tandoori chicken dish
- Doro wat dish
- Green curry chicken dish
- Jerk chicken dish
- Kung pao chicken dish
- Mafé plate dish
- Massaman chicken dish
- Pad krapow gai dish