For a chowder recipe, it's generally better to cook the chicken thighs before cutting them up. Cooking the chicken thighs whole will help retain their juiciness and flavor during the cooking process. Here's the recommended approach:
Cooking the Chicken Thighs:
- Heat a skillet or pan over medium-high heat and add a small amount of oil or butter.
- Season the chicken thighs with salt, pepper, or any other preferred seasoning.
- Once the skillet is hot, place the chicken thighs in the pan and cook them on both sides until they are nicely browned and cooked through. The internal temperature of the chicken thighs should reach 165°F (74°C).
Cutting the Chicken Thighs:
- After the chicken thighs are cooked, remove them from the pan and let them rest for a few minutes to retain their juices.
- Use a sharp knife and cutting board to cut the chicken thighs into bite-sized pieces. You can dice, shred, or cut them into any size suitable for your chowder recipe.
By following this method, you'll ensure that the chicken thighs are cooked properly and remain moist and flavorful, enhancing the overall taste and texture of your chowder. If you cut the chicken thighs before cooking, they may dry out during the cooking process, leading to less enjoyable results in your final dish.