Best 4 Stuffed Chicken Thighs With Red Pepper Tomato Sauce Recipes
Prepare to tantalize your taste buds with a culinary journey like no other, as we present Stuffed Chicken Thighs with Red Pepper Tomato Sauce, a symphony of flavors that will leave you craving for more. This delectable dish is not just a meal; it's an experience that combines tender chicken thighs, bursting with a savory stuffing, and a vibrant red pepper tomato sauce that adds a delightful tang and richness. Along with this star recipe, we'll also unveil variations that cater to different dietary needs and preferences – from a gluten-free and low-carb option to a vegetarian delight. So, get ready to embark on a culinary adventure that will satisfy every palate and leave you begging for seconds!
Here are our top 4 tried and tested recipes!
ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES
This is my favorite Italian Braised Chicken recipe. The chicken thighs are first seared until the skin is crispy then they're gently simmered in a delicious tomato and olive sauce. The chicken becomes super flavorful and tender. This is a healthy dinner recipe you don't want to miss.
Provided by Kristen Stevens
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Set your oven to 400 degrees.
- Heat the oil in a large, ovenproof pan over medium-high heat. Add the chicken thighs to the pan, skin side up. Season the chicken skin with a pinch of salt and a little pepper on each piece. Once some of the fat has been released into the pan, flip the chicken over and cook until the skin is brown and crispy, about 7-8 minutes. If using skinless thighs, cook them until the meat starts to brown. Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.)
- Pour out all but a few teaspoons of the oil. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more. Add the tomato paste to the pan and let it cook until it has darkened slightly and is fragrant smelling, about 3 minutes.
- Add all the remaining ingredients to the pan and stir well. Season to taste with sea salt and black pepper. Nestle the chicken back into the pan, skin side up. Pop the chicken into the oven and let it cook for 40 minutes. Remove the chicken from the oven and serve it right away.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 407 kcal, Carbohydrate 18 g, Protein 47 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 215 mg, Sodium 1270 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 12 g
STUFFED CHICKEN THIGHS
Stuffed Chicken Thighs are truly impressive. Moist & flavorful on the inside with a crispy bacon shell!
Provided by Holly Nilsson
Categories Chicken Dinner Entree Main Course
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Grease a 9x13 baking dish and set aside.
- Prepare stuffing according to directions and cool completely.
- Lay each chicken thigh on a cutting board and place stuffing in the center (approximately 2-3 tablespoons depending on the size of the chicken thighs).
- Fold each chicken thigh closed around the stuffing and tightly wrap with bacon. Sprinkle garlic powder and paprika on top of the thighs.
- Place any leftover stuffing on the bottom of the baking dish and place chicken thighs seam side down on top of the stuffing.
- Bake for 35 minutes or until chicken reaches an internal temperature of 165°F.
Nutrition Facts : Calories 361 kcal, Carbohydrate 17 g, Protein 19 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 98 mg, Sodium 510 mg, Sugar 2 g, ServingSize 1 chicken thigh, TransFat 1 g, Fiber 1 g, UnsaturatedFat 15 g
STUFFED CHICKEN THIGHS WITH ROASTED POTATOES AND CARROTS
Meaty chicken thighs with a cheesy, savory filling and carrots and potatoes - an easy, one-pan meal.
Provided by Robin5791
Categories Everyday Cooking
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
- Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper.
- Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together.
- Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs.
- Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
- Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 280.6 calories, Carbohydrate 28.2 g, Cholesterol 72.7 mg, Fat 11.7 g, Fiber 4.5 g, Protein 16.4 g, SaturatedFat 2.4 g, Sodium 378.5 mg, Sugar 5.7 g
BRAISED CHICKEN THIGHS WITH TOMATOES, PEPPERS AND ONIONS
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Place a large Dutch oven over medium-high heat and add a film of olive oil. Sprinkle the chicken on both sides with salt and pepper and then add to the pan skin-side down. Cook without moving too much until golden brown and crisp, 5 to 6 minutes. Flip and brown on the other side for 1 to 2 minutes. Remove to a plate and set aside.
- Drain half of the fat from the pan and then place it back over the heat. Add the sausage to the pan, breaking it up as you add it. Brown for 1 to 2 minutes while continuing to break it up with the back of a spoon. Stir in the onions, peppers and garlic with a pinch of salt and cook until the onions begin to soften, about 3 minutes. Season with salt and pepper and then add the tomatoes, chicken stock and oregano, scraping the bottom of the pan for brown bits.
- Nestle the chicken back in, cover and cook until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
- Stir in the vinegar and parsley and serve.
Tips:
- To ensure even cooking, use a meat thermometer to check that the internal temperature of the chicken thighs reaches 165°F (74°C).
- If you don't have a meat thermometer, cook the chicken thighs until the juices run clear when pierced with a fork.
- To prevent the chicken from drying out, baste it with the red pepper tomato sauce during the last 15 minutes of cooking.
- If you want a thicker sauce, simmer it for a longer period of time.
- Serve the stuffed chicken thighs with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.
Conclusion:
Stuffed chicken thighs are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is juicy and flavorful, and the red pepper tomato sauce is a perfect complement. This dish is sure to be a hit with your family and friends.
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