American cuisine
Easy

Stuffed Chicken Thighs With Vegetables

Stuffed Chicken Thighs With Vegetables
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Chicken thighs stuffed with sautéed eggplants, zucchhini, bell peppers, potatoes and shredded cheese, this is Stuffed Chicken is bursting with irresistible flavor on the inside.
Recipe
PRE TIME: 10 min
COOKING TIME: 45 min
TOTAL TIME: 55 min
2 SERVING
Ingredients:
  • 2 Chicken Thighs
  • 1 Potato
  • 2 Eggplant slices
  • 4 Zucchini slices
  • 6 count Green and Red Bell Pepper slices
  • 1 tbsp Olive Oil
  • 1 tbsp Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Paprika Powder
  • 1.5 tbsp Tomato Paste
  • 1.5 tbsp Maple Syrup
  • 2 tbsp Hot Sauce
  • 1 tbsp Thyme
  • 1 pinch Salt [Sauce]
  • 1 pinch Pepper [Sauce]
  • 1 cup Chicken Broth
  • 4 clove Garlics
  • 2 tbsp Rosemary
  • 1 tbsp Lemon Zest
  • 1 cup Mozzarella
  • 1 tbsp Mustard Greens
  • 1 tbsp Olive Oil [Saute]
Directions:
Step 1
Step 1
1
Warm a large skillet with medium-high heat, adding olive oil, sliced eggplant, sliced zucchini, sliced bell peppers and potatoes in. Seasoning with salt and pepper. Cook until veggies turn brown. Set aside.
Step 2
Step 2
2
De-bone chicken thighs, stuff cooked veggies into chicken thighs, seasoning with minced garlics, rosemary, lemon zest, salt, pepper and paprika powder. Roll as a stick shape. Pan-fry in a large pan, cook until each side turns brown.
Step 3
Step 3
3
In a small bowl, whisk in tomato paste, hot sauce, maple syrup, salt, pepper and chicken broth. Mix well. Pour in to the pan.
Step 4
Step 4
4
Baste the sauce on the meat. Transfer the pan to an oven, roast at 400°F (200°C) for 30 minutes.
Step 5
Step 5
5
After 30 minutes, sprinkle shred mozzarella on the top, bake again at 400°F (200°C) for 15 minutes.
Step 6
Step 6
6
Garnish with minced mustard and serve.