Stuffed Chicken Thighs (Another Version)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse and pat dry chicken.
  • Combine the chorizo and parsley.
  • Stuff the thighs with equal portions of mixture. Fold thighs around stuffing. Secure with toothpicks or kitchen string.
  • Dredge in 2 T. of the flour.
  • Shake off excess.
  • Melt butter in a large skillet on med-high heat.
  • Add chicken and saute' until golden brown on all sides. Remove chicken and set aside.
  • Add onion and garlic to skillet. Cook until onion is soft.
  • Add remaining flour to skillet. Cook over medium heat, stirring until mixture is light brown and smooth.
  • Gradually stir in the juice from the tomatoes and water.
  • Cook until mixture has thickened.
  • Add tomatoes and green pepper to skillet.
  • Top with the chicken thighs.
  • Simmer, covered, for 30 minutes.
  • Uncover, discard toothpicks or kithen string. (Needlenose pliers work great to remove toothpicks. Have a pair just for work in the kitchen).
  • Top each chicken thigh with a slice of swiss cheese. Let simmer, uncovered, for another 10 minutes, or so, to let cheese melt.
  • Yummy served over rice or noodles.
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