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Stuffed Chicken Thighs (Another Version)

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“The DH is a huge chicken fan -- But only the thigh meat. He could eat chicken 7 days a week. I try to give him plenty of variety. This is one of his favorites.”

Ingredients Nutrition


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

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