I’m back with another recipe, and I’m super excited to post this one! It felt quite intimidating to even look up some recipes for inspiration for this stuffed chicken thighs because it all looked so complicated with various different ingredients (and some I hadn’t even heard of). I really wanted this recipe to be simple as it can get because let’s face it, slaving away in the kitchen is the last thing I want to be doing! So, with that mind (and a little bit of determination), I came up with this recipe and I’m really happy how it turned out, so I decided to share it with you guys!
This recipe is enough for four stuffed chicken thighs, and that’ll serve about 2-3 people! Let’s get right to the ingredients:
- 4 chicken thighs*
- 1 medium sized potato (chopped roughly into 1 inch cubes)
- 1/2 white onion chopped
- 1/2 green bell pepper chopped
- 1/2 can of mushrooms (with pieces and stems)**
- 2tsp butter
- 1tsp chili powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp ground pepper
- Dried basil (optional)
- Salt to taste
*you can use chicken breast as well, but make sure to slice it in half!
**you can use raw mushrooms, but cook it accordingly!
Here’s how to make it:
- Boil the potatoes until they’re soft. Mine took about 15 minutes on a low-medium heat.
- Add in the onions into a pan with butter to soften it up.
- Once they’re translucent, add in the green peppers and let it soften up for about 7-8 minutes on a medium heat.
- Drain the mushrooms from the can and add them in to the pan as well just to heat them up. If you’re using raw mushrooms, then cook them accordingly.
- Transfer the potatoes into a glass bowl and mash with a potato masher (or a fork would do as well!)
- Add in the onion, mushroom, and green pepper mix with the the 1 tsp of pepper and salt to your liking. Mix the stuffing well.
- The flavoring of the chicken came from my oven roast chicken recipe. You can get the recipe here. But’ll give you guys a quick run through.
- After braising the chicken, pat it dry and place it on an aluminum covered oven tray. Rub in some melted butter, then add in the garlic powder, onion powder, chili powder, and pepper and salt and place it so that the inside is facing up.
- Scoop up about a tablespoon worth of the mix and place it on one end of the chicken thigh. Fold the other side of the chicken over it, so that the mix is covered. Repeat for all chicken thighs
- Ideally, I’d use some toothpicks to seal the edges, but I didn’t have any. Leave a small gap between around the edges of where the two sides of the chicken meet so that it’ll give room for any juices to leak out and not explode inside as it cooks!
- Place the tray in a 450 degree Fahrenheit oven for about 25 minutes.
- Take it out, and let it sit for a few minutes to it can absorb back some of the juices. Place it on some leafy greens with some mash and you’re ready to devour it! On a site note, I can’t plate to save my life, so apologies in advance, guys!
It’s super simple and not to mention, delicious! I hope you guys enjoyed this recipe! I’ll be back soon!