Best 5 Stuffed Chicken Thighs With Red Pepper Tomato Sauce Recipes

Welcome to the delightful world of stuffed chicken thighs with red pepper tomato sauce! This tantalizing dish is a culinary symphony that combines the succulent flavors of tender chicken, aromatic vegetables, and a vibrant sauce. Whether you're hosting a special occasion dinner or simply craving a comforting meal, this recipe is sure to impress your taste buds and leave you craving for more.

Let's cook with our recipes!

GRILLED STUFFED JALAPENO CHILES WITH GRILLED RED PEPPER-TOMATO SAUCE

Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce image

Provided by Bobby Flay

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 18

Ingredients

8 ounces cream cheese, at room temperature
4 ounces soft goat cheese
4 ounces shredded aged white Cheddar cheese
2 ears corn, grilled in husk and kernels removed
2 green onions, thinly sliced
Salt
Freshly ground black pepper
12 jalapeno chiles, halved, stemmed and seeded
1 heaping tablespoon ancho chili powder
Grilled Red Pepper-Tomato Sauce, recipe follows
2 red peppers, grilled, peeled and chopped
2 plum tomatoes, grilled until charred on all sides, and coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
Salt
Freshly ground black pepper

Steps:

Heat grill to medium.
Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the Cheddar, corn and green onions and season with salt and pepper. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
Place on the grill, filling-side up and cook until slightly charred and tender, about 7 to 8 minutes. Spoon the red pepper sauce onto a platter and top with the jalapenos.
Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.

CHICKEN THIGHS IN TOMATO SAUCE

Chicken Thighs In Tomato Sauce image

Provided by Jacques Pepin

Categories dinner, easy, quick, weekday, main course

Time 25m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
12 chicken thighs, about 3 1/2 pounds, skin removed
1 teaspoon salt
2 cups coarsely chopped onion (about 1 large onion)
2 tablespoons coarsely chopped garlic (8 to 10 cloves)
1 can (28 ounces) peeled tomatoes in juice, or 3 1/2 cups fresh, ripe diced tomatoes
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped herbs (a mixture of tarragon and chives)

Steps:

Divide the oil between 2 skillets, and heat it over medium-to-high heat until it is hot. Add the chicken in one layer to the skillets. Sprinkle half the salt over the chicken pieces, and brown them for 5 minutes on one side, then for 5 minutes on the other side.
Remove the chicken to a platter, and add the onions to the drippings in the skillets. Cook about 2 minutes over high heat to brown the onions lightly. Add the garlic, and cook about 30 seconds longer.
If using canned tomatoes, divide the tomatoes and their juice between the 2 skillets, breaking up the tomatoes with the edge of the spoon as you mix them in. If using fresh tomato pieces, divide them between the skillets, and add 1/4 cup of water to each skillet. Mix well and bring to a boil.
Return the chicken pieces to the skillets. Add the remaining salt and the pepper to the mixture, and bring to a boil. Then reduce the heat to low, cover and boil gently for 10 minutes.
Arrange the chicken on a platter or divide it among six individual plates. Spoon the sauce over the chicken, sprinkle the chopped herbs on top, and serve.

Nutrition Facts : @context http, Calories 474, UnsaturatedFat 23 grams, Carbohydrate 6 grams, Fat 35 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 576 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN THIGHS IN TOMATO SAUCE

Chicken Thighs in Tomato Sauce image

If I am not in a rush I season the chicken first with salt and pepper then brown in oil, and transfer to the baking dish, the oven-baking time will be less, and I think that the chicken definately tastes better if it is browned first. I have made this using other brands of prepared mustard but for some reason French's brand is the best! To save time you can prepare the sauce the evening or day before and chill. You can use any chicken pieces that you desired, I usually use a whole cut-up chicken in place of the 10 thighs, although I have 10 thighs listed you can sneak a couple more thighs in the dish! If you don't brown the chicken first, this makes a quick weeknight meal. I have made this many times, it is easy and delicious! Adjust all sauce ingredients to suit taste.

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

12 chicken thighs (can use less or even a couple more)
3 tablespoons butter
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 tablespoon fresh minced garlic (or to taste)
1 teaspoon dried thyme
1 teaspoon dried chili pepper flakes (or to taste)
1 (28 ounce) can crushed tomatoes
2/3 cup brown sugar, lighty packed (if you prefer a sweeter sauce then add in another 1/4 cup packed, I most always do!)
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
salt and pepper
1/3 cup prepared mustard (use French's mustard)

Steps:

Set oven to 350 degrees.
Grease a large roasting pan.
Place the chicken thighs (skin-side up) in the prepared baking dish.
In a saucepan melt butter and then saute the onions, garlic, thyme and dried chili flakes for about 4-5 minutes.
Add in the crushed tomatoes, brown sugar, cider vinegar and Worcestershire sauce (do not add in the mustard until the end of cooking!) mix to combine, season with salt, black pepper; bring to a boil, and simmer for 10-15 minutes.
Remove from heat and add in the mustard; mix to combine.
Pour the sauce over the chicken in the baking dish, the turn over the chicken once to coat in sauce making certain to leave the skin side up.
Bake uncovered, basting with sauce every 30 minutes (total cooking time should take about 1 hour and 10 minutes, if you have browned the chicken first then baking time will be less).

Nutrition Facts : Calories 926.6, Fat 56.1, SaturatedFat 18.4, Cholesterol 259.8, Sodium 992.3, Carbohydrate 54.5, Fiber 4, Sugar 45, Protein 51.6

ITALIAN PAN-FRIED CHICKEN THIGHS WITH CREAMY TOMATO SAUCE

Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce image

This is a quick dinner that is ready in under 30 minutes. To save a little bit on the fat/calories I use a split ratio of cream and milk. This is not a requirement. Serve with your choice of sides. I like spaghetti noodles, or zucchini zoodles.

Provided by thedailygourmet

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 25m

Yield 4

Number Of Ingredients 14

Ingredients

¼ cup tapioca flour
2 tablespoons all purpose flour
2 teaspoons garlic salt
1 teaspoon Italian herbs
1 ½ pounds boneless skinless chicken thighs
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
¼ cup heavy cream
¼ cup milk
1 teaspoon red pepper flakes
1 (16 ounce) bag fresh spinach
2 ounces shaved Pecorino Romano cheese

Steps:

Combine tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs through the mixture and shake off excess flour.
Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs and cook until golden brown, about 5 minutes on each side. Remove chicken from skillet.
Wipe out skillet, leaving just a little bit of the fond. Add minced garlic and cook until fragrant, about 1 minute. Pour in tomato sauce, cream, and milk; stir to combine. Season with red pepper flakes and mix in spinach. Allow spinach to wilt, about 3 minutes. Return chicken thighs to the skillet and heat until warmed through. Serve topped with freshly shaved Pecorino Romano cheese.

Nutrition Facts : Calories 596 calories, Carbohydrate 20.4 g, Cholesterol 157.6 mg, Fat 40.6 g, Fiber 3.8 g, Protein 38.7 g, SaturatedFat 15.7 g, Sodium 1609 mg, Sugar 3.7 g

PESTO STUFFED CHICKEN THIGHS

Pesto Stuffed Chicken Thighs image

A favourite of mine for an informal dinner party. Change the basil pesto for the sun-dried tomato version for a variation!

Provided by Norahs Girl

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

6 tablespoons pesto sauce (basil sauce, recipe at end)
8 chicken thighs, boned
3 tablespoons olive oil
2 onions, chopped
2 (14 ounce) cans chopped tomatoes
1 tablespoon tomato puree
fresh basil leaf (a good handful)
1/4 pint white wine
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 orange bell pepper, deseeded and sliced
2 teaspoons ground paprika (to garnish)
2 teaspoons basil leaves (to garnish)
salt
fresh ground black pepper
1 cup tightly packed fresh basil leaf
3 garlic cloves, crushed
2 ounces chopped almonds
1/2 cup virgin olive oil
1 ounce butter
1 ounce parmesan cheese

Steps:

Spread a little pesto under the skin of each chicken thigh.
Heat 2 Tbsp of oil in a heavy based saucepan and sauté chicken in batches until lightly browned all over.
Remove with slotted spoon and reserve whilst sautéing the remainder.
Heat remaining oil in pan add onions and sauté for 3 minutes.
Stir in tomatoes and tomato puree.
Add basil leaves and simmer for 5 minutes.
Stir in white wine and simmer for 5 minutes more.
Season to taste.
Lay peppers in a large ovenproof dish,pour over tomato sauce, top with chicken and sprinkle paprika over.
Bake at 375°F/190°C for 25 minutes.
Garnish with some more basil leaves.
Pesto Sauce: Liquidise all ingredients.

Nutrition Facts : Calories 1077.3, Fat 82.4, SaturatedFat 18.8, Cholesterol 179.4, Sodium 377, Carbohydrate 27.5, Fiber 7.3, Sugar 12.2, Protein 42.6

Tips:

Choose flavorful chicken thighs: Look for organic, free-range chicken thighs for the best flavor and texture.
Use a variety of bell peppers: Red, orange, and yellow bell peppers add a beautiful color and sweetness to the sauce.
Roast the bell peppers before adding them to the sauce: This intensifies their flavor and gives them a slightly smoky taste.
Use a good quality tomato sauce: A homemade tomato sauce is always best, but you can also use a store-bought sauce if you're short on time.
Season the sauce to taste: Add salt, pepper, and other herbs and spices to taste. You can also add a pinch of sugar to balance out the acidity of the tomatoes.
Stuff the chicken thighs loosely: You don't want to overstuff them, or they will burst open during cooking.
Bake the chicken thighs until they are cooked through: The internal temperature should reach 165 degrees Fahrenheit.
Serve the chicken thighs with the roasted red pepper and tomato sauce: You can also garnish them with fresh herbs.

Conclusion:

Stuffed chicken thighs with roasted red pepper and tomato sauce is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is juicy and flavorful, and the sauce is rich and tangy. This dish is sure to be a hit with your family and friends.