Stuffed Thighs with Zucchini Flowers
Laura Ronquillo
Recipe for flattened thighs stuffed with zucchini flowers, strips of poblano chili, and corn kernels, bathed in a tomato sauce. A dish with ingredients from Mexican cuisine, with a balance of flavors and perfect texture. Prepare it at home.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 kilo chicken thighs, flattened, boneless, and skinless
  • 500 grams Poblano chile
  • 500 grams zucchini blossoms
  • 2 ears corn, de-shelled
  • 250 grams tomato
  • onion
  • garlic
Preparation
1h 30 mins
0 mins
Medium
  • Roast, peel, and cut the poblano chili into strips.
  • Wash and disinfect the zucchini flowers, precook a bit, and also the corn kernels.
  • Place onion, garlic, poblano chiles, zucchini flowers, and corn kernels in a skillet.
  • Season the thighs, add a few tablespoons of the previous mixture. Use toothpicks to hold them together and prevent the filling from spilling out.
  • Blend tomatoes with garlic, onion, and pepper, season to taste.
  • Preheat oven to 180° C, for 5 minutes.
  • Place the stuffed thighs and the tomato sauce in a baking dish. Cover with aluminum foil. Leave it for 30 minutes or until the thighs are well cooked.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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