Rice Stuffed Chicken Thighs Recipes
RICE STUFFED CHICKEN THIGHS
This recipe for rice stuffed chicken thighs is an essential Slavic party favorite! Stuffed with veggie rice, each thigh is juicy on the inside & crispy.
Provided by Natalya Drozhzhin
Categories Main Course Meats
Time 1h15m
Number Of Ingredients 8
Steps:
- Cook the rice in salted water. Set it aside and let it cool. In a large skillet, sauté the onions and carrots together until they soften and the onions turn transluscent. Set it aside and let it cool.
- Cut the bone out of chicken thighs. Using a meat tenderizer, pound the chicken from the inside (leaving the skin intact on the outside) until flat and thin.
- In a medium bowl, mix the rice and veggies together and season them to taste with salt and pepper.
- Place a piece of chicken on a flat working surface. Place a handful of the rice mixture in the middle of the pounded thigh. Fold each lose side into the middle, securing the filling inside.
- One by one, assemble the stuffed chicken thighs seam side down into a baking dish flush against one another. Sprinkle the chicken with Vegeta seasoning or any other seasoning salt blend.
- Bake the thighs at 350°F for 45 minutes. Enjoy immediately!
Nutrition Facts : Calories 509 kcal, Carbohydrate 53 g, Protein 23 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 105 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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RICE STUFFED CHICKEN THIGHS - OLGA IN THE KITCHEN
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- Wash and paper towel pat try 6 boneless, skinless chicken thighs. Cut out any excess skins or fatty spots or anything you don’t like to have in your chicken. Lay 1st chicken thigh flat onto a cutting board, spread 1/2 tbsp mayo to cover the thigh and sprinkle with salt and pepper to taste OR about 1/8 tsp salt and 1/16 tsp ground pepper. Flip chicken thigh to the other side, and again spread 1/2 tbsp mayo and sprinkle with salt and pepper (1/8 tsp salt and 1/16 tsp ground pepper). Transfer to a bowl and repeat for the remaining 5 chicken thighs. Cover bowl with plastic food wrap and refrigerate to marinate seasoned chicken thighs for at least 8 hours OR I prefer overnight.
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- Preheat oven to 350°F. Take out marinated chicken thighs from refrigerator. Place 1 chicken thigh onto a cutting board inside out, add about 2 tbsps of rice mixture in the middle of chicken thigh, gather thigh sides together to close from rice falling out and place into a baking dish with the thigh seam on the bottom. Repeat the same with remaining 5 chicken thighs. You will have remaining rice mixture. Spread the rice in empty spaces in the baking dish. Now using a Julienne Grater, grate 1 remaining large carrot and spread it over the top of ready-for-the-oven chicken thighs for that extra seasoning. (If you don’t have a Julienne Grater, you can certainly use Benriner Mandolin with medium blade inserted or any similar slicer to make the similar finished look in your dish, but I just LOVE those long carrot pieces from Julienne Grater – looks so festive!). Cover thighs with foil and place the baking dish into the oven. Bring to boil (usually takes about 20 minutes to see little bubbles
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