Rice Stuffed Chicken Thighs

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.

Course Main Course, Meats

Cuisine Russian, Ukrainian

Keyword chicken recipe, rice stuffed chicken, stuffed chicken

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings Serivngs

Calories 509kcal

Author Natalya Drozhzhin

Ingredients

6 chicken thighs
2 cup rice cooked
2 medium carrots grated
1 small onion diced
1 tbsp olive oil
1 tbsp garlic parsley salt to taste
1 tbsp pepper to taste
1 tsp salt

US Units - Metric

Instructions

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!

Notes

Note: The chicken may produce lots of grease during the baking process, you can just drain the grease and keep on baking.

Nutrition