Rice Stuffed Chicken Thighs

These rice stuffed chicken thighs have a crisp outside and a juicy veggie and rice filling. It's crazy easy to make and is always a crowd favorite!

Course Main Course, Meats

Cuisine Russian, Ukrainian

Keyword chicken recipe, rice stuffed chicken, stuffed chicken

Prep Time 30

Cook Time 45

Total Time 1 15

Servings Serivngs

Calories 511kcal

Author Natalya Drozhzhin

Cook the rice in salted water per package instructions. Set aside to cool. In a large skillet, sauté the onions and carrots together until they soften and the onion turns translucent. Set aside to 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 cooled rice and veggies together and season them to taste with salt and pepper.
Place a piece of chicken on a flat working surface, then put a handful of the rice mixture in the middle of each pounded thigh. Fold each side into the middle, securing the filling inside.
One by one, assemble the stuffed chicken thighs seam side down in a baking dish. Make sure they are flush against one another. Sprinkle the chicken with garlic parsley salt.
Bake the thighs at 350°F for 45 minutes. Enjoy immediately!

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