Rice Stuffed Chicken Thighs
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
6 Serivngs
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Calories
511 kcal
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Course
Main Course
Rice Stuffed Chicken Thighs
Description
Rice Stuffed Chicken Thighs feature bone-in, skin-on chicken thighs that are carefully prepared by removing the bone and pounding the meat thin while keeping the skin intact. The stuffing consists of cooked rice combined with sautéed diced onion and grated carrot, seasoned with salt and pepper to balance flavors. Each chicken thigh is folded over the rice mixture to encase the filling, then arranged seam side down in a baking dish. A sprinkle of garlic parsley salt adds an herbal note to the exterior before baking.
Baking at 350°F for 45 minutes cooks the chicken thighs evenly while rendering some of the fat beneath the skin, which may produce excess grease. The dish yields tender chicken with a flavorful rice center and can be served immediately for a warming, filling entrée.
The original notes mention that during baking, a substantial amount of grease may accumulate, which can be drained off halfway through cooking to help the dish remain less oily but still moist.
Ingredients
- 6 chicken thighs bone in, skin on
- 2 cups rice cooked
- 1 onion diced, small
- 2 carrot grated, medium
- 1 tbsp olive oil
- 1 tbsp garlic parsley salt to taste
- 1 tbsp black pepper to taste
- 1 tsp salt
Instructions
- 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!
Notes
- Drain excess grease during baking if needed to reduce oiliness while cooking continues.
- Ensure the rice and vegetables are cooled before stuffing to aid handling and prevent overcooking the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serivngs
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 54g | 18% |
| Protein | 23g | 46% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 111mg | 37% |
| Sodium | 1655mg | 69% |
| Potassium | 408mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3491IU | 70% |
| Vitamin C | 3mg | 3% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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