Description

Stuffed chicken thighs are so satisfying and delicious. The chicken is so juicy on the inside but golden and crisp on the outside and filled with a cheesy rice stuffing. This is a wonderful dinner option for company and can even be made in advance.

Ingredients

Scale

8 chicken thighs, with the bone removed but the skin still on
1 cup rice, uncooked
1 onion, finely diced
1 carrot, finely shredded
1 celery stalk, finely chopped
1/2 cup mozzarella or provolone cheese, finely shredded
2–4 garlic cloves, minced
1 Tablespoon oil or butter, to sauté the vegetables
2 tablespoons mayonnaise
salt, ground black pepper, to taste
1–2 teaspoons dry herbs and spices (such as garlic powder, onion powder, dry parsley, chives, rosemary, thyme, oregano, paprika, etc.)
1/2 – 1 Tablespoon fresh herbs, such as parsley, thyme, rosemary, dill, etc.

Instructions

Step: Preheat the oven to 400 degrees Fahrenheit.
Step: Debone the chicken thighs and clean up the chicken meat from excess fat, and skin leaving only enough skin to go around the chicken. Trim the chicken from all unpleasant things so they are neat and clean all around and on the inside of the meat as well.
Step: In a medium saucepan, add uncooked rice and 1 1/2 cups boiling water. Add 1/2 teaspoon salt. Bring to a boil, reduce heat to a simmer and cook for 4-5 minutes. Immediately take the rice out of the saucepan to stop the cooking, drain it if there is any water left and place it into a large bowl.
Step: Heat butter or oil in a large skillet, then add the onions, carrot, celery and garlic, seasoning with salt and pepper to taste. Cook on medium heat for about 5-7 minutes, until the vegetables are tender and slightly golden.
Step: Add the sautéed vegetables to the rice. Cool slightly, then add the grated cheese, dry herbs and spices, fresh herbs (save some fresh herbs to garnish later), grated cheese and mayonnaise. Mix to combine.
Step: Season the chicken thighs on both sides with salt, pepper and dry herbs and seasonings.
Step: Take 1/2 cup of rice stuffing and form into a log by pressing on it with your hands very firmly. Place the rice in the middle of each chicken thigh and wrap the chicken around the rice, forming a neat bundle.
Step: If there is any rice left over, place it onto the bottom of the baking dish. I use a 13 X 9 inch baking dish.
Step: Cover with aluminum foil and bake at 400 degrees Fahrenheit for about 40 minutes. Remove the foil, increase the temperature to 450 degrees Fahrenheit and continue roasting for 15-20 minutes more, until the top of the chicken is golden brown and crisp.
Step: Serve the chicken hot. Store leftovers in the refrigerator in an airtight container for 3-5 days. Reheat in the microwave, skillet or oven.

Notes

Prep the entire dish, wrap the baking dish with foil and store it in the refrigerator overnight or up to a day in advance. Bring to room temperature for 30 minutes before baking. You can also freeze the raw stuffed chicken for up to 3 months; thaw before cooking.

Prep Time: PT40M
Cook Time: PT1H
Category: Entree
Method: Baking
Cuisine: International

Nutrition

Serving Size: 1 thigh
Calories: 420 kcal
Sugar: 2 g
Sodium: 480 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 115 mg

Keywords: stuffed chicken thighs, chicken and rice, dinner, baked chicken, elegant dinner