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Rice Stuffed Chicken Thighs

Rice Stuffed Chicken Thighs is a simple recipe that satisfies a crowd while being packed full of flavor! Follow my recipe for an easy weeknight meal!
Course Main Course
Cuisine Russian, slavic, Ukrainian
Diet Gluten Free
Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings 6 -8
Calories 595kcal
Author Dina

Ingredients

For the chicken thighs

  • 12-14 deboned chicken thighs with skin on
  • Salt & pepper to taste
  • Montreal chicken seasoning
  • 2 tbsp sour cream

For the rice filling

  • 1 1/2 cups rice calirose, or jasmine
  • 1/2 tsp salt
  • 2 carrots shredded
  • 1 white onion diced
  • 3 Tbsp unsalted butter
  • 1 1/2 tsp salt
  • 1 garlic clove pressed or zested

Instructions

  • Debone each chicken thigh using a sharp knife. Be careful not to cut through the chicken thighs.
  • On a piece of plastic wrap place 1 or 2 chicken thighs skin down. Season each thigh with salt, pepper, and Montreal chicken seasoning.
  • Place another piece of plastic wrap over the seasoned thighs and beat with a meat mallet until the chicken is about 1/4 inch thick. Once all the chicken is beaten down, set aside.
    Steps to make Rice Stuffed Chicken Thighs: debone the chicken then flatten it on plastic wrap with a mallet.
  • Rinse the rice a few times with cold water. Place the rice in a saucepan and add enough water to fill about 3-4 inches above the rice. Once the rice comes to a boil, add 1/2 tsp salt and bring the heat down to medium-low. Cook for about 11-12 or until it's almost done.
  • Strain the rice into a mesh colander and rinse with cold water.
  • In a skillet, melt butter over medium high heat, add diced onion and sauté until it becomes translucent. Then add in the shredded carrot and cook for another 5 minutes.
  • In bowl, mix the rice, sautéed carrot and onion, and garlic.
    Steps to make Rice Stuffed Chicken Thighs: chop and shred the onions and carrots, saute them, then add them to the cooked rice.
  • In the middle of each chicken thigh add about 2-4 tbsp of the rice mixture. Roll each thigh tightly, making sure to keep the rice from coming out of the sides.
  • Preheat the oven to 370 degrees F. Place each rolled chicken thigh in a 9x13 baking dish and brush the tops of each roll with sour cream.
  • Cover with foil and bake for 25 minutes. Make sure that the foil is not touching the chicken, it will stick to the chicken and tear the skin. Once 25 minutes go by, remove the foil. At this point there will be a lot of excess oil and liquid in the dish. Drain out some the oil and bake for 25 more minutes. If you want to add a little color, lightly sprinkle the tops with paprika and bake for another 5-6 more minutes.
    Steps to make Rice Stuffed Chicken Thighs: add the rice filling to the chicken, wrap it tightly, and then bake the stuffed chicken in a baking dish.

Nutrition

Calories: 595kcal | Carbohydrates: 40.5g | Protein: 34.8g | Fat: 31.6g | Saturated Fat: 13.2g | Cholesterol: 147mg | Sodium: 775mg | Fiber: 3g | Sugar: 1.8g