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.
Provided by Natalya Drozhzhin
Categories Main Course Meats
Time 1h15m
Number Of Ingredients 8
Steps:
- 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!
Nutrition Facts : Calories 509 kcal, Carbohydrate 53 g, Protein 23 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 105 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
STUFFED CHICKEN THIGHS
Chicken thighs stuffed with sautéed mushrooms, wilted spinach, and shredded Monterey jack cheese. This dish is light-tasting and a little sweet.
Provided by Annie H
Categories Chicken Thigh & Leg
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Wash and pat dry chicken thighs; lay them flat, inside up.
- Slice mushrooms and sauté with salt and pepper until they are brown; remove from heat.
- Wash and stem spinach.
- Chop spinach and add to mushrooms, tossing to wilt.
- Place about 2 tablespoons of this filling on each chicken thigh, evenly dispersing the remaining filling among the thighs as needed.
- Divide cheese among chicken thighs.
- Close the thighs with toothpicks (I used three per thigh) and place in a pie dish.
- Sprinkle paprika, crushed tarragon, and garlic salt over the thighs.
- Drizzle honey over all.
- Add water to the pie pan, cover with foil, and bake at 350°F for 30 minutes.
- Remove foil and bake another 15 minutes.
- Sprinkle remaining cheese over chicken and bake until the cheese is melted.
- Serve with steamed veggies, rice, and a fruit salad.
CHICKEN THIGHS STUFFED WITH CHARD
Stuffing boneless chicken has long been reserved for breasts, but most chicken breasts have so little flavor that you almost have to stuff them with fat. Thighs, however, are fattier and more flavorful, so a stuffing can be leaner and brighter. And now that boneless thighs are sold in many supermarkets, the only issues are flattening and rolling. But if you pound a thigh as you would a breast, it becomes large enough to stuff and roll (Because thighs are irregularly shaped, you'll need to skewer them closed with a couple of toothpicks). Almost any stuffing will work; just don't overfill. My current favorite uses a light, leafy green, along with pine nuts and raisins. The result is nicely browned meat and a lean stuffing with acidity, crunch and sweetness. For more flavor, I like to finish with a splash of sherry; with the liquid spooned over the thighs and a sprinkle of parsley, the dish becomes downright impressive.
Provided by Mark Bittman
Categories dinner, main course
Time 40m
Yield 4 to 8 servings
Number Of Ingredients 9
Steps:
- Cut chard stems into 1- to 2-inch lengths, and coarsely chop leaves. Gently boil stems until almost tender. Add chopped leaves. Cook until soft, another couple of minutes. Drain well, pressing out water.
- Put 2 tablespoons oil in large skillet over medium-low heat and add garlic; cook until garlic begins to color, a couple of minutes. Add pine nuts and cook another minute, stirring, then add chard, raisins and salt and pepper; cook, stirring, for about 2 minutes. (Stuffing can be refrigerated for two days.)
- Put each thigh between plastic wrap and pound thin, without tearing. Sprinkle with salt. Put spoonful of stuffing on one end and roll. Skewer closed with a toothpick or two.
- Put remaining oil in large, deep skillet over medium-high heat. Add thighs, browning on one side for about 5 minutes and adjusting heat if needed, then turn. Cook a minute or two, then turn heat to medium-low and add sherry. Let bubble for about 30 seconds, cover, and cook about 5 minutes, or until chicken thighs are quite firm and cooked through.
- Remove to a platter. Reduce liquid in pan over high heat, if needed, and spoon over chicken. Garnish with parsley, and serve.
Nutrition Facts : @context http, Calories 569, UnsaturatedFat 22 grams, Carbohydrate 18 grams, Fat 30 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 5 grams, Sodium 1037 milligrams, Sugar 9 grams, TransFat 0 grams
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- 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 meet mallet until the chicken is about 1/4 inch thick. Once all the chicken is beaten down, set aside.
- 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.
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- Wash and paper towel pat try 6 boneless, skinless chicken thighs. Cut out any excess skins or fatty spots or anything you don’t like to have in your chicken. Lay 1st chicken thigh flat onto a cutting board, spread 1/2 tbsp mayo to cover the thigh and sprinkle with salt and pepper to taste OR about 1/8 tsp salt and 1/16 tsp ground pepper. Flip chicken thigh to the other side, and again spread 1/2 tbsp mayo and sprinkle with salt and pepper (1/8 tsp salt and 1/16 tsp ground pepper). Transfer to a bowl and repeat for the remaining 5 chicken thighs. Cover bowl with plastic food wrap and refrigerate to marinate seasoned chicken thighs for at least 8 hours OR I prefer overnight.
- NEXT DAY Or 8 HRS LATER: Preheat a skillet on medium heat with enough oil to cover the bottom. Finely chop 1 large onion and add into pre-heated skillet. Meanwhile, peel and rinse 3 large carrots. Grate 2 of them onto a small hole. When onions become translucent and gold-ish color, add in grated carrots and continue saute for about 2-3 mins; remove from heat and set aside when done.
- In a small saucepan, bring enough water to cover the rice to boil. Rinse 1/2 cup uncooked rice in cold water and place it into boiled water; bring back to boil and lower to low heat until rice is soft but not mushy (about 8-10 mins). Strain cooked rice into a sifter or colander and rinse with cold water; transfer back into the saucepan. Stir in sautéed onions and carrots into rice. Season with 1-2 pinch of pepper and 1/2 tsp salt and stir again; set aside.
- Preheat oven to 350°F. Take out marinated chicken thighs from refrigerator. Place 1 chicken thigh onto a cutting board inside out, add about 2 tbsps of rice mixture in the middle of chicken thigh, gather thigh sides together to close from rice falling out and place into a baking dish with the thigh seam on the bottom. Repeat the same with remaining 5 chicken thighs. You will have remaining rice mixture. Spread the rice in empty spaces in the baking dish. Now using a Julienne Grater, grate 1 remaining large carrot and spread it over the top of ready-for-the-oven chicken thighs for that extra seasoning. (If you don’t have a Julienne Grater, you can certainly use Benriner Mandolin with medium blade inserted or any similar slicer to make the similar finished look in your dish, but I just LOVE those long carrot pieces from Julienne Grater – looks so festive!). Cover thighs with foil and place the baking dish into the oven. Bring to boil (usually takes about 20 minutes to see little bubbles
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