April 14, 2017

Rice Stuffed Chicken Thighs

Rice Stuffed Chicken Thighs: tender, marinated chicken thighs filled with rice, carrots and onions. A one-pot meal for any occasion. Serve with any salad, cucumbers or tomatoes!

Jump to Recipe Leave a Review

Rice Stuffed Chicken Thighs: tender, marinated chicken thighs filled with rice, carrots and onions. A one-pot meal for any occasion. | olgainthekitchen.com

This recipe of Rice Stuffed Chicken Thighs is one of my loved recipes. It’s simple to make and if you’re a chicken meat lover and love pilaf recipes, this is kind of 2-in-1. All you need is a salad and you’ve got a fabulous complete meal. This dish is very popular on major holidays and big gatherings. I like to marinate all meats most of the time, especially chicken. It will give a chance to absorb all the flavors and spices, and once cooked it tastes tender and you can really taste all those flavors. However, if you want to make this recipe quicker, leave the chicken thighs in a cold or iced water for an hour to dispose any of that excess chicken aroma.

In my little family, I’m more of a chicken eater while my husband is more of a pork and beef eater. If the chicken meal is prepared right and doesn’t give that chicken aroma, he will eat it, that’s why I always marinate to get the best out of my chicken 🙂

Rice Stuffed Chicken Thighs Ingredients:

  • 6 natural skinless, boneless chicken thighs
  • 1/2 cup uncooked rice
  • 3 large carrots
  • 1 large onion
  • 6 tablespoons mayonnaise (1 T mayo per thigh)
  • 3 teaspoons salt or to test (1/4 tsp salt per thigh+1/2 tsp rice seasoning)
  • 1 teaspoon ground pepper or to taste (1/8 tsp pepper per thigh+2 pinch for rice)
  • grapeseed oil to sauté onions & carrots
  • water to cook rice

How to Make Rice Stuffed Chicken Thighs:

1. 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.

2. 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.

3. 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.

4. 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.

Using Julienne Grater aka Korean Carrot 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  use Benriner Mandolin with medium blade inserted). Cover thighs with foil and place the baking dish into the oven. Bring to boil (usually takes about 20 minutes to see little bubbles on the bottom of baking dish). I use glass baking dish so I can see when it bubbles. Then bake for 1 hour.

When you have 15 minutes remaining, remove foil to get a bit of gold-ish, crispy top of your dish. Serve fresh or refrigerate leftovers when cooled and heat the next day to continue enjoying these!!

Rice Stuffed Chicken Thighs

5 from 1 vote
Servings: 6 thighs
Prep Time: 9 hours
Cook Time: 1 hour 20 minutes
Total Time: 10 hours 20 minutes
Tender, marinated chicken thighs filled with rice, carrots and onions. A one-pot meal that will go nicely with any salad at any time of the year, especially holidays.

Ingredients

  • 6 natural skinless boneless chicken thighs
  • 1/2 cup uncooked rice
  • 3 large carrots
  • 1 large onion
  • 6 tablespoons mayonnaise 1 T mayo per thigh
  • 3 teaspoons salt or to test 1/4 tsp salt per thigh+1/2 tsp rice seasoning
  • 1 teaspoon ground pepper or to taste 1/8 tsp pepper per thigh+2 pinch for rice
  • grapeseed oil to sauté onions & carrots
  • water to cook rice

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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 on the bottom of baking dish). Then bake for 1 hour. When you have 15 minutes remaining, remove foil to get a bit of gold-ish, crispy top of your dish. Serve fresh or refrigerate leftovers when cooled and heat the next day to continue enjoying these!!
Author: Olga in the Kitchen

 

Get new and exclusive recipes right in your inbox:

  • {NEW RECIPE} Oven Roasted Pepper Salad recipe: so refreshing, sweet, colorful and so easy. It takes about 20 minutes to make it and few hours to marinate. Prepare on Saturday and enjoy on Easter day!! 💖 (Recipe link 👉 @olgainthekitchen ) #olgainthekitchen
...
...
https://www.olgainthekitchen.com/roasted-pepper-salad/
...
...
#roastedpeppers #bellpeppers #saladrecipe #newrecipe #newonblog @thefeedfeed @foodblogfeed @foodbloggerpro #feedfeed #saladsofinstagram #healthyish #healthyrecipes #lowcarbrecipes #nytcooking #dailyfoodpic #hungryhungry #soyummy #Easter2019 #todayfood #kitchn #foodshare #foodart #beautifulcuisines #foodandwine #huffposttaste @huffposttaste #buzzfeast @buzzfeedfood #foodgawker #eatingwelleats #whatsonmyplate #cookfeed #forkfeed #imsomartha
  • {NEW RECIPE} Where are my pepper fans? 😍 This Oven Roasted Pepper Salad recipe is so refreshing, sweet, colorful and so easy. It takes about 20 minutes to make it and few hours to marinate. It’s great to prepare the day before any event and save any last minute stress when you’re cooking for your guests! 💖 (Recipe link 👉 @olgainthekitchen ) #olgainthekitchen
...
...
https://www.olgainthekitchen.com/roasted-pepper-salad/
...
...
#roastedpeppers #bellpeppers #saladrecipe #newrecipe #newonblog @thefeedfeed @foodblogfeed @foodbloggerpro #feedfeed #saladsofinstagram #healthyish #healthyrecipes #lowcarbrecipes #nutritious #delicious #instafoodie #foodblogger #dinnerideas #Easter2019 #todayfood #kitchn #foodshare #foodart #beautifulcuisines #foodandwine #huffposttaste @huffposttaste #buzzfeast @buzzfeedfood #foodgawker #eatingwelleats #foodlove #dailyfoodfeed #eatingfortheinsta
  • A quick and common ingredients salad that’s perfect for any occasion! This could be part of your Easter dinner menu! 💖Tomato Cucumber Radish Salad is so refreshing, creamy and full of vitamins. (Recipe link in profile 👉 @olgainthekitchen ) #olgainthekitchen
...
...
https://www.olgainthekitchen.com/tomato-cucumber-radish-salad-recipe-video/
...
...
#saladrecipe #dinnerideas #healthyrecipe #lowcarbrecipes #ilovesalads #eatwell #Easter2019 #beautifulcuisines #dinnermenu #realfood #todayfood #foodnetwork #nomnomnom #yummly #yummyfood #instayummy #instayum #eatingfortheinsta #tastespotting #ontheblog #linkinbio @thefeedfeed @yummly @buzzfeedfood #instagood #foodblogs #eatingwelleats #instadelicious #recipeshare #thenewhealthy #healthyish #saladsofinstagram
  • I’m a huge honey fan! If I could, I’d even add it to soups 😄 This Raspberry Pecan Honey Bread is incredibly moist, loaded with fresh raspberries, pecans and honey for richness and sweetness. Topped with easy 4-ingredient streusel layer. This bread is bursting with flavor in every slice!!😋 (Tap 👉 @olgainthekitchen for recipe link) #olgainthekitchen
...
...
https://www.olgainthekitchen.com/raspberry-pecan-honey-bread/
...
...
#bread #honeydessert #linkinbio #wholewheatbread #feedfeed #breadrecipe #sweeeeets #instagood #eeeeeats #buzzfeedfood #huffposttaste #foodforfoodies #foodoftheday #buzzfeast #recipes #foodblogfeed #bakefromscratch #whatsonmyplate #eatprettythings #tastingtable #eatingfortheinsta #instabake #thebakefeed #lovetobake #bakingblog #deliciousfood @yummly #instasweet #recipeshare #desserttable @driscollsberry @thefeedfeed.baking @feedfeed @huffposttaste @buzzfeedfood @foodbloggerpro
#OlgaInTheKitchen
Tag your creations.
  • I know I’m suppose to be craving everything-eggs with Easter few days away, but I just whisked a serving of Pumpkin Scones! 🧡 Sometimes this weather brings the strangest cravings!😬(For recipe + video click 👉 @olgainthekitchen ) #olgainthekitchen
...
...
https://www.olgainthekitchen.com/pumpkin-scones-recipe-video/
...
...
#pumpkinscones #scones #foodvideo #videorecipe #desserts #desserttable #dessertrecipe #sweetssweets #feedfeedbaking #bakingvideo #baking #fallbaking #pumpkineverything #foodlove #sweettooth #foodshare #huffposttaste #bhgfood #realsimple #bakinglove #tastydessert #whatsonmyplate #foodshare #onthetable @thefeedfeed.baking #bakefromscratch #linkinbio @foodblogfeed @foodbloggerpro #dessertstagram #bakestagram #bakerslife
  • These Smoked Salmon Cream Cheese Tea Sandwiches never get old! Elegant, delicious and simple treat to wow the crowd at major gatherings or simply enjoy for #breakfast! (For recipe, click on link in profile 👉 @olgainthekitchen ) 
#olgainthekitchen
...
...
https://www.olgainthekitchen.com/smoked-salmon-cream-cheese-tea-sandwiches/
...
...
#appetizers #salmon #sandwich #buzzfeedfood #feedfeed #foodforfoodies #buzzfeast #huffposttaste #foodlove #kitchn #tastingtable #todaybreakfast #brunchideas #thecookfeed #appetizersfordinner #yummly #yummyfood😋 #easyrecipes #treatyourself #foodgawker #thedailybite #eatstagram #theeverygirlcooks #foodblogeats #easterbrunch #foodfluffer #myallrecipes #easterfood
  • As you might already know, Sunday had been a pancake day for us for past several months. And today instead of the regular pancakes, we are having the Ukrainian Potato Pancakes also called Deruny with lots and lots of sour cream!😋 An easy recipe that takes about 30 minutes to make and 3 minutes to swallow them all!😬 (Recipe link in profile 👉 @olgainthekitchen ) #olgainthekitchen
...
...
https://www.olgainthekitchen.com/deruny/
...
...
#breakfastideas #pancakes #deruny #draniki #appetizer #sidedish #potatopancakes #buzzfeast #feedfeed #yummyfood #instagood #huffposttaste #forkyeah #bhgfood #feedyoursoul #foodforthought #foodforfoodies #buzzfeastfood #30minutemeals #easyrecipes #foodlove #finecooking #mykitchn #thecookfeed #comfortfood #f52food #foodandwine #spoonfeed
  • Shuba Salad (Layered Beet Salad with Herring)!🌟 Easy and festive dish created from root vegetables and very popular among Ukrainian families. The beets give a beautiful finishing touch to this salad and it’s absolutely stunning for major holidays especially #Easter. Garnish with boiled egg yolk or simply fresh herbs such as parsley, dill or scallions! (Tap 👉 @olgainthekitchen for recipe) #olgainthekitchen
...
...
https://www.olgainthekitchen.com/shuba-salad/
...
...
#shuba #saladrecipe #ukrainianfood #beetsalad #thecookfeed #instagood #foodlove #yummyfood #foodblogger #instasalad #bhgfood #tastingtable #feedyoursoul #linkinbio #recipes #linkinbio #feedfeed #buzzfeast #huffposttaste #beautifulcuisines #thatsdarling #eatprettythings #forkfeed #Easterrecipes #soyummy #comfortfood #wholeyum #yummly #foodblogs