Ingredients
Chicken
- 8 chicken thighs, with the bone removed but the skin still on
Rice and Vegetables
- 1 cup rice, uncooked
- 1 onion, finely diced
- 1 carrot, finely shredded
- 1 celery stalk, finely chopped
- 2-4 garlic cloves, minced
- 1 Tablespoon oil or butter, to sauté the vegetables
Cheese and Seasonings
- 1/2 cup mozzarella or provolone cheese, finely shredded
- 2 tablespoons mayonnaise
- Salt, to taste
- 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
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for baking the stuffed chicken thighs.
- Prepare Chicken: Remove bones from chicken thighs, keeping the skin intact. Trim off excess fat and clean the meat thoroughly, leaving enough skin to wrap around the chicken for a neat presentation.
- Cook Rice: In a medium saucepan, combine uncooked rice with 1 1/2 cups boiling water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to simmer for 4-5 minutes. Immediately remove the rice from heat to stop cooking, drain any excess water, and transfer to a large bowl.
- Sauté Vegetables: Heat oil or butter in a large skillet over medium heat. Add diced onion, shredded carrot, chopped celery, and minced garlic. Season with salt and pepper to taste. Cook for 5-7 minutes until vegetables are tender and slightly golden.
- Mix Stuffing: Add sautéed vegetables to the cooked rice. Allow to cool slightly, then stir in shredded cheese, dry herbs and spices, fresh herbs (reserving some for garnish), and mayonnaise. Mix thoroughly to combine all flavors.
- Season Chicken: Sprinkle salt, pepper, and dry herbs evenly over both sides of each chicken thigh to enhance the flavor.
- Stuff Chicken: Take about 1/2 cup of the rice stuffing and firmly press it into a log shape. Place this stuffing in the center of each chicken thigh and wrap the chicken skin tightly around it, forming a neat bundle.
- Prepare Baking Dish: If there is leftover rice stuffing, spread it evenly on the bottom of a 13 x 9 inch baking dish to prevent sticking and add extra flavor.
- Bake Chicken: Cover the baking dish with aluminum foil and bake at 400 degrees Fahrenheit for 40 minutes. Then remove the foil, increase oven temperature to 450 degrees Fahrenheit, and roast for an additional 15-20 minutes until the chicken skin is golden brown and crisp.
- Serve and Store: Serve the stuffed chicken hot, garnished with reserved fresh herbs. Store any leftovers in an airtight container in the refrigerator for 3-5 days. Reheat using a microwave, skillet, or oven as desired.
Notes
- Deboning the chicken yourself allows for a perfectly stuffed result and helps the chicken cook evenly.
- The recipe uses a combination of dry and fresh herbs for a layered herbaceous flavor.
- Sautéing the vegetables beforehand softens them and enhances their sweetness, which complements the savory chicken.
- Adjust the amount of garlic cloves and herbs according to your taste preferences.
- The initial baking covered with foil helps cook the chicken thoroughly while retaining moisture, and the final higher-heat roasting crisps the skin beautifully.
- Leftover rice stuffing can also be repurposed to make a side dish or incorporated into salads.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
