# Stuffed Chicken Thighs with Rice
**Chicken Thighs Stuffed with Rice** is an uncomplicated recipe that pleases a gathering while being filled with taste! Follow the simple guidance for a quick midweek meal!
If you appreciate all-in-one dishes like this, you’ll adore our Ground Chicken Stuffed Peppers and Chicken Stuffed Shells.
## Recipe Highlights
Offering a delightful yet straightforward meal is always a priority in my meal plan. This straightforward Chicken Thighs Stuffed with Rice recipe has become a preferred choice. Not only is it relatively easy to prepare, but it also offers delightful flavor and presents beautifully when cooked. I’m sure you will relish this as much as I do at mealtime.
– FLAVOR: These flavorsome chicken thighs are expertly seasoned and topped with tangy sour cream. They are enveloped by a rice filling that is rich in sweet onions and carrots.
– TEXTURE: The chicken is incredibly succulent and the rice filling is pleasantly tender. The sautéed vegetables have just the right softness.
– PREPARATION TIME: This dish takes 1 hour 40 minutes to prepare.
– SIMPLICITY: While this recipe requires some preparation, it is relatively easy to manage.
### Notes on Ingredients
– **Chicken Thighs with Skin**: If deboning chicken is not to your liking, feel free to acquire boneless chicken thighs for this recipe.
– **Montreal Chicken Seasoning**: This blend of seasonings will heighten the flavor of your chicken perfectly. However, you can use a different mix if you prefer.
– **Sour Cream**: Use full-fat sour cream to add rich and creamy flavor and help these chicken thighs to brown beautifully.
– **Calrose Rice**: This medium grain rice is slightly sticky, but not excessively so. It will aid in holding the filling together.
### Additions and Replacements
– **Incorporate cheese**: You can add provolone cheese, cream cheese, cheddar cheese, or mozzarella to the filling of these Chicken Thighs Stuffed with Rice.
– **Substitute different spices**: You can use five spice, garlic powder, onion powder, parsley, red pepper flakes, or chili powder for a different flavor in these thighs.
– **Add pomegranate**: Adding pomegranate seeds will provide a tart, sweet flavor to this chicken dish to complement the savory elements.
– **Include some bacon**: Cook and finely chop some bacon and then add the pieces to the filling.
### How to Prepare Chicken Thighs Stuffed with Rice
1. **Remove the bones from the chicken**: Debone each chicken thigh using a sharp knife.
2. **Season the chicken**: On a piece of plastic wrap, place 1 or 2 chicken thighs, skin down. Season each thigh with salt, pepper, and Montreal chicken seasoning.
3. **Flatten them**: Place another piece of plastic wrap over the seasoned thighs and pound them with a meat mallet until they are about 1/4-inch thick. Set aside.
4. **Cook the rice**: Rinse the rice several times with cold water, then place it in a saucepan and add enough water to cover about 3-4 inches above the rice. Once the rice comes to a boil, add 1/2 tsp salt and reduce the heat to medium-low. Cook for about 11-12 minutes, or until it’s almost done.
5. **Drain and rinse**: Strain the rice into a mesh colander and rinse with cold water.
6. **Sauté the onions and carrots**: Melt butter in a skillet over medium-high heat, add diced onion, and sauté until it becomes translucent. Then add the shredded carrot and cook for another 5 minutes.
7. **Combine the rice and vegetables**: In a bowl, mix the rice, sautéed carrot and onion, and garlic.
8. **Fill and roll the thighs**: Place about 2-4 tbsp of the rice mixture in the middle of each chicken thigh. Roll each thigh tightly, making sure to keep the rice from spilling out of the sides.
9. **Top with sour cream**: Preheat the oven to 370 degrees Fahrenheit. Place each rolled chicken thigh in a 9×13 baking dish and brush the tops of each roll with sour cream.
10. **Bake**: Cover with foil and bake for 25 minutes, ensuring the foil does not touch the chicken skin. Then, remove the foil, drain some of the excess oil that has accumulated in the pan, and bake for an additional 25 minutes. If you desire to add color, lightly sprinkle the tops with paprika and bake for another 5-6 minutes. Serve.
## Suggestions for the Recipe
– Gently remove the bones: Be careful not to cut through the chicken thighs when you extract the bones. Doing so will make it difficult to wrap around the filling.
– Wrap the chicken in plastic wrap before pounding: To prevent chicken juices from splattering, place your chicken on plastic wrap and cover it so it contains everything while flattening.
– Do not overfill the chicken thighs: When adding the filling, use only about 2-4 tablespoons so that you can wrap and seal the chicken without it spilling out from the sides.
– Add a touch of color: Towards the end of the cooking time, sprinkle some paprika on top of the chicken and bake for an additional 5-6 minutes for an extra beautiful appearance.
## Frequently Asked Questions
**Is it necessary to flatten chicken thighs before baking?**
Yes, it is advisable to flatten your chicken thighs to the desired size before baking. Raw chicken is pliable, but once it is cooked, the shape is set and can only be cut.
**Do chicken thighs become more tender the longer they are cooked?**
Chicken thighs are dark meat and they tend to become more tender the longer they are cooked. This is because they have more fat that can render down and keep the meat moist so it doesn’t dry out like chicken breasts, which are white meat.
## Serving Recommendations
This Chicken Thighs Stuffed with Rice recipe pairs well with a variety of dishes, making it highly versatile. Serve it with potatoes, vegetables, salads, or soups.
– Salad: Pair this meal with a Strawberry Feta Spinach Salad, Broccoli Salad With Bacon and Cheese, Cucumber Tomato Feta Salad, or Cabbage Cucumber Salad.
– Vegetables: Savor these chicken thighs with some Crispy Air Fryer Broccoli, Roasted Brussels Sprouts, Air Fryer Green Beans, or Bacon Wrapped Asparagus.
– Soups: Pair these Chicken Thighs Stuffed with Rice with a bowl of Cream of Mushroom Soup, Potato Leek Soup, Tortellini Soup, or Easy French Onion Soup.
– Potatoes: Serve this dish with some Super Creamy Mashed Potatoes, Scalloped Potatoes, Air Fryer Baked Potatoes, or Air Fryer Potato Wedges.
## Advance Preparation of This Recipe
**Prepare in advance**: You can make the filling and flatten the chicken thighs beforehand. Fill and wrap the chicken, place them in the baking dish, and cover. Refrigerate for a day before baking.
**Storage**: Store these Chicken Thighs Stuffed with Rice in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven or microwave.
**Freezing**: You can freeze this dish covered in foil and plastic wrap for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
## More Delectable Chicken Dishes!
– [Paleo Chicken Casserole](https://www.cookingfanatic.com/recipes/paleo-chicken-casserole/)
– [Chicken Enchiladas with Red Sauce](https://www.cookingfanatic.com/recipes/chicken-enchiladas-with-red-sauce/)
– [Breaded Chicken Skewers](https://www.cookingfanatic.com/recipes/breaded-chicken-skewers/)
– [Grilled BBQ Chicken Thighs](https://www.cookingfanatic.com/recipes/grilled-bbq-chicken-thighs/)
