Elegant Chicken and Rice Dinner

Chicken and rice are a very common combination, so why not assemble it  into a beautiful presentation that will impress your guests and is served in  individual portions for each person? The chicken is so tender and juicy. The rice is creamy and soaks up the flavors of the chicken as well. Since chicken thighs will not dry out as they roast like chicken breast, it’s a great option to serve it with stuffing, baking long enough to allow the flavors to meld into a creamy goodness.

Yields: 6 servings

Ingredients:

6 skin-on chicken thighs, with the bone removed

1 cup rice

1 onion, finely diced

1 carrot, finely shredded

1/4 cup mozzarella or provolone cheese, finely shredded

1 garlic clove, minced

2 tablespoons mayonaise

2 sprigs of thyme, minced, optional

Cook the rice according to package instructions.

Debone the chicken thighs. Leave the skin on.  IMG_9868 (550x367)

Melt 1 Tablespoon of butter in a skillet over medium heat. Add onions, season with salt and pepper. Cover and cook for 3-5 min, or until onions are soft and translucent. Add carrots, season with salt and pepper. Cover and cook until soft, another 3-5 min. Add to rice. Mix in the rest of the ingredients. Take 1/4 -1/3 cup of rice stuffing and form into a log. Place in the middle of the chicken thigh (season chicken with salt and pepper) and wrap around the rice.

IMG_1382 If there is any rice left over, spread in the glass casserole dish.

I actually like to have a little extra rice, so I intentionally make more and spread it in an even layer under the chicken and then serve it on the side.

Place in an 8×8 inch casserole dish.  IMG_1406 Cover with aluminum foil and bake at 375 degrees for 45-55 min. Uncover and bake about 15 more min, or until chicken skin is golden brown. If the chicken is cooked through and the skin is still not crispy, broil for a few minutes.  IMG_1527
Make Ahead:

This is another recipe that can be made ahead of time; you know I love that:) Prep it completely, cover, refrigerate and bake when needed. Just let the casserole pan warm up a bit before you put it in the oven, at least half an hour; the chicken will cook faster and more evenly and you won’t run the risk of a shattered casserole dish. This is a great option for entertaining. You can even make it the day before! Your guests will be so impressed. IMG_3542

Elegant Chicken and Rice Dinner
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • 6 skin-on chicken thighs, with the bone removed
  • 1 cup rice
  • 1 onion, finely diced
  • 1 carrot, finely shredded
  • ¼ cup mozzarella or provolone cheese, finely shredded
  • 1 garlic clove, minced
  • 2 tablespoons mayonnaise
  • 2 sprigs of thyme, minced, optional
Instructions
  1. Cook the rice according to package instructions.
  2. Debone the chicken thighs. Leave the skin on.
  3. Melt 1 Tablespoon of butter in a skillet over medium heat. Add onions, season with salt and pepper. Cover and cook for 3-5 min, or until onions are soft and translucent. Add carrots, season with salt and pepper. Cover and cook until soft, another 3-5 min.
  4. Add the onion and carrot to rice. Mix in the rest of the ingredients.
  5. Take ¼ -1/3 cup of rice stuffing and form into a log. Place in the middle of the chicken thigh (season chicken with salt and pepper) and wrap around the rice.
  6. If there is any rice left over, spread in the glass casserole dish. I actually like to have a little extra rice, so I intentionally make more and spread it in an even layer under the chicken and then serve it on the side.
  7. Place in an 8x8 inch casserole dish. Cover with aluminum foil and bake at 375 degrees for 45-55 min.
  8. Uncover and bake about 15 more minutes, or until chicken skin is golden brown. If the chicken is cooked through and the skin is still not crispy, broil for a few minutes.
Make Ahead:
  1. This is another recipe that can be made ahead of time; you know I love that:) Prep it completely, cover, refrigerate and bake when needed. Just let the casserole pan warm up a bit before you put it in the oven, at least half an hour; the chicken will cook faster and more evenly and you won't run the risk of a shattered casserole dish. This is a great option for entertaining. You can even make it the day before! Your guests will be so impressed.

 
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Comments

    • says

      Yes, Tanya, I trim off as much of the fat as possible. You’re right, chicken thighs are very fatty, so they need to be trimmed. I trim them for any recipe that I’m using.

  1. Katia B. says

    This really delicious, my husband said “wow, this is packed with flavor”! :)) One thing is that my baking dish was full of liquid by the time chicken cooked, I drained it as much as I could and put it in the oven for another 20 min. Does this happen when you cook it? The rice underneath turned into risotto, which everybody loved. Thanks for the recipe, Olga!

    • says

      Hi Katya,
      The chicken thighs are very juicy, so there will be some liquid. Like you said, the rice turns into a risotto – we love it too.
      I always trim as much fat from the meat and the skin as possible, so that helps quite a bit.

    • Vera says

      I cook the rice half way for this dish. That way, when it’s cooking with the chicken, it absorbs the juices and there’s not much excess liquid.

  2. Natasha says

    This is VERY delicious, and convenient. I prep it the night before and just bake it the next day for dinner. We love it too that rice turns into risotto – so flavorful!! Thank you for sharing!!

  3. Yuliya says

    Hi Olga, i buy boneless-skinless chicken thighs. Will they be fine? Or will there be a big difference without the skin on top?

    • says

      The skin keeps them really juicy and moist, Yuliya. You can use skinless thighs, if you’d like, though. I prefer to make these with the skin on.

    • says

      Hi Lena,
      Mix the cheese and mayo along with the rest of the ingredients in the rice mixture. The mayo and the cheese do not go on top of the chicken.

  4. Irina says

    Made this last night for dinner and my husband loved it! Thank you for the yummy recipe. Will make again in the future.

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