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_1382If 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_1406Cover 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

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Elegant Chicken and Rice Dinner

  • Author: Olga's Flavor Factory
  • Prep Time: 40 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 40 mins
  • Yield: 6 1x
  • Category: Entree
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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 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 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.
  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 8×8 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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