Classic Kosher Stuffed Chicken Thighs With Rice

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I’ve been making stuffed chicken thighs for years, but it took me a while to perfect the technique for keeping the filling inside while getting that beautiful golden skin. There’s nothing quite like the satisfaction of slicing into a perfectly cooked thigh and seeing that savory rice stuffing peek out.

This dish has its roots in Eastern European Jewish cooking, where stuffed poultry was a way to make a meal more substantial and festive. My grandmother used to make something similar for Friday night dinners, though she stuffed whole chickens. I scaled it down to individual thighs because they’re easier to work with and cook more evenly. Plus, everyone gets their own perfectly portioned serving.

Perfecting the Stuffed Chicken Thigh Technique

The key to success here is getting the skin properly secured around the stuffing. I use toothpicks, but kitchen twine works too if you’re comfortable with it. The rice mixture shouldn’t be too wet or it’ll make the chicken soggy. I partially cook the rice beforehand so it finishes cooking inside the chicken without drying out. The onions and herbs add flavor, while a beaten egg helps bind everything together.

This makes an excellent Shabbat main course, especially when you serve it alongside roasted vegetables or a simple salad. It’s fancy enough for company but easy enough for a regular weeknight. The stuffed thighs also reheat beautifully the next day, making them perfect for meal prep.

When to Serve This Kosher Comfort Food

Classic Kosher Stuffed Chicken Thighs With Rice - Jewish recipe
I've been making stuffed chicken thighs for years, but it took me a while to perfect the technique for keeping the filling inside while getting that beautiful golden skin. There's nothing quite like the satisfaction of slicing into a perfectly cooked thigh and seeing that savory rice stuffing peek out. This dish has its roots in Eastern European Jewish cooking, where stuffed poultry was a way to make a meal more substantial and festive. My grandmother used to make something similar for Friday night dinners, though she stuffed whole chickens. I scaled it down to individual thighs because they're easier to work with and cook more evenly. Plus, everyone gets their own perfectly portioned serving. The key to success here is getting the skin properly secured around the stuffing. I use toothpicks, but kitchen twine works too if you're comfortable with it. The rice mixture shouldn't be too wet or it'll make the chicken soggy. I partially cook the rice beforehand so it finishes cooking inside the chicken without drying out. The onions and herbs add flavor, while a beaten egg helps bind everything together. This makes an excellent Shabbat main course, especially when you serve it alongside roasted vegetables or a simple salad. It's fancy enough for company but easy enough for a regular weeknight. The stuffed thighs also reheat beautifully the next day, making them perfect for meal prep.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Stuffing
  • 1 cup long grain white rice
  • 1 3/4 cups chicken broth kosher certified
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • 1 large egg beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
For the Chicken
  • 6 large chicken thighs bone-in, skin-on
  • 1 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

Method
 

Prepare the Rice Stuffing
  1. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add diced onion and cook for 5 minutes until softened.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Add rice and stir for 2 minutes to lightly toast. Pour in chicken broth and bring to a boil.
  4. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes.
  5. Fluff rice with a fork and stir in parsley, dill, beaten egg, salt, and pepper. Let cool slightly.
Prepare and Stuff the Chicken
  1. Preheat oven to 375°F (190°C).
  2. Pat chicken thighs dry with paper towels. Carefully loosen the skin from the meat, creating a pocket while keeping skin attached at the edges.
  3. Stuff each thigh pocket with about 1/3 cup of the rice mixture. Pull skin over stuffing and secure with 2-3 toothpicks.
  4. Mix together salt, paprika, garlic powder, and black pepper. Rub olive oil all over chicken skin, then season with spice mixture.
  5. Place stuffed thighs skin-side up in a baking dish with sides. Don't overcrowd.
Bake the Chicken
  1. Bake for 35-40 minutes until skin is golden brown and internal temperature reaches 165°F (74°C).
  2. Let rest for 5 minutes before serving. Carefully remove toothpicks before eating.

Notes

The rice stuffing can be made up to a day ahead and refrigerated. Don't overstuff the thighs or the filling may leak out during cooking. If you prefer, you can use kitchen twine instead of toothpicks to secure the skin. Leftover stuffed thighs reheat well in a 350°F oven for 15-20 minutes.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 25g 32%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 155mg 52%
Sodium 580mg 25%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.
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