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Classic Kosher Stuffed Chicken Thighs With Rice

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: broth, paprika, garlic powder. Pesach recipes and menu planner

Meat (Fleishig)

Stuffed chicken thighs are a smaller, easier take on the stuffed poultry of Eastern European Jewish cooking. A rice stuffing with onion, garlic, parsley and dill is tucked under the skin of bone-in thighs, which roast until golden and crisp.

Keeping the Stuffing Inside

Gently loosen the skin from the meat with your fingers to make a pocket, leaving it attached on one side. Spoon in the cooled rice stuffing without overfilling, then pull the skin back over and secure it with toothpicks or kitchen twine. The egg in the stuffing helps it hold together. Roast skin-side up so the skin crisps, until the thighs reach 175°F.

Kosher Notes

This is a meat (fleishig) recipe. Kosher chicken is salted during koshering, so taste the stuffing before adding all the salt. Use kosher-certified chicken broth for the rice.

Make-Ahead

Make the rice stuffing up to a day ahead and refrigerate it. Leftover thighs reheat well in a 350°F oven in 15 to 20 minutes.

Classic Kosher Stuffed Chicken Thighs With Rice
Tender chicken thighs stuffed with savory rice filling create an elegant yet comforting kosher main dish perfect for Shabbat or weeknight dinners.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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