Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, boneless chicken legs stuffed with rice. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Boneless Chicken Legs Stuffed with Rice is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Boneless Chicken Legs Stuffed with Rice is something that I have loved my entire life.
Choose from the world's largest selection of audiobooks. Stuff cooked rice mixture onto hole where chicken bone was, form into enclosed bundle. Season chicken with salt and pepper. Heat a film of oil in a large skillet add stuffed chicken legs to skillet with skin side up, to help browning sprinkle top of legs with grated parmesan cheese.
To begin with this particular recipe, we have to first prepare a few components. You can cook boneless chicken legs stuffed with rice using 28 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Boneless Chicken Legs Stuffed with Rice:
- Prepare 8 large chicken legs, boned ( to bone, using a sharp small knife slit skin around top of leg and scrape against bone to pull meat and skin down pull off bone and turn skin side out )
- Prepare 1 FOR RICE FILLING
- Prepare 1 cup chicken broth
- Get 1/2 cup raw rice, I used a brown and white rice blend
- Take 1 tsp butter
- Make ready 1 small chopped shallot
- Make ready 2 minced garlic cloves
- Prepare 1 tbsp of chopped celery
- Make ready 1 tbsp chopped carrots
- Prepare 1/4 tsp black pepper
- Make ready 5 sliced button mushrooms
- Prepare 1 hot chili pepper chopped, or 1 tablespoon chopped sweet red pepper
- Make ready 1 tbsp sour cream
- Take 1/2 shredded italian cheese blend
- Make ready 1/2 tsp cajun seasoning blend
- Get 1 FOR SAUCE
- Prepare 3 cup chicken stock
- Make ready 1 shallot, minced
- Take 2 clove garlic, minced
- Take 2 tbsp flour
- Get 2 tbsp butter
- Get 1 tsp cajun seasoning blend
- Make ready 1/2 tsp black pepper
- Get 1/2 tsp thyme
- Get 1 tsp hot sauce, such as franks brand
- Make ready 2 tbsp heavy cream
- Prepare 2 tsp fresh lemon juice
- Take 2 thin sliced green onions
Once all the chicken is beaten down, set aside. Sprinkle them inside and out with salt and pepper, and set aside. Meanwhile, cook the wild rice and drain. Heat the butter in a skillet and add the onions and shallots.
Instructions to make Boneless Chicken Legs Stuffed with Rice:
- COOK RICE
- In saucepan melt butter and add all vegetables for rice and seasonings and soften, add broth bring to a boil add rice, cover cook on low about 20 minutes depending on type of rice you are cooking. add cheese and spur cream and stir, cool.
- FOR SAUCE
- Melt butter in saucepan add shallot and garlic and thyme soften, add flour and stir into a paste for 1 minute. Add broth, whisking all the time until smooth, add hot sauce and cream and lemon and simmer 10 to 15 minutes until a nice sauce consistency, taste add salt pepper or drops of lemon if needed.
- TO STUFF AND COOK CHICKEN
- Preheat oven to 400
- Stuff cooked rice mixture onto hole where chicken bone was, form into enclosed bundle.
- Season chicken with salt and pepper. Heat a film of oil in a large skillet add stuffed chicken legs to skillet with skin side up, to help browning sprinkle top of legs with grated parmesan cheese. Place in oven and cook 30 minutes until chicken is cooked through.
- Remove chicken to plates, add pan drippings to sauce if you want, whisk in well, serve chicken with sauce and sprinkle with green onions.
- Serve with crusty bread or rolls and a salad!
Meanwhile, cook the wild rice and drain. Heat the butter in a skillet and add the onions and shallots. Repeat with the rest of the chicken legs. Heat the remaining butter in a frying pan and brown the chicken legs. Boneless skinless thigh fillets or breast - put the rice in the oven covered with foil WITHOUT chicken.
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