You might call these chicken capons. Whatever you call them, this Wild Rice & Herb Stuffed Chicken is the perfect chicken to plate this Yom Tov.
Recently, we had a conversation with our readers and someone asked for a recipe for chicken capons. If you are confused as to what capons are, you must not live in the Lakewood/Brooklyn area, where boneless chicken thighs with the skin on are labeled capons (we are not sure who first gave them this name).
Bottom line, it’s the perfect piece of chicken that is easy to stuff, easy to serve, looks nice when plating a duet of meat and chicken. Oh, they freeze well too.
We realized, from that conversation, that we do not have a basic recipe for this dish. Many of us have stuffed chicken with kishka or perhaps pastrami. But, we were looking for something a bit more sophisticated, but still easy.
A là Between Carpools easy. You know, throw it together and voila you are done and everyone is licking their fingers. That type.
So we put our heads together and brainstormed and came up with this recipe/method that uses a box mix that we love that’s full of the flavor chicken needs along with frozen fried onions because fried onions are the cornerstone of every good Jewish recipe.
We made it practical, the way we like it–the way we know you like it too. You know: Prepare it today. Freeze it. Rewarm it while you are in shul type.
It will take you all of one minute to mix together the filling ingredients.
Then, spread your chicken open on a piece of parchment paper, skin side down. Divide the filling between the chicken
(we used 2-3 tablespoons for each one).
Roll the chicken as best you could, by folding sides in first, then rolling tight.
Place chicken seam side down in an oven-to-table baking dish (or a disposable if you prefer to transfer the chicken later). Place them snugly together to ensure they bake well and don’t fall apart or open up during cooking.
Sprinkle with garlic powder (we prefer using granulated garlic vs. the powdery version) and paprika. Brush with duck sauce.
Add water a bit more than halfway up the sides of the pan.
Cover tightly with foil and bake for 1 hour. Uncover and continue baking for another hour uncovered to let the chicken get that color.
This chicken freezes well! Reheat covered and then uncover to crisp skin up for a few minutes.
Wild Rice & Herb Stuffed Chicken
Ingredients
- 8-10 boneless skin-on chicken thighs, also known as chicken capons
For the Filling:
- 1 (6 oz) box Near East Long Grain and Wild Rice Mix Garlic & Herb (with the seasoning mix)
- 2 frozen sautéed onion cubes (or ¼ cup fried onions)
- ¼ cup bread crumbs
- 2 tbsp oil
For Baking:
- ¼ cup sweet and sour duck sauce
- paprika, for sprinkling
- garlic powder, for sprinkling
- water
Instructions
- Preheat oven to 350°F.
- In a small bowl, combine the Near East Rice with the included seasoning, frozen onions (or if using homemade fried onions), bread crumbs, and oil. Mix to form a filling.
- Spread your chicken open on a piece of parchment paper, skin side down. Divide the filling between the chicken (we used 2-3 tablespoons for each one).
- Roll the chicken as best you could, by folding sides in first, then rolling tight. Place chicken seam side down in an oven-to-table baking dish (or a disposable if you prefer to transfer the chicken later). Place them snugly together to ensure they bake well and don't fall apart or open up during cooking.
- Sprinkle chicken with garlic powder (we prefer the granulated version) and paprika. Brush with duck sauce.
- Add water a bit more than halfway up the sides of the pan. Cover tightly with foil.
- Bake for 1 hour. Uncover and continue baking for another hour uncovered. This chicken freezes well. Reheat covered and then uncover to crisp skin up for a few minutes.
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