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.
