A family favorite chicken dish
YAY! My first recipe on the blog. Don’t worry I’ll still be sharing DIYS/crafts as well as recipes from now on. Since the first day I started my blog my hubby constantly reminded me that he would love it if I shared our family recipes. So here’s the start to a new beginning.
Over the years there are so many meals we always come back to that haven’t let us down and I can’t wait to share them with you. Of all the chicken recipes our family has eaten I have to say this one has been one we came back to often. It’s quick and easy to make and it always tastes great even if there’s left overs.
Ingredients for the best stuffed chicken thighs :
The secret to getting the juiciest chicken thighs in this recipe is the mayonnaise sauce. It’s the perfect sticky texture and makes the chicken super tender when baked.
- 10-12 Chicken thighs
- 1.5 cups rice ( 3 cups water and a rice cooker)
- 1 small onion
- 2 cloves garlic
- 2 carrots
- 2-3 tbsp Mayonnaise
- cast iron skillet or a pan ( tastes the same in both. I like using a bigger pan since I can add leftover rice around the meat which makes it a one pan dinner)
- salt and pepper
Instructions for this chicken dish :
First you’ll need to shred your carrots and chop your onion. Then saute them with some butter over medium heat until they’re golden brown. The carrots will add the perfect color to your rice. Once your vegetables are ready add them to your rice and water. Salt to taste and stick in in your rice cooker to cook.
While your rice is cooking prep your chicken thighs by seasoning them with salt and pepper on both sides.
Following that chop or press two cloves of garlic and add it to 3 tables spoons of mayonnaise. Stir the garlic into the mayonnaise with your spoon and rub the mixture onto the insides of your chicken thighs generously.
Wrapping your chick thighs
This step is super easy. Think of it like a taco. You won’t need a toothpick to secure it. Simply add a spoon full of your rice into the chicken thigh and fold it in half. Than place your chicken thighs folded side down onto your pan. You do not need to grease your pan since you’ll be getting a lot oil and juices coming from the mayonnaise.
You can add the remaining rice around your chicken thighs making sure the chicken is still visible so it gets nicely roasted. I love one pan dinners. Then simply rub some ketchup on top for color and extra flavor.
This is totally optional but you can also garnish it with some rosemary before you stick it in the oven.
Preheat your oven to 350 F and bake for 1 hour. You can broil it for 2-3 minutes if you wanted a crispy finish. Enjoy! Let me know if you like this recipe ( in the comments) I can’t wait to hear from you. 😀