Best Raisin Rice Stuffed Chicken Recipes

RICE STUFFED CHICKEN THIGHS

Steps:

• Cook the rice in salted water. Set it aside and let it cool. In a large skillet, sauté the onions and carrots together until they soften and the onions turn transluscent. Set it aside and let it cool.
• Cut the bone out of chicken thighs. Using a meat tenderizer, pound the chicken from the inside (leaving the skin intact on the outside) until flat and thin.
• In a medium bowl, mix the rice and veggies together and season them to taste with salt and pepper.
• Place a piece of chicken on a flat working surface. Place a handful of the rice mixture in the middle of the pounded thigh. Fold each lose side into the middle, securing the filling inside.
• One by one, assemble the stuffed chicken thighs seam side down into a baking dish flush against one another. Sprinkle the chicken with Vegeta seasoning or any other seasoning salt blend.
• Bake the thighs at 350°F for 45 minutes. Enjoy immediately!

PERSIAN CHICKEN STUFFED WITH RICE

Steps:

• Clean and wash hens. Remove fatty portions and fat from cavity. Marinate 6 hours-overnight with a cup or so of apple juice and salt, cinnamon, cumin, onion and a little paprika (all to taste).
• Brown the onions and garlic in 1 tbs oil. Add the uncooked rice, cumin, cardamom, cinnamon, rosewater, 1 tsp salt, and pepper. Cook over medium heat 5 minutes, stirring occasionally. Add chicken broth, cover and simmer over low heat for 20 minutes.
• Add the barberries, almonds, raisins, and lime juice to the rice. Mix gently, and cook for several more minutes. Remove from heat. Adjust seasonings to taste.
• Preheat oven to 350 degrees. Stuff the hens with the rice mixture, and tie the cavities shut. Rub each with 1 tsp salt, additional cinnamon, cumin, paprika and 1 tsp sugar.
• Place hens in a greased baking dish. Mix saffron (dissolved in hot water- optional) and about 1/4 cup apple juice, and pour over the chicken. Cover pan with foil.
• Place in the oven and roast for approximately 45 minutes, or until fully cooked and no longer pink. Baste occasionally.
• Garnish with lime slices and enjoy!

CORNISH HENS STUFFED WITH RICE

Steps:

• In a large skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat. Stir in the rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Stuff hens., Place on a rack in a large shallow baking pan. Rub remaining butter over skin. Bake, uncovered, at 375° for 1 hour or until a thermometer reads 180°.

SPINACH AND RICE STUFFED CHICKEN BREAST

Steps:

• Prepare the rice until it is ALMOST done. This is the base for the stuffing, and will continue to cook as the chicken cooks.
• Combine rice, cream cheese, and sour cream in a mixing bowl.
• Add spinach and rosemary to the stuffing mixture.
• Add cheese to the stuffing mixture LAST (the stuffing is warm and the cheese will melt).
• Pound the chicken breasts with a tenderizer so that they are flattenned.
• Scoop stuffing (as much as will practicably fit) onto the flattenned chicken breasts. Roll the chicken up and secure with toothpicks.
• If you wish, coat each "roll" with olive oil and then with breadcrumbs.
• Bake in a 425 degree preheated oven for about 30-40 minutes (depending on the thickness of the chicken). The stuffing is already cooked, so just make sure that the chicken is done.
• Serve with stuffing (Stove Top) and hearty green vegetables (asparagus, snap peas, etc.) and whatever else you like. Pair with a sweet white wine (i.e. Riesling).