Boneless Chicken Legs Stuffed with Rice Recipe

Name: Boneless Chicken Legs Stuffed with Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 ); 1 FOR RICE FILLING; 1 cup chicken broth; 1/2 cup raw rice, I used a brown and white rice blend; 1 tsp butter; 1 small chopped shallot; 2 minced garlic cloves; 1 tbsp of chopped celery; 1 tbsp chopped carrots; 1/4 tsp black pepper; 5 sliced button mushrooms; 1 hot chili pepper chopped, or 1 tablespoon chopped sweet red pepper; 1 tbsp sour cream; 1/2 shredded italian cheese blend; 1/2 tsp cajun seasoning blend; 1 FOR SAUCE; 3 cup chicken stock; 1 shallot, minced; 2 clove garlic, minced; 2 tbsp flour; 2 tbsp butter; 1 tsp cajun seasoning blend; 1/2 tsp black pepper; 1/2 tsp thyme; 1 tsp hot sauce, such as franks brand; 2 tbsp heavy cream; 2 tsp fresh lemon juice; 2 thin sliced green onions

Servings: persons

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 )
1 FOR RICE FILLING
1 cup chicken broth
1/2 cup raw rice, I used a brown and white rice blend
1 tsp butter
1 small chopped shallot
2 minced garlic cloves
1 tbsp of chopped celery
1 tbsp chopped carrots
1/4 tsp black pepper
5 sliced button mushrooms
1 hot chili pepper chopped, or 1 tablespoon chopped sweet red pepper
1 tbsp sour cream
1/2 shredded italian cheese blend
1/2 tsp cajun seasoning blend
1 FOR SAUCE
3 cup chicken stock
1 shallot, minced
2 clove garlic, minced
2 tbsp flour
2 tbsp butter
1 tsp cajun seasoning blend
1/2 tsp black pepper
1/2 tsp thyme
1 tsp hot sauce, such as franks brand
2 tbsp heavy cream
2 tsp fresh lemon juice
2 thin sliced green onions

1
COOK RICE
2
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.
3
add cheese and spur cream and stir, cool.
4
FOR SAUCE
5
Melt butter in saucepan add shallot and garlic and thyme soften, add flour and stir into a paste for 1 minute.
6
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.
7
TO STUFF AND COOK CHICKEN
8
Preheat oven to 400
9
Stuff cooked rice mixture onto hole where chicken bone was, form into enclosed bundle.
10
Season chicken with salt and pepper.
11
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.
12
Place in oven and cook 30 minutes until chicken is cooked through.
13
Remove chicken to plates, add pan drippings to sauce if you want, whisk in well, serve chicken with sauce and sprinkle with green onions.
14
Serve with crusty bread or rolls and a salad!

1205

kcal

Calories

Fat

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 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 ), 1 FOR RICE FILLING, 1 cup chicken broth, 1/2 cup raw rice, I used a brown and white rice blend, and more.

Yes, Boneless Chicken Legs Stuffed with Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Boneless Chicken Legs Stuffed with Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions