Chicken parcels with rice
Description
Recipe for preparing a wonderful hot chicken and rice dish
Instructions
- 1
Step 1
Ingredients
- 2
Step 2
Soak the wild rice in cold water for 40 minutes, then drain through a sieve and rinse. Simply rinse the white rice. Wash the chicken thighs and pat dry. Make a deep cut along the thigh bone, carefully cut the meat away, and remove the bone. Place the thighs on a cutting board skin-side down, cover with plastic wrap, and thoroughly pound. Remove the plastic wrap, season the meat with salt and pepper, cover again with plastic wrap, and set aside.
- 3
Step 3
In a saucepan, bring 2 cups of water to a boil and add salt. Add white and wild rice to the boiling water and cook for 5 minutes. Then reduce the heat to the lowest setting and continue cooking the rice for another 10 minutes. Remove from heat and let stand until all the remaining water is absorbed. Peel the onion and cut into small cubes. Wash the celery and chop finely. Peel the garlic and mince. Cut the bacon into small pieces. Heat a frying pan, add the bacon and fry for 2 minutes. Add the onion, celery, and garlic to the pan and cook for 5 minutes.
- 4
Step 4
Place the sautéed vegetables and bacon in a bowl. Add white and black rice, mix well. Season with ground coriander seeds or a small amount of dried thyme.
- 5
Step 5
Place 1.5–2 tablespoons of filling in the center of each chicken thigh, leaving the edges free (about 2 cm). Gently press the filling down with your hands.
- 6
Step 6
Join the free edges in the center to form a pouch. Secure the pouches with wooden toothpicks, making sure the filling doesn't fall out.
- 7
Step 7
Preheat the oven to 175°C. Grease the pouches with vegetable oil and tightly wrap them in foil. Place in the oven for 30 minutes. Remove from the oven and let stand in the foil for 5 minutes. Remove the foil and serve immediately.