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Rice and Chorizo Stuffed Chicken Thighs

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Rice and Chorizo Stuffed Chicken Thighs
43% of users like this recipe
( 7 votes )

What do you think?

Servings: 4
Recipe by: Frankie


1 cup rice
1/4 lb chorizo sausage
2 TBSP unsalted butter
1 onion diced
1/2 cup green pepper diced
1 cup chopped pecans
1/4 cup scallion chopped
2 TBSP parsley
1/4 tsp thyme
1 tsp salt
1 tsp pepper
1 egg lightly beaten
8 boneless chicken thighs
1/2 tsp paprika


1. In a small saucepan and rice and 3 cups of water and cook over medium heat for 20 minutes. Rinse under cold water and drain.

2. In a dutch oven cook chorizo, onion, pepper and pecans and cook over medium heat about 5 to 6 minutes. Remove from the heat and add rice, scallions, parsley, thyme, egg, and half the salt and pepper. Stir to combine.

3. Season the chicken thighs with the paprika and remaining salt and pepper.

4. Preheat the oven to 375 Degrees F and coat a 9x13 baking dish with the butter.

5. Place some rice mixture in the center of each thigh and fold to enclose the rice mixture. Place the thighs seam side down on one side of the baking dish.

6. Place remaining rice mixture on the opposite side of the thighs and cover just the rice mixture side of the baking dish with foil.

7. Bake for 35 minutes. Turn the oven off and keep the thighs in the oven with the door closed to rest for 45 minutes.

8. Take out of the oven and serve.

Recipe Feedback

Frankie picFrankie

A little under seasoned
This was good but needed a little more seasoning to it.
Cheeto Face picCheeto Face

Better with skin
Better with boneless but not skinless chicken thighs.
TheSherpa picTheSherpa

A good idea for a recipe but could use some tweaking.

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