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Rice Stuffed Chicken Thighs

April 7, 2020
Difficulty Medium
Servings 4-6 people
Preparation 25 mins
Cooking 30 mins
Total 55 mins



  1. First, cook the chopped onions in 2 tablespoons of olive oil.
  2. Then add the rice to the pot and continue cooking. Add 1.5 cups of hot water and cook.
  3. Heat the oven to 190°C (375°F).
  4. After the rice is cooked, add crushed cloves and pomegranate seeds.
  5. Then flavor both sides of chicken shank with black pepper and salt.
  6. In the next stage, beat the fresh thyme with 4 tablespoons of olive oil in the mortar.
  7. Put a spoonful of rice in the chicken, wrap and place in the oven dish.
  8. Spread the oregano with olive oil on it and bake in the oven for 25-30 minutes until golden brown.
  9. Finally, after getting out of the oven, you can squeeze on pomegranate syrup or fresh lemon juice and enjoy it.
Nutrition Facts
Serving Size 1 Rice Stuffed Chicken Thighs
Serves 4-6
Amount Per Serving
% Daily Value*
Cholesterol 114 mg38%
Sodium 123 mg5.3%
Potassium 395 mg8.4%
Protein 30.1 g60.2%
Total Fat 22.5 g28.8%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • You should prefer jasmine for rice.
Rate This Recipe

Chicken is one of the most popular food of our time. It has great harmony when combined with other flavors. Be sure this delightful recipe will be the star of your tables. Bon Appetit!

The history of chicken

Chicken is known as the most common poultry in the world.

The history of the stuffing goes back to the Central Asian Turks.

Chicken was one of the most common meats in the Middle Ages.

In the 1800s, chicken was more expensive than other meats in the United States.

Chicken meat, BC. Around 600 were depicted in Babylon carvings.

Recipe byPetite Gourmets

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