≡   Categories
Boneless Chicken Legs Stuffed with Rice

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 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
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


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

Source: cookpad.com