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Boneless Chicken Legs Stuffed with Rice You can heating parch Boneless Chicken Legs Stuffed with Rice testing 28 method than 10 along with. Here you go take care of.

technique of Boneless Chicken Legs Stuffed with Rice

  1. add 8 large of 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 ).
  2. add 1 of FOR RICE FILLING.
  3. This 1 cup of chicken broth.
  4. then 1/2 cup of raw rice, I used a brown and white rice blend.
  5. give 1 tsp of butter.
  6. Prepare 1 small of chopped shallot.
  7. add 2 of minced garlic cloves.
  8. add 1 tbsp of of chopped celery.
  9. You need 1 tbsp of chopped carrots.
  10. a little 1/4 tsp of black pepper.
  11. You need 5 of sliced button mushrooms.
  12. Prepare 1 of hot chili pepper chopped, or 1 tablespoon chopped sweet red pepper.
  13. give 1 tbsp of sour cream.
  14. give 1/2 of shredded italian cheese blend.
  15. a little 1/2 tsp of cajun seasoning blend.
  16. also 1 of FOR SAUCE.
  17. also 3 cup of chicken stock.
  18. Prepare 1 of shallot, minced.
  19. This 2 clove of garlic, minced.
  20. add 2 tbsp of flour.
  21. a little 2 tbsp of butter.
  22. use 1 tsp of cajun seasoning blend.
  23. give 1/2 tsp of black pepper.
  24. Prepare 1/2 tsp of thyme.
  25. Prepare 1 tsp of hot sauce, such as franks brand.
  26. This 2 tbsp of heavy cream.
  27. use 2 tsp of fresh lemon juice.
  28. also 2 of thin sliced green onions.

Boneless Chicken Legs Stuffed with Rice instructions

  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. add cheese and spur cream and stir, cool..
  3. FOR SAUCE.
  4. 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..
  5. TO STUFF AND COOK CHICKEN.
  6. Preheat oven to 400.
  7. Stuff cooked rice mixture onto hole where chicken bone was, form into enclosed bundle..
  8. 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..
  9. Remove chicken to plates, add pan drippings to sauce if you want, whisk in well, serve chicken with sauce and sprinkle with green onions..
  10. Serve with crusty bread or rolls and a salad!.

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