Chicken With Dirty Rice Stuffing
A succulent chicken dish features breasts or thighs filled with a savory stuffing of sautéed chicken livers, rice, and toasted pine nuts.
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Instructions
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Preheat the oven to 350 F. In a large skillet, heat olive oil and 4 tablespoons butter over medium-high heat.
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Add chicken livers and sauté for 10 minutes, breaking them into smaller pieces, until no pink remains.
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Stir in green onions for 5 minutes until tender, then add garlic and sauté for 1 minute until fragrant.
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Deglaze the pan with 1/4 cup white wine, then add toasted pine nuts, parsley, salt, and pepper. Heat for 5 minutes to meld flavors.
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Remove from heat, stir in cooked rice, and set aside to cool slightly.
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Pound chicken breasts or thighs lightly to an even thickness.
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Lightly grease a large baking dish. Place 1/4 cup of stuffing mixture on one half of each pounded chicken piece, then fold the other half over to cover.
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Transfer stuffed chicken to the baking dish, drizzle with olive oil, season with salt and pepper, and dot each piece with remaining butter. Add the remaining 1/4 cup white wine to the pan.
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Bake uncovered for approximately 35 minutes until the chicken is cooked through. Remove from oven and sprinkle with chopped parsley for serving.