Jambalaya-Spiced Rice Stuffing for Roast Chicken Roulades
| 2 Tbs (28.35g) 1/3 cup (47.25g) 1/3 cup (48.70g) 1/3 cup (52.40g) 20g 2/3 cup (170g) 1 cup (210.30g) as needed as needed to taste as needed |
Unsalted butter Onion, diced Celery, diced Green bell pepper, diced Jambalaya Rice Seasoning NWF #G00101 Canned diced tomato, drained Rice Water Boneless, skin-on chicken thighs Salt and black pepper Corn oil |
Directions:
Melt butter in a heavy bottom pot over medium-low heat. Add onion, celery, and bell pepper. Cook stirring frequently until vegetables are halfway done. Remove pot from heat. Stir in seasoning and blend well. Add tomato and rice. Blend well enough to coat rice with other ingredients. Return pot to heat, add water, and stir well once more. Bring water to a boil, reduce heat to a simmer, place a lid on pot, and cook until done. Keep cover in place, remove from heat and allow to stand for 5 minutes. Spread rice onto a sheet pan and allow to cool.
Yields: 5 cups.
Lay out chicken thighs horizontially with skin side down. Season lightly with salt and pepper. Place 2 Tbs (40.60g) of rice on chicken and roll-up tightly. Tie roulades with butcher’s twine.
Preheat oven to 325°. Heat lightly-oiled cast iron skillet over medium-high heat. Brown the roulades evenly on all sides. Place in the oven to finish cooking. Serve with Corn Maque Choux and Pecan Butter Sauce.