Chicken and Rice Pockets

Состав / Ингредиенты:

• Chicken thighs 4 Pieces
• Thin slices of bacon 3 Slices
• Onion 1 Piece
• Celery stalk 1 Piece
• Garlic 1 Clove
• White rice 0.5 Cup
• Wild rice 0.5 Cup
• Salt and black pepper 0.5 Teaspoons each
• Vegetable oil 1 Tablespoon

	Ingredients
	Soak the wild rice in cold water for 40 minutes, then drain in a sieve to rinse. Simply rinse the white rice in water. Wash and dry the chicken thigh. Make a deep cut along the bone and carefully separate the meat from the bone. Place the thighs meat side down on a cutting board, cover with film, and pound. Remove the film, rub the meat with salt and pepper, and cover again with film to marinate.
	Pour 2 cups of water into a pot and bring to a boil, then add salt. Next, add the white and wild rice, cooking for 5 minutes. Reduce the heat to low and continue cooking the rice for another 10 minutes, then remove from heat and let it sit to absorb any remaining water. Chop the onion into small cubes, wash and chop the celery. Peel and chop the garlic. Cut the bacon into small pieces, heat a skillet and fry the bacon for 2 minutes. Then add the onion, celery, and garlic, cooking for another 5 minutes.
	Transfer the sautéed vegetables and bacon to a bowl. Add the white and wild rice, mixing well. Season with ground coriander or a pinch of dried thyme for flavor.
	Place about 1.5–2 tablespoons of filling in the center of each chicken thigh, leaving the edges free (about 2 cm). Slightly press the filling down with your hands.
	Gather the loose edges at the center to form a pouch, securing it with wooden toothpicks, ensuring not to spill the filling.
	Preheat the oven to 175 degrees Celsius. Brush the pouches with vegetable oil and wrap tightly in foil. Place in the oven for 30 minutes. Remove and let it sit under the foil for 5 minutes. Remove the foil and serve immediately.