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Capons are a pretty new dish in my food world. I started making them recently when I had them at a sheva brachot and went nuts over them. They look so incredibly regal on the plate and are beyond easy to make. The sautéed vegetables mixed with the rice and cooked in the juicy chicken meat is the best combination!
2 teaspoons oil
1/4 red onion, diced
1/2 green pepper, diced
1/2 yellow pepper, diced
1/2 red pepper, diced
3 mushrooms, diced
1 and 1/2 cups cooked rice
5 capons (skin-on, deboned chicken thighs)
3 teaspoons Manischewitz Honey
1 cup flavored bread crumbs, such as Gefen Bread Crumbs
Preheat the oven to 350 degrees Fahrenheit.
Heat the oil, then add the vegetables and sauté until onion is translucent. Add the rice and mix together.
Spoon some rice onto a capon. Roll it up and place in a pan or oven-to-table dish. Repeat with the remaining pieces. Pack them tightly together to prevent them from opening up while baking.
Drizzle the honey over the capons and sprinkle the bread crumbs on top.
Bake uncovered for an hour and 15 minutes.
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Made this recipe for Rosh Hashanah, was absolutely delicious. Will definitely be making them again.