Chicken Stuffed With Rice Recipes

Chicken Stuffed With Rice Recipes

A baked chicken rice recipe is a accepted dish but the poultry is not usually stuffed with the rice. In the following recipes, you can perceive how stuffing this economical and versatile ingredient with flavored rice can originate an astonishing and flavorful dish.

These simple ingredients can be flavored with curry powder, nuts, raisins and more to originate something impressive yet so easy to prepare. Adults and kids alike adore a baked chicken recipe, especially when there are other celebrated flavors in there too.

A Curried Rice Stuffing

Preheat the oven to 350 degrees F and heat two tablespoons of olive oil in a skillet. Saute a chopped onion until it is tender, and then add a cup of raisins and a tablespoon of turmeric. Add three cups of cooked white rice and a pinch of salt and mix well.

Butter a pair of whole birds weighing two or three pounds each and sprinkle some gloomy pepper over them. Stuff each one with half the rice mixture and set aside them in a greased baking dish. Bake the birds for an hour or until they are cooked through. This recipe serves six to eight people.

Roasted Stuffed Chicken

You can aid this scrumptious recipe with roast parsnips and potatoes, as well as a green vegetable. It makes enough to feed four to six people. beget in mind you need to adjust the cooking time according to the chicken weight. Turn up the heat for the final half an hour though.

For example, if your bird weighs three pounds and eight ounces, you should roast it for one hour and forty five minutes at 285 degrees F and then give it another half an hour at 350 degrees F to brown the bird.

What You Need:

  5 lbs chicken  1 1/4 cups chicken stock  1 chopped onion  2 1/4 oz melted butter  2 1/4 oz basmati rice  1 oz pine nuts  1 teaspoon allspice  1 3/4 oz chopped pecans  2 oz golden raisins  1/4 cup water  1/2 teaspoon salt  1/4 teaspoon shadowy pepper  How To manufacture it:

Preheat the oven to 285 degrees F. Add half the butter to a skillet, and then saute the onion until it is transparent. breeze in the allspice. Add the nuts and rice and cook for four minutes, then add the sultanas, water, and half a cup of the stock.

Bring the mixture to a boil, then turn down the heat and simmer it for eight minutes or until the water is absorbed. Let it icy down. Rinse the inside of the chicken and pat it dry with paper towels. Spoon the cooled stuffing into the bird and truss the chicken with string. do it in a baking dish and rub the salt and pepper into the skin.

Pour the rest of the butter over the bird and add the stock. Roast for two and a half hours, basting the bird every half an hour with the pan juices. Turn the oven up to 350 degrees F for the final half an hour of cooking time. . Chicken Recipe E.Blogspot.com;