Home Pulpitis Stuffed chicken. Chicken stuffed with rice - the best recipes

Pulpitis

Stuffed chicken. Chicken stuffed with rice - the best recipes

If you want to please your family with a delicious simple dinner, cook chicken stuffed with rice for them. This dish is two in one - main dish and side dish. It is very simple and quick to prepare, without taking into account the baking time. Moreover, this dish can easily be served on a holiday table as a hot dish, and your guests will be delighted not only with its appearance, but also with its taste.

To prepare chicken stuffed with rice in the oven, take the necessary ingredients. Chicken, vegetables and rice should be washed under running water. Boil the rice until done.

Salt the chicken, pepper the outside and inside, you can lightly sprinkle it with vinegar, and leave to marinate for 15 minutes.

Fry onions and mushrooms in vegetable oil until tender.

Add boiled rice, stir, salt and pepper to taste.

At the end of cooking, add fresh chopped herbs, mix the filling, and cool.

Stuff the chicken belly with the filling.

Tie the chicken legs with twine or kitchen twine; if desired, the belly can be secured with a wooden skewer.

Transfer the chicken to a baking dish, grease with vegetable oil, salt and pepper and cook in an oven preheated to 180 degrees in the upper and lower heating mode for 60-90 minutes. The finished chicken should be pierced in several places with a wooden skewer. If from breast, thigh, etc. clean and clear juice flows out - the chicken is ready.

If you think that chicken stuffed with rice in the oven belongs to the category of complex dishes, then this is not entirely true; cooking it is not so difficult. A certain amount of accuracy and skill is required, but, in principle, even a complete amateur in cooking can prepare chicken stuffed with rice according to this recipe. Carefully read the detailed description of the cooking process, follow the proportions and temperature conditions and you will succeed!

When baking stuffed chicken in the oven, I always use a lot of spices, choosing a fragrant mixture depending on the filling that will fill the chicken carcass. Rice requires spices that are not only aromatic, but also bright and contrasting in taste. Otherwise, the rice will turn out bland, which is completely undesirable for this dish. I have a set of spices from oriental cuisine - ground ginger, turmeric, coriander, ground red pepper, ready-made curry seasoning, chili pepper pieces. The effect is magnificent - the rice turns bright yellow, acquires a spicy-hot taste and becomes very aromatic. For me, this is the best recipe for chicken stuffed with rice in the oven: uncomplicated, without expensive ingredients, with a very tasty filling and a predictable result. By the way, here is another one of its variations - with rice and apples, it’s also very tasty. When choosing a chicken carcass for baking, be sure to consider the size of the container in which it will be baked: there should be free space so that the fat does not spill out of the pan, but saturates the meat and filling.

Chicken stuffed with rice in the oven - recipe with photo

Chicken carcass for baking – 1 piece (I take a broiler weighing from 2 to 2.5 kg);
round rice - 1 cup (not to the top, 2-3 cm short);
water – 1 glass;
black peppercorns – 0.5 tsp;
turmeric powder – 1 tsp;
ground ginger powder – 1 tsp;
curry seasoning and ground red pepper – 1.5 tsp each;
chili pepper pieces - 1 tsp;
salt - to taste (I put 0.5 tsp in the filling, for chicken - 1.5 tsp);
sunflower oil – 1 tbsp. l;
sugar for filling - 1 tbsp. l (optional);
raisins – 0.5 cups (not in the photo, I forgot to put them in).

Recipe for chicken stuffed with rice

I think everyone knows that rice grains need to be thoroughly washed before cooking. Let’s not focus on this, I’ll just note that I fill clean rice with an incomplete glass of cold water and leave it for half an hour so that it swells a little.

I prepare a mixture of fine salt and ground red pepper (sometimes I replace it with paprika). For a broiler weighing about 2.5 kg. I take 1.5 tsp. salt and the same amount of ground pepper.

I wash the chicken carcass, using a knife to remove the remaining feathers and skin on the legs. Be sure to remove all the insides (sometimes what remains is the liver or kidneys, lungs), thoroughly wash the inside of the bird, and dry it. If you rub a wet carcass with salt and spices, the salt will melt and drain, and the meat will be unsalted. Rub the dried chicken with the mixture inside and out and leave for half an hour or more.

The chicken absorbs the salt and pepper, and at this time I set the bloated rice to cook. I add turmeric and a couple of pinches of salt to the water. Cook over very low heat until all the liquid is absorbed. My rice cooks this way until almost done, but does not stick together or become overcooked.

I pour a spoonful of oil into the hot rice to prevent the hot rice from sticking together. From the cauldron, I pour the cereal into a bowl, add all the spices, raisins (I first pour boiling water over them for five minutes), and salt. To make the rice taste a little sweeter, I add a little sugar. I mix everything. The filling for preparing chicken stuffed with rice is ready.

We have finished preparing all the products. Turn on the oven and let it heat up to 200 degrees. Now we will figure out how to stuff chicken with rice to make the carcass plump. First, I fill the carcass from the belly side, where the cut is. I put 2-3 tbsp. l. minced rice. Using a spoon or hand, I compact the filling inside the chicken, but not very tightly. I add the same amount, compact it again, distribute the rice to evenly fill the entire carcass. I leave a little free space, taking into account that the rice will swell slightly during baking. I tighten the edges of the cut near the tail. I take a needle and thread and sew it over the edge with large stitches. If there is any minced meat left, I fill the void near the neck and also sew up the hole. I crimp the carcass with my hands, giving the chicken stuffed with rice the correct shape.

I coat the baking pan with oil. I place the bird with its back up (or vice versa - breast up), cover the form with a lid or foil. I put it on medium level and bake the chicken stuffed with rice in the oven for about 1.5 hours.

Several times during this time I take it out and pour fat over the carcass. After 1.5 hours, remove the lid (foil), increase the heat to 220-230 degrees, brown the top for 10-12 minutes until an appetizing golden brown crust forms.

I cut the threads with scissors and they come out easily. I serve chicken stuffed with rice, without cutting it, the whole carcass - after all, this is the main dish on the holiday table and it should be spectacular and beautiful!

For some reason, there is an opinion that stuffed chicken should be prepared only for some holiday. I just can’t agree with this, because I always want to eat, especially since none of us can refuse to eat delicious food on any day of the year. And there’s no such thing as too much delicious food! After all, we don’t wait for a holiday to please our loved ones with pastries or puddings? Then why not cook stuffed chicken on any weekday, especially since there are many recipes for its preparation.

In principle, the process of preparing such a dish is not at all complicated and even a novice cook can cope with it without much difficulty. As a result, you get a tasty and satisfying dish that instantly turns everyday life into holidays, lifts the spirits of each member of your family and beautifully decorates your dining table. Chicken meat is rightfully considered tasty, especially dietary. And that is why even those who strictly monitor their figure should not refuse it.

Today we will introduce you to the technologies for preparing chicken stuffed with rice. We will try to add different ingredients to the minced meat that will help diversify the taste of the finished product. We will also get acquainted with useful, especially for novice cooks, recommendations from leading chefs, and learn some secrets of preparing this truly delicious dish.

Recipe 1: Chicken stuffed with rice

To make the process of preparing chicken according to this recipe easier, you can not even remove the bones of the prepared carcass and immediately fill it with the prepared filling. But in order for there to be more filling and the chicken to seem juicier, I still recommend that you remove at least the breast bones.

Required ingredients:

— chicken - 1.5 kg;

— onion - 2 pcs.;

— rice - 1 glass;

— carrots - 2 pcs.;

— mayonnaise - 2-3 tbsp;

- spices for chicken - 1 tbsp.

Cooking method:

First we need to prepare the stuffing that we will use to fill the cavity of the chicken. Boil the rice. Peel the onions and carrots and cut them into small cubes. You can grate carrots. Pour a little vegetable oil into a wok pan and fry the prepared ingredients over low heat. When the carrots become soft, add boiled rice and spices, mix gently and set aside.

Let's start with the chicken. We wash it under the tap, dry it with a towel and place it on the table with the breast up. Using a sharp knife, cut the carcass along the ridge and cut out the breast bones. Carefully break the joints that hold the legs and wings. That's it, the chicken is prepared, and now we need to sew up the cut with threads all the way to the neck. We begin to fill the chicken through the opening of the neck. We compact it tightly and sew it up completely. Mix mayonnaise with chicken spices. In principle, you can add your favorite spices, not necessarily those indicated in the recipe. Rub the chicken thoroughly with the prepared mixture and leave it aside to soak a little while our oven heats up. Let's set the temperature in the oven to 180*C. Bake the chicken for exactly 1 hour. Your delicious meal is ready!!! Enjoy your meal!!!

Recipe 2: Chicken stuffed with rice and mushrooms

Required ingredients:

— chicken - 1.5 kg;

- parsley, basil and dill - 100 g;

— butter - 150g;

- spices for chicken,

- salt and ground pepper.

For filler:

— rice - 1 glass;

— onion - 1 pc.;

— champignons - 250g;

- sour cream - 2-3 tbsp;

- pepper and salt.

Cooking method:

First, let's start preparing the filling. Boil the rice. While the rice is cooking in a saucepan until al dente, peel the onion and chop it into small cubes. We cut the mushrooms into larger cubes so that they can be felt in the filling. Pour vegetable oil into a wok pan and fry them until fully cooked. Season with salt and pepper. Mix mushrooms with rice, season with sour cream and mix. Set the prepared filling aside.

Let's prepare green oil. Soften the butter at room temperature. Finely chop the greens and mix with oil. You can do this in a blender so that the herbs are well distributed in the oil. Roll the resulting mass into a roller and place it in the freezer for 20 minutes.

Let's start with the chicken. Lubricate the washed and dried carcass inside with pepper and salt. Cut the garlic clove into strips. In the chicken meat under the skin, use the tip of a knife to make small cuts and insert the garlic into them.

Take the butter out of the freezer and cut it into rings. Using a teaspoon, separate the chicken skin from the meat in several places and insert circles of green butter into these pockets. Fill the chicken with the prepared minced meat and seal the hole with toothpicks. Rub the top of the chicken with salt and pepper. If desired, you can grate it with ground red pepper, which will give the dish a more appetizing rosy look.

Set the oven temperature to 180 degrees and let the chicken bake for 1 hour.

Place the finished chicken on a beautiful dish and serve it whole, garnishing it with the remaining green butter.

Recipe 3: Chicken stuffed with rice, prunes and apples

Required ingredients:

— chicken - 2 kg;

— prunes - 15-17 pcs.;

- apple;

— rice - 150 g;

- spices for chicken,

- pepper and salt.

Cooking method:

First, as in previous recipes, boil the rice. Pour warm water into a saucer and dip the prunes in it for 15 minutes. As soon as they swell, dry them with a towel. If your prunes have pits, remove them and cut the prunes into 2 or 4 pieces, depending on their size. Cut the apple into slices. Mix boiled rice with apples and prunes, season with spices. You can add some fresh chopped herbs to the filling. Fill the chicken with the prepared filling. The hole can be sewn up with thread or secured with toothpicks.

Rub the top of the chicken with salt and pepper and place it in a baking sleeve. We carefully tie the edges of the hands, and make several punctures on top. Preheat the oven to 180*C and bake the stuffed chicken for 1 hour. After an hour, cut the sleeve at the top and cook the chicken for another 10 minutes so that it acquires a beautiful golden brown appearance.

Serve the finished chicken on a wide platter, covering it with a bed of green lettuce leaves. Garnish with pomegranate seeds and voila!!!

Chicken stuffed with rice - secrets and useful tips from the best chefs

— To prepare stuffed chicken, you need to select only a young bird.

— When preparing the chicken stuffing, pay attention to ensure that your rice does not overcook. Otherwise, after baking, your filling risks taking on the appearance of porridge.

— To make the chicken crust look more appetizing, you can rub the chicken with red ground pepper. If the chicken is not cooked in the sleeve, then 10-15 minutes before it is ready, brush the top of the chicken with liquid honey - the effect is wonderful.

More chicken recipes

Chicken carbonate (photo)
Roast chicken
Chicken in batter
Chicken on a bottle
Chicken in dough
Chicken satsivi
Mexican chicken
Lasagna with chicken
Pasta with chicken in creamy sauce
Chicken in honey sauce
Chicken goulash
Chicken with celery
Chicken with avocado
Steamed chicken
Chicken risotto
Chicken in cream
Chicken in mayonnaise
Dietary chicken
Chicken with crust
Chicken teriyaki
Chicken stuffed with pancakes
Chicken in Chinese
Salad with chicken and bell pepper
Chicken stuffed with rice
Rice with chicken in a slow cooker
Chicken soufflé
Chicken in kefir
Chicken on a can
Chicken in a pressure cooker

You can find even more interesting recipes on the main page of the Cooking section

1. Turn on the oven to heat up to 200 degrees. Line a baking sheet with foil and place a wire rack on top. Cook rice according to package instructions. Peel the onion and cut into small cubes. Peel the carrots, rinse and grate on a coarse grater. In a heated frying pan in butter (one tablespoon), fry the onion until soft, then add the carrots, squeeze the garlic through a press, add salt and pepper. Fry, stirring for 3-5 minutes.

2. Mix fried vegetables with boiled rice.

3. Add grated cheese to the filling and mix. As for the cheese, you can use half soft and half hard yellow cheese. However, this is a matter of taste. Mix all ingredients.

4. Dry the chicken with a paper towel. Season with salt and pepper on all sides and inside. Stuff with rice filling. Place the remaining filling in a non-stick pan. Tie the chicken legs. Place the chicken stuffed with rice on the grill. Bake the chicken in an oven preheated to 200 degrees for 20 minutes. Then place a piece of butter on the chicken and place the remaining rice and vegetables in the oven. Raise the temperature to 230 degrees and bake the chicken for another 10-15 minutes.

If you bake a whole chicken in the oven, you can get a win-win dish for any meal. Ruddy baked chicken is ideal for both lunch with the family and for entertaining guests.

A more festive option can be made by preparing chicken stuffed with rice and raisins. Stuffed chicken turns out more juicy, flavorful and beautiful.