Chicken Stuffed With Rice Recipes

baked chicken rice recipe is a popular dish, but poultry is usually stuffed with rice. In the following recipes, you can see how this stuffing economic and versatile ingredient in flavored rice can create surprising and flavorful dish.

These simple ingredients that can be flavored with curry powder, walnuts, raisins and do something more impressive yet so easy to prepare. Adults and children alike love fried chicken recipe, especially when there are other favorite flavors in there too.

Curried Rice Stuffing

Preheat oven to 350 degrees F and heat the remaining olive oil in a skillet. Saute chopped onion until soft, 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 few whole birds weighing two or three pounds each, and sprinkle some black pepper over them. Stuff each with half the rice mixture and put them in a greased baking dish. Roast the birds for an hour or until cooked through. This recipe serve six to eight people.

Baked Stuffed Chicken

can serve this delicious recipe with roasted parsnips and potatoes, and green vegetables. This makes enough to feed four to six people. Keep in mind that it is necessary to adjust the cooking time according to the weight of the chicken. Turn up the heat for the final half hour though.

For example, if your bird weighs 3 pounds i eight ounces, you should fry it for one hour and forty five minutes at 285 degrees F, and then give it another half hour at 350 degrees F brown bird.

What you need:

5 pounds chicken
1 1 / 4 cup 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 black pepper

How to do it:

Preheat oven to 285 degrees F. Add half the butter in a skillet, then sauté onion until transparent. Stir in pimento. Add nuts and rice and cook for four minutes, then add the raisins, water and half cup of stock.

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

Pour remaining butter over the bird and add stock. Roast for two and a half hours, basting the bird every half hour with pan juices. Turn the oven to 350 degrees F for the final half hour of cooking.