Composition / ingredients
Step-by-step cooking
Step 1:
How to bake a chicken stuffed with rice? First, prepare the chicken itself and the marinade for it.
Step 2:
Wash the chicken, dry it with paper towels.
Step 3:
Pass garlic through a press or grate on a fine grater.
Step 4:
Combine vegetable oil, crushed garlic cloves, salt and spices in a bowl.
Step 5:
Mix everything well.
Step 6:
Grease the chicken carcass with marinade inside and out. Leave the chicken to marinate overnight in the refrigerator. If you do not have such an opportunity, then at least 1-2 hours at room temperature.
Step 7:
While the chicken is marinating, prepare the filling.
Step 8:
Rinse the rice thoroughly until clear water.
Step 9:
Peel and grate the carrots on a coarse grater
Step 10:
Peel the onion and cut into small cubes.
Step 11:
Heat vegetable oil in a frying pan over medium heat. Put the onion and carrot and fry, stirring, until the carrots are soft for about 5-6 minutes.
Step 12:
Add the rice and stir.
Step 13:
Add spices and mix. Turn down the fire.
Step 14:
Pour 200 ml or a little more boiling water so that the water is 1 cm higher than the rice. Mix gently.
Step 15:
Simmer the filling under the lid on low heat until the moisture evaporates. Do not stir the filling during the extinguishing process.
Step 16:
Cool the finished filling slightly.
Step 17:
Stuff the chicken with spicy rice filling.
Step 18:
So that the filling does not fall out, stab the abdomen with toothpicks, and tie the legs together with a culinary thread.
Step 19:
Transfer the stuffed carcass to a baking dish lined with parchment or on a baking sheet. Bake the chicken with rice in a preheated 180 ° C oven for about 1 hour, periodically watering the bird with juice from the bottom of the mold. Enjoy your meal!
For this recipe, you can take any kind of rice that you like best. It can be long-grain, round-grain, medium-grain, red or brown, steamed or not. But keep in mind that the amount of water and cooking time may vary depending on the selected rice variety. Read the cooking instructions on the package!
Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Category II chicken - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Zira - 112 kcal/100g
- Curry - 352 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Rosemary dry - 131 kcal/100g
- Garlic powder - 331 kcal/100g
- Ground pepper mixture - 255 kcal/100g
