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Onions Stuffed with Potato and Chicken

An original way to serve a humble vegetable! You can stuff just about any vegetable — but have you ever tried stuffing onions?

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Onion stuffed with potatoes and chicken
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 7 g
Fats 26 % 6 g
Carbohydrates 43 % 10 g
112 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    The ingredients.

  2. Step 2:

    Step 2

    Cut the top off each onion.

  3. Step 3:

    Step 3

    Boil them.

  4. Step 4:

    Step 4

    Dice the chicken breast,

  5. Step 5:

    Step 5

    and the potatoes.

  6. Step 6:

    Step 6

    Chop the dill,

  7. Step 7:

    Step 7

    and the green onion.

  8. Step 8:

    Step 8

    Add salt,

  9. Step 9:

    Step 9

    and pepper.

  10. Step 10:

    Step 10

    Mix it together.

  11. Step 11:

    Step 11

    Separate the onions into individual layers.

  12. Step 12:

    Step 12

    For the sauce, chop an onion,

  13. Step 13:

    Step 13

    and grate the carrot.

  14. Step 14:

    Step 14

    Sauté the onion,

  15. Step 15:

    Step 15

    the carrot,

  16. Step 16:

    Step 16

    then the tomato paste,

  17. Step 17:

    Step 17

    and stir to combine.

  18. Step 18:

    Step 18

    Add water,

  19. Step 19:

    Step 19

    and salt.

  20. Step 20:

    Step 20

    Simmer until done.

  21. Step 21:

    Step 21

    Lay out the onion layers

  22. Step 22:

    Step 22

    and stuff them,

  23. Step 23:

    Step 23

    stacking them two rows deep if you like.

  24. Step 24:

    Step 24

    Add water and simmer.

  25. Step 25:

    Step 25

    Spoon out the sauce,

  26. Step 26:

    Step 26

    then the finished stuffed onions.

  27. Step 27:

    Step 27

    Enjoy.

  • Large onions work best, but medium ones are fine too. Peel the onions. Plan on two medium onions for the rest — one for the filling, one for the sauce — and save the large ones for stuffing. Cut the tops off the large onions and boil them whole for about 15 minutes to take the edge off the bitterness and make them easy to separate. Pull them out once they're soft. Let them cool, squeeze out the centers (add those to the filling), then carefully peel off the layers. Make the filling: finely chop the chicken, dice the potatoes, and chop the dill, onion, and green onion. Add salt and pepper to taste (and any seasoning you like). Mix well. In a wide pot or skillet (or a steamer basket), set out the onion layers and mound the filling slightly above the rim so you can check for doneness later. You can stack a second tier of onions on top. Add water to about halfway up the onions and simmer over low heat. At the end, dot the filling with pieces of butter to enrich it. Make the sauce: chop an onion and grate a carrot. Fry the onion in vegetable oil, add the carrot and cook, then stir in the tomato paste, add about half a cup of water and salt to taste, stir, and simmer until done. Spread the sauce on a wide plate and arrange the stuffed onions on top — or spoon the sauce over them. Serve with sour cream. You can use any filling you like — with rice, for example, the way you'd make cabbage rolls. The chicken or other meat can also be run through a grinder.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Green onion - 19  kcal/100g
  • Water - 0  kcal/100g
  • Table salt - 0  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g

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