Plus, the baking of a chicken with a filling inside is that during cooking, the bird is able to adopt all those flavors and flavors that you put inside the carcass, and in return saturate the filling with meat juice and fat released under the influence of high temperatures. The output is a harmonious combination of meat and garnish, which before serving is supplemented only with sauce and fresh vegetables.
Chicken recipe stuffed with rice and mushrooms
Light sweetness, which the filling is given to dried fruits, has always been appreciated by gourmets in dishes made of poultry. The recipe is further - direct proof that classic combinations of ingredients are always win-win.
Ingredients:
- carcass of chicken - 1.5 kg;
- brandy - 60 ml;
- a mixture of prunes, dried apricots and cranberries - 160 g;
- olive oil - 15 ml;
- champignons - 160 g;
- onion - 80 g;
- garlic cloves - 1 piece;
- boiled rice - 3 items;
- Provencal herbs, dried rosemary - 1/2 teaspoon each;
- cayenne pepper, nutmeg - a pinch.
Preparation
Pour prunes, cranberries and dried apricots brandy and leave the pads soaked with the aroma and taste of the drink for about an hour.
On the warmed-up oil, save the chopped onion with chunks of champignons and garlic. After 10 minutes, add to the contents of the frying pan the soaked fruit, herbs with spices, and allow the filling to cool. Add the boiled rice to the fruit mixture and mix. Fill the resulting cavity in the chicken carcass, and the remainder of the rice spread around the bird, so that the fat emitted during baking soaks it. Chicken, stuffed with rice and prunes, is cooked in an oven under foil for one and a half hours at 180 degrees. After a while, the foil is removed, and the cuticle on the carcass is browned under the grill.
How to cook chicken stuffed with rice in the oven?
Ingredients:
- large chicken carcass - 1 pc. (about 1.8 kg);
- garlic teeth - 2 pieces;
- sage and rosemary - 2 branches each;
- white wine - 140 ml;
- a handful of cherry tomatoes;
- rice - 80 g;
- onion - 120 g;
- vegetable broth - 250 ml.
Preparation
Rice boil in the vegetable broth. On a drop of hot oil, salve the onions with sage leaves, rosemary and chopped garlic. For a couple of minutes until ready, combine the aromatic vegetable mixture with the boiled rice and pour it all with wine. Once the frying pan is dry - the filling is ready.
Before stuffing the chicken with rice, chicken the bird with olive oil with a generous pinch of sea salt. Fill the cavity with rice, tie the legs of the chickens, and pin the wings to the fillet with toothpicks.
Cook the chicken in a preheated 190-degree oven for 40 minutes, and then raise the temperature to 210 degrees and brown the skin of the bird.
Chicken Recipe Stuffed with Rice
If before we discussed the chicken with the rice filling baked entirely, then in this recipe we will focus on the everyday format of the dish - chicken fillet, stuffed with a fragrant mixture of spices with beef and jasmine rice.
Ingredients:
- boiled jasmine rice - 2 items;
- chicken fillet - 650 g;
- ground beef - 220 g;
- handful of any nuts;
- ground cloves, cinnamon, turmeric, cardamom - 1/8 tsp;
- frozen green peas - 70 g.
Preparation
After heating a little oil in a frying pan, use it to fry minced meat. Once the pieces of beef have grasped, season with a mixture of ground cloves with cardamom, cinnamon, turmeric and a good pinch of salt. Wait until the meat is browned, and then combine it with boiled rice and nuts.
Chicken fillets cut along, in half, but not to the end, opening it with a "book". On one of the halves of the fillet lay a portion of the filling and cover the second half. Fix the fillet with toothpicks, and then place in the oven, heated to 190 degrees. The baked chicken, stuffed with rice, will be ready after half an hour.