Chicken stuffed with rice is a versatile dish that can be served not only at the festive table, but also for lunch with friends and relatives. The meat is very juicy, and the rice soaked in meat juice is fragrant. And to cook this dish is very simple!
Pick your recipe
You will need
- - 2 kg of chicken;
- - 150 g of rice;
- - 1 tbsp. l granular mustard;
- - 2 tbsp. l vegetable oil;
- - 1 clove of garlic;
- - Provencal herbs to taste;
- - some salt;
- - a little ground pepper.
Instruction manual
1
We wash the rice, then fill it with water (one to three proportions), put on fire and cook until half cooked, about 10 minutes. Throw the semi-finished rice into a colander and rinse.
2
Cooking marinade. Put mustard and vegetable oil in a cup, mix until smooth. Season with Provencal herbs. Add garlic (passed through a garlic squeezer), salt and pepper to taste, mix.
3
Rub the whole chicken carcass with marinade and set aside for about an hour.
4
After an hour, we stuff the chicken’s belly with rice, sew it up. You can fasten with toothpicks, but in the process of baking, the abdomen can go apart and the rice will wake up, so it’s better to sew it up.
5
We put the chicken to bake for two hours in a preheated oven at a temperature of 180 degrees. From time to time we take out the chicken and pour it with fat, so the crust will be more even and rosy.
6
After two hours, we take out the chicken and check for readiness with a toothpick. If transparent juice stands out, then the chicken is ready.
7
Remove the threads from the abdomen of the chicken. We shift to a dish and serve with rice, a salad of fresh vegetables and your favorite sauce.