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Chicken stuffed with rice recipes

[ 0 ] August 23 |

A recipe for baked chicken rice is a popular dish, but poultry are not usually filled with rice. In the following recipes, you can see how this economic and versatile ingredient with rice flavored filling can create a surprising and flavorful dish.


These simple ingredients can be flavored powder curry, walnuts, raisins, and much more to do something impressive yet so easy to prepare. Adults and children just love a recipe of chicken in the oven, especially when there are other favorites flavors there also.


Curry on rice stuffing


Preheat the oven to 350 degrees f and heat two tablespoons of olive oil in a frying pan. Saute chopped onions until tender and then add a cup of raisins and a tbsp of turmeric. Add three cups of white rice and a pinch of salt and mix well.


One couple of birds around with a weight of two or three pounds each of butter and sprinkle some black pepper over them. Fill each half of the mixture of rice and put them on a plate for baking dish greased. Bake the birds for an hour or until cooked through. This recipe serves six to eight people.


Stuffed roast chicken


You can serve this delicious recipe with roasted parsnips and potatoes, as well as a green vegetable. It is enough to feed four to six people. Note that you need to adjust the time of cooking according to the weight of the chicken. Upload the heat by the end of half an hour, however.


For example, if the bird weighs three pounds and 8 ounces, should roast for an hour and forty-five minutes to 285 degrees f and then give it another half an hour at 350 degrees f. Brown bird.


What you need:


chicken for 1 1/4 cups chicken stock 5 pounds 1 onion, chopped 2 1/4 oz melted butter 2 1/4 oz basmati rice 1 oz pine nuts 1 tsp pepper of Jamaica 1 3/4 oz chopped Pecan 2 raisins gold oz 1/4 cup water 1/2 teaspoon salt 1/4 teaspoon of pepper to make:


Preheat the oven to 285 degrees f the. Add half of the butter in a frying pan and then, saute the onion until transparent. It shakes the pepper of Jamaica. Add nuts and rice and cook for four minutes and then add the sultaninas, water, and half a cup of the stock.


Bring the mixture to a boil, then reduce heat and simmer it for eight minutes or until water is absorbed. Leave it to cool. Rinse the interior of the chicken and dry with towels of paper Pat. Have cooled in the bird filling and the chicken chain structures. Put on a plate to bake and rubbing the salt and pepper on the skin.


Pour the rest of the butter on the bird and add broth. Roast two hours, it Bastilla bird every half hour with Pan juices. Turn the oven to 350 degrees f for the end of half an hour cooking time.

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