Chicken stuffed with rice will never get bored. All because meat and filling, having a gentle and neutral taste, form an ideal pair for combination with seasonings, mushrooms, vegetables and dried fruits, contributing to the preparation of dozens of deliciously delicious and very useful variations that can be served to the table every day.
How to stuff a chicken with rice in the oven?
Baked chicken stuffed with rice should turn out soft, juicy and fragrant, if pre-marinate it. For this, the carcass must be rubbed with spices on the outside and inside, leaving for an hour. Rice pre-boil - in this state, it will well absorb the meat juices and flavors. Next, the carcass is stuffed, the abdomen and legs are fixed with a thread, and baked in the oven at 180 degrees per hour.
- Chicken baked stuffed with rice will be the decoration of the table, only with the right ingredients. Broilers initially have a soft, moderately fatty meat and juicy ham.
- Excess fat on the carcass should be cut. Otherwise, rice actively absorbs fat, because of what the dish will become caloric.
- Readiness of the chicken should be checked on the thigh - this is the thickest place of the carcass, which is prepared longer.
Stuffed chicken in the oven with rice
Chicken stuffed with rice in the oven entirely - a great way to serve the table and hot, and hearty garnish . It does not require multiple components: the spice of spices is enough to make the food tasty, fragrant and memorable. In this case, soy-mustard pickle and curry will add Asian flavor to the dish.
Ingredients:
- chicken - 2.3 kg;
- rice - 200 g;
- mustard - 10 g;
- soy sauce - 60 ml;
- a clove of garlic - 2 pieces;
- curry - 10 g.
Preparation
- Marinate the chicken in soy sauce, garlic and mustard for 30 minutes.
- Rice boil and season with curry.
- Start the chicken with rice.
- The whole chicken stuffed with rice is baked under foil for 2 hours at 180 degrees, poured over the stale grease.
Chicken without bones stuffed with rice
Diversify the preparation of chicken stuffed with rice can not only stuffing, but also the technique of cutting. Particularly popular is a stuffed carcass without bones , demonstrating the mastery of the hostess and orderly portioned pieces, as the bird is easily cut. In this case, the skin is stuffed, and broth is made from meat and bones.
Ingredients:
- chicken - 1,8 kg;
- rice - 250 g;
- carrots - 1 piece;
- onion - 2 pieces;
- oil - 60 ml;
- honey - 10 g;
- lemon juice - 20 ml.
Preparation
- Remove from the chicken skin and marinate it in oil, honey, juice for 15 minutes.
- Rice boil and fry with onions and carrots.
- Sew the skin halfway and stuff it.
- The chicken stuffed with rice is baked at 200 degrees hour under the foil.
Chicken stuffed with rice and mushrooms
Chicken in the oven stuffed with rice and mushrooms is the most effective option for meeting a large number of guests. Tasty, relatively fast, financially affordable and most importantly - very nutritious. Especially considering that rice with mushrooms represents a separate dish, which in this recipe is used as a hearty and fragrant minced meat.
Ingredients:
- chicken - 1,5 kg;
- vinegar - 10 g;
- oil - 60 ml;
- paprika - 5 g;
- mustard - 10 g;
- rice - 120 g;
- champignons - 200 g;
- onions - 1 pc.
Preparation
- Combine the vinegar with butter, paprika and mustard.
- Rub the carcass with a mixture and set aside.
- Cook the rice, fry the mushrooms with onions.
- Start the carcass.
- Chicken stuffed with rice is baked under foil for 90 minutes at 180 degrees.
Chicken stuffed with rice and apples
Chicken stuffed with rice and apples in the oven represents an exquisite combination of meat and fruit. Traditionally, the fruit-and-cereal filling is stuffed with goose, but the chicken is preferable. It is softer, more neutral taste, perfectly combined with minced meat in sweet and sour sauce, and from apple juice quickly becomes tender, so do not marinate preliminarily.
Ingredients:
- chicken - 1,5 kg;
- boiled rice - 250 g;
- apple - 1 piece;
- oil - 60 ml;
- a branch of rosemary - 1 piece;
- clove of garlic - 2 pcs.
Preparation
- Stir rice with apples, garlic.
- Start the carcass with minced meat, oil and sprinkle with rosemary.
- Bake at 190 degrees for 40 minutes.
Chicken stuffed with rice in the oven in the sleeve
Chicken in a sleeve stuffed with rice always succeeds in glory. The sleeve is sealed, so the dish does not burn and is cooked in its own juice, resulting in a gentle and steamed. With this method of baking, it is better to choose a filling that does not turn into porridge under the influence of juices, but will preserve friability, for example, white rice.
Ingredients:
- chicken - 2,5 kg;
- boiled brown rice -300 g;
- peanuts - 50 g;
- oil - 40 ml;
- onion - 3 pieces;
- carrots - 2 pieces;
- mayonnaise - 40 g.
Preparation
- Marinate chicken in mayonnaise for 30 minutes.
- Fry rice with onion and nuts in oil.
- Start the chicken with a mixture and place in a sleeve, along with slices of onions and carrots.
- Chicken stuffed with brown rice is baked for 50 minutes at 180 degrees.
Chicken stuffed with rice and prunes in the oven
Chicken stuffed with rice and prunes in the oven - classic cookbooks. Expressive prunes from inside impregnate chicken meat with a tart, slightly smoked aroma and enriches rice mince with piquant sour-sweetness. To observe the taste balance and not to overdo it with "sour" in the stuffing add dried fruits, for example, raisins.
Ingredients:
- chicken - 2.2 kg;
- boiled rice - 125 g;
- prunes - 60 g;
- raisins - 20 g;
- orange juice - 60 ml;
- honey - 10 g;
- oil - 40 ml;
- black ground pepper - 5 g.
Preparation
- Marinate chicken in oil, honey and juice for 40 minutes.
- Stir rice with prunes and raisins.
- Stuff the chicken with the mixture.
- Chicken stuffed with rice and dried fruits is baked in the oven under foil at 180 degrees 80 minutes.
Chicken stuffed with rice and vegetables
Chicken stuffed with rice and vegetables in the oven - a sample of the right food. Chicken meat saturates with protein, rice - carbohydrates, vegetables - vitamins and fiber. Although the choice of the latter is great, it is better to use carrots, peppers, onions and green peas. They are perfectly combined with rice, and look very appetizing, matching the size of the grains.
Ingredients :
- chicken - 1,5 kg;
- frozen vegetable mixture - 200 g;
- boiled rice - 150 g;
- butter - 50 g;
- a clove of garlic - 3 pieces;
- cheese - 50 g.
Preparation
- Mix the butter with garlic and chicken under the skin.
- Vegetables fry and mix with rice and grated cheese.
- Start the chicken.
- Bake under the foil at 190 degrees per hour.
Chicken stuffed with rice and pineapple in the oven
A simple recipe for chicken stuffed with rice can easily be turned into an exotic dish, if you add pineapple. In addition to the fact that the filling gets a sweet and sour taste, the juice released during baking serves as a marinade, softening the meat. As a result, it turns out to be tender, soft and very tasty even in a cold form.
Ingredients:
- chicken - 2 kg;
- pineapples - 250 g;
- boiled rice - 200 g;
- onion - 1 piece;
- oil - 80 ml;
- spices for chicken - 10 g.
Preparation
- Add onion, stir with rice and pineapple.
- Lubricate the carcass with oil and spices, start and bake at 180 degrees 80 minutes.
Chicken stuffed with rice with giblets
The whole chicken stuffed with rice and giblets is a distinctive dish, in which the theme of using by-products is successfully played out. The latter, add a dish of texture and taste variety. It is best to cook from domestic, not gutted, as for shop giblets have to buy separately.
Ingredients:
- carcase - 2 kg;
- offal (liver, heart, stomach) - 350 g;
- egg - 2 pieces;
- onion - 1 piece;
- boiled rice - 100 g;
- mayonnaise - 40 g.
Preparation
- Cut the giblets, chop and fry with onions.
- Stir with rice and eggs.
- Start the chicken with mince, grease with mayonnaise and bake under foil for 2 hours at 200 degrees.