Rice Stuffed Chicken
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 20 mins
-
Servings
6 people
-
Calories
315 kcal
-
Course
Main Course
-
Cuisine
Mediterranean, Turkish
Rice Stuffed Chicken
Description
This recipe features a whole chicken marinated in natural yogurt mixed with salt and freshly ground black pepper, which promotes tender, moist meat and helps achieve a golden, crispy skin. The marinade requires at least 2-3 hours, preferably overnight, for best results.
The stuffing consists of short-grain rice sautéed with diced onions and pine nuts until translucent and semi-translucent, then combined with black currants, salt, pepper, lemon juice, and fresh parsley. The rice is partially cooked by simmering with water until liquid is absorbed, then cooled before filling the chicken cavity.
Before roasting, the chicken is brought to room temperature to ensure even cooking. After roasting in a preheated oven, the chicken is rested 15-20 minutes for juices to redistribute. The resulting dish showcases a balance of savory, tangy, and sweet flavors with moist meat and a well-seasoned, aromatic rice center.
The chicken juices can be used to prepare gravy optionally by mixing with chicken stock and flour. The recipe advises not washing the chicken prior to cooking for food safety, as proper internal temperature will eliminate bacteria. The rice stuffing can be prepared in advance to save time on the day of roasting.
Ingredients
Marinade for the Chicken
- 1 whole chicken (1.8 to 2 kg)
- 2 tablespoon natural yoghurt
- ½ tablespoon salt
- ½ teaspoon black pepper freshly ground
Rice Stuffing
- 1 large onion (small diced)
- 2 tablespoon olive oil
- 50 grams pine nuts
- 300 g short grain rice 1.5 cups, such as baldo or tosya
- ½ teaspoon black pepper freshly ground
- ½ tablespoon salt
- 30 grams black currant (2 tbsp)
- 2 tablespoon lemon juice
- 1 l water 300 ml, 200 ml, and 500 ml separately
- 2 tablespoon parsley chopped
Chicken Gravy
- 250 ml chicken stock (optional)
- chicken cooking juices
- 1 tablespoon flour
Instructions
Marinade for the Chicken
- Place the yogurt with salt and freshly ground black pepper in a bowl and whisk to combine.
- Rub the chicken with the marinade making sure all the skin is totally covered.
- Let the chicken marinate for 2-3 hours or ideally overnight in the fridge.
Rice Stuffing
- Put a large pan on medium to low heat and add olive oil.
- Add the onions and pine nuts, and gently saute until translucent.
- Stir in the rice and saute for a few minutes until the rice is dry and semi-translucent before adding the black currant, salt, and pepper.
- Pour in the lemon juice and 300 ml water, bring to a boil, cover the pan with a lid, and let it simmer for 8-10 minutes or until the rice absorbs all the liquid.
- Remove the pan from the heat and add the parsley.
- Give the mix a good stir and let it cool down to room temperature before stuffing the chicken.
Assembling and Roasting the Chicken
- Take the chicken out of the fridge half an hour before roasting.
- Preheat the oven to 180° C - 356° F (fan oven).
- With the help of a spoon, stuff the cavity of the chicken loosely with rice filling. You will only need about half of it. Keep the rest of the stuffing to cook later to serve as a side dish.
- To neaten and hold in the rice stuffing in the cavity, sew the loose skin together with toothpicks or twine.
- Place the chicken in a Dutch oven or on a baking tray, pour in 500 ml of water, and cook covered with a lid or tin foil for about one hour.
- Remove the tin foil or the lid and cook for 40 minutes to an hour, or until the core temperature reaches 75° C - 167° F.
- Remove the chicken from the oven, cover it with tin foil, and let it rest for 15 to 20 minutes before carving.
- While resting the chicken, cook the rest of the rice and prepare the gravy.
- Place the half-cooked rice with 200 ml water in a pan and cook for 10-12 minutes or until the rice absorbs the liquid. Let it rest on the side while the chicken is still resting and preparing the gravy.
Preparing the Gravy
- Skim most of the fat from the cooking liquid of the chicken and place the Dutch oven or the baking tray on medium heat.
- Add a tablespoon of flour and give it a good stir, scraping the bits off the bottom of the pan
- When the juices are bubbling and the flour is all incorporated, pour in the chicken stock and bring it back to a boil.
- Add any juices from the resting chicken and then cook for about 5 more minutes.
- Carve the chicken and serve with the rice stuffing, gravy, and seasonal greens on the side.
Notes
- Marinate the chicken for at least 2-3 hours or preferably overnight for moist, flavorful meat.
- Do not wash the chicken; cooking to an internal temperature of 74°C (165°F) ensures safety.
- The rice stuffing can be made a couple of days ahead and refrigerated until needed.
- Bring the chicken to room temperature before roasting to promote even cooking.
- Allow the roasted chicken to rest 15-20 minutes before carving to retain juices.
- Preheat the oven fully to achieve crispy skin during roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 2mg | 1% |
| Sodium | 1227mg | 51% |
| Potassium | 202mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 13mg | 14% |
| Calcium | 22mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
