Chicken with rice in a sleeve whole with vegetables

Name: Chicken with rice in a sleeve whole with vegetables
Total time: 1 h 40 min
Yield: 6
Ingredients: 2 kg Chicken; 2 tablespoon Vegetable oil; to taste Ground black pepper; to taste Salt; 80 g Rice; 80 g Green pea; 80 g Corn; 1 Bell pepper; 2 cloves of garlic Garlic; to taste Ground black pepper; to taste Salt

Appetizing, rosy, juicy, for everyday life and holidays! Whole chicken with rice in the sleeve with vegetables can be served for lunch or dinner in a narrow family circle and for a holiday table. In this case, a side dish of mixed vegetables with rice is prepared together with the poultry, which will reduce the cooking time and the effort of the housewife.

150

2995

Emma Smith

Recipe author

Chicken with rice in a sleeve whole with vegetables

Calories

923kcal

Protein

64g

Fat

68g

Carbs

16g

*Nutrition per serving

Ingredients

Servings: 6

2kg

2tablespoon

to taste

to taste

80g

80g

80g

1

2cloves of garlic

to taste

to taste

Step-by-step preparation

Cooking time: 1 hr 40 mins

STEP 1
How to bake whole chicken with rice in the sleeve with vegetables? Nothing could be simpler. First, prepare the necessary ingredients for the filling. You can supplement or replace the vegetable part to your liking. You can also use ready-made frozen mixtures with rice and vegetables.
STEP 2
Rinse the rice thoroughly until the water is clear. Then boil in boiling salted water until half cooked, about 10 minutes. Place the rice in a colander and cool.
STEP 3
Peel the bell pepper from seeds and stems and cut into small cubes.
STEP 4
Finely chop the garlic or pass it through a press.
STEP 5
In a bowl, combine rice, bell pepper, green peas, corn and garlic. Salt, pepper and mix everything.
STEP 6
Now prepare the chicken itself. You can use any weight of chicken. But keep in mind that the lighter the bird, the less filling you will need for stuffing. You will also have to adjust the baking time.
STEP 7
Wash the chicken, dry it and rub it inside and out with salt and pepper. Stuff the chicken tightly with the rice-vegetable mixture. If all the filling does not fit inside the bird, you can transfer the leftovers to a frying pan, add water to cover the contents of the frying pan and simmer until the rice and vegetables are ready.
STEP 8
To prevent the filling from falling out, prick the belly with toothpicks and tie the legs together with culinary thread. To prevent the chicken from sticking to the bag, grease it with vegetable oil.
STEP 9
Place the stuffed bird in a baking sleeve and tie the ends of the bag on both sides. Place the baking sheet in an oven preheated to 180°C for 1-1.5 hours, periodically turning the baking sheet to ensure even baking of the bird. The exact time will depend on your oven and the size of the chicken.
STEP 10
To obtain a golden brown crust after the specified time, carefully cut the bag and return the pan to the oven for 10-15 minutes, pouring the juice from the bottom of the pan over the chicken.
STEP 11
Remove the finished bird from the oven, cut into portions and serve. Bon appetit!

Comments on the recipe

Moderator Ksenia

19.09.2023

4.6

I've never stuffed chicken with rice before. It turns out that it was in vain. This is amazingly delicious! For vegetables, I took onions, carrots, bell peppers and cherry tomatoes. My rice was already boiled. The chicken was small, weighing only 1 kg. I baked the whole chicken with rice in the sleeve with vegetables for just over an hour. The rice was saturated with the taste of the chicken and it turned out very appetizing. The chicken itself is very juicy, tender, the meat comes off the bone well. And the fact that the main dish and the side dish are combined in one dish cannot but rejoice. Maria, thank you very much for the recipe!