Rice Stuffed Chicken: The Best Recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to cook chicken in the oven stuffed with rice? The recipes that we propose to consider in this article will teach you this simple matter. We will stuff a whole chicken, fillet, whole chicken, deboned. Add vegetables to rice to make it even tastier!

Stuffed boneless chicken

Preparing such a dish for the first time will seem difficult, but this is only the first time. Having tried to do it yourself, the next time you cook, you will not experience any difficulties. Today we will cook chicken stuffed with rice and mushrooms. We will need:

• whole chicken (gutted);
• bulb;
• a handful of rice (about a third of a cup);
• two hundred grams of mushrooms;
• one egg;
• half a cup of cream;
• two spoons of sour cream;
• s alt and pepper or favorite spices.

Cooking boneless stuffed chicken

The most difficult thing is to remove the bones from the carcass. To do this, we need a sharp, thin knife, some patience and dexterity!

Make an incision along the breast, open the carcass, breaking the ribs. They are thin, so making it willnot difficult. Again, with the help of a knife, release the meat one by one from the ribs, getting to the spinal part. With a knife, carefully, without damaging the skin, remove the spine, pull it out together with the ribs or separately. Leave the wings intact.

Along the legs, make cuts to the bones, not reaching the shins. Break the bone along the knee cartilage, carefully remove the femur, helping with a knife. Leave the bones in the shins.

Rice should be boiled until half cooked - 10 minutes after boiling. Rinse and drain.

Mushrooms cut into small pieces, fry until golden brown, add finely chopped onion, fry for five minutes until the onion becomes soft.

Boil the egg, peel and three on a coarse grater.

Mix rice, mushrooms, cream. S alt and pepper. We start our chicken with this mixture, and then sew it up. You can use wooden toothpicks to secure the breast and cuts on the legs.

Coat the carcass with s alt and sour cream, set to bake for an hour - until golden brown.

Chicken stuffed with rice in this way will fit perfectly into the festive table, guests do not need to get their hands dirty, freeing the meat from the bones!

No hassle stuffed chicken

If you do not have time to free the carcass from the bones, use this recipe. Rice-stuffed chicken does not require an additional side dish, and you will save time again.

Ingredients:

• chicken carcass;
• half a cup of rice;
• tomato;
• canned greenpolka dots;
• thin bacon;
• s alt and seasonings.

How to stuff a chicken?

Rice should be boiled for 10 minutes, rinsed and drained.

Cut the tomato into cubes, send it to rice, pour half a can of green peas here. Add s alt and seasonings, mix.

My carcass, blot with a paper towel, removing excess moisture. Through the bottom hole we fill the carcass with the prepared stuffing. You don't need to sew or fasten anything.

Coat the carcass with s alt, cover it with thin sheets of bacon, fixing each with a toothpick. S alt a little and spread on a baking sheet.

Rice-stuffed chicken takes an hour to bake until the bacon is crispy. Put the finished bird in a dish, decorate on the sides with the remains of green peas and greens.

Oven-baked chicken stuffed with rice and herbs

This is a juicy, fragrant and very tasty dish! Suitable not only for ordinary family gatherings, but also for treating distinguished guests.

Ingredients required:

• chicken carcass;
• half a cup of rice;
• a bunch of green onions and dill;
• one hundred grams of butter;
• s alt;
• half a lemon.

Let's start cooking by washing the carcass and wiping it. Next, until half cooked, boil the rice, rinse it.

Chop the greens finely, put only green onions in the butter in a frying pan to remove the bitterness. Do not confuse roasting andindulgence. In our case, we need to remove from the fire when the onion becomes a little soft. We mix the greens with rice, s alt and stuff the carcass with this, as in the previous recipe.

Chicken stuffed with rice and herbs, rub with s alt and pour over with lemon juice. Bake until golden brown.

The finished dish, if desired, can be sprinkled with a little more lemon juice, so the chicken will be more fragrant. Decorate with dill sprigs.

Stuffed chicken breasts

The whole chicken stuffed with rice looks very appetizing on the table. A photo of this dish is available in the article. But the stuffed breast will show off no less appetizing. The recipe is remarkable in that the breasts can be made according to the number of guests, and no one will be left without a treat, and you won’t have to dirty your hands when cutting the finished carcass! Let's try this dish too.

Take for two persons:

• two boneless chicken breasts;
• a quarter cup of rice;
• can of pickled corn;
• one hundred grams of hard cheese;
• s alt and seasonings.

Breasts should be washed and dried. We do not remove the skin. We put the breast skin down on the board, make an incision deep into the middle, and then turn the knife, lift the meat and create "pockets", cutting them parallel first in one direction, then in the other. The result will be an incision in the middle, and inside there will be a cavity, which we will fill with stuffing.

Make the filling like this: boil rice until fully cooked, mix with 1/3 can of corn. S alt and stuff the chicken.

If the incision is too big, secure it with toothpicks. Rub the top of the breasts with s alt. In an oven preheated to 180 degrees, bake the breasts until a crust appears. Sprinkle with grated rice, removing toothpicks if used. Bake for another ten minutes.

This dish will be ideally combined with fresh vegetables and herbs. You can also decorate the finished dish with pickled corn, which was left over from the filling.