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 the whole chicken, filet, whole chicken, freed from bones. Add vegetables to the rice to make it even tastier!
Boneless chicken
Cooking 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 difficulties. Today we’re cooking chicken stuffed with rice and mushrooms. We will need:
- whole chicken (gutted);
- bulb;
- a handful of rice (about a third of a glass);
- two hundred grams of mushrooms;
- one egg;
- half a glass of cream;
- two tablespoons of sour cream;
- salt and pepper or favorite seasonings.
Cooking Stuffed Boneless Chicken
The hardest part 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 it will not be difficult to do this. Again, with the help of a knife, free the meat one by one from the ribs, getting close to the spinal part. With a knife, carefully, without damaging the skin, remove the spine, pull it out together with the ribs or separately. We leave the wings intact.
Along the legs, make incisions to the bones, not reaching the lower legs. Break the bone along the knee cartilage, carefully remove the femur, helping with a knife. In the legs leave bones.
Rice should be boiled until half cooked - 10 minutes after boiling. Rinse and drain.
Cut the mushrooms into small pieces, fry until golden brown, add the finely chopped onion, fry for five minutes until the onion is soft.
Boil the egg, clean and three on a coarse grater.
Mix rice, mushrooms, cream. Salt and pepper. We start our chicken with this mixture, and then we sew it up. You can use wooden toothpicks, fastening the breast and cuts on the legs.
Coat the carcass with salt 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 will not need to dirty their hands, freeing meat from bones!
Stuffed Chicken without the hassle
If you don’t have time to free the carcass from the bones, use this recipe. Chicken stuffed with rice does not require an additional side dish, and again you will save time on this.
Ingredients:
- chicken carcass;
- half a glass of rice;
- a tomato;
- canned green peas;
- thin bacon;
- salt and seasoning.
How to stuff chicken
Boil rice for 10 minutes, rinse and allow water to drain.
We cut the tomato into cubes, send it to rice, pour the half of a can of green peas here. Add salt and seasonings, mix.
Wash the carcass with a paper towel, removing excess moisture. Through the bottom hole we fill the carcass with the prepared filling. You don’t need to sew and fasten anything.
Coat the carcass with salt, cover it with thin sheets of bacon, fixing each with a toothpick. Salt a little and spread on a baking sheet.
It takes an hour to bake the chicken stuffed with rice until the bacon turns into a crisp. We 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, aromatic and very tasty dish! Suitable not only for ordinary family gatherings, but also for treating distinguished guests.
Of the ingredients you will need:
- chicken carcass;
- half a glass of rice;
- a bunch of green onions and dill;
- one hundred grams of butter;
- salt;
- half a lemon.
We start cooking by washing the carcass and wiping it. Next, until half-cooked, boil the rice, wash it.
Finely chop the greens, let only the green onions in a frying pan in the butter to leave the bitterness. Do not confuse frying and steaming. In our case, the fire should be removed when the onion becomes a little soft. Mix the greens with rice, salt and stuff the carcass with it, as in the previous recipe.
Rub the chicken stuffed with rice and herbs, salt and pour over the lemon juice. Bake until blush.
If desired, you can sprinkle the finished dish with a little lemon juice, so the chicken will be more flavorful. Garnish with sprigs of dill.
Stuffed chicken breasts
Whole chicken stuffed with rice looks very appetizing on the table. A photo of this dish is available in the article. But no less appetizing will show off and stuffed breast. The recipe is noteworthy in that breasts can be made according to the number of guests, and no one will be left without goodies, and you won’t have to handle pens while cutting the finished carcass! Let's try this dish too.
Take for two persons:
- two boneless chicken breasts;
- a quarter cup of rice;
- a jar of pickled corn;
- one hundred grams of hard cheese;
- salt and seasoning.
Breasts need to be washed and dried. We do not remove the skin. We put the skin down the breasts on the board, make an incision deep into the middle, and then unfold the knife, raise the meat and create “pockets”, cutting them in parallel, first in one direction, then in the other. As a result, an incision will be made in the middle, and inside there will be a cavity, which we will fill with the filling.
We make the filling like this: boil the rice until fully cooked, mix with 1/3 cans of corn. Salt and stuff the chicken.
If the cut is too big, then fix it with toothpicks. Rub the breast on top with salt. In an oven preheated to 180 degrees, bake the breast until a crust appears. Then sprinkle with grated rice, removing toothpicks, if used. Bake for another ten minutes.
Such a dish will be ideally combined with fresh vegetables, herbs. You can also decorate the finished dish with pickled corn, which is left from the filling.