Oven-Baked Chicken Stuffed with Savory Rice

Appetizing, incredibly tasty, for the whole family! For a whole chicken stuffed with rice in the oven, such a spicy, juicy filling is ideal. The outside of the chicken carcass is soaked with a fragrant marinade, and the inside with the juice from the filling. Thanks to double action, the meat becomes tender, soft and flavorful! And the dish comes straight with a side dish.
cook time: 4h
Hazel Farrow
Oven-Baked Chicken Stuffed with Savory Rice

Nutrition Facts (per serving)

251
Calories
19g
Fat
5g
Carbs
15g
Protein

Ingredients (5 portions)

Basic:

Chicken 1.5 kg

Marinade:

Vegetable oil 50 ml
Garlic 2 clove
Salt 1 tbsp
Dry rosemary 1 tsp
Paprika 1 tsp
Ground pepper mixture 0.5 tsp

Filling:

Rice 100 g
Onion 1 pc
Carrot 1 pc
Vegetable oil 2 tbsp
Cilantro, coriander 0.25 tsp
Curry 0.25 tsp
Zira 0.25 tsp
Garlic powder 0.25 tsp
Ground pepper mixture 0.25 tsp
Salt 0.25 tsp

Recipe instructions

Step 1

Step 1
How to bake chicken stuffed with rice? First, prepare the chicken itself and the marinade for it.

Step 2

Step 2
Wash the chicken and dry with paper towels.

Step 3

Step 3
Pass the garlic through a press or grate it on a fine grater.

Step 4

Step 4
In a bowl, combine vegetable oil, chopped garlic cloves, salt and spices.

Step 5

Step 5
Mix everything well.

Step 6

Step 6
Brush the chicken carcass with marinade inside and out. Let the chicken marinate overnight in the refrigerator. If you do not have this opportunity, then at least 1-2 hours at room temperature.

Step 7

Step 7
While the chicken is marinating, prepare the filling.

Step 8

Step 8
Rinse the rice thoroughly until the water runs clear.

Step 9

Step 9
Peel the carrots and grate on a coarse grater

Step 10

Step 10
Peel the onion and cut into small cubes.

Step 11

Step 11
Heat vegetable oil in a frying pan over medium heat. Add the onion and carrots and fry, stirring, until the carrots are soft, about 5-6 minutes.

Step 12

Step 12
Add rice and stir.

Step 13

Step 13
Add spices and stir. Turn down the heat.

Step 14

Step 14
Pour in 200 ml or a little more boiling water so that the water is 1 cm above the rice. Mix gently.

Step 15

Step 15
Simmer the filling under the lid over low heat until the moisture evaporates. Do not stir the filling during the stewing process.

Step 16

Step 16
Cool the finished filling slightly.

Step 17

Step 17
Stuff the chicken with the spicy rice filling.

Step 18

Step 18
To prevent the filling from falling out, prick the belly with toothpicks and tie the legs together with kitchen thread.

Step 19

Step 19
Transfer the stuffed carcass to a baking pan lined with parchment or onto a baking sheet. Bake the chicken with rice in an oven preheated to 180°C for about 1 hour, periodically pouring the juice from the bottom of the pan over the bird. Bon appetit!

Additional rubrics

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