Stuffed Chicken with Inner Rice


An alternative recipe for Turkey in New Year's tables "Stuffed Chicken with Stuffed Rice" is a time-consuming but easy and fertile recipe that you can offer to your guests on special occasions. In order for that inner rice to be poured grains, it is necessary to roast it slowly until the rice becomes transparent. It would be incomplete without adding plenty of spices. When it comes to stuffed rice, don't get your hands on cowardly.

You have cooked the inner pilaf and rested. It's time for the filling part. This is perhaps the most demanding part of the recipe for stuffed chicken with rice, which is one of the most special main dishes that come to mind when it comes to New Year's menus. It is possible to overcome this step safely by applying the steps we have described in our recipe exactly. Then deliver this beauty to the oven. Let it cook slowly, ready to take its place to enhance your New Year's table.

If you wish, you can complete the cooking process with the root vegetables you add to the baking tray. It will help you display a satisfying and visually colorful image on the plates. We are saying health to your hands already, leaving you alone with the recipe for stuffed chicken in the oven.

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*For 1 whole chicken (2 kg)


-1 teaspoon yogurt
-2 tablespoons oil
-half a teaspoon tomato paste


-2 cups rice
-2 tablespoons butter
-2 tablespoons oil
-half tea glass peanut
-half tea glass currants
-1 teaspoon cinnamon
-1 teaspoon black pepper

as a garnish:

-2 potatoes
-2 carrots

1 Hour

6 Servings

How to make

shallots Stuffed Chicken Stuffed with Inner Rice: Firstly, rice with rice is prepared in a bowl to prepare the inner rice. Add warm water and salt to the top and wait for half an hour, then wash with plenty of water and start cooking. To cook the pilaf, firstly butter and oil are taken into the pilau pan. When the fat melts, add the rice, which is drained, and roast. After roasting for 2-3 minutes, peanuts and currants are added. Stir and mix together twice. Add 2 cups of hot water on it. The salt is adjusted. It is left to cook. Cook the rice until it absorbs the water. For this size of rice we knowingly use the water little, our pilaf will remain a little alive. Finally, it is taken from the stove and cinnamon and pepper is added and mixed gently. On the other hand, all our chickens are washed. In this recipe, I used organic chicken weighing 2 kg. The inside of the chicken is filled with rice without overpressing it. If you compress too much, your pilaf may be dough. The feet of the chicken are either pressed through the skin or tied with a kitchen rope, thus preventing it from opening while cooking. Then, the chicken is placed in a greased baking dish and cooked in a 185 degree oven for 60 minutes. Sauce ingredients are mixed in a bowl and half cooked chicken is taken from the oven and the sauce is applied with a brush. This sauce will make your chicken brown like a pomegranate. Sliced ​​potatoes, carrots and shallots are also added to the ovenware we take from the oven.

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