Stuffed chicken. Recipe for stuffed chicken with rice in the oven: with vegetables, mushrooms, dried fruits

Step-by-step recipes for cooking juicy chicken with rice in the oven

2017-09-29 Liana Raymanova

Grade
prescription

3322

Time
(min)

servings
(people)

In 100 grams of the finished dish

15 gr.

12 gr.

carbohydrates

8 gr.

202 kcal.

Option 1. Whole chicken with rice in the oven - a classic recipe

The basic recipe for baked chicken in the oven with rice was very much loved by many housewives because of such an appetizing aroma, unique taste and ease of preparation. Great and quick dinner for the whole family.

Ingredients:

• 1 medium-sized chicken (1-1.2 kg);
• 6 art. spoons of rice cereal;
• garlic - 6 cloves;
• oregano, thyme, ground basil - 30 g each;
• 30 ml soy sauce;
• 15 g of salt and black pepper.

We wash the rice thoroughly, boil it in lightly salted water for 20 minutes from the moment the water boils.

We clean the garlic, squeeze it through the garlic.

In a separate cup, mix all the herbs, add garlic, black pepper, salt, stir.

Wash the chicken, rub both inside and outside with a mixture of herbs and garlic, fill the carcass with boiled cereals.

We put the stuffed bird on a deep frying sheet greased with sunflower oil.

Sew up the abdomen, tie the legs with a thread.

Cover the chicken with foil and put in a hot oven, bake for 50 minutes at a moderate temperature.

After the allotted time, open the oven, remove the foil and bake for another half an hour so that the chicken is browned.

The chicken will turn out more fragrant and juicier if you rub it with herbs and garlic a few hours before baking.

Option 2. Whole chicken with rice in the oven with vegetables

Quite a complex recipe, as it takes a little time to remove the bones. But the result is worth it, the chicken is excellent: juicy and tasty.

Ingredients:

• 1 medium sized chicken;
• 2 onions;
• 1 carrot;
• 4 tbsp. spoons of mayonnaise;
• seasoning paprika, turmeric, coriander - 30 g each;
• salt - 10 g;
• vegetable oil - 50 ml;
• five sprigs of dill and parsley.

Step by step cooking method

Rice is thoroughly washed in a colander, boiled in salted water for 10 minutes after boiling.

We clean the carrots and onions, cut the onions into small cubes, chop the carrots on a grater with fine teeth, put them in a pan in warmed vegetable oil, fry, stirring, until softened for about 8 minutes.

Pour seasonings to vegetables, add boiled rice, stir well

We cut the chicken into two halves, cut out the breast bones. We break the joints of the wings and hips at the skeleton.

We sew the incision in the skin with threads to the very neck.

We tamp the prepared stuffing inside through the neck.

We sew the neck with threads.

We generously grease the chicken with mayonnaise, put it on a greased frying sheet and put it in the oven.

Bake for 60 minutes at a moderate temperature.

We shift the finished chicken to a flat dish, sprinkle with chopped parsley and dill.

If you don't feel like fiddling with removing the bones, you can skip these steps and just rinse the chicken thoroughly and use less stuffing.

Option 3. Whole chicken with rice in the oven with mushrooms

Delicious and mouth-watering chicken with mushrooms and rice in the oven is a great hot option for a family dinner. There is no need to buy expensive products and spend many hours near the stove. This recipe can be classified as: fast, simple, delicious.

Ingredients:

• 1 large chicken carcass;
• fresh champignons - 7 pcs.;
• long-grain rice groats - half a glass;
• 2 onions;
• ground wig - 20 g;
• 15 g of black pepper and salt;
• sunflower oil - 50 ml;
• any greenery.

Step by step cooking method

Pour paprika, salt, pepper into a small cup, add sunflower oil and mix everything well.

Thoroughly wash the chicken with cold water and rub it with a fragrant mixture, put it in a large bowl and leave it for several hours to be nourished.

While the chicken is marinating, prepare the filling: we free the onion from the husk, cut into thin strips. We clean the mushrooms, wash them, cut into medium pieces. We wash the grits, fill it with water, add salt and boil for 10 minutes over medium heat. Pour the oil into the pan, heat it up, spread the onion, fry for a few minutes, transfer to a clean plate. We spread the mushrooms in the same pan, fry for 15 minutes, salt, pepper, stir and spread the fried onions and cereals, mix everything thoroughly, if necessary, add more salt and remove from the stove.

Stuff the chicken with the filling, pierce the hole with a wooden stick.

We tie the legs with a thread.

We put the chicken on a greased baking sheet, put it in a hot oven and bake for 60 minutes at a moderate temperature.

We shift the finished chicken to a dish, decorate with sprigs of greens.

It will be even better if the chicken is baked in the sleeve, it will turn out juicier. Then, before baking, pierce the sleeve in several places with a fork so that air comes out, and about 10 minutes before it is fully cooked, cut the film to form a beautiful crispy crust on the surface of the bird.

Option 4. Whole chicken with rice in the oven with dried fruits

Chicken stuffed with rice is an excellent dish that can be prepared both for the family and for the holiday. But, if you add a little dried fruit, the hot will change beyond recognition. The taste of such a dish will be just as excellent, but it can also be served as a cold appetizer, which will be appreciated not only by adults, but also by small children.

Ingredients:

• 1 medium chicken;
• long grain rice - 5 tbsp. spoons;
• prunes, raisins, dried apricots - 1 handful each;
• walnuts - 1 handful;
• cinnamon pod - 1 piece;
• 15 grams of salt and black pepper;
• 60 ml vegetable oil.
• To grease the chicken:
• 30 g honey;
• 20 ml of ready-made soy sauce;

Step by step cooking method

Wash rice well, put it in a metal container, fill it with water, put it on the stove, turn on a strong fire, wait until the water boils, reduce the heat and cook for about half an hour. After cooking, rinse in a colander.

Soak dried fruits in lukewarm water for a few minutes. After soaking, drain the water, and take out the dried fruits on a paper towel to dry.

We sort out walnuts, mix with dried fruits and boiled rice.

Wash the chicken well, put it on a metal grate so that the water is glass.

We tightly stuff rice, nuts and dried fruit filling into the chicken carcass, stick a cinnamon pod into the filling.

Lubricate the chicken with sunflower oil, rub with salt, pepper, place on the prepared frying sheet and put in a hot oven for 90 minutes at a moderate temperature.

Pour soy sauce into a clean cup, spread honey, stir well.

Every 10-15 minutes, open the oven and grease the chicken with the prepared mixture.

Before serving, transfer the chicken to a serving dish, decorate with herbs if desired.

Thanks to the honey mixture, a beautiful light brown crust is formed on the chicken, which will further lure everyone around the table. Bon appetit.

1. Turn on the oven to heat up to 200 degrees. Line a baking sheet with foil, place a rack on top. Cook the rice according to package instructions. Peel the onion and cut into small cubes. Peel the carrots, wash and grate on a coarse grater. In a heated frying pan in butter (one tablespoon), fry the onion until soft, then add the carrots, squeeze the garlic through the press, salt and pepper. Fry, stirring for 3-5 minutes.

2. Mix vegetable stir fry with boiled rice.

3. Add grated cheese to the filling and mix. As for the cheese, you can use half of the fusible and half of the hard yellow cheese. However, this is a matter of taste. Mix all ingredients.

4. Dry the chicken with a paper towel. Salt and pepper on all sides and inside. Stuff with rice filling. Put the rest of the filling in a non-stick form. Tie the legs of the chicken. Put the chicken stuffed with rice on the grill. Bake the chicken in an oven preheated to 200 degrees for 20 minutes. Then put a piece of butter on the chicken, put the remaining rice with vegetables in the oven. Raise the temperature to 230 degrees and bake the chicken for another 10-15 minutes.

Whole baked chicken has long been a central hot dish on holiday tables and family dinners. Each housewife has her own tricks and tricks with which she prepares and serves this dish. But if all the tried recipes are already tired and you want to surprise your loved ones with a new serving of the usual chicken meat, then be sure to turn your attention to the chicken baked whole in the oven and stuffed with rice.

Such a chicken combines both hot and garnish at once, which greatly reduces the time for preparing for a festive feast. Thanks to preliminary marinating, chicken meat turns out to be very juicy and tender, even in the breast area, and acquires a pleasant appetizing crust, and rice is saturated with aromas and meat juices that are released when the dish is baked in the oven.

Ingredients

• Chicken - 1.5 kg;
• Raw rice - 120 gr.;
• Onion - 1 pc.;
• Apple - 1 pc.;
• Vegetable oil - 50 ml;
• Mayonnaise - 2-3 tbsp. l.;
• Spicy mustard - 2 tbsp. l.;
• Salt, ground black pepper to taste.

How to Cook Whole Oven Stuffed Chicken with Rice

The chicken must be washed very thoroughly inside and out, remove feathers, burn hair, dry thoroughly with paper towels. Peel the onion and apple.

Rub the chicken well on all sides and inside with coarse salt, coat with a mixture of mayonnaise, black pepper and mustard inside and out. You can use your favorite spices for chicken, such as curry or paprika. Leave the prepared carcass in the refrigerator for at least 3 hours to marinate, and preferably overnight.

In a frying pan in preheated vegetable oil, fry finely chopped onion cubes until translucent.

Add peeled and seeded and finely diced apples to the onion. It is best to use sweet and sour apples, for example, Simirenko.

Saute the onions and apples together for 5 minutes until the apples are soft. Remove the pan from the stove and cool slightly.

Boil rice in salted water until tender. Mix apples with onions and rice, salt to taste.

Stuff the chicken with the apple rice, carefully spooning the filling into the middle of the chicken's belly with a spoon. Don't stuff too tightly, as we'll need some leather around the edges to sew up the incision.

With sharp toothpicks or a thread with a needle, connect the edges of the cut so that the filling does not fall out of the chicken during baking.

Place the chicken on a non-stick baking sheet or on a plain parchment-lined baking sheet.

Place a baking sheet with chicken stuffed with rice in an oven preheated to 200 degrees for 20 minutes. When the bird is browned, reduce the heat to 170 and bake for another 30 minutes. Pierce the meat with a toothpick or fork. If the juice that stands out is clear, the meat is ready.

Remove the string and let the chicken cool slightly before cutting.

Serve the butchered chicken warm, garnished with belly rice. Fragrant rice soaked in chicken juices goes well with sweet and spicy poultry meat.

Chicken and rice in the oven is a slightly unusual combination, because other ingredients are most often used, such as potatoes. But the result is a very satisfying and fragrant dish.

Chicken with rice in the oven - a step by step recipe

This is the easiest cooking option.

Required products:

• A little vegetable oil and spices to taste;
• Chicken carcass or separate parts;
• Two glasses of rice;
• One onion and one carrot.

Cooking process:

1. Start by preparing the vegetables. To do this, cut them into small pieces and put them on the bottom of the baking dish.
2. Pour the required amount of rice on vegetables and fill everything with water. Add the necessary spices and vegetable oil here.
3. If you are using a whole chicken, then it is best to cut it into pieces. Then the prepared meat is rubbed with seasonings and placed on top of the rest of the products.
4. Put the dish in the oven for about 60 minutes at 180 degrees.

Under the cheese

A wonderful dish that not only looks beautiful, it is fragrant, yet very tasty.

Required products:

• A few cloves of garlic;
• About 300 grams of cheese;
• A little sour cream or mayonnaise;
• Approximately a kilogram of any chicken;
• 400 grams of rice;
• Various spices to your liking.

Cooking process:

1. The cereal must be brought to half-cookedness, for this it should be boiled for about 15 minutes.
2. In a separate bowl, boil the chicken a little, leaving the broth.
3. Remove prepared meat from bones, lived. Then grind and mix with a small amount of grated cheese, sour cream, garlic and seasonings.
4. In the chosen form for cooking, it is desirable that it be deep enough, pour a little broth left over from the chicken, then part of the rice. To cover the entire bottom, and place the chicken on top.
5. Put the remaining rice on top of the meat again, pour the broth over the form and cover with a layer of grated cheese on top.
6. Cook in an oven heated to 200 degrees for at least 20 minutes.

Chicken stuffed with rice baked in the oven

Chicken Stuffed with Rice is a great option for a hearty holiday meal.

Required Ingredients:

• Onions and carrots - one each;
• Whole chicken carcass;
• A few tablespoons of sour cream;
• A glass of rice;
• Garlic, salt and other spices at your discretion;
• A little vegetable oil.

Cooking process:

1. Prepare the meat: rinse it well, let it dry and rub with the selected spices.
2. Separately, mix sour cream with grated garlic and also process the chicken with this mixture. Let her stand for about 20 minutes.
3. Chop the vegetables, it is better to grate and fry a little. And cook rice until half cooked, then mix together with fried vegetables. Don't forget to salt.
4. Fill the chicken with the resulting mass of rice and vegetables, and its end, so that the mixture does not crawl out, must be fixed with a skewer or several toothpicks.
5. Cook the dish in the oven for at least one and a half hours at a temperature of 180 degrees.

Rice with vegetables and chicken in the oven

Cooking rice with vegetables and chicken is quite simple, and almost any vegetable can be used.

Required products:

• A little vegetable oil;
• Chicken whole or in parts;
• Several tomatoes;
• Carrots, onions and garlic;
• Greens and spices to taste;
• Two glasses of rice.

Cooking process:

1. First, prepare the chicken. If you bought it as a whole, then you need to divide it into parts. If you have a fillet or legs, then proceed to fry it in a pan.
2. Separately chop the garlic and also lightly fry, then place on the bottom of the cooking dish.
3. Put the chicken on top of the garlic, and the pre-cut and fried tomatoes with carrots on top. note that All vegetables are cut, not rubbed.
4. Chicken with vegetables is covered with rice, chopped herbs, everything is sprinkled with selected spices and poured with water.
5. The dish is prepared in just over 60 minutes at 200 degrees.

Stuffed with rice and mushrooms

Mushrooms or any other mushrooms are perfect for cooking.

Required products:

• A glass of rice;
• Approximately 200 grams of mushrooms;
• One egg;
• Carrots and onions one at a time;
• Whole chicken carcass;
• Spices to taste.

Cooking process:

1. Wash the meat well, then carefully roll in the spices that you have chosen and leave to stand for about thirty minutes.
2. Boil the rice a little so that it is almost ready. And cut the vegetables and lightly fry, add one egg to them.
3. Mix the resulting vegetable mixture with rice, add seasonings and stuff the insides of the chicken with this mass.
4. Cook in the oven for an hour or more until golden brown.

Recipe with sour cream

This is a fairly high-calorie dish, but insanely tender, tasty, juicy. Suitable for both a hearty lunch and a festive table.

Necessary products for cooking:

• A large package of not too fatty sour cream - about 500 grams;
• A glass of rice;
• Salt, garlic and pepper - all to your taste;
• Whole chicken or pieces.

Cooking process:

1. Start by preparing the meat. It's better to cook with a whole chicken, then you will have different parts of it. The chicken must be cut into small pieces and washed.
2. Then the meat is rubbed with garlic, various spices, it is advisable to add freshly ground black pepper. From above, everything is poured with sour cream and put in a deep container in the refrigerator for at least 60 minutes. During this time, the meat will become softer and more aromatic. After the allotted time, the chicken must be baked in the oven until fully cooked at a temperature of 180 degrees.
3. While the main component is being prepared, it's time to do the rice. It needs to be boiled slightly, about 10 minutes after the water has boiled. Then, when the meat is ready, it must first be removed from the mold and filled with boiled rice. Put the chicken again on top of the cereal and bake the dish for another 15 minutes, so that a delicious crust appears. Note, in order to preserve the taste of the dish, you need not to break the layers when serving: first rice then chicken.

Looking for an easy and quick Sunday lunch recipe? Stuffed chicken is what you need. Various products can serve as a filling, one of the most popular is rice, it goes well with raisins, prunes, mushrooms, and vegetables. The option below for cooking stuffed chicken with rice in the oven will not leave your household indifferent, who will be happy to try the dish and ask for more.

Chicken stuffed with rice in the oven

When preparing a chicken carcass, it is not necessary to remove the bones from it, but fill only the cavity free from the insides with minced meat.

Required ingredients for the recipe.:

• prepared chicken weighing 2 kg
• rice (1 cup)
• garlic (2-3 cloves)
• a mixture of frozen vegetables (corn, carrots and green peas) - 200 g
• bunch of greenery
• sour cream (3 tablespoons)
• hard cheese (50 g)
• salt and pepper.

Recipe

The chicken carcass, well washed and dried with a paper towel, put aside and proceed to the preparation of minced meat.

To do this, wash a glass of rice several times in cool water and boil until half cooked. During the cooking process, you do not need to stir the rice, as it will turn out crumbly.

Boil frozen vegetables for five minutes and mix with rice. Stir the mixture, salt and pepper, taste.

Add the hard cheese grated on a coarse grater to the minced meat.

A bunch of greens, any one that turns out to be at home, is washed under running water, shaken and laid out on a paper towel to dry. Then finely chop and add to minced meat.

We prick the chicken stuffed with rice and vegetables in several places with the tip of a knife and grease the whole carcass with garlic and sour cream sauce. To prepare it, peel, wash and finely chop a couple of cloves of garlic. In a separate bowl, mix sour cream with garlic and grind well.

We cover the baking sheet with a sheet of foil, the size of which should be sufficient to wrap the chicken. We transfer the chicken carcass with rice to the foil and carefully wrap it, making sure that it (the foil) remains intact.

Preheat the oven to 180 *, place the stuffed chicken with rice in the oven and bake for 2 hours. Shortly before readiness, about 15 minutes, open the oven, unfold the foil and let the dish brown. On the surface of the chicken should form a ruddy appetizing crust of golden color.

After removing the finished chicken stuffed with rice from the oven, let it cool for 5-10 minutes and serve it to the table on a beautiful dish, after removing the threads and spreading the stuffing around the chicken.

Bon appetit!