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Whole Chicken Stuffed with Rice and Vegetables
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Whole Chicken Stuffed with Rice and Vegetables

1 h 50 minServes 6Nutri-Score C€€
from @appetizing.meat.recipes2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • whole chicken (cleaned, patted dry)Meat1 piece
  • salt (for the spice rub)Spices10 g
  • black pepper (ground, for the spice rub)Spices10 g
  • turmeric (ground)Spices10 g
  • garlic powderSpices10 g
  • sweet paprikaSpices10 g
  • onion (diced)Produce1 piece
  • yellow bell pepper (diced)Produce1 piece
  • tomatoes (diced)Produce2 pieces
  • garlic (minced)Produce20 g
  • parsley (chopped)Produce40 g
  • rice (rinsed)Grains300 g
  • carrot (diced)Produce1 piece
  • zucchini (diced)Produce1 piece
  • salt (for the filling)Spices10 g
  • black pepper (ground, for the filling)Spices5 g
  • cooking creamDairy400 ml

per serving

Nutrition

593kcal

Carbs
48 g
Proteins
35 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Frying pan
  • Mixing bowl
  • Pastry brush

step by step

Method

  1. Mix the spice rub

    • Combine the salt, black pepper, turmeric, garlic powder and sweet paprika in a small bowl.
    Step 1

  2. Season the chicken

    • Rub the whole chicken inside and out with the spice mixture until evenly coated.
    Step 2

  3. Sauté the vegetables

    • Heat a little oil in a frying pan and cook the onion, yellow bell pepper and garlic until softened.
    • Add the tomatoes, carrot and zucchini and cook for a few minutes.
    Step 3

  4. Prepare the rice filling

    • Add the rice to the pan with the vegetables and stir to coat.
    • Season with the salt and black pepper, then stir in the parsley and pour in the cooking cream.
    • Mix well and remove from the heat.
    Step 4

  5. Stuff the chicken

    • Fill the cavity of the chicken with the rice and vegetable mixture.
    • Place the chicken in a baking dish and spread any remaining filling around it.
    Step 5

  6. Bake

    • Bake the chicken in a preheated oven at 180 °C until golden and cooked through, covering with foil if it browns too quickly.
    Step 6

  7. Rest and serve

    • Let the chicken rest for a few minutes before carving and serving with the rice.
    Step 7
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