Stuffed chicken is a great holiday dish. There are dozens of recipes and different types of fillings. The mixture of rice, corn and spices goes very well with chicken meat.
Ingredients:
- 1 whole chicken (preferably large);
- 100 g of rice;
- 1 onion;
- 1 carrot;
- 150 g corn;
- olive oil;
- soy sauce;
- spices: salt, paprika, black pepper, curry, turmeric.
Preparation:
- Let's start by making the filling. Wash and cook rice. Don't forget to salt it. Cut carrots and onions into small cubes.
- Fry the onions until slightly translucent, and then add the carrots and continue to fry until golden brown.
- Drain the corn juice and add everything to the rice. Sprinkle everything with spices and mix.
- Chicken should be washed and dried before cooking. We make an incision on the back from the neck to the tail, reveal the bones of the spine. We move to the ribs, removing the meat from the bones. We expose the skeleton of the bird. The skin cannot be damaged, then it will have to be sewn up. The bones remain only in the wings and legs. We distribute the meat throughout the chicken.
- The remaining bones can be used for broth.
- Sprinkle the inside of the chicken with spices, sew it up. We put the filling inside the chicken, sew up this part too.
- Put the foil on a baking sheet and grease with olive oil. Preheat the oven to 180 degrees. We use spices (optional) and a little olive oil. We put the chicken in the oven, here the time depends on your kitchen set, usually in 50 minutes the chicken is ready. After 10 minutes, as you put the chicken, take it out and pour it with soy sauce.
- The dish is ready. We remove the threads, cut the ruddy chicken into pieces and serve to the guests. Tomatoes and lettuce leaves go very well with a fine dinner.
