Chicken stuffed with rice is a versatile dish that can be served not only on a festive table, but also for lunch with family and friends. The meat turns out to be very juicy, and the rice soaked in meat juice is aromatic. And cooking this dish is very simple!
It is necessary
- - 2 kg of chicken;
- - 150 g of rice;
- - 1 tbsp. l. granular mustard;
- - 2 tbsp. l. vegetable oil;
- - 1 clove of garlic;
- - Provencal herbs to taste;
- - a little salt;
- - a little ground pepper.
Instructions
Step 1
We wash the rice, then fill it with water (proportions one to three), put on fire and cook until half cooked, about 10 minutes. We discard the semi-cooked rice in a colander and rinse.
Step 2
Cooking the marinade. Put the mustard and vegetable oil in a cup, mix until smooth. Season with Provencal herbs. Add garlic (passed through a garlic press), salt and pepper to taste, mix.
Step 3
Rub the whole chicken carcass with marinade and set aside for about an hour.
Step 4
An hour later, fill the belly of the chicken with rice, sew it up. You can fasten it with toothpicks, but during the baking process, the abdomen can disperse and the rice wakes up, so it's better to sew it up.
Step 5
We put the chicken to bake for two hours in a preheated oven at a temperature of 180 degrees. From time to time we take out the chicken and pour it with fat, so the crust will be more even and ruddy.
Step 6
After two hours, we take out the chicken and check it for readiness with a toothpick. If the juice is clear, then the chicken is ready.
Step 7
We remove the threads from the abdomen of the chicken. Transfer to a dish and serve with rice, fresh vegetable salad and your favorite sauce.
