RAISIN RICE STUFFED CHICKEN
Roast chicken stuffed with a fragrant turmeric flavored rice stuffing.
Provided by Nazi
Categories Main Dish Recipes Stuffed Main Dish Recipes
Yield 7
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.
- Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).
Nutrition Facts : Calories 600.3 calories, Carbohydrate 37.6 g, Cholesterol 138.5 mg, Fat 28.7 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.5 g, Sodium 137.1 mg, Sugar 13 g
ROASTED CHICKEN WITH BASIL-RICE STUFFING
This stuffing, with its pleasant herb flavor, is a nice change of pace from traditional bread stuffing. The crunch comes from sunflower kernels. (Leftovers would be great in the Chicken Jambalaya recipe above.)
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small skillet, saute celery in butter until crisp-tender. In a large bowl, combine the celery, rice, parsley, green onion, basil, sunflower kernels, salt and pepper. Stuff chicken. Tie drumsticks together with kitchen string if desired. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 375° for 1-1/4 to 1-1/2 hours or until juices run clear and a thermometer reads 180° for chicken and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing. Remove skin before serving.
Nutrition Facts : Calories 311 calories, Fat 11g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 191mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 38g protein.
ASIAN RICE-STUFFED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Cook the rice as the label directs. Transfer to a medium bowl. Toast the sesame seeds in a medium nonstick skillet over medium-high heat, stirring occasionally, until browned, 3 to 5 minutes. Add to the rice.
- Return the skillet to medium-high heat. Add the vegetable oil, then add the shallot, water chestnuts and ginger. Cook, stirring, until the shallot is tender and lightly browned, about 3 minutes. Add to the rice.
- Mix 1 tablespoon soy sauce with 1 teaspoon honey until smooth. Stir into the rice along with half the scallions; season lightly with salt and pepper.
- Halve each chicken breast horizontally, cutting three-quarters of the way through. Open the chicken like a book; season with salt and pepper. Divide the rice among the chicken, firmly pressing the mixture together on one side of each breast. Fold the chicken halves back together and secure with a few toothpicks. Rub with the remaining 1 teaspoon each soy sauce and honey; season with salt and pepper.
- Transfer the chicken to a baking sheet. Drizzle with vegetable oil and roast until a thermometer inserted into the stuffing registers 165 degrees F, 20 to 25 minutes. Discard the toothpicks and sprinkle the chicken with the remaining scallions.
GEORGIAN STUFFED CHICKEN
This recipe was inspired by the cuisine of Georgia, on the Black Sea. The stuffing is a simple affair of rice cooked with onions, garlic and dried sour cherries. Parsley is forked through before spooning the rice into the chickens. And yes, chickens: I take the view that one bird is a meal, two is a feast.
Provided by Nigella Lawson
Categories dinner, main course
Time 2h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Remove any fat from cavities of chickens, and place fat in a wide saucepan. Add 4 tablespoons of the butter and place over medium heat. When butter melts, add onions and garlic. Sauté until onion softens and begins to brown, about 5 minutes.
- Discard any remaining hard bits of chicken fat. Add rice and chopped cherries to pan. Stir well, and add 2 cups water and salt to taste. Bring to a boil, cover and reduce heat to as low as possible. Cook for 15 minutes. Meanwhile, heat oven to 425 degrees.
- Season rice mixture with salt and pepper to taste and stir in parsley. Spoon rice into cavities of both chickens. Use kitchen twine to tie legs together tightly so stuffing is secure.
- Place chickens in a roasting pan and rub with remaining 2 tablespoons butter. Place in oven and roast until skin is crisp and golden and juices run clear when pierced near the thigh with a knife, 1 1/2 to 2 hours. Allow chicken to rest before carving. Serve each portion of chicken with some stuffing.
Nutrition Facts : @context http, Calories 1014, UnsaturatedFat 39 grams, Carbohydrate 24 grams, Fat 67 grams, Fiber 2 grams, Protein 74 grams, SaturatedFat 22 grams, Sodium 1503 milligrams, Sugar 2 grams, TransFat 1 gram
TRADITIONAL RICE STUFFING
My mother passed this recipe on to her daughters as it was passed on to her from her mother. It is a delicious alternative to traditional bread stuffing, and my family always requests it when a chicken or turkey is on the menu. It will be a stunning addition to your Sunday night dinner table. As with any good recipe, adjust the seasonings to your taste. This recipe quantity is for an approximately 5-pound chicken.
Provided by Sheila Kampman
Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.4 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 393.1 mg, Sugar 2.3 g
ROASTED CHICKEN WITH FRIED RICE STUFFING AND SCALLION OIL
Steps:
- Pre-heat oven to 550 degrees. Rub chicken with oil, then salt and pepper. Place chicken, breast side up, in the oven and cook for about 25 minutes or until golden brown. May have to rotate the chicken for even coloring. As chicken is cooking, in a saute pan, add a little oil and quickly brown the garlic, ginger, scallions and jalapeno. Add mixture to cooled rice. Rice should end up a bit sticky. Check for seasoning. When chicken is fully browned, stuff with rice and turn the oven down to 300 degrees. Cover with foil to prevent burning. Chicken will take another 45 to 55 minutes. Chicken is done when one can move the wing back and forth with great ease. Allow chicken to rest for 10 minutes before serving.
- In a pot of boiling, well salted water, blanch scallion and spinach for 30 seconds and shock in ice bath. Squeeze out water and place in blender cup with salt and sugar. With blender on high speed, add canola oil in a steady stream. Blend for 5 minutes until cup gets slightly warm. This oil may be done a day in advance and will keep in the refrigerator for at least 1 week.
PERSIAN CHICKEN STUFFED WITH RICE
The rice stuffing is very simple to make and turns out beautifully! If barberries are not available, chopped fresh cranberries or sour cherries are a good substitution. Preparation time does not include marinating time. Adapted from Persian Cooking for a Healthy Kitchen" by Najmieh Batmanglij.
Provided by Sephardi Kitchen
Categories One Dish Meal
Time 1h15m
Yield 2 Cornish Game Hens with stuffing, 8 serving(s)
Number Of Ingredients 18
Steps:
- Clean and wash hens. Remove fatty portions and fat from cavity. Marinate 6 hours-overnight with a cup or so of apple juice and salt, cinnamon, cumin, onion and a little paprika (all to taste).
- Brown the onions and garlic in 1 tbs oil. Add the uncooked rice, cumin, cardamom, cinnamon, rosewater, 1 tsp salt, and pepper. Cook over medium heat 5 minutes, stirring occasionally. Add chicken broth, cover and simmer over low heat for 20 minutes.
- Add the barberries, almonds, raisins, and lime juice to the rice. Mix gently, and cook for several more minutes. Remove from heat. Adjust seasonings to taste.
- Preheat oven to 350 degrees. Stuff the hens with the rice mixture, and tie the cavities shut. Rub each with 1 tsp salt, additional cinnamon, cumin, paprika and 1 tsp sugar.
- Place hens in a greased baking dish. Mix saffron (dissolved in hot water- optional) and about 1/4 cup apple juice, and pour over the chicken. Cover pan with foil.
- Place in the oven and roast for approximately 45 minutes, or until fully cooked and no longer pink. Baste occasionally.
- Garnish with lime slices and enjoy!
ROAST CHICKEN WITH CREOLE STUFFING
I've used this recipe ever since I roasted my first chicken. Our whole family looks forward to it. The combination of shrimp, sausage, ham, vegetables and seasonings makes the stuffing unique and delicious.
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 8 servings (8 cups stuffing).
Number Of Ingredients 23
Steps:
- In a large saucepan, cook rice according to package directions. Meanwhile, in a skillet, cook sausages in oil until a thermometer reads 160°. Remove sausages, reserving drippings. When cool enough to handle, cut sausages in half lengthwise, then into 1/4-in. pieces; set aside. , Saute onion, garlic and peppers in drippings until tender, about 4 minutes. Add the tomatoes, lemon juice, basil, sugar, hot pepper sauce, bouillon, chili powder, pepper, thyme and 1 teaspoon salt; cook and stir for 5 minutes. Add to the cooked rice. Stir in ham, shrimp, if desired, parsley and sausage; mix lightly. , Just before baking, stuff the chicken with about 3-1/2 cups stuffing. Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate. Place chicken on a rack in a roasting pan; tie drumsticks together. Combine paprika, pepper and remaining salt; rub over chicken. , Bake, uncovered, at 350° for 1-1/2 hours, basting every 30 minutes. Cover and bake 1-1/2 hours longer or until juices run clear. Bake additional stuffing for the last 40 minutes of baking time, uncovering during the last 10 minutes.
Nutrition Facts :
ROAST CHICKEN WITH RICE AND PINE NUT STUFFING
Whole chickens are so easy to make and really look impressive on the dinner table. This recipe creates a well-seasoned and juicy chicken with a wonderfully flavorful stuffing. I have made this recipe a number of times over the years and have always had outstanding results and raves. I found the recipe in 365 Ways to Cook Chicken. Sometimes I add cooking wine to the water that the rice cooks in.... otherwise I really don't need to change a thing. --Note-- This Chicken makes an Outstanding Chicken Salad for sandwiches the next day. Simply mix the left over chicken and stuffing with mayonnaise. It is hard to get the chicken salad onto the bread without eating it all before hand!
Provided by NcMysteryShopper
Categories Whole Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375; Rinse Chicken and pat dry; Season inside and out with ½ Teaspoon Salt and ¼ Teaspoon Pepper: Coarsely Chop Giblets.
- In a large saucepan, melt 2 Tablespoons of Butter over medium heat; Add Onions and cook until soft, 3-5 minutes; Add Giblets & Pine Nuts; Cook, stirring, until Giblets are no longer pink; Stir in Rice, Raisins, Parsley, remaining Salt & Pepper, and 2 ¼ Cups of Water; Bring to boil, reduce heat to low, cover and simmer for 25 minutes, until rice has absorbed liquid.
- Stuff cavity loosely with Rice Mixture; spoon remainder into a lightly buttered baking dish. Tie chicken legs or make slit on one side of opening and pull drumstick through hole to close opening; Place in roasting pan and brush Chicken with remaining Butter (Melted); Bake for 1 ½ hours, basting with pan juices every 20 minutes, until juices run clear, and heat remaining Stuffing in oven during last half-hour of roasting time.
Nutrition Facts : Calories 868.6, Fat 52.3, SaturatedFat 17.7, Cholesterol 203, Sodium 1118.5, Carbohydrate 50, Fiber 1.9, Sugar 6.9, Protein 47.9
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