Chicken stuffed with rice

Chicken stuffed with rice
Chicken stuffed with rice Tasty and fairly easy recipe for chicken stuffed with rice and peppers florina. From
5 stars rate, from 3 Chefs

Preparation time: 30 minutes | Cooking: 1 hour 30 minutes | Total time: 2 hours
Recipe for: 6 - 8 servings

Nutrition information per 1 portion
Calories: 420 Calories | Fat: 20 g.

Chicken: 1 moderate to large (1500 - 1800 g)
Ελαιόλαδο : 2 + 2 tablespoons
Salt, pepper: as you like
Xero thyme, oregano, tarragon: by 1/2 teaspoon
Dried white wine: 1/2 mug
Chopped κρεμμύδι : 1 small
Rice: 1 mug (Long grain)
cut strips Florina pepper: 1 moderate
Water or chicken broth: 1 1/2 mug

1. For this recipe you will need needle and cotton thread for sewing chicken.
2. Wash and dry the chicken. Season Belly. Preheat oven to 190 degrees.
3. In a large skillet or saucepan, heat the 2 tablespoons olive oil and wilt the onion. Add the peppers and wither and those for other 2 - 3 minutes. Add the rice and stir to lubricate everywhere. When he starts to cook and this, Add the wine. Once vaporized add water or broth. Salt and pepper and cook, stirring frequently until water is absorbed. Add half fragrant, ankatefete and remove from fire.
4. just leave the rice to cool and spoon fill the belly and breasts of chicken. Sew the openings.
5. Grease with the remaining olive oil chicken externally, the salt and pepper and sprinkle with the remaining aromatic.
6. Put the chicken in a small pan and bake for 1,5 about time (if you put it upside down in the pan and when golden brown on one side turn it upside down to brown the other)
7. Serve the chicken hot, along with green vegetables or salad.
Prepared in 8 August 2014 by Luise

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