Stuffed Chicken Recipe

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4     Cups     Short Grain Rice
2     Kilos     Whole Chicken
1     Tablespoon     Mixed Spices
1     Tablespoon     Cinnamon
2     Teaspoons     Cardamom
1     Tablespoon     Salt
1     Tablespoon     Coriander
2/1     Teaspoon     Black Pepper
2     Teaspoons     Turmeric
1     Teaspoon     Saffron
6     Tablespoons     Oil
300     Gram     Ground Meat
2     Medium     Chopped Onions
6     Cloves     Minced Garlic
2     Pieces     Chopped Green Chilies
5     Cups     Water Or Broth
1     Cup     Fried Nuts


1. Wash the rice and soak for 30 minutes.
2. Mix the mixed spices, cinnamon, cardamom, salt, coriander, black pepper, turmeric, and saffron.
3. Spread ½ of the spices on the chicken rubbing gently until well coated.
4. In a large pot heat the oil over medium heat. Add the meat and stir-fry until browned and dry. Stir in ½ of the spices, onion, garlic, and chilies.
5. Drain the rice and add to the meat. Add 2 ½ cups of the water. Cook the rice over medium heat until it absorbs all the water. Add ½ cup of fried nuts.
6. Fit the middle rack in the oven. Preheat panggangan to 300 degrees.
7. Fill the chicken with rice. Put in an panggangan dish. Spread the rest of the rice around the chicken. Pour the rest of the water. Cover the dish with aluminum foil.
8. Bake the stuffed chicken for 60 minutes.
9. Garnish the chicken with the rest of the fried nuts and serve.

happy cooking.

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