Stuffed whole chicken with rice recipe

The Stuffed Whole Chicken with Rice recipe is a delightful dish that brings comfort and a sense of celebration to any meal. The tender, juicy chicken paired with flavorful, spiced rice stuffing creates a perfect balance of textures and tastes. This recipe, often served during festive occasions, is rich, aromatic, and comforting. The slow roasting ensures that the chicken stays moist, while the rice absorbs the juices and flavors from the chicken, making every bite memorable.

---

---

Ingredients:

Ingredient	Quantity
Whole chicken	1 (around 4-5 lbs)
Long-grain rice	1 ½ cups
Onion (chopped)	1 large
Garlic cloves (minced)	3-4 cloves
Olive oil	3 tablespoons
Chicken broth	2 cups
Ground cinnamon	1 teaspoon
Ground allspice	1 teaspoon
Ground black pepper	½ teaspoon
Salt	To taste
Pine nuts (optional)	1/4 cup
Raisins (optional)	1/4 cup
Fresh parsley (chopped)	2 tablespoons
Lemon (sliced)	1 large
Butter (for basting)	2 tablespoons
Water	1 cup

---

Method of Preparation:

1. Prepare the Chicken:
   • Preheat your oven to 375°F (190°C). Clean the chicken, removing any excess fat and giblets from inside. Pat the chicken dry with paper towels and set it aside.
2. Prepare the Rice Stuffing:
   • Heat olive oil in a pan over medium heat. Add the chopped onions and garlic and sauté until golden brown.
   • Stir in the rice, allowing it to toast for about 2 minutes. Add the chicken broth, cinnamon, allspice, salt, and pepper. Bring the mixture to a boil, reduce the heat, and cover, letting it simmer for about 10 minutes until the rice is half-cooked.
   • Stir in the pine nuts, raisins, and chopped parsley. Remove from heat and let the rice cool slightly.
3. Stuff the Chicken:
   • Spoon the rice mixture into the cavity of the chicken, filling it loosely (don’t overstuff, as the rice will expand).
   • Once stuffed, use kitchen twine to tie the chicken’s legs together, securing the stuffing inside.
4. Roast the Chicken:
   • Rub the outside of the chicken with butter, ensuring it’s evenly coated. Place the lemon slices inside the chicken cavity for added flavor.
   • Transfer the chicken to a roasting pan, breast side up. Pour 1 cup of water into the pan to keep the chicken moist.
   • Roast the chicken for about 1 ½ to 2 hours, basting with its juices every 30 minutes, until the internal temperature reaches 165°F (74°C).
5. Rest the Chicken:
   • Remove the chicken from the oven and let it rest for 10-15 minutes before carving, allowing the juices to redistribute.

---

Instructions for Serving and Decoration:

• Serving: Carve the chicken into portions and serve it alongside the flavorful rice stuffing. You can garnish the rice with extra toasted pine nuts or fresh parsley to enhance its presentation. A side of roasted vegetables or a fresh salad pairs beautifully with the dish.
• Decoration: Present the whole chicken on a large serving platter with the rice spilling out elegantly. Garnish with fresh lemon slices, parsley, or roasted vegetables for added color. A few whole roasted garlic cloves can also enhance the visual appeal.

---

Conclusion:

This Stuffed Whole Chicken with Rice recipe is a heartwarming dish that’s perfect for special occasions or family dinners. The combination of succulent roasted chicken and aromatic rice stuffing creates a meal that’s both satisfying and full of depth. Its richness is complemented by the lightness of the rice, and the spices add warmth to every bite. With its classic preparation and impressive presentation, this dish is bound to become a favorite in any household.

---

Frequently Asked Questions:

---