Dishes cooked in the oven are veryare different from what we boil, steam and stew on the stove. And that is why we most often use our oven on holidays. And what is interesting is that even ordinary products in this case acquire a completely different look and taste. Of course, cakes and pies are beyond competition. But, for example, chicken with rice in the oven - it is unusually beautiful and delicious! Golden crispy crust, tender juicy meat, mind-blowingly delicious filling - and making this miracle, by the way, is not so difficult. Of course, you will have to tinker, because we are not preparing a simple dish, but a festive one. But it is worth it! In addition, the products are more than affordable, such deliciousness is not expensive, and the effect will be stunning! Let's try?
Chicken stuffed with rice
If you stuff a chicken with rice, the filling will be soaked in meat juice, and the taste of the meat will be enriched by the taste of the ingredients included in the filling. Ingredients:
- 1 large chicken carcass;
- 1 or a half cup of dry rice;
- 1 large carrot;
- 1 onion;
- A handful of raisins;
- Salt and black ground pepper.
Preparation:Wash and dry the whole chicken thoroughly. Then make a mixture of salt and ground black pepper and rub the bird inside and out. Rub, don't just sprinkle! Now put the bird aside to let it salt a little. Turn on the oven and leave it to warm up to about 200-220 degrees. Meanwhile, wash the rice and raisins, and peel the carrots and onions. Cook the rice until slightly soft, and finely chop the carrots and onions. It is not recommended to grate the carrots in this case, as they will simply boil down to mush in the finished filling. So, fry the chopped onion and the carrots cut into strips in odorless and tasteless vegetable oil. You can also add a little butter, but this is a matter of taste. When the vegetables start to fry, add the washed and dried raisins and continue to fry everything together for another three minutes, then remove the pan from the heat. Rinse the rice, which has been cooked until it is not fully cooked, thoroughly under cold running water and mix it with the fried vegetables. Add salt at your discretion. Professionals also do not recommend adding any spices (except black pepper), so as not to spoil the taste and aroma of the dish. Now take the bird and stuff it with a mixture of rice, vegetables and raisins. Do not stuff the carcass too tightly, since our rice is still half raw, and in the oven it will reach readiness and increase in size a little more. The hole through which we filled the bird with the stuffing should be tightly pinned with toothpicks or sewn up with strong cotton thread. It is advisable to wrap the tips of the wings and legs in foil so that they do not turn into coals. Now place the bird breast side up on a baking sheet covered with wax paper and put it in the oven, where we leave it for about forty minutes. During this time (every ten minutes), open the oven, pull out the baking sheet and baste the bird with the fat that is melting out of it. We check the readiness by piercing the carcass with a toothpick in the meatiest places. If clear juice flows out of the chicken at the puncture site, then it is ready. If the juice flows out with blood, then we continue to bake the bird. Ten to fifteen minutes before the dish is completely ready, remove the foil from the wings and legs so that they too are covered with a crispy crust. Take the finished bird out of the oven, remove the toothpicks (threads) and take out the stuffing. Place the rice on a plate in a mound and put the chicken cut into portions on top. You can serve the chicken whole - this way it will look more impressive, but then you will have to cut it up right on the table. However, this is not so important. What is important is that it will turn out very, very tasty! Note: You cannot stuff the chicken with raw rice, as the meat cooks faster than the cereal. In addition to raisins, you can add dried apricots and/or prunes to the filling; you can bake the chicken without dried fruits.
Chicken baked with rice in milk
This is more of a chicken pilaf version cooked in the oven. This dish has one major advantage! The rice is guaranteed to be crumbly! Ingredients:
- Chicken meat weighing about two kilograms;
- 2 heads of onions;
- 3 medium carrots;
- 2 cups of dry rice;
- 1 liter of fresh milk;
- Salt and spices are at your discretion.
Preparation:Turn on the oven and leave it to warm up. Wash the chicken carcass, dry it and cut it into small pieces. Then salt the meat, season it with spices if desired and put it in a baking dish. Take a dish with high sides and grease it with vegetable or butter! Now peel the onions, chop them and put them on top of the chicken. Peel the carrots and cut them into thin strips or grate them (the first option is still preferable). Put a layer of carrots on the onion. Put the washed rice on top of the carrot layer, salt it and season it with pepper or other spices. Now pour milk over everything and cover the dish with foil. Put the chicken in the oven for about an hour. After this time, our chicken with rice in milk is ready! You can try it!
Chicken legs with vegetables and rice
To prepare baked chicken with rice you canuse not only the whole carcass, but also wings, legs or breasts. We offer you one of these options. Note that this recipe will not require any special efforts from you, and it will not take much time to prepare. Ingredients:
- Hawaiian mix - 2 packets;
- Chicken thighs - 1 pack;
- Cream (not fat) - 1 cup;
- Sour cream - 3 tablespoons;
- Mayonnaise - 1 tablespoon;
- Spices and salt - to taste.
Preparation:Grease a baking dish with butter or vegetable oil. Turn on the oven and leave it to heat up to 200-220 degrees. Meanwhile, pour the Hawaiian mixture into boiling water and cook for no longer than two minutes. Throw it in a colander to drain the water, and then lay it out in an even layer in the baking dish. Remove the chicken legs from the package, salt, season with spices and place on a layer of rice with vegetables, slightly drowning them in the mixture. Make the sauce by mixing cream with sour cream and mayonnaise and adding a little salt and spices. Now evenly pour the sauce over the chicken legs and rice and put the dish in the oven. Bake for about thirty to forty minutes. Then remove the dish from the oven and serve the chicken. The combination of rice and chicken is one of the classics. Therefore, such a dish will always be a win-win. And if you cook it in the oven... However, you should try it yourself. The main thing is to cook with pleasure. Bon appetit and success in the culinary field!
