SlowCooked Stuffed Chicken With LemonLeek Rice Real Greek Recipes from www.realgreekrecipes.com
Description
Chicken stuffed with rice is a popular dish in Pakistan, where it is known as "Murgh Pulao." This dish is made by stuffing whole chickens with a flavorful rice mixture, then baking them until they are cooked through and golden brown. The result is a delicious and impressive dish that is perfect for special occasions or dinner parties.
Prep Time
Preparation time for this dish is approximately 30 minutes.
Cook Time
Cooking time for this dish is approximately 2 hours.
Ingredients
For the chicken: - 1 whole chicken - Salt to taste - 1 tsp red chili powder - 1 tsp turmeric powder - 1 tsp cumin powder - 1 tsp coriander powder - 1 tsp garam masala powder - 1/2 cup yogurt - 2 tbsp oil For the rice stuffing: - 1 cup basmati rice - 1 onion, finely chopped - 1 tomato, finely chopped - 2 cloves garlic, minced - 1 inch ginger, minced - Salt to taste - 1 tsp red chili powder - 1 tsp turmeric powder - 1 tsp cumin powder - 1 tsp coriander powder - 1 tsp garam masala powder - 2 tbsp oil - 2 cups water
1. Preheat the oven to 350°F. 2. Wash the chicken and pat dry with paper towels. 3. In a mixing bowl, combine the salt, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, yogurt, and oil. Mix well. 4. Rub the spice mixture all over the chicken and inside the cavity. Set aside. 5. In a cooking pot, heat the oil over medium heat. Add the onion and sauté until translucent. 6. Add the tomatoes, garlic, ginger, salt, red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala powder. Cook until the tomatoes are soft and mushy. 7. Add the rice and water to the pot. Bring to a boil, then reduce the heat to low and cover the pot. 8. Cook the rice for 15-20 minutes or until it is fully cooked and fluffy. 9. Stuff the rice mixture into the cavity of the chicken. Use toothpicks to close the cavity. 10. Place the chicken in a baking dish and cover with foil. 11. Bake the chicken in the preheated oven for 1 hour and 30 minutes. 12. Remove the foil and bake for an additional 30 minutes or until the chicken is golden brown and fully cooked. 13. Let the chicken rest for 10 minutes before carving and serving.
Notes
- You can adjust the spice level according to your preference. - You can also add raisins, almonds, and cashews to the rice stuffing for added flavor and texture.
- Make sure the rice is fully cooked before stuffing it into the chicken. - Use toothpicks to close the cavity of the chicken and prevent the rice from falling out. - Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
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