Chicken baked with rice, chestnuts and apples

Rice 573 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Chicken baked with rice, chestnuts and apples
  • Serves: 6 People
  • Prepare Time: 150
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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This baked chicken with a delicious and rich filling will decorate not only a home lunch, but also a festive dinner! The chicken languishes in the oven for a long time, the meat turns out to be tender and juicy! And the filling of rice, apples and chestnuts seasoned with fragrant thyme, cinnamon and hot pepper will be just an ideal side dish for such a bird.

Ingredients

Directions

  1. Wash the chicken well, cut off the fat and send it to the solenoid for 4-6 hours, if the chicken is large, then you can overnight. In the salt, the chicken is salted, saturated with moisture, which allows it not to dry out in the oven. Even the breast is juicy and tender.
  2. Prepare ingredients for stuffing. I have frozen chestnuts, which I pre-cooked and peeled. This greatly speeds up and simplifies the cooking process.
  3. Cook the rice until half cooked. Peel the apples from seeds and cut into slices. Mix rice, chestnuts, apples in a bowl, add finely chopped hot peppers, thyme sprigs. Season with salt, add a spoonful of olive oil and lemon juice, mix well.
  4. Stuff the chicken with the cooked filling, stick a cinnamon stick into the rice. Stab the abdomen with toothpicks /
  5. Tie the chicken legs with culinary thread, tuck the wings under the carcass so that they do not burn out. Pour vegetable oil over the chicken. Heat the oven to 200 degrees and bake the chicken for 30 minutes. Then lower the temperature to 160 and bake for another 1.5 hours (maybe more, the time depends on the size of the chicken). Raise the temperature 15-20 minutes before readiness so that a golden crust forms on top. From long languor at a relatively low temperature, the chicken turns out to be the most tender, the bones simply fall off the meat. And the filling turns out to be very tasty, aromatic, rich. Bon Appetit!

Chicken baked with rice, chestnuts and apples



  • Serves: 6 People
  • Prepare Time: 150
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

This baked chicken with a delicious and rich filling will decorate not only a home lunch, but also a festive dinner! The chicken languishes in the oven for a long time, the meat turns out to be tender and juicy! And the filling of rice, apples and chestnuts seasoned with fragrant thyme, cinnamon and hot pepper will be just an ideal side dish for such a bird.

Ingredients

Directions

  1. Wash the chicken well, cut off the fat and send it to the solenoid for 4-6 hours, if the chicken is large, then you can overnight. In the salt, the chicken is salted, saturated with moisture, which allows it not to dry out in the oven. Even the breast is juicy and tender.
  2. Prepare ingredients for stuffing. I have frozen chestnuts, which I pre-cooked and peeled. This greatly speeds up and simplifies the cooking process.
  3. Cook the rice until half cooked. Peel the apples from seeds and cut into slices. Mix rice, chestnuts, apples in a bowl, add finely chopped hot peppers, thyme sprigs. Season with salt, add a spoonful of olive oil and lemon juice, mix well.
  4. Stuff the chicken with the cooked filling, stick a cinnamon stick into the rice. Stab the abdomen with toothpicks /
  5. Tie the chicken legs with culinary thread, tuck the wings under the carcass so that they do not burn out. Pour vegetable oil over the chicken. Heat the oven to 200 degrees and bake the chicken for 30 minutes. Then lower the temperature to 160 and bake for another 1.5 hours (maybe more, the time depends on the size of the chicken). Raise the temperature 15-20 minutes before readiness so that a golden crust forms on top. From long languor at a relatively low temperature, the chicken turns out to be the most tender, the bones simply fall off the meat. And the filling turns out to be very tasty, aromatic, rich. Bon Appetit!

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