Chicken with Rice Stuffing
|Bacon slices||4 , chopped|
|Green onions||4 , chopped|
|Curry powder||2 Teaspoon|
|Cooked long grain rice||2 1⁄2 Cup (40 tbs)|
|Fresh breadcrumbs||1 Cup (16 tbs)|
|Chicken||3 Pound (1.5 Kilogram)|
|Olive oil||1 Tablespoon|
|Onion||1 , chopped|
|Green pepper||1 , chopped|
|Mushrooms||4 Ounce, sliced (125 Gram)|
|Canned tomatoes||14 Ounce, undrained and mashed (440 Gram)|
|Tomato paste||2 Tablespoon|
|Red wine||3 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
1. Cook bacon, green onions and curry powder in a frying pan until bacon is crisp. Remove from heat and stir in rice and breadcrumbs (a).
2. Fill chicken cavity with rice mixture (b), secure opening with a skewer. Place in a baking dish, brush with oil and bake at 180°C/350°F/Gas 4 for 1 1/2 hours, basting frequently with pan juices.
3. To make sauce, melt butter in a saucepan and cook onion, pepper and mushrooms for 2-3 minutes. Stir in tomatoes, tomato paste, wine (c), sugar and water and season to taste.
4. Cook over medium heat for 8-10 minutes or until sauce has reduced by a quarter, stirring occasionally.