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Chicken With Rice Stuffing

Holiday.Cook's picture
Ingredients
  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
For sauce
  Butter 2 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
  Sugar 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday
Ingredient: 
Chicken
Servings: 
4

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