How to stuff chicken with rice

كيفية حشو الدجاج بالأرز
كيفية حشو الدجاج بالأرز
How to stuff chicken with rice

Chicken stuffing with rice

Preparation time 20 minutes
cooking time 60 minutes
enough for 4 people


  • A whole medium sized chicken.
  • Two hundred grams of minced lamb or veal.
  • A cup of Egyptian rice.
  • A special bag for grilling in the oven.
  • Five tablespoons of vegetable oil.
  • Five cardamom seeds.
  • Four bay leaves.
  • A quarter cup of vinegar.
  • 1 tablespoon each of:
    • Lemon zest.
    • Butter.
  • 1 teaspoon each of:
    • salt.
    • cinnamon;
    • Black pepper.

how to prepare

  • Wash the chicken and leave it in a colander to completely remove the water.
  • Fry the minced meat in two tablespoons of vegetable oil with the addition of salt, cinnamon and black pepper.
  • Add the rice, then stir with a lid for about ten minutes over low heat, stirring occasionally.
  • Apply butter under the skin of the chest and in easily accessible places, taking into account the integrity of the skin.
  • Rub the outside of the chicken skin with oil, vinegar, WhatsApp Gold APK , salt and spices.
  • Put the rice inside the chicken to fill it until full.
  • Put the chicken in the baking bag with the addition of cardamom and lemon zest.
  • Put the bag in a baking dish and cook the chicken for 45 minutes, until cooked through.
  • Take the chicken out of the bag to brown it completely, then serve it directly on a plate, adding almonds and roasted pine nuts for garnish, with the option of serving salad or yogurt alongside the stuffed chicken.

Chicken stuffed with freekeh and vegetables

Preparation time 30 minutes
cooking time 80 minutes
enough for 6 persons


  • Two little chickens.
  • Three cups of freekeh.
  • Two bags of roasting bags for the oven.
  • Two cups of peas.
  • Three cups of carrots cut into small cubes.
  • One large onion, chopped.
  • Five cups of chicken broth.
  • Three cloves of garlic.
  • ¼ cup vegetable oil or ghee.
  • Two chopped green chili pods.
  • 1 tablespoon each of:
    • salt.
    • Spice problem.
    • cinnamon;
  • 1 teaspoon each of:
    • Black pepper.
    • Sweet cardamom.
    • latency.
    • Turmeric;
    • paprika;

how to prepare

  • Make sure the chicken is washed, cleaned, and drained completely before marinating.
  • Combine the salt, pepper, spice blend, cinnamon, cardamom, cumin and paprika in a bowl, leaving two teaspoons of this mixture aside to season the freekeh.
  • Rub the chicken inside, out, and under the skin with the spice blend, then store in the fridge until you’re done making the freekeh.
  • Sauté the onions and garlic in a pot, then add the freekeh, chicken broth, pepper and spices.
  • Cover the freekeh and leave it over low heat until it fully ripens.
  • Mix half the amount of freekeh in a side bowl with half the amount of vegetables.
  • Stuff the chicken with the freekeh and vegetable mixture, sealing the holes with toothpicks or heavy twine.
  • Install the oven rack on the bottom shelf.
  • Put the chicken in the roasting bags in the oven and then in a baking dish at 180 degrees Celsius.
  • Bake the chicken in the oven for 60-70 minutes.
  • Add the remaining vegetables to the pot of freekeh over low heat, toss them lightly and leave until fully cooked during the chicken cooking period.
  • Remove the chicken from the roasting bag once it’s done and roast it in the oven to give the chicken some extra browning color.
  • Serve the chicken with the freekeh with grilled vegetables and nuts to garnish the dish, accompanied by a green salad or a yoghurt cucumber salad, as desired.

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