From simple products can cook tasty dish, which will decorate the festive or New Year's table, - chicken stuffed with rice and apples. Due to the fact that the dish is cooked in the sleeve, the chicken in the oven with apples and rice turns out to be very juicy and tender, and a special baking technology allows you to achieve a crispy and golden crust. Rice-apple filling, seasoned with soy sauce, perfectly complements the taste of the bird, while the rice turns out to be crumbly and fragrant, with a slight apple sourness. If bottled chicken can be considered an everyday dish, then stuffed chicken always becomes festive.

Ingredients:

• chicken - 1 pc.;
• rice - 0.5 cups;
• apple - 1-2 pcs.;
• barberry - 10 g;
• ground paprika - 0.5 tsp;
• ground red pepper - 2 pinches;
• turmeric - 0.5 tsp;
• seasoning for chicken - 0.5 tsp;
• dried granulated garlic - 0.5 tsp;
• soy sauce- 0.5 st. spoons;
• salt - 0.5 tsp

Baked chicken in the oven with apples and rice

Pour the washed rice with water in a ratio of 1: 3, salt and boil until half cooked, then rinse in cold water so that it is crumbly.

Cut one large apple (or a couple of small ones) into large cubes and combine with rice, add a little soy sauce.

We fill the chicken with rice-apple filling - you do not need to stuff it very tightly, since the rice will steam out during the baking process and increase in size at least twice. Lastly, add a little barberry - if dried is used, then it can be immediately put into the filling, it is better to put fresh barberry from the edge, under the seam, so that it does not color the rice pink.

We wrap the fat inside the bird, which will make the filling more juicy, after which we fasten the seam with toothpicks or sew with a thread.

Combine ground paprika, turmeric, ground red pepper, chicken seasoning and granulated garlic. If the seasoning does not contain salt, it should also be added.

Thoroughly rub the carcass with the resulting fragrant mixture.

We pack the chicken in a roasting sleeve so that the perforation for venting is on the back, and not in the breast area.

We send the chicken stuffed with rice and apples to the preheated oven, laying it breast down on the grate (you can put a baking sheet from below in case the sleeve breaks). Bake at 200 degrees for 1 hour.

Before serving, remove the sleeve and carefully remove the thread. If all these recommendations are followed, the chicken will not need to be turned over during the baking process, it will brown beautifully inside the sleeve due to air circulation through the grate.

Cut the stuffed chicken into portions and serve hot with spicy sauce or salad. Enjoy your meal!

Calories: Not specified
Time for preparing: Not specified

From simple, affordable products without much financial and time costs, you can cook real holiday dish- chicken with rice and apples. Due to the large amount of spices, rice is very fragrant, and apples give it a tender chicken meat sweet and sour taste. Circles of apples, which decorate the finished dish, will make it very spectacular and bright. In order for the rice to have time to cook, it must be boiled until almost cooked and then stuffed with chicken. It is advisable to take apples with not very dense pulp, juicy, sweet and sour taste, or at least with a slight sourness.
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So, today on our menu is chicken stuffed with rice and apples.
Ingredients:

- chicken or chicken - a carcass weighing 1.5-2 kg:
- dry round rice - 2/3 cup;
- apples - 2-3 pcs;
- salt - 1 tsp;
- zira - 0.5 tsp;
- oregano - 1 tsp;
- ground paprika - 2 tbsp. l;
- cumin - half a teaspoon;
- coriander - half a teaspoon;
- ground black pepper - half a teaspoon;
- allspice black pepper - half a teaspoon;
- hot red pepper - half a teaspoon;
- cinnamon - 0.5 tsp each;
- chili pepper - a third of a teaspoon;
- sugar - 1-2 tbsp. l;
- vegetable oil - 2 tbsp. l;
- raisins - a third of a glass.

How to cook with a photo step by step

To cook chicken stuffed with rice, first wash the grits several times under cold water. Fill with clean water and leave for half an hour. We change the water, add a little salt, cook the rice until it is almost ready.




We wash the chicken very carefully, especially inside. We remove the remnants of feathers (if any), dry the carcass on a towel. Rub with salt, leave for half an hour or an hour.




Cooking spices for rice. We take 1 tsp. ground paprika and mix with the rest of the spices in the indicated proportions. Or we make our own bouquet of spices, but it is desirable that it contains different varieties of pepper and cinnamon.






Pour spices into the cooled rice, add sugar to taste and mix everything thoroughly.




Pour into rice vegetable oil or melted butter. Oil is needed so that during baking the rice does not stick together, remains crumbly.




Add the washed and steamed raisins to the rice with spices. Apples without peeling, cut into medium-sized pieces, mix with rice.






We stuff the chicken carcass with the prepared stuffing. We do not compact the filling so that the rice evenly steams out during cooking and is saturated with fat, aromas of spices and apple juice.




We tighten the edges of the incision, carefully fasten it with toothpicks or sew the incision with white thread.




Now the chicken needs to be rubbed on all sides with ground sweet paprika (it will take about 1.5 tbsp. D). Be sure to check that the paprika is sweet and not spicy - there is usually a note on the package if the paprika is spicy.




Spray the top of the chicken with oil, and coat the baking dish with oil as well. We shift the chicken with rice and apples into the form with the breast up, tightly press the wings to the carcass. We put the form with chicken in hot oven and bake for 1.20 hours at a temperature of 200 degrees. First, bake the chicken under the lid, then remove the lid and bake for another 40 minutes without a lid. To make the chicken rosy, periodically take it out and pour over the released fat.






Serve chicken stuffed with apples and rice hot as soon as we take it out of the oven. You can decorate the finished dish with slices or circles of fresh apples, baked apples, fresh herbs.




Chicken with rice and apples prepared by Elena Litvinenko (Sangina)
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To prepare chicken stuffed with apples and rice, take the following ingredients: a whole chicken weighing about 1.5-2 kg, honey, mustard, soy sauce, ground coriander, salt (optional), sour apples, sunflower oil, rice, butter .

First you need to marinate the chicken.

For marinade, add sunflower or other vegetable oil, honey, mustard, soy sauce, ground coriander to a deep bowl. Mix all ingredients well.

Place the chicken in a deep dish. Brush with prepared marinade inside and out. Leave for 20-30 minutes. Periodically, you need to water the chicken with marinade, as it is liquid and flows to the bottom of the mold.

Prepare the filling.

Rinse rice. Pour water into a saucepan - about one liter. Boil. Add prepared rice. Stir and cook for 7-10 minutes after boiling. Turn off the heat, cover with a lid and leave for 3-5 minutes to swell.

Rinse the apples, remove the core, cut into slices. The skin can be removed if you like.

Heat up butter in a frying pan. Dip the apple slices into it. Fry for 3-5 minutes over high heat, stirring occasionally.

Drain the swollen rice in a colander and rinse with cold water. Shake slightly to remove excess water.

Add fried apples to rice. Mix and salt to taste.

Stuff the chicken with the stuffing.

To prevent the wings and legs from burning, wrap their edges with foil. Tie the legs with a strong thread. Brush again with marinade.

Preheat the oven to 180-190 degrees. Bake for about one hour.