Chicken with Rice Stuffing Recipe
Ingredients
| Bacon Slices | 4 , chopped | |
| 4 green onions chopped | ||
| Curry powder | 2 Teaspoon | |
| 2 1/2 cups cooked long-grain rice | ||
| Breadcrumbs | 1 Cup (16 tbs) | |
| 1 x 1,5 kg / 3 lb chicken | ||
| Olive oil | 1 Tablespoon | |
| Butter | 2 Tablespoon (Sauce) | |
| Onion | 1 , chopped (Sauce) | |
| Green pepper | 1 , chopped (Sauce) | |
| 125 g / 4 oz mushrooms, sliced | ||
| 440 g / 14 oz canned tomatoes, undrained and mashed | ||
| Tomato Paste | 2 Tablespoon (Sauce) | |
| Red wine | 3 Tablespoon (Sauce) | |
| Sugar | 1 Tablespoon (Sauce) | |
| Water | 1/2 Cup (16 tbs) (Sauce) | |
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.
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.
Chef
