Whole Chicken Stuffed with Spiced Rice
Ingredients
- 2 cups short or long grain rice
- 1 kilogram whole chicken
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon saffron, crumbled
- 1 teaspoon mixed spices
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground coriander
- 2 tablespoons corn oil
- 2 tablespoons peeled almonds
- 1 tablespoon pine nuts
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 100 grams ground meat
- 1/2 cup peas
Preparation
Wash the rice and soak it in warm water for about 10 minutes.
Preheat the oven to 190°C and prepare a baking dish and a medium-sized oven bag.
In a small bowl, mix salt, pepper, saffron, mixed spices, cinnamon, and coriander. Stir to combine, then rub about a third of the mixture inside and outside the chicken.
Heat the oil in a medium pot, add the almonds and fry until golden, then remove. Fry the pine nuts until golden and set aside.
Add the onion and garlic to the pot and stir until wilted, then add the ground meat and stir for a few minutes until cooked.
Add the rice, the remaining spice mixture, peas, and a cup of water. Reduce the heat and let the rice cook for about 10 minutes until partially done.
Stuff the chicken cavity with enough of the rice mixture. Close the opening with a toothpick, place the chicken in the oven bag, seal it, and put it in the baking dish.
Bake in the oven for about an hour or until browned and cooked. Meanwhile, add half a cup of water to the remaining rice mixture and finish cooking it, then serve with the chicken.
