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rice stuffed chicken from The Jewish Kitchen
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Stuffed Chicken with Rice

When chicken is roasted and seasoned, the aroma from the skin and seasonings cooking away let you know that you know you are in for a treat. Add stuffing and it becomes a wonderful meal in one.
Course Main Dish
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 4 people

Ingredients

  • 1 4-5 lb. whole Kosher chicken
  • 1 tsp. Kosher salt, divided
  • 1/2 tsp. black pepper, divided
  • 1/2 tsp. garlic powder divided
  • 1/2 tsp. paprika
  • 2 tbsp. vegetable or canola oil
  • 1 cup water or chicken stock
  • 1/2+ cup cooked rice
  • 1/2 cup blanched almonds or nuts of your choice
  • 1/2 cup dried apricots, cut into small pieces or any dried fruit of your choice
  • 1/2+ lb. Kosher ground beef or ground turkey or veal

Instructions

  1. Preheat oven to 325 degrees. Spread almonds on a baking sheet pan and roast to a light golden color for about 3 minutes. Remove from oven and place in a bowl. When cool, slice almonds in half and set aside. Raise oven temperature to 350 degrees.
  2. Cook rice according to package directions. Place in a large bowl. Add the ground beef and 1/2 tsp. salt and 1/4 tsp. pepper. Add the apricots and almonds. Set aside.
  3. Mix the remainder of the salt, pepper, garlic, paprika and oil together. Spread on the chicken. Put a rack in a large roasting pan and place the chicken on the rack. Place the beef mixture into the cavity of the chicken. Pour a cup of water or chicken stock in the the bottom of the roasting pan and bake chicken for 2 hours, basting often.
  4. Remove the pan from the oven and let chicken rest for about 10 minutes. Remove the stuffing and place it in a serving bowl (cover with foil until ready to serve). Place chicken on a serving platter. Serve and carve at the table.