How to cook chicken with rice in the oven. Chicken and rice in the oven (always fluffy rice)

Well, here's another simple, but very tasty dish, hearty and fragrant: "Rice with chicken in the oven."

I don’t really like rice, especially I don’t really like to cook it, it turns out to be liquid and overcooked, then undercooked, then it will come out crumbly, but dry. In general, somehow I'm not very good at cooking rice.

One day I came across a recipe. And here I realized that it turns out to be rice, I love it very much, only I need to cook it deliciously.

The other day I thought about what to build for dinner, but I didn’t have time to mess around at the stove, I would need something to leave the food in the pan and that’s it. However, at the same time, the result should amaze, surprise, or at least not cause a contemptuous: “Fu”.

Found in the fridge chicken wings- not bad. What's next? And then I remembered about rice in French, only now I decided to simplify the whole thing to the maximum. I soaked the chicken in the sauce, processed the rice, put everything in a baking dish, put it in a heated oven and went about my business. Removed after 50 minutes oven stunningly beautiful, fragrant and delicious rice with chicken.

The chicken turned out very juicy, fragrant, fried. Rice came out tender, crumbly, but moist - delicious.

That's how another simple recipe appeared in my piggy bank: "Rice with chicken in the oven."

So, in more detail: “Rice with chicken in the oven”, a recipe with a photo.

Chicken, any parts of it - approximately 0.5 kilograms;

Rice, preferably round - 1.5 cups with a volume of 200 milligrams;

Water - 3 cups;

Seasoning for rice to your taste (you can take it for chicken, for Widget pilaf) - according to the manufacturer's recommendation, or from 1 teaspoon to 1 tablespoon, as you like;

Vegetable oil - 4 tablespoons.

For sauce:

Mayonnaise - 4 tablespoons;

Soy sauce - 4 tablespoons;

Seasoning for chicken - 1 tablespoon.

Mix mayonnaise, soy sauce, chicken seasoning (if desired, you can add a couple of cloves of garlic passed through a press).

Wash the chicken thoroughly, roll in the sauce, lightly compact and set aside, let it soak.

Turn on the oven, set the timer to 200 degrees.

Wash the rice thoroughly. At one time I was fond of Korean, Japanese and Chinese TV series, watching the life of Asians, I learned from them how to wash rice. How they do it: they pour rice with a large amount of cold water and begin to grind it in their palms, as if they were washing clothes. After such processing, rice really becomes different, more tasty.

So, wash the rice thoroughly, add oil, seasoning to it, mix well. You can add a few tablespoons of canned corn or frozen green peas to rice, then the dish will become more elegant and interesting in taste.

We spread the rice in an even layer in a baking dish, fill it with water. Here you will need to try the water for salt, if not enough (there are not very salty seasonings), then add a little salt to taste.

Place chicken soaked in sauce on top. It is advisable to lay out the chicken as tightly as possible, without leaving large voids between the pieces. I didn’t have enough wings, so as a result, the rice, not covered with chicken, fried a little, this did not affect the overall taste, but it would still be better if the chicken lay more tightly.

We send our chicken rice to the oven for exactly 50 minutes, if in doubt, you can check it after 40 minutes, but personally, after 50 minutes I got a fried chicken and fully cooked rice.

Rice is fragrant, tender, crumbly, but moist.

We lay out the rice with chicken in the oven on plates, decorate with greens if desired (I didn’t have greens at hand this time) and serve.

It's so easy, try it and see how delicious it is.

Enjoy your meal!

Chicken stuffed with rice in the oven will decorate every table. In her hearty stuffing Pairs with tender roasted meats. And the tastes will be new every time, because not only cereals can be used as a side dish. Simple and hearty stuffing with vegetables, exquisite stuffing with mushrooms, sweet and so pleasant stuffing with dried fruits will diversify your family menu.

Medium difficulty

The taste of the dish is in many ways superior to the ingredients cooked separately. After all, rice, like chicken meat, has a neutral taste. But seasoning it with herbs, combining it with other products, you can get a flavorful side dish soaked in meat juice. Highly delicious chicken it turns out if it is baked whole and stuffed with apples and baked on a pan. Let's look at everything in detail.

Subtleties of food preparation

For baking, it is important to carefully select the meat. The chicken should be broiler, young, moderately oily, always fresh. In a broiler, the meat differs not only in volume (only such appetizing legs grow in it), but also in quality. It is soft and suitable for cooking in the oven.

• The age of the bird matters. It is better to buy chicken up to a year old. Its weight is 1.2-1.5 kg. The carcass should not be bluish, only with pale yellow or pink skin.
• A lot of fat in a bird is bad. Rice actively absorbs liquid, so it will absorb all the melted fat during baking. Perhaps someone likes it to be fatter, but such chicken and rice in the oven is not suitable for children. In addition, it will become more high-calorie. If you got a carcass with fatty layers, remove them completely. Don't worry, the meat won't dry out. A culinary sleeve and foil will help him keep the juiciness.
• The carcass in the sleeve will quickly bake. The cooking time for a medium-sized bird will be 1 hour, and the meat is guaranteed to be soft and tender. In foil, you can get a carcass a little dry. And when baking without a “shell”, you have the right to count on a crispy golden crust.
• Prepare Sleeveless Kura. Make cuts on the breast and insert the wings into these "pockets". Pull back the skin on the breast and lay the pieces under it. butter. This way you will save the wings and white meat from drying out if you bake the bird on the grill.
• Check doneness on the thigh. The meat here is thicker and denser than in the chest, so it takes longer to cook. The carcass will be ready when the juice flowing from the thigh becomes clear.
• Bring rice to half-cooked. In this state, it absorbs juices and aromas well, so it blends perfectly with the flavor palette of the dish. The rest of the filling ingredients should be fully prepared.

To boil rice, wash it in cold water. It is convenient to use a sieve for this, so the cereal does not absorb excess liquid. Put it in boiling salted water in a volume 2 times larger than rice. It is not necessary to stir it during cooking, but cook under the lid. When the water evaporates, the cereal will be ready. Seasonings will give it color: curry and turmeric.

Classic recipe

Chicken stuffed with rice in the oven, according to this recipe, is especially fragrant. For her, we use classic Italian herbs and garlic. Both the stuffing and the meat are impregnated with luxurious smells. A great choice for dinner, and prepared quickly.

You will need:

• chicken carcass - 1 pc.;
• rice - ½ cup;
• garlic - 5 cloves;
• olive oil - 5 tbsp. spoons;
• aromatic herbs (thyme, basil, oregano) - 1 teaspoon each;
• soy sauce - 2 tbsp. spoons;
• salt pepper.

Cooking

1. Boil rice.
2. Peel the garlic, chop finely.
3. Mix oil, herbs, garlic, soy sauce. Add pepper, salt.
4. Rub the prepared carcass with a fragrant mixture. Lay out on a baking sheet.
5. Put rice inside.
6. Secure the abdomen and legs with threads.
7. Close with foil. Bake for 30 minutes in the oven at 180°.
8. Open the foil, pour the carcass with juice. Bake another 30 minutes.

This option, how to bake chicken in the oven with rice, can be a "starting point" for your culinary experiments. Juicy and fragrant meat is perfectly combined with other fillings, as well as rice groats with fruits, dried fruits, mushrooms.

To better soak the meat with the aroma of spices, marinate it in advance. It is optimal for a medium-sized chicken to marinate all night, but if time is running out, fill the carcass with spices and leave at room temperature for an hour. Do not put salt in the marinade. Salt just before cooking to keep the chicken juicy.

Original and simple dishes

Rice goes well with any food, which is why it is so loved in many cuisines of the world. It can be both spicy and sweet, and the abundance of its varieties allows you to find different tastes in the most similar dishes. We will use these properties of cereals in our following recipes chicken with rice in the oven.

With vegetables

This dish uses the technique of partially removing the skeleton. It is more convenient to serve such a bird, since it is easier to disassemble it at the table. And the remaining bones can be used for cooking broth.

You will need:

• chicken carcass - 1 pc.;
• onions - 2 large heads;
• carrots - 1 large root crop;
• homemade mayonnaise - 150 g;
• spices (turmeric, paprika, curry, coriander) - 1 tbsp. the spoon;
• salt.

Cooking

1. Boil rice.
2. Finely chop the onion, carrot.
3. Fry vegetables in oil, add spices.
4. Cut the chicken along the spine. Cut out the breast bones with a sharp knife. Break the joints of the wings and hips at the skeleton.
5. Sew the cut in the skin with threads to the neck.
6. Stuff the carcass with stuffing through the neck.
7. Sew up the skin completely. Lubricate with mayonnaise with salt and pepper.
8. Bake for 1 hour at 180°.

The bones from the skeleton of the chicken may not be removed, but in this case, the filling will fit less in it. When serving, sprinkle the carcass with herbs.

With mushrooms and giblets

This Stuffed Chicken with Rice Oven Recipe could be your favorite holiday treat. The beautiful view of the dish and the original hearty filling are suitable for the solemn table.

You will need:

• chicken carcass - 1 pc.;
• rice - 2/3 cup;
• broth (chicken or vegetable) - 1.5 cups;
• mushrooms (champignons, oyster mushrooms) - 250 g;
• giblets (heart, liver) - 100 g;
• onions - 2 heads;
• garlic - 3 cloves;
• butter and vegetable oil;
• mayonnaise - 2 tbsp. spoons;
• paprika - 1 teaspoon;
• salt pepper.

Cooking

1. Peel and mince the garlic. Mix with mayonnaise (or vegetable oil), pepper, paprika.
2. Grate the washed and dried chicken, leave to marinate in the refrigerator for 3-12 hours.
3. Peel, finely chop the onion, mushrooms. Fry until cooked, salt.
4. Fry the giblets separately for 5 minutes, mix with the mushroom mass.
5. Put the rice in a pan, lightly fry, pour in the broth, salt, cook until tender.
6. Mix rice with giblets and mushrooms.
7. Put the filling in the chicken, fasten the skin.
8. Bake for 1.5 hours at 180°.

If the filling remains after stuffing, spread it around the carcass. After cooking, the meat should be allowed to rest for 10 minutes under the foil.

With dried fruits

A very tasty dish loved by children. sweet rice for dinner - what could be better! But adults will also appreciate it.

You will need:

• chicken carcass - 1 pc.;
• rice - 100 g;
• honey - 2 tbsp. spoons;
• soy sauce - 2 tbsp. spoons;
• dried apricots, prunes, raisins - 50 g of each dried fruit;
• walnut - 50 g;
• cinnamon - 1 stick;
• salt pepper.

Cooking

1. Boil rice.
2. Soak dried fruits in hot water for 15 minutes. Drain the water, dry the fruit with a paper towel.
3. Mix rice with nuts, dried fruits.
4. Place the filling in the prepared chicken carcass, put a cinnamon stick inside.
5. Lubricate the carcass with vegetable oil, rub with salt and pepper. Place in preheated oven.
6. Mix soy sauce and honey. Brush the carcass with the mixture 4 times during cooking.
7. Bake for 1.5 hours at 180°.

Thanks to a mixture of honey and soy sauce, a luxurious golden crust forms on the carcass by the end of cooking. And the meat will be saturated with sweet-salty juice, it will become surprisingly soft.

We hope our tips on how to cook chicken in the oven with rice will come in handy at your table!

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Calories: 3259
Proteins/100g: 8.96
Carbs/100g: 19.75

Chicken with rice and vegetables baked in the oven is a real find for busy people. You don't have to spend the rest of the evening in the kitchen to make a complete dinner that's quick and delicious. In just 45-50 minutes, fragrant rice with bright vegetables and a ruddy chicken will be ready. In addition to speed, there is also a considerable plus - the recipe is not laborious, the oven will do the main work. From time to time you need to look into it to check how the process is going, but if you immediately set desired temperature and pour enough water into the mold (or baking sheet), then nothing will burn and run away. You just have to be patient and wait until everything is ready.
We also recommend preparing

So, today we have chicken with rice and vegetables in the oven.
Ingredients:

- chicken (thighs, legs or half a carcass) - 800 gr;
- round rice - 2 cups;
- onion - 2 small onions;
- large carrots - 1 pc;
- Bell pepper- 2 pcs;
- salt - to taste;
- ground paprika - 1 tsp;
- ground black pepper or allspice - half a teaspoon;
- ground turmeric - 0.5 tsp (optional);
- water - 3.5 cups;
- fresh tomatoes- 2 pieces (large);
- dried basil - 0.5 tsp;
- vegetable oil - 1 tbsp. l.

How to cook at home

So, how to cook rice with chicken. Wash the chicken pieces under cold water, dry and put in a deep bowl. Let's season it with black ground pepper, paprika, basil, add salt to taste. You can pour in a spoonful of oil so that the spices are better absorbed into the meat. Mix everything, rub the chicken meat with spices and salt. Let's leave it for 10 minutes.

Rinse the rice several times under cold water.

While the meat is marinating, chop and lightly fry the vegetables. Cut the carrot into large cubes.

Scald the tomatoes with boiling water, remove the skin. Cut the pulp into large pieces (almost like a salad).

Onion cut into small cubes.

Cut out the middle of the pepper with seeds, cut the pulp into slices (the size is like cubes of carrots).

Put all the vegetables in a frying pan with heated oil, lightly fry (do not brown).

Put rice in a pan with vegetables, mix and immediately remove from heat.

To make ready-made rice with chicken and vegetables bright, appetizing, add ground turmeric to it (if you don’t like turmeric, don’t add it). Grease a baking dish or a baking sheet with high sides with oil, lay out rice with vegetables.

Lay out the pieces on top. chicken meat. Pour boiling water over everything (it needs to be salted to taste) so that the water completely covers the rice. And put in the oven, preheated to 180 degrees. Bake chicken with rice in the oven will be 35-40 minutes. Be sure to cover the form with a lid or tighten with foil, then the rice will steam well and the chicken will remain juicy. To get a golden crust, remove the foil about 5 minutes before cooking, move the form to the upper tier and increase the heat or turn on the upper grill.

Serve chicken with rice and vegetables hot, immediately after cooking. The best supplement there will be fresh salad juicy vegetables. Try to cook

Whole baked chicken has long been the central hot dish on holiday tables and family dinners. Each housewife has her own tricks and tricks with which she prepares and serves this dish. But if all the tried recipes are already tired and you want to surprise your loved ones with a new serving of the usual chicken meat, then be sure to turn your attention to the chicken baked whole in the oven and stuffed with rice.

Such a chicken combines both hot and garnish at once, which greatly reduces the preparation time for festive feast. Thanks to pre-marination chicken meat turns out to be very juicy and tender, even in the breast area, and acquires a pleasant appetizing crust, and rice is saturated with aromas and meat juices that are released when the dish is baked in the oven.

Taste Info Second courses of poultry

Ingredients

• Chicken - 1.5 kg;
• Raw rice - 120 gr.;
• Onion - 1 pc.;
• Apple - 1 pc.;
• Vegetable oil - 50 ml;
• Mayonnaise - 2-3 tbsp. l.;
• Spicy mustard - 2 tbsp. l.;
• Salt, ground black pepper to taste.

How to Cook Whole Oven Stuffed Chicken with Rice

The chicken must be washed very thoroughly inside and out, remove feathers, burn hair, dry thoroughly with paper towels. Peel the onion and apple.

Rub the chicken well on all sides and inside. coarse salt, coat with a mixture of mayonnaise, black pepper and mustard inside and out. You can use your favorite spices for chicken, such as curry or paprika. Leave the prepared carcass in the refrigerator for at least 3 hours to marinate, and preferably overnight.

In a frying pan in preheated vegetable oil, fry finely chopped onion cubes until translucent.

Add peeled and seeded and finely diced apples to the onion. It is best to use sweet and sour apples, for example, Simirenko.

Saute the onions and apples together for 5 minutes until the apples are soft. Remove the pan from the stove and cool slightly.

Boil rice in salted water until tender. Mix apples with onions and rice, salt to taste.

Stuff the chicken with the apple rice, carefully spooning the filling into the middle of the chicken's belly with a spoon. Don't stuff too tightly, as we'll need some leather around the edges to sew up the incision.

With sharp toothpicks or a thread with a needle, connect the edges of the cut so that the filling does not fall out of the chicken during baking.

Place the chicken on a non-stick baking sheet or on a plain parchment-lined baking sheet.

Place a baking sheet with chicken stuffed with rice in an oven preheated to 200 degrees for 20 minutes. When the bird is browned, reduce the heat to 170 and bake for another 30 minutes. Pierce the meat with a toothpick or fork. If the juice that stands out is clear, the meat is ready.

Remove the string and let the chicken cool slightly before cutting.

Serve the butchered chicken warm, garnished with belly rice. Fragrant rice soaked in chicken juices goes well with sweet and spicy poultry meat.

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• There are other ways to marinate chicken before roasting. For example, in a mixture of wine vinegar, mustard and a glass of dry white wine. A marinade of soy sauce and honey will give the chicken a very appetizing ruddy crust, but in this case, be careful with salt later, because. soy sauce is very salty.
• The filling can also be the most diverse. Mix rice with fried champignons, canned corn, dried fruits, prunes, raisins, carrots or bell pepper. The taste of the dish will only become richer from this.

I offer a recipe for a simple, but well-known and beloved dish - whole chicken with rice inside, baked in the oven. This wonderful dish will be a worthy decoration. holiday table or family dinner.

Recipe Information

Cooking method: in the oven .

Ingredients:

• gutted chicken - 1 piece (weighing about 1.5 kg)
• rice - ½ cup
• onion - 1 head
• garlic - 2-3 cloves
• sour cream - 3-4 tablespoons
• ready-made seasoning mixture for chicken - 1.5 teaspoons
• salt, pepper - to taste
• vegetable oil for greasing the baking sheet / frying pan.

Cooking

1. 
   First you need to cook rice, which we will later stuff the chicken carcass with. Rice groats are washed in several waters. Fill with cold water based on 100 grams of rice 250 milliliters of water. We put it on the stove and cover it with a lid, as soon as the water boils, add salt to the rice and reduce the gas to the weakest fire. Cook for another 10-15 minutes.
2. 
   While the rice is boiling, clean middle head onion and cut into small cubes.
3. Put the cooked rice in a colander and rinse under running cold water. Then leave for a while so that the excess liquid is glass. After that, add the chopped onion to the rice. Stir so that the onion pieces are evenly distributed throughout the rice mass.
4. 
   Set the rice and onion aside and start preparing the sauce with which we will coat the chicken. We spread a few tablespoons of sour cream in a small bowl, pass 2-3 cloves of garlic through a press and also send them to a bowl. Then pour 1.5 teaspoons of the finished chicken seasoning mixture.
5. 
   Mix all ingredients well until smooth.
6. 
   Now it's time for the chicken itself. The carcass should be washed, dried with a paper or waffle towel. Next, rub it with salt and black pepper. Let's not forget about the inside. Then, using a tablespoon, fill the inside of the chicken with prepared rice and onions. Firmly pack the rice inside.
7. 
   We take a baking sheet or a large diameter frying pan and grease with vegetable oil. We completely coat the chicken carcass with ready-made garlic-sour cream sauce, in which it will be baked. Carefully transfer the chicken to a frying pan / baking sheet, make sure that the rice does not spill out, otherwise it will start to burn in the oil on a hot surface. Therefore, for reliability, you can fasten the hole through which the offal was taken out with toothpicks. Or sew up with kitchen string.
8. We put the chicken in the oven for 50-60 minutes at a temperature of 200-210 C. When the chicken is well baked, take it out and let it cool a little for 5-7 minutes. To check the chicken for readiness, you need to pierce it with a knife or fork in the thickest place, if the juice stands out transparent, then everything is ready, but if the released liquid has a reddish or pinkish tint, then it is better not to rush to pull the chicken out of the oven, but let it stand for some more -that time.
9. We take out the finished chicken and after it has cooled down a bit, cut it into portioned pieces and put it on serving plates along with a side dish of rice, which is saturated with fat inside the chicken and due to this it turns out to be unusually tasty.