Herbed Rice Stuffed Chicken

featuring Chef Shuby

INGREDIENTS

  • Whole Chicken (cleaned)

  • 1 Cup long grain rice (Par-boiled)

  • 1 handful fresh basil (Chopped)

  • 5 sprigs Thyme

  • 1 handful fresh Parsley

  • 2 carrots (finely diced)

  • Chiles

  • 1 bulb Onion

  • 3 cloves garlic

  • Olive oil

  • 1 stick of butter (melted)

  • 1 tablespoon dry thyme

  • 1 tablespoon rosemary

  • Salt and Blackpepper (to taste)

  • 1 tablespoon paprika

METHOD

  1. Heat up a lightly oiled non-stick pan, saute onions, carrot, and 1 clove minced garlic till all the flavours come out.

  2. Pour in par-boiled rice, chiles, and leave to heat through for 3-4 minutes.

  3. Add in chopped herbs and stir till evenly distributed.

  4. Season eith salt, black pepper and secret spice.

  5. Turn off heat and set aside.

  6. Mix butter with salt, black pepper, dry parsley, dry thyme, rosemary, paprika and olive oil.

  7. Rub the mix over the chicken, inside the chicken ands under the skin.

  8. Stuff the chicken with cooked rice.

  9. Seal the chicken with skewers and culinary twine.

  10. Place in a preheated oven at 180 degrees celsius for 1 hour.

  11. Serve hot for lunch!!!

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