Here’s a detailed recipe for stuffed chicken with chicken liver, rice, and stew prepared in the style of the Americas, along with the full ingredients:
- Ingredients:
-For the chicken:
1 whole medium-sized chicken (about 1.5 kg)
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon ground garlic
½ teaspoon cumin
Salt and black pepper to taste
Juice of 1 lemon
-For the stuffing:
250 grams chicken liver, cut into small pieces
1 cup rice, washed and soaked for 30 minutes
2 tablespoons olive oil or butter
1 medium onion, finely chopped
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon paprika
½ cup raisins (optional)
Salt and black pepper to taste
2 cups chicken broth or water
-For the stew:
2 large onions, finely chopped
2 tablespoons olive oil
1 large tomato, grated
1 teaspoon turmeric
1 teaspoon ginger
½ teaspoon cinnamon
1 teaspoon paprika
1 teaspoon ground coriander
1 cup chicken broth
Salt and pepper to taste
-Preparation Steps:
1. Prepare the stuffing:
In a large skillet, heat olive oil or butter over medium heat, then add the chopped onion and sauté until golden.
Add the minced garlic to the onion and stir for a few minutes.
Add the chicken liver pieces and cook until they are browned and fully cooked.
Add the washed rice to the liver mixture and stir well until the rice absorbs the flavors of the liver and onion.
Add cumin, ground coriander, paprika, raisins (if desired), salt, and black pepper
Add the chicken broth or water and bring the mixture to a boil. Once it boils, lower the heat, cover, and let the rice cook on low heat until fully cooked, about 15-20 minutes.
Let the stuffing cool slightly before using it to stuff the chicken.
2. Prepare the chicken:
After cleaning the chicken thoroughly, pat it dry inside and out with paper towels.
Mix the lemon juice with olive oil, paprika, thyme, ground garlic, cumin, salt, and pepper. Rub this mixture all over the chicken, inside and out, making sure to season every part.
Stuff the chicken with the cooled rice and liver mixture, being careful not to overstuff it to ensure the rice cooks evenly inside.
Close the chicken cavity using kitchen twine or toothpicks.
3. Prepare the stew:
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until golden.
Add the grated tomato and cook for a few minutes until the ingredients combine.
Add the spices (turmeric, ginger, cinnamon, paprika, coriander) and stir for a few more minutes.
Add the chicken broth and bring the mixture to a boil.
4. Cooking the chicken:
Place the stuffed chicken on top of the stew mixture in the pot, covering it with the sauce.
Cover the pot and let the chicken cook on low heat for 1.5 to 2 hours, or until fully cooked and tender.
Make sure to turn the chicken occasionally and coat it well with the sauce to ensure it cooks evenly on all sides.
5. Serving:
Once the chicken is cooked, remove it from the pot and let it rest for a few minutes before slicing.
Serve the stuffed chicken with the remaining stew sauce poured over it, and you can pair it with a green salad or bread.
-Tips:
You can add toasted nuts like almonds or pine nuts to the stuffing for an extra crunch.
If you prefer a moister stuffing, you can add more chicken broth to the rice while cooking.
Make sure to use a medium-sized chicken to ensure both the stuffing and the meat cook evenly.
-The Result:
You will have a delicious and flavorful dish that combines the distinctive flavors of the Americas with well-known spices and rich ingredients. The chicken will be tender and infused with flavors, and the stuffing will add layers of rich taste.
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