Wholesome Brown Rice Stuffed Chicken
Try this tasty and Wholesome Brown Rice Stuffed Chicken for your meal! Combining Winnie’s Pure Health products, this recipe features a flavorful stuffing of brown rice, veggies, and boiled eggs. Marinated and baked to perfection, it’s an ideal choice for a family dinner or a special occasion.
Ingredients
1 whole chicken
- To Marinade
3 cloves garlic, minced
½ teaspoon paprika
½ teaspoon black pepper
1 tablespoon Winnie’s Pure Health Honey
1 tablespoon Winnie’s Pure Health Afya Mchuzi
2 tablespoons butter, melted
1 teaspoon Winnie’s Pure Health Sea Salt
- Rice Stuffing
2 tablespoons vegetable oil
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
½ teaspoon black pepper
1 teaspoon Winnie’s Pure Health Sea Salt
1 tablespoon lemon juice
2 cups warm water
1 bunch coriander, chopped
2 Winnie’s Pure Health Organic boiled eggs
Directions
- In a small bowl, combine all marinade ingredients and coat all sides of the chicken with this mixture
- Put it in a bowl, cover with cling film paper and let it sit in the refrigerator for 3 hours or over night
- Heat vegetable oil in a pan. Saute chopped onion and peppers until the onions get translucent
- Add in the rice and salt. Cook for 2-3 minutes, stirring occasionally
- Add in black pepper, and lemon juice. Stir well
- Pour in the water and cook covered and bring to a boil. Reduce the heat and simmer covered until the water is fully absorbed
- Remove from heat. Add in the coriander, stir and set aside
- Preheat the oven to 220 degrees Celsius. Grease the baking pan with butter
- Remove the chicken from the refrigerator and stuff it with one boiled egg that will go all the way to the neck then with the brown rice and later with the other boiled egg at the end and place it into the baking pan
- Tie the chicken legs with a heat-proof thread so that the filling inside the chicken won’t come out
- Bring the heat to 190 degrees Celsius and bake for 30 minutes. Remove the chicken and baste it with the juices on the pan. Put it back and bake for another 30 minutes. Then remove it again from the oven and baste for the second time. Put it back in the oven and bake for another 15 minutes
- Remove it from the oven and cover it with foil paper until ready to serve
