Chicken baked with chestnuts and rice
0.6k 120 минут 4 порции
Very juicy and tasty chicken, with a ruddy crust and tender filling of chestnuts, rice and almonds. A win-win for holiday or family celebration. Chicken in salted soledade and when cooked does not dry out, even if you cook it in the sleeve. I recently discovered this method and love it.
Ingredients for Chicken baked with chestnuts and rice
- Chicken - 1000 g
- Figure - 0,5 stack.
- Chestnut - 100 g
- Almonds - 3 tbsp.
- Cranberries - 2 tbsp
- Nutmeg - 0.5 tsp.
- Broth - 50 ml
- Soy sauce - 2 tbsp
- Pomegranate juice - 3 ml
- Olive oil - 1 tbsp
- Water - 1 l
- Salt - 50 g
Step by step instruction of cooking Chicken baked with chestnuts and rice
Cook the rice until soft.
Chestnuts cut with the pointed end (nose) crosswise and send in the oven for 30 minutes at 180 degrees. Chestnuts will be baked, they need to be cleaned from the hard shell. If you have chestnuts, it take them.
Prepare the filling of rice, chopped roasted chestnuts, a handful of dried cranberries, nutmeg. Can a little salt.
Almonds cut into strips and add to the stuffing. Pour broth or cream.
Turkey-baste the chicken with a stuffing of rice and chestnuts. Abdomen stick the toothpicks, tie the legs, wings poderem under the carcass, so as not burned.
For delicious and Golden brown, cook the mixture of olive oil, soy sauce Kikkoman and pomegranate sauce. The sauce lubricates the chicken and sent in a preheated 160 degree oven. Bake half an hour. Periodically take out the chicken and brush with prepared sauce.
In the list of ingredients indicated pomegranate juice as pomegranate sauce not found.