Pepper and Rice Stuffed Chicken
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(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
4
- Ingredients
- 1.333 cups Rice
- 8 boneless Chicken thigh
- 1 Tbsp olive oil
- 1 clove garlic cloves (finely chopped)
- 1 small, red Bell pepper (seeds removed; cut into strips)
- 1 small, yellow Bell pepper (seeds removed; cut into strips)
- 1 small, green Bell pepper (seeds removed; cut into strips)
- salt
- peppers
- ⅜ cup chicken stock
- To serve
- boiled Rice
Preparation
Kitchen utensils
1 Fine grater, 1 Peeler (oder Käsehobel), 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Tablespoon, 1 große Bowl, 1 Garlic press, 1 Teaspoon, 1 Whisk, 1 Salad spinner, 1 Large knife, 1 Toaster, 1 Grill pan, 1 Brush (am besten Silikonpinsel), 1 Slotted spatula, 1 Paper towel
Preparation steps
1.
Put the rice in a pan with a pinch of salt and just cover with water. Bring to a boil, cover and cook for 10-15 minutes until the rice is tender and the water is absorbed. Set aside.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5.
3.
Heat the oil in a frying pan and cook the garlic and pepper strips until tender. Stir in the rice and add salt and pepper to taste.
4.
Open out the chicken thighs and divide the rice mixture between them. Fold the sides of the thighs over the filling to enclose it and tie each thigh with kitchen string. Season the chicken thighs with salt and pepper.
5.
Put into a baking dish and spoon over the stock.
6.
Cook for about 40 minutes until the chicken is cooked and golden. Remove the string and serve with boiled rice.
