Method of chicken stuffing

Method of chicken stuffing


  • 1 chicken
  • 2 chicken stuffed with rice 2.1 components 2.2 Preparation
  • 2.1 components
  • 2.2 Preparation
  • 3 chicken sauce warm 3.1 components 3.2 Preparation
  • 3.1 components
  • 3.2 Preparation


The chicken distinctive dishes on the table Arabic; This is where the dish of your favorite food for many people, so that few calories; As most people who follow the diet are advised to eat chicken, especially the chest area because the amount of calories and fat content in which a few.

Chicken stuffed with rice


  • Medium-sized chicken.
  • A hundred grams of peas.
  • Carrot, medium-sized, cut into small squares.
  • Medium onion.
  • Almond peeled and roasted vegetable oil.
  • Pine roasted vegetable oil.
  • Two hundred and fifty grams of meat chopped.
  • Tablespoons of tomato paste.
  • Egyptian cup of rice.
  • Lemon juice.
  • Large three tablespoons of olive oil.
  • A teaspoon of black pepper.
  • Big problem of spices spoon.

How to prepare

  • Prepare the chicken and well Ngzlea cold and salt Baalme, then Nfrckha a little salt and leave for ten minutes.
  • Prepare the onion and cut it into small pieces, and put them Palmqlah with a little vegetable oil on the fire, and turn the constantly until golden color.
  • Add the meat chopped, and with the bulb to We turn them over mature.
  • Prepare rice Ngzle with cold water, and then Nnqah warm water for twenty minutes.
  • We get peas and add them to the meat and chopped a little We turn them over.
  • Add the carrots section to the rest of the vegetables and meat, and add the spices problem, black pepper, and salt.
  • Cover the pan to mature full vegetables.
  • Prepare the rice that was previously soaked, and we put it on the fire in a saucepan and wide with a little oil, black pepper, water, Nhrkh and Ngtih until cooked.
  • Prepare the chicken and Ngzlea salt well, then bring the mixture of meat which Houdrnah chopped vegetables, and then we put it in the tray to cool unfolded, and add to the cooked rice and mix well.
  • Put a little salt inside the chicken, and sprinkle of black pepper, and put the mixture into the chicken until fully filled.
  • Bring the teeth and picks we link the hen parties bowed closes.
  • Keep the chicken in Chinese, and add the tomato paste, salt, spices, lemon, water, and brush the entire chicken from all directions.
  • Nglv chicken tin foil and put in the oven and leave to mature, you need two hours until it reaches full maturity.
  • Taken out of the oven and our hot dish with cold rice and salads.

Chicken hot sauce


  • Whole chicken.
  • Large three tablespoons of vinegar
  • Three tablespoons of tomato paste.
  • Three cloves of garlic.
  • A teaspoon of dried thyme.
  • Tablespoons of hot ketchup.
  • Half a teaspoon of red chili.
  • Small spoon of salt.
  • Large three tablespoons of olive oil.
  • A tablespoon of mustard.
  • quarter cup of lemon juice.
  • Potatoes cut into slices.
  • Carrot, cut into circles.
  • Head of garlic.

How to prepare

  • In a bowl, mix both vinegar, tomato paste, garlic, thyme, and ketchup, red chili pepper, salt, olive oil, mustard and lemon juice.
  • Wringing mix Badigajh full of bodies, and then enter it into the refrigerator at least two hours.
  • Put the chicken in the oven tray with the marinade, and add to the potatoes, garlic and carrots.
  • Chinese cover with a piece of paper and tin preheated oven to enter it in advance over medium heat until cooked chicken.
  • When the chicken is approaching maturity, we raise tin paper and re-Chinese to the oven until Taathmr.


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