Stuffed Chicken with Jalapeno Rice
Makes 6 servings.
- 1 baking hen (4 to 5 pounds) or roaster, thawed
- 3 tablespoons butter or margarine, divided
- 1¾ cups chopped onion, divided
- 3 cloves garlic, minced
- 1½ cups uncooked rice
- ¼ teaspoon salt
- 3 cups chicken broth
- 2 large green peppers, divided
- 1 jalapeno pepper, chopped
- 2 tablespoons olive oil
- 1 x 10½-ounce can diced tomatoes and green chiles, drained
- ½ teaspoon ground oregano
- 1 tablespoon chili powder
- 2 teaspoons garlic salt
- Rinse thawed roaster, removing giblets; set aside.
- Melt butter over low heat in 3-quart saucepan. Add 1 cup onion and garlic; cook over medium heat until onion is transparent.
- Add rice, salt and broth. Bring to a boil; stir once or twice.
- Cover and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed. Fluff with fork. Set aside.
- Chop 1 large green pepper.
- Cook green pepper, jalapeno peppers and remaining ¾ cup onions in oil in large skillet over medium-high heat until tender crisp.
- Stir in prepared rice, tomatoes and oregano.
- Spoon rice mixture loosely into cavity of prepared hen. Do not pack as stuffing will expand during baking. Enclose filling with wooden picks that have been soaked in water.
- Place hen breast side up on rack in roasting pan that has been coated with cooking spray.
- Brush hen with remaining 2 tablespoons melted butter.
- Sprinkle with chili powder and garlic salt.
- Roast at 375 °F for 2 to 2½ hours or until internal temperature reaches 185 degrees