Stuffed Chicken with Jalapeno Rice

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Makes 6 servings.



  1. Rinse thawed roaster, removing giblets; set aside.
  2. Melt butter over low heat in 3-quart saucepan. Add 1 cup onion and garlic; cook over medium heat until onion is transparent.
  3. Add rice, salt and broth. Bring to a boil; stir once or twice.
  4. Cover and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed. Fluff with fork. Set aside.
  5. Chop 1 large green pepper.
  6. Cook green pepper, jalapeno peppers and remaining ¾ cup onions in oil in large skillet over medium-high heat until tender crisp.
  7. Stir in prepared rice, tomatoes and oregano.
  8. 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.
  9. Place hen breast side up on rack in roasting pan that has been coated with cooking spray.
  10. Brush hen with remaining 2 tablespoons melted butter.
  11. Sprinkle with chili powder and garlic salt.
  12. Roast at 375 °F for 2 to 2½ hours or until internal temperature reaches 185 degrees