Stuffed Chicken

Rinse the rice under cold water until the water runs clear, then set aside to drain.

Dice the onion finely. Heat butter in a pan over medium heat, add the diced onion, and sauté until softened and translucent, about 3-4 minutes.

Add the drained rice to the pan and stir constantly for 2 minutes to lightly toast the grains.

Pour in 200 ml of water or broth, bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and water is absorbed, about 15-18 minutes.

Stir the corn into the cooked rice mixture and season with salt to taste. Let cool slightly.

Pat the chicken dry with paper towels. Carefully separate the skin from the meat by gently working your fingers between the skin and flesh, creating pockets for the filling.

Divide the rice and corn filling evenly and stuff it under the chicken skin, distributing it throughout the breast and thigh areas.

Season the outside of the chicken with salt. Tie the legs together with kitchen twine and tuck the wing tips under the body to maintain a compact shape.

Place the stuffed chicken in a roasting pan, dot with small pieces of butter on top, and roast at 180°C (350°F) for 50-55 minutes, or until the internal temperature reaches 75°C (165°F) and the skin is golden.

Remove from the oven and let the chicken rest for 5 minutes before serving.