RCI-MT.004.0782.001
Stuffed Chicken with Nutty Cinnamon Rice
Stuffed Chicken with Nutty Cinnamon Rice from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 2 tsp
- garlic -- crushed2 cloves
- 1 unit
- 1 tsp
- chili pepper -- crushed1/2 tsp
- 1/2 tsp
- ozs ground Pork8 unit
- tbl peanuts2 unitoil-roasted—finely chopped
- tbl long-grain rice -- uncooked2 unit
- 3/4 unit
- tbl fresh mint -- chopped1 unit
- 2 unit
- cu coconut cream1 2/3 unit
- 2 unit
- tsps sauce2 unit
- 1 tsp
- red chiles—chopped2 unit
- peanuts -- chopped (extra)1 unit
Method
1
Heat 2 tsp oil in a large skillet over medium heat, then add 2 crushed garlic cloves and 1 finely chopped onion, stirring until fragrant and softened, about 3 minutes.
2
Add 1 tsp fennel seed, 1/2 tsp crushed chili pepper, and 1/2 tsp ground cinnamon to the pan, stirring to toast the spices for 1 minute until aromatic.
3
Stir in 8 oz ground pork, breaking it apart with a spoon and cooking until no longer pink, about 5 minutes.
4
Add 2 tbsp finely chopped oil-roasted peanuts, 2 tbsp uncooked long-grain rice, and 3/4 cup coconut cream to the pork mixture, stirring well to combine and cook for 2 minutes.
2 minutes
5
Fold in 1 tbsp fresh chopped mint and remove the filling from heat; set aside to cool slightly.
6
Pat 2 whole chickens dry with paper towels, then carefully insert a pocket into the cavity of each chicken using a sharp knife and your fingers.
7
Divide the cooled pork and rice filling evenly between the two chickens, spooning it carefully into each cavity and packing gently.
8
In a large pot or Dutch oven, bring 1 2/3 cups coconut cream and 2 cups water to a gentle simmer over medium heat.
9
Carefully place the stuffed chickens breast-side up in the simmering coconut broth, then add 2 tsp fish sauce, 1 tsp curry powder, and 2 chopped red chiles.
10
Cover and simmer the chickens for 40-50 minutes, occasionally basting with the broth, until the meat is cooked through and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
45 minutes
11
Transfer the stuffed chickens to a serving platter and pour some of the cooking broth into a small bowl to accompany the dish.
12
Garnish the chickens with 1 cup chopped peanuts and serve hot with the reserved broth on the side.