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Chicken with rice up its sleeve whole with vegetables
6 servings1 hour 40 min
Chicken - 2 kg, Vegetable oil - 2 tbsp, Ground black pepper - to taste, Salt - to taste, Rice - 80 g, Green peas - 80 g, Corn - 80 g, Bell pepper - 1 pc., Garlic - 2 teeth, Ground black pepper - to taste, Salt - to taste
How to bake chicken with rice up your sleeve whole with vegetables? Nothing is easier. First, prepare the necessary ingredients for the filling. The vegetable part can be supplemented or replaced to your liking. You can also use ready-made frozen mixes with rice and vegetables. 
Rinse the rice thoroughly to clear water. Then boil in boiling salted water until half cooked for about 10 minutes. Tip the rice into a colander and cool. 
Peel the bell peppers from the seeds and stalks and cut into small cubes. 
Finely chop or run the garlic through the press. 
In a bowl, combine the rice, bell pepper, green peas, corn and garlic. Salt everything, pepper and mix. 
Now prepare the chicken itself. The weight of the chicken can be taken by anyone. But keep in mind that the lower the weight of the bird, the less stuffing fillings you will need. You will also have to adjust the baking time. 
Wash the chicken, dry and grate inside and outside with salt and pepper. Fill the chicken tightly with a rice-vegetable mixture. If all the filling does not fit inside the bird, you can transfer the remains to the pan, pour in water so that it covers the contents of the pan and put out until rice and vegetables are ready. 
To prevent the filling from falling out, pin the abdomen with toothpicks, and tie the legs together with a culinary thread. To prevent the chicken from sticking to the bag, brush it with vegetable oil. 
Transfer the stuffed poultry to the roasting sleeve and tie the ends of the bag on two sides. Place the tray in the oven preheated to 180 ° C for 1-1. 5 hour, turning the tray over periodically to bake the bird evenly. The exact time depends on your oven and the size of the chicken. 
To make a ruddy crust after the specified time, carefully cut the bag and return the tray to the oven for 10-15 minutes, pouring juice over the chicken from the bottom of the tin. 
Remove the finished bird from the oven, cut into portions and serve. Enjoy your meal!