Description
A whole chicken seasoned and stuffed with aromatic rice and vegetables, then deep-fried to crispy golden perfection—delivering juicy meat, flavorful stuffing, and a dramatic centerpiece perfect for special gatherings.
Ingredients
- 1 whole chicken, about 1.8 kg (approx. 4 lb), thawed
- ½ teaspoon salt (for cavity)
- ½ teaspoon black pepper (for cavity)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons vegetable oil (for brushing)
- Oil for deep-frying (enough to submerge or half-submerge the bird)
- ½ cup (≈90 g) long-grain rice, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 small red bell pepper, finely chopped
- 1 small green bell pepper, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 pinch ground cinnamon
- 1 tablespoon lemon juice
- 1 cup (240 ml) warm water
- ¼ cup (≈15 g) chopped fresh parsley
- 2–3 sprigs fresh mint, chopped
Instructions
- Heat olive oil in a pan over medium heat. Sauté onion and bell peppers until soft. Add garlic and cook for 30 seconds.
- Stir in rinsed rice, salt, black pepper, and cinnamon. Cook for 2–3 minutes.
- Add warm water, bring to boil, reduce heat, cover and simmer for 10 minutes until water is absorbed and rice is partially cooked. Stir in lemon juice, parsley, and mint. Set aside to cool.
- Pat chicken dry. Season cavity with salt and pepper. Brush outside with vegetable oil, then rub with paprika, garlic powder, and onion powder.
- Stuff chicken cavity with rice mixture. Tie legs with kitchen twine to secure. Optionally tuck skin over cavity to hold stuffing.
- Heat oil in a deep pot to 175 °C (350 °F). Carefully lower the stuffed chicken into hot oil.
- Fry for about 15 minutes per side, or until chicken is golden and internal temperature reaches 74 °C (165 °F) including stuffing.
- Remove and drain on rack or paper towels. Rest for 10 minutes before carving.
- Carve and serve with stuffing.
Notes
- Use a thermometer to check both chicken and stuffing reach 74 °C (165 °F).
- Do not overstuff the chicken to ensure even cooking.
- Let chicken rest after frying to retain juices.
- Ensure oil is at correct temperature to avoid greasy skin.
- Leftovers can be reheated in oven to restore some crispness.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Deep-Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/6 chicken with stuffing
- Calories: 620
- Sugar: 3g
- Sodium: 670mg
- Fat: 40g
- Saturated Fat: 8g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 165mg
