How long does it take to make Rice and Meat Stuffing?
Fry onion until golden, add the meat and fry another 3 minutes; stuff the chicken, tie it, and bake in an oven preheated to 180°C (355°F) for about an hour.
30 minTotal
18 minActive time
12 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Heat the olive oil in a wide pan over medium heat | 3 min |
| 2 | Add the onion and fry 5–8 minutes, stirring now and then | 6 min |
| 3 | Raise the heat to medium-high and add the meat. Press it flat over the bottom and leave it for 2–3 minutes without stirring | 2 min |
| 4 | Break it up with a wooden spoon and fry for 5–7 more minutes, stirring | 6 min |
| 5 | Add the rice and salt to the meat in the skillet and stir | 1 min |
| 6 | Add the stock and cook 10 minutes over medium heat | 10 min |
| 7 | Fill the cavity of the chicken with the stuffing | 1 min |
How to Tell It's Done
- until the onion is soft and translucent and starts to turn golden at the edges
- until a brown crust forms
- until no pink is left and the meat browns
- until the liquid is absorbed
Tips
- Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
- Brown ground beef in the pot without pressing it: leave it as one 'cake' for a few minutes until a brown crust forms, then break it into chunks. Deep browning = deep flavor.
- The rice goes into the chicken only half-cooked: it finishes cooking in the oven, inside the chicken.
More Ways
- The rice is cooked only halfway before it's mixed with the meat, and the cavity is filled with as much of the mixture as possible; bake at 180°C (355°F) for an hour wrapped and another 35 minutes unwrapped.
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