Chinese Five Spice Chicken

1. 1

   Preheat the oven to 350.

2. 2

   In a wok or heavy skillet, heat 1 tablespoon oil over medium-high heat.

3. 3

   Add the sausage and cook, breaking up the meat, until no longer pink, 2 to 3 minutes.

4. 4

   Add the bell pepper and ginger and cook, stirring, until the bell pepper is crisp-tender, about 3 minutes.

5. 5

   Add the rice, season with salt and pepper and toss to combine.

6. 6

   Let cool to room temperature.

7. 7

   Season the chicken with salt and pepper, place in a 9-by-13-inch roasting pan and stuff with the rice.

8. 8

   Brush the chicken with 1 tablespoon oil and roast for 1 hour.

9. 9

   Meanwhile, in a small bowl, combine the hoisin sauce, fivespice powder and the remaining 1 tablespoon oil.

10. 10

    Brush the sauce all over the chicken and roast until an instant-read thermometer inserted deep in the stuffing and the thigh registers 155, about 30 minutes.

11. 11

    Let rest for 10 minutes.

12. 12

    Scoop out the stuffing and slice the chicken; divide among 4 plates and top with the cilantro, if using.

* Per serving · 4 servings · Values may vary.