Rice-Stuffed Chicken Recipe

Name: Rice-Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. chopped celery; 1/2 c. chopped onion; 1/3 c. chopped green pepper; 2 Tbsp. margarine or butter; 2 chicken livers; 1 1/2 c. cooked or leftover rice; 1 (16 oz.) can tomatoes, cut up; 1/2 tsp. rubbed or ground sage; 2 (3 lb.) ready to cook roasting chickens; cooking oil

Servings: persons

1/2 c. chopped celery
1/2 c. chopped onion
1/3 c. chopped green pepper
2 Tbsp. margarine or butter
2 chicken livers
1 1/2 c. cooked or leftover rice
1 (16 oz.) can tomatoes, cut up
1/2 tsp. rubbed or ground sage
2 (3 lb.) ready to cook roasting chickens
cooking oil

1
In skillet, cook the first 3 ingredients in margarine until tender.
2
Remove vegetables from skillet. Cook livers in same skillet 5 minutes. Remove and chop. Combine livers, celery mixture, rice, tomatoes, 3/4 teaspoon salt, sage and 1/8 teaspoon pepper.
3
Loosely stuff body and neck cavities of chickens. Truss. Place birds, breast up, on rack in shallow roasting pan.
4
Rub skin generously with oil. Roast, uncovered, at 375u00b0 for 1 1/2 to 2 hours.
5
Brush occasionally with pan drippings.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. chopped celery, 1/2 c. chopped onion, 1/3 c. chopped green pepper, 2 Tbsp. margarine or butter, and more.

Yes, Rice-Stuffed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice-Stuffed Chicken

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