Roast Chicken With Sticky Rice Skillet Stuffing

Name: Roast Chicken With Sticky Rice Skillet Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken:; 1/2 cup cilantro leaves; 1 teaspoon grated lemon rind; 1 tablespoon fresh lemon juice; 1/4 teaspoon kosher salt; 1/2 serrano chile; 4 garlic cloves, peeled and divided; 1 (3-pound) chicken; Sauce:; 1/2 cup fat-free, less-sodium chicken broth; 1 teaspoon all-purpose flour; 1 teaspoon maple syrup; 1/8 teaspoon freshly ground black pepper; Stuffing:; 1 slice applewood-smoked bacon; 1/4 cup minced onion; 1 tablespoon minced peeled fresh ginger; 2 garlic cloves, minced; 3 1/2 cups trimmed, chopped Swiss chard leaves; 1 cup shiitake mushrooms caps, thinly sliced (about 2 ounces); 1 cup brown short-grain sticky sweet rice; 2 3/4 cups fat-free, less-sodium chicken broth; 1/2 cup diced butternut squash; 1 tablespoon maple syrup; 1/4 teaspoon freshly ground black pepper; 1/3 cup chopped walnuts, toasted

Servings: persons

Chicken:
1/2 cup cilantro leaves
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/2 serrano chile
4 garlic cloves, peeled and divided
1 (3-pound) chicken
Sauce:
1/2 cup fat-free, less-sodium chicken broth
1 teaspoon all-purpose flour
1 teaspoon maple syrup
1/8 teaspoon freshly ground black pepper
Stuffing:
1 slice applewood-smoked bacon
1/4 cup minced onion
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
3 1/2 cups trimmed, chopped Swiss chard leaves
1 cup shiitake mushrooms caps, thinly sliced (about 2 ounces)
1 cup brown short-grain sticky sweet rice
2 3/4 cups fat-free, less-sodium chicken broth
1/2 cup diced butternut squash
1 tablespoon maple syrup
1/4 teaspoon freshly ground black pepper
1/3 cup chopped walnuts, toasted

1
Preheat oven to 375u00b0.
2
To prepare chicken, combine the first 5 ingredients in a food processor. Add 2 peeled garlic cloves to cilantro mixture; pulse until finely chopped. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Pierce skin and flesh several times with a fork. Lift wing tips up and over back; tuck under chicken. Rub cilantro mixture under loosened skin and over breast and drumsticks. Place chicken, breast side up, on a roasting rack; place rack in a roasting pan. Place remaining 2 peeled garlic cloves on pan under chicken. Bake at 375u00b0 for 45 minutes or until a thermometer inserted in the meaty part of thigh registers 165u00b0. Let stand 10 minutes. Discard skin.
3
To prepare sauce, place roasting pan on stovetop over medium-low heat. Add 1/2 cup broth to pan; bring to a boil, scraping pan to loosen browned bits. Squeeze roasted garlic cloves to extract pulp; discard skins. Strain broth mixture through a sieve into a small saucepan; discard solids. Add flour, stirring well with a whisk; bring to boil. Cook 1 minute, stirring constantly. Remove from heat. Stir in 1 teaspoon maple syrup and 1/8 teaspoon black pepper.
4
To prepare stuffing, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion, ginger, and 2 minced garlic cloves to drippings in pan; cook 3 minutes or until lightly browned, stirring frequently. Stir in chard and mushrooms; cook 5 minutes or until chard wilts. Add crumbled bacon and rice; cook 30 seconds, stirring constantly. Stir in 2 3/4 cups broth; bring to a boil. Cover, reduce heat, and cook 45 minutes or until the rice is just tender and liquid is nearly absorbed. Add squash and 1 tablespoon maple syrup to pan; cover and cook 10 minutes or until squash is tender. Stir in 1/4 teaspoon black pepper. Sprinkle with walnuts.

1109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 26 ingredients. The key ingredients include: Chicken:, 1/2 cup cilantro leaves, 1 teaspoon grated lemon rind, 1 tablespoon fresh lemon juice, and more.

Yes, Roast Chicken With Sticky Rice Skillet Stuffing 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.

That's it — enjoy your meal!