September 9, 2009

Stuffed Whole Boneless Chicken

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A few weeks ago a friend and her husband were in town to visit family and friends. They gifted me with a package each of Smoked German Sausages With Jalapeno Peppers and Whole Boneless Chicken With Crawfish Dressing. Both are utterly delicious.

It was only a matter of time before getting this grand idea of recreating the rice-stuffed boneless chicken dish. I've deboned a whole chicken just once last Christmas, not an easy thing to do, took me almost an hour. I don't know why I decided to cook it, I'm either nuts or obsessed, or both. First, I didn't have crawfish which is okay because my husband does not like crawfish that much, or any seafood. I was thinking of bagoong (fermented shrimp paste) rice but darn, it's also fish. (BTW, he actually loves bagoong in Kare-kare).

Inspired by Chicken Jambalaya, I cooked up the rice stuffing with whatever I have: some chopped home cured bacon, abundant cherry tomatoes from the backyard, green and red shishito peppers, and red hot chili peppers. Deboning the chicken this time was easier and quicker too, I finished in 15 minutes using a good deboning knife and kitchen shears.

overstuffed the chicken and the thread came off the skin during baking

Stuffed Whole Boneless Chicken
1 whole boneless (or with bones) chicken
1 teaspoon salt
1 teaspoon ground cayenne
½ teaspoon freshly ground black pepper
2 ounces diced thick-sliced bacon (or smoked ham)
6 garlic cloves, finely minced
1 medium sweet onion, finely chopped
1 cup chopped red and green shishito or bell peppers
2 fresh red hot peppers, finely chopped
1 teaspoon ground cayenne, or to taste
2 cups chopped tomatoes
1 teaspoon fresh thyme
1 tablespoon chopped Italian parsley
1 cup uncooked rice
3 cups chicken broth
salt and ground black pepper to taste
  • Season the chicken inside and out with salt, pepper, and cayenne. Set aside.
  • In a medium saucepan, cook the bacon until it renders its fat and turns golden brown. Add the next 5 ingredients and saute for 5 minutes. Stir in the tomatoes, thyme, parsley, and rice. Stir fry for 2 minutes then add the chicken broth, 2 teaspoons salt and ¼ teaspoon ground black papper. Let come to a boil, turn heat to medium-low, cover, and simmer for 20 minutes.
  • Fill the chicken with the cooked rice and bake for 1 hour in a preheated 400°F oven for boneless, or 350°F for 1½ hours if with bones.


Juliana said...

Oh! This stuffed chicken looks absolutely gorgeous, so yummie! I bet you that the rice taste delicious...Nice job :-)

caninecologne said...

wow, that looks great! have you ever deboned a chicken? that seems so daunting...

Sidney said...

Your husband is a lucky man !

What's Cookin Chicago said...

Oh my... this looks outstanding! I recall seeing recipes of stuffed whole boneless chicken but I can never remember to try making it at home. After seeing this, I'd love to give it a try. The idea of a whole meal packaged up in such a beautiful presentation for the table is just wonderful and impressive!

M. B. Thanks said...

Sorry, I think 2 tsp of Cayenne pepper is too much 1/2 the quantity for the whole recipe is adequate. Remember Cayenne gives a very strong flavour and will take away the good flavour of the rest of the ingredients. Thanks

Oggi said...


The first teaspoon of cayenne is for seasoning the chicken. The second teaspoon which I recommended, OR TO TASTE, is for the rice filling. You can omit it if you prefer not to have it in the rice filling.

I've made this dish several times and the cayenne seasoning is just just about right to me.

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