Rice-Stuffed Chicken
Juicy roasted chickens stuffed with a flavorful rice mixture featuring celery, onion, green pepper, tomatoes, and savory herbs, perfect for family dinners and special occasions.
Ingredients
- 1/2 cup chopped celery
- 1/2 cup chopped onion ⓘ
- 1/3 cup chopped green pepper ⓘ
- 2 tablespoons margarine or butter ⓘ
- 2 chicken livers ⓘ
- 1 1/2 cups cooked or leftover rice ⓘ
- 16 ounces canned tomatoes, cut up ⓘ
- 1/2 teaspoon rubbed or ground sage ⓘ
- 2 ready to cook roasting chickens (3 pounds each) ⓘ
- cooking oil ⓘ
Instructions
- In a skillet, cook chopped celery, onion, and green pepper in margarine until tender.
- Remove vegetables from the skillet. Cook chicken livers in the same skillet for 5 minutes, then remove and chop.
- Combine chopped livers, cooked vegetables, rice, tomatoes, salt, sage, and pepper.
- Loosely stuff the mixture into the body and neck cavities of the chickens. Truss the chickens.
- Place the chickens, breast side up, on a rack in a shallow roasting pan.
- Rub the skin generously with cooking oil.
- Roast uncovered at 375°F (190°C) for 1 1/2 to 2 hours.
- Brush the chickens occasionally with pan drippings during roasting.
Tips & Substitutions
For added flavor, consider using leftover rice from Grandma's Soup or adding herbs like thyme and parsley to the stuffing mix. You can substitute chicken livers with finely chopped mushrooms or omit them entirely for a lighter option. If you prefer a crispy skin, increase the roasting temperature to 400°F (200°C) for the last 20 minutes.
Serving Suggestions
Serve the rice-stuffed chicken with a side of roasted vegetables or a fresh garden salad for a balanced meal. A light white wine pairs beautifully with the chicken, enhancing its flavors. For a comforting twist, try serving it alongside mashed potatoes or a slice of Neva's Chicken Casserole to complete the meal.
Storage & Reheating
Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish covered with foil and warm it in a 350°F (175°C) oven until heated through, about 20-30 minutes. This keeps the meat moist while ensuring it’s thoroughly warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Rice-Stuffed Chicken contains roughly 640 calories, with 16g protein, 25g carbohydrates, and 54g fat. It is an excellent source of vitamin A (124% of the Daily Value), protein (31% of the Daily Value), and iron (21% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 747mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of rice for the stuffing?
Absolutely! While the recipe calls for standard white rice, you can easily substitute it with brown rice, jasmine rice, or even quinoa for a different texture and flavor. Just be sure to adjust the cooking time if using a different variety.
What should I do if the chicken skin is browning too quickly?
If the skin is browning too fast, you can cover the chicken loosely with foil to prevent burning while allowing the meat to cook through. Remove the foil during the last 30 minutes of roasting to allow the skin to crisp up.
Can I prepare the stuffing ahead of time?
Yes, you can prepare the stuffing a day in advance. Just store it in the refrigerator until you’re ready to stuff the chickens. Make sure to stuff the chicken just before roasting to ensure food safety and optimal texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).