Aliaa Hassan Shares Whole Roasted Stuffed Boneless Chicken Recipe

A well-seasoned boneless chicken stuffed with rice, chicken leavers, and vegetables.

Food blogger Aliaa Hassan shared her experience in making boneless chicken stuffed at home, a delicious recipe that is guaranteed to wow your guests.

If served with a green salad and creamy mashed potatoes, you've got a full meal.

Aliaa Hassan

Ingredients:

Whole boneless chicken of around 1800 grams

1 large chopped onion

2 cloves of garlic

1 cup of green peas

1/2 cup of chopped carrots

250 grams of chopped chicken leavers

1 large tablespoon of butter

1 tablespoon of olive oil or vegetable oil

For seasoning:

1 teaspoon of salt

1 teaspoon of black pepper

1 teaspoon of smoked paprika

Directions:

Preheat your oven to 260c (464 f).

I prefer to season my chicken first and leave it in the fridge for about 30 minutes, before starting with the filling.

In a large skillet heat the butter and oil together.

Saute chopped onions and garlic for about 4-5 minutes.

Add chicken leaves, season with a pinch of salt and black pepper, and stir all together for about 3 minutes more.

Add peas and chopped carrots and stir everything together.

Add the washed rice and half a cup of hot water, add more seasoning, stir the mix, cover it, reduce the heat to low, and cook for 5 minutes.

Allow the stuffing to cool completely before stuffing the chicken, to tie the chicken you can use butcher twine. (I used skewers to close mine.)

Bake the chicken for about 90 minutes in a preheated oven or until it's Roasted to perfection. The skin is crispy enough and the meat is tender and juicy.

Serve it immediately with your favorite sides and enjoy.