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 Chicken Stuffed with Wheat Porridge and Pumpkin Recipe
A simple, clear and satisfying dish. Chickens stuffed with a healthy autumn vegetable pumpkin-wheat porridge. Both the main dish and the side dish in one bottle. Very convenient. And very tasty! Try.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Valentine's Day Food
Cuisine Dutch Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Valentine's Day Food
Cuisine Dutch Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. For the marinade, mix black pepper, paprika, salt, garlic powder and two tablespoons of olive (sunflower) oil. Dry the chickens (approximate weight of each 500-550 grams) thoroughly with a paper towel and rub the marinade inside and out. Postpone.
    For the marinade, mix black pepper, paprika, salt, garlic powder and two tablespoons of olive (sunflower) oil. Dry the chickens (approximate weight of each 500-550 grams) thoroughly with a paper towel and rub the marinade inside and out. Postpone.
  2. Chop the onion, cut the pumpkin into small cubes. (considering the weight of already peeled vegetables) Fry in olive oil (1 tbsp.l.) over high heat until half cooked.
    Chop the onion, cut the pumpkin into small cubes. (considering the weight of already peeled vegetables) Fry in olive oil (1 tbsp.l.) over high heat until half cooked.
  3. Fry wheat grits in a dry frying pan, stirring constantly, for 3-5 minutes. Pour boiling water, cover the pan with a lid and cook the grits over moderate heat for 10-13 minutes. Then remove the lid and bring the porridge to half-readiness. 5 minutes will be enough. During this time, all the liquid will evaporate.
    Fry wheat grits in a dry frying pan, stirring constantly, for 3-5 minutes. Pour boiling water, cover the pan with a lid and cook the grits over moderate heat for 10-13 minutes. Then remove the lid and bring the porridge to half-readiness. 5 minutes will be enough. During this time, all the liquid will evaporate.
  4. Mix the wheat porridge with vegetables, salt, season with paprika, pepper (all to taste), mix. To cool down a little.
    Mix the wheat porridge with vegetables, salt, season with paprika, pepper (all to taste), mix. To cool down a little.
  5. Stuff the chicken with wheat and vegetable filling. Tie the chicken legs with a culinary thread, pin the wings with toothpicks. Thus, the chickens will not "open up" during cooking and the filling will not fall out.
    Stuff the chicken with wheat and vegetable filling. Tie the chicken legs with a culinary thread, pin the wings with toothpicks. Thus, the chickens will not "open up" during cooking and the filling will not fall out.
  6. Put the chickens in a baking dish.
    Put the chickens in a baking dish.
  7. Bake in a preheated 180° oven for 40-45 minutes. Then increase the oven temperature to 200 ° and cook the chickens for another 5-7 minutes. Always consider the specifics of your technique. Everything is ready.
    Bake in a preheated 180° oven for 40-45 minutes. Then increase the oven temperature to 200 ° and cook the chickens for another 5-7 minutes. Always consider the specifics of your technique. Everything is ready.
  8. Bon appetit.
    Bon appetit.
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