Stuffed Chicken with Nutty Cinnamon Rice

Laos Stuffed Chicken with Nutty Cinnamon Rice Recipe

Region / culture: Laos | Servings: 4

Introduction

Stuffed Chicken with Nutty Cinnamon Rice is a flavorful and aromatic dish that combines tender chicken with a savory and nutty stuffing. The dish is cooked in a creamy coconut sauce infused with fragrant spices, making it a delicious and satisfying meal.

History

This recipe is inspired by traditional Asian flavors and cooking techniques. The combination of ground pork, peanuts, and rice as a stuffing for chicken is a common practice in many Asian cuisines. The addition of cinnamon and coconut cream adds a unique twist to the dish, creating a rich and creamy sauce that complements the flavors of the stuffing.

Ingredients

2 tsp of oil
2 cloves of crushed garlic
1 finely chopped onion
1 tsp of fennel seed
0.5 tsp of crushed chili pepper
0.5 tsp of ground cinnamon
8 oz (227 g) of ground pork
2 tbsp of finely chopped oil-roasted peanuts
2 tbsp of uncooked long-grain rice
0.75 cup of coconut cream
1 tbsp of chopped fresh mint
2 chickens
1.67 cups of coconut cream
2 cups of water
2 tsp of sauce
1 tsp of curry powder
2 chopped red chiles
extra chopped peanuts

How to prepare

Heat the oil in a wok or frying pan. Add the garlic, onion, fennel seeds, chili, and cinnamon. Stir-fry until aromatic.
Add the ground pork and continue stir-frying until the pork changes color.
Stir in the peanuts and rice until well combined.
Pour in the coconut cream and bring to a boil. Cover the pan, reduce the heat to low, and cook for 10 minutes.
Remove the lid and stir in the mint. Allow the mixture to cool.
Spoon the stuffing mixture into the cavities of the chickens, ensuring any remaining stuffing is placed under the skin around the necks.
Secure the cavity openings by sewing or using toothpicks. Tie the legs with kitchen string and tuck the wings behind the backs.
In a large saucepan, combine the extra coconut cream, water, sauce, and curry powder. Bring the mixture to a boil.
Add the chickens to the pan and simmer covered for approximately 45 minutes, or until the chickens are fully cooked. Flip the chickens once during cooking.
Remove the chickens from the pan and keep them warm.
Return the pan to the heat and simmer the pan juices uncovered over medium heat for about 15 minutes, or until slightly thickened and reduced to approximately 1.5 cups of liquid. This will create a light sauce.
Using sharp kitchen scissors and a knife, cut down the centers of the chickens.
Serve the chickens with the sauce and sprinkle with sliced chilies and extra chopped peanuts, if desired.

Variations

You can substitute ground chicken or turkey for the ground pork in the stuffing mixture.
For a vegetarian version, you can use tofu or tempeh in place of the ground meat.
You can add diced vegetables, such as bell peppers or carrots, to the stuffing mixture for added texture and flavor.

Cooking Tips & Tricks

Make sure to fully cook the ground pork before stuffing the chicken to ensure that it is safe to eat.

- Be careful not to overcook the chicken, as it can become dry and tough.

- To enhance the flavors of the dish, you can marinate the chicken in a mixture of soy sauce, ginger, and garlic before stuffing and cooking.

- For a crispy skin, you can roast the chicken in the oven after cooking it in the sauce on the stovetop.

Serving Suggestions

This dish can be served with steamed vegetables, such as broccoli or bok choy, and a side of jasmine rice or noodles. A fresh salad with a tangy vinaigrette can also complement the flavors of the dish.

Cooking Techniques

The key cooking techniques for this dish include stir-frying, simmering, and roasting. These techniques help to develop the flavors of the dish and ensure that the chicken is cooked through and tender.

Ingredient Substitutions

If you do not have coconut cream, you can use coconut milk or heavy cream as a substitute.

- You can use any type of nuts, such as almonds or cashews, in place of peanuts in the stuffing mixture.

- Instead of ground pork, you can use ground beef, chicken, or turkey.

Make Ahead Tips

You can prepare the stuffing mixture and stuff the chickens in advance, then refrigerate them until ready to cook. This can help save time on the day of cooking and allow the flavors to develop further.

Presentation Ideas

To present this dish, you can arrange the stuffed chickens on a platter and drizzle the sauce over the top. Garnish with sliced chilies, chopped peanuts, and fresh herbs for a colorful and appetizing presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Chardonnay. A light and refreshing beer, such as a pilsner or wheat beer, can also complement the flavors of the dish.

Storage and Reheating Instructions

Leftover Stuffed Chicken with Nutty Cinnamon Rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Stuffed Chicken with Nutty Cinnamon Rice contains approximately 450 calories.

Carbohydrates

The carbohydrates in this dish primarily come from the rice and coconut cream. Each serving contains approximately 30 grams of carbohydrates.

Fats

The fats in this dish come from the oil, ground pork, peanuts, and coconut cream. Each serving contains approximately 25 grams of fat.

Proteins

The proteins in this dish come from the chicken and ground pork. Each serving contains approximately 35 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and calcium. These nutrients are essential for overall health and well-being.

Alergens

This dish contains peanuts and coconut cream, which may be allergens for some individuals. It is important to check for any food allergies before preparing and consuming this dish.

Summary

Overall, this dish is a balanced meal that provides a good source of protein, fats, and carbohydrates. It is rich in vitamins and minerals and is a flavorful and satisfying dish.

Summary

Stuffed Chicken with Nutty Cinnamon Rice is a delicious and aromatic dish that combines tender chicken with a savory and nutty stuffing. The creamy coconut sauce infused with fragrant spices adds a unique twist to the dish, making it a flavorful and satisfying meal. With a balance of protein, fats, and carbohydrates, this dish is a nutritious and delicious option for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I was visiting my friend Marie at her cozy little cottage by the sea. As soon as I walked through the door, the tantalizing aroma of spices and herbs enveloped me, making my mouth water. I followed the scent to the kitchen, where Marie was busy preparing dinner.

"What are you cooking, Marie?" I asked, my curiosity piqued.

"Oh, just a little something I learned from my grandmother," she replied with a smile. "Stuffed Chicken with Nutty Cinnamon Rice. It's one of my favorite recipes."

I watched in awe as Marie deftly seasoned the chicken and stuffed it with a delicious mixture of nuts, dried fruits, and spices. The aroma of cinnamon and nutmeg filled the air, making my stomach growl in anticipation.

As the chicken roasted in the oven, Marie prepared the Nutty Cinnamon Rice. She sautéed fragrant jasmine rice with chopped almonds and walnuts, adding a hint of cinnamon for a warm, comforting flavor. The rice turned a beautiful golden brown as it cooked, and I couldn't wait to taste it.

When dinner was finally ready, Marie served the Stuffed Chicken with Nutty Cinnamon Rice on a large platter, garnished with fresh herbs and a sprinkle of toasted nuts. The dish looked like a work of art, and I couldn't wait to dig in.

The first bite was a revelation. The tender, juicy chicken was bursting with flavor, while the Nutty Cinnamon Rice was a perfect balance of sweet and savory. Each bite was a symphony of tastes and textures, and I savored every mouthful.

After dinner, I begged Marie to share the recipe with me. She laughed and agreed, pulling out an old, tattered cookbook from her shelf. Inside, the recipe for Stuffed Chicken with Nutty Cinnamon Rice was handwritten in faded ink, a treasure passed down through generations.

Marie explained that her grandmother had learned the recipe from a traveling chef who had stayed with their family for a summer. He had taught her the secrets of blending flavors and spices, creating dishes that were both comforting and exotic.

I listened intently as Marie shared the chef's tips and tricks for making the perfect Stuffed Chicken with Nutty Cinnamon Rice. She showed me how to season the chicken just right, and how to cook the rice until it was fluffy and fragrant. I took notes, eager to recreate the dish in my own kitchen.

Over the years, I made Stuffed Chicken with Nutty Cinnamon Rice many times, each time tweaking the recipe to suit my own tastes. I added a touch of honey to the rice for a hint of sweetness, and experimented with different nuts and dried fruits for the stuffing.

I shared the dish with my family and friends, and it quickly became a favorite. They marveled at the rich flavors and comforting aromas, and begged me to make it again and again.

As I grew older, I realized that cooking was more than just following a recipe. It was a way to connect with the past, to honor the traditions and memories of those who had come before me. Each time I made Stuffed Chicken with Nutty Cinnamon Rice, I felt a connection to Marie, to her grandmother, and to the traveling chef who had inspired them.

And so, as I pass on the recipe to future generations, I know that the legacy of Stuffed Chicken with Nutty Cinnamon Rice will live on, a testament to the power of food to bring people together, to create memories, and to nourish both body and soul.