How to make
For the stuffing, lightly fry the onion, add the rice to it and fry, until the rice turns white. I use frozen spinach, defrost the required amount of spinach and add it to the rice with the first glass of water. The rice is boiled with a total of 2 glasses of water.
Before removing it from the stove, season it with as much salt and black pepper as you like. Leave the stuffing to cool down a bit before filling the chicken. Use a medium-sized chicken for the recipe.
I wash it and fill it with the stuffing. Almost half of it should be leftover. Once filled, the chicken can be sewn or closed with toothpicks. I use toothpicks.
Once we have closed the stuffed chicken, grease it with oil or margarine and sprinkle it with paprika and season it with salt. Spread the rest of the stuffing around the chicken in the baking pan and add enough water to cover the rice, but keep it at its level.
Cover the baking pan with foil and bake in a preheated oven at 390°F (200°C) with a fan for an hour and a half, by removing the foil after the first hour to roast the chicken.
After the first hour I remove the toothpicks with which I closed the chicken. You can also add the stuffed mushrooms to the recipe.
The stuffed chicken with rice and spinach is ready.
