To prepare the stuffed chicken, start by cleaning and drying it. Then, take a deep dish and mix the soaked rice (after draining it) with chopped onions, olive oil, Shami spices, turmeric, cinnamon, salt, and pepper to taste.
Now, stuff the chicken with the rice mixture and use a thread to close it tightly, preventing the filling from coming out.
Heat olive oil in a large pot over medium heat. Place the stuffed chicken in the pot and brown it on all sides until it turns golden. Once browned, remove the chicken from the pot and set it aside on a plate.
Add the chopped onions and saute in the same pot until they become translucent and fragrant. Add the diced carrots and potatoes and sauté them for about two minutes. Then, add the chopped tomatoes, salt, pepper, Shami spices, turmeric, and cinnamon. Continue stirring for another two minutes.
Return the browned chicken to the pot and pour the hot chicken broth over it. Cover the pot and let it simmer over medium heat for 60-75 minutes or until the chicken is fully cooked and the rice is tender and well-cooked.
| Instruction: – Please place the meat in the freezer and the vegetables in the refrigerator if they are not prepared on the same day to avoid spoilage. – The temperature of the fire must be maintained in accordance with the written procedure so that it does not interfere with the cooking of the ingredients. – The spices, salt, and hot ingredients in the box can be used as desired or omitted entirely. |
