Serves 4

Sunwhite Alwazzan rice for stuffed chicken or other stuffed dishes. This rice is characterized by its small grains; it is delicious and guaranteed for all your dishes.

Ingredients

2 cups of Sunwhite –Alwazzan rice

1/4 cup of olive oil

1/4 cup of entire grains of pistachio

1/4 cup of pine seeds 

1/4 cup of almonds

1/4 cup of raisins

200 g of chopped meat

2 medium onions, finely sliced

2 teaspoons of varied peppers

1/2 teaspoon of fine Cinnamon (Darchini)

1/2 teaspoon of fine Cardamom

1 tablespoon of salt

1/2 teaspoon of black pepper

2 1/2  cup of water

1 kg of Alwatania Chicken –Alwazzan

Preparation

1)       Rinse well the rice and soak into water for 30 minutes.

2)       In a medium sized pot, heat oil on a moderate heat. Add pistachio and toss with a fork until it becomes slightly roasted. Repeat the same method with pine seeds, almonds, raisins and put them aside.

3)       Place the meat in the same pot, toss for some minutes till meat is done. Add hashed onions and turn them over until wilted.

4)       Drain the rice and add to the pot.

5)       In a small platter, place peppers, Cinnamon (Darchini) and salt and mix well. Take half the quantity of this mixture and add it to the rice. Keep the remaining quantity of the peppers aside.

6)       Add water to the rice, cover the pot and lower the heat till rice absorbs water. (Take half of the rice quantity to stuff the chicken).  Cover the pot and leave it to simmer over a low heat.

7)       Preheat the oven to 70 degree Celsius, and prepare a thermal bag. 

8)       Rinse the chicken and spread the remaining pepper on it.

9)       After adding the mixed crackers to the rice, neatly stuff the chicken. Fold over and secure the ends the chicken with a thread.

10)   Enter the stuffed chicken into the thermal bag and bake for 45 minutes till browned. 

11)   Serve hot the remaining cooked rice after adding the chicken.