Whole Chicken Stuffed w/ Rice

1 whole chicken, cleaned inside and out

6 medium-size potatoes, quartered

for stuffing:

1 cup rice 

1/2 small onion, chopped,

2 tablespoon chopped pistachio nuts or pinenuts

1 teaspoon salt

1/4 teaspoon pepper

3 tablespoons oil

2 cups water

for glaze (this is the same as in Baked grill chicken:

for the seasoning:

2 tablespoon olive oil

2 tablespoons mustard

2 tablespoons honey

4 tablespoons soy sauce

2 tablespoons dry onion flakes (may use chopped fresh onion instead)

2 tablespoons mesquite seasoning*

I use purchased mesquite seasoning but if you want to make your own:

  • 1 ½ Tbsp paprika

  • 1 tsp cumin

  • 1 tsp brown sugar

  • ½ tsp garlic powder

  • ½ tsp onion flakes

  • ½ tsp rosemary

  • ½ tsp marjoram

  • ¼ tsp sage

  • ¼ tsp ground mustard seed

  • ¼ tsp chipotle powder (or crushed pepper flakes)

Preheat the oven to 400f.

Stuffing:

In a small pan, saute the onions till translucent, mix so they do not burn.

Add rice, mix well so all rice is covered with the oily onions.

add water and salt. bring to boil, then continue to simmer, covered for 15 minutes.

Combine in pistachio.

Remove from heat and let cool a bit.

After the stuffing cools,  place it inside the clean chicken.

Tie the legs if needed, to make sure the stuffing stays inside the chicken.

Rub the glazing over the entire chicken.

Place in a baking dish.

Place the quartered potato around the chicken.

Cover the baking pan with foil.

Check occasionally, if needed brush with pan juices.

Bake at 400f for 1 hour. Remove foil and continue to bake till looks crispy and brown. 

Before

After