👨‍🍳 作り方

1. 1

   Rinse the rice and soak it in water for 20 minutes. Drain well.

   ⏱️ 20 minutes
2. 2

   In a large bowl, combine the drained rice, chopped onion, minced garlic, diced tomatoes, chopped cilantro, chopped parsley, 2 tbsp vegetable oil, cumin, coriander, turmeric, salt, and pepper. Mix well.

   💡 プロのコツ: Ensure all ingredients are evenly distributed in the rice mixture.
3. 3

   Rinse the chicken inside and out. Pat it dry with paper towels.

   💡 プロのコツ: A dry chicken will crisp up better.
4. 4

   Carefully stuff the rice mixture into the cavity of the chicken. Do not overstuff, as the rice will expand.

   💡 プロのコツ: You can sew the opening shut with kitchen twine or secure it with toothpicks.
5. 5

   Preheat oven to 180°C (350°F).

   ⏱️ 10 minutes
6. 6

   In an oven-safe pot or Dutch oven, heat the remaining 2 tbsp of vegetable oil over medium heat. Sear the stuffed chicken on all sides until lightly browned.

   ⏱️ 10 minutes
7. 7

   Add the chicken broth, cardamom pods, and cinnamon stick to the pot. Bring to a simmer.

   💡 プロのコツ: The broth will help steam the rice and keep the chicken moist.
8. 8

   Cover the pot tightly with a lid or aluminum foil. Transfer to the preheated oven and bake for 1 hour and 30 minutes, or until the chicken is cooked through and the rice is tender.

   ⏱️ 1 hour 30 minutes

   💡 プロのコツ: Check for doneness by inserting a thermometer into the thickest part of the thigh; it should register 75°C (165°F).
9. 9

   Let the chicken rest for 10 minutes before carving and serving. Serve with the cooked rice from the cavity and any pan juices.