Stuffed Chicken
Stuffed chicken with farofa is one of the most delicious and classic recipes in Brazilian cuisine. Whether for a special lunch or a family dinner, this dish always impresses with its presentation and unmistakable flavor.
Here you will find an easy and delicious version to prepare at home.
Stuffed Chicken Recipe
Ingredients:
For the Chicken:
- 1 whole chicken (approximately 2 kg), cleaned and giblets removed
- Juice of 2 lemons
- 4 cloves of garlic, crushed
- 2 tablespoons of butter
- Salt and black pepper to taste
- 1 teaspoon of sweet paprika (optional)
- 1 cup of dry white wine
For the Farofa:
- 2 tablespoons of butter or olive oil
- 1 medium onion, chopped
- 2 cloves of garlic, chopped
- 100 g of bacon, chopped
- 1 grated carrot
- 1 cup of cassava flour or cornmeal
- 2 tablespoons of chopped parsley
- Salt and black pepper to taste
Preparation:
Preparing the Chicken:
- Wash the chicken thoroughly and season with lemon juice, garlic, salt, black pepper, and sweet paprika. Let it marinate in the refrigerator for at least 1 hour.
- Remove the chicken from the marinade and pat it dry with paper towels. Rub butter all over the chicken, including under the skin, to ensure more flavor and juiciness.
Preparing the Farofa:
- In a pan, heat the butter or olive oil and brown the bacon. Add the onion and garlic and sauté until softened.
- Add the grated carrot and cook for another 2 minutes.
- Gradually add the cassava flour or cornmeal, stirring well until the farofa is golden and crumbly.
- Season with salt, black pepper, and finish with the chopped parsley.
Stuffing and Roasting:
- Preheat the oven to 200°C (392°F).
- Stuff the chicken cavity with the prepared farofa, gently pressing to fit it well. Close the openings with toothpicks or kitchen twine.
- Place the chicken in a baking dish, pour the dry white wine over it, and cover with aluminum foil.
- Roast for about 1 hour. After this time, remove the aluminum foil, baste the chicken with the pan juices, and return it to the oven for another 30 minutes or until golden brown.
Tips for the Perfect Stuffed Chicken
- If possible, let the chicken marinate for longer, up to 12 hours, to intensify the flavor. The marinade allows the seasonings to penetrate deeply into the meat, ensuring a juicy and aromatic result.
- Avoid overstuffing the chicken to prevent the farofa from spilling out during cooking. A moderate amount of stuffing helps ensure even cooking and prevents the interior of the chicken from becoming too moist.
- Use a culinary thermometer to ensure the chicken is fully cooked. The internal temperature should reach 75°C (165°F), especially in the thickest part, such as the breast. This ensures food safety and maintains the ideal texture.
- For crispier and golden skin, brush butter or olive oil over the chicken before placing it in the oven. You can also sprinkle a bit of paprika or dried herbs for an extra touch of flavor.
- For a touch of sophistication, try adding a layer of bacon slices over the chicken before roasting. The bacon not only protects the chicken but also adds extra flavor and moisture.
Suggested Side Dishes
- White Rice: Simple and perfect to pair with stuffed chicken. For a special touch, sauté the rice with garlic and a bit of onion before adding water. Finish with chopped parsley for extra flavor.
- Roasted Potatoes: Add medium-sized potato chunks to the same baking dish as the chicken. Season with olive oil, minced garlic, rosemary, and salt before roasting. The potatoes absorb some of the chicken’s juices, creating an irresistible flavor.
- Grilled Vegetables: Zucchini, carrots, bell peppers, and broccoli are amazing when grilled with a drizzle of olive oil and a pinch of salt. They are light and balance the meal.
- Extra Farofa: Prepare an additional portion of farofa to serve as a side dish. Add nuts or dried fruits for a sophisticated touch.
- Green Salad: A combination of lettuce, arugula, and watercress is light and refreshing. Add cherry tomatoes, Parmesan shavings, and a dressing made with olive oil and lemon to complement the main dish.
- Mashed Potatoes: Creamy and comforting, mashed potatoes are an excellent side. Add a hint of nutmeg and grated Parmesan cheese for special flavor.
Frequently Asked Questions – stuffed chicken
Can I prepare the stuffed chicken in advance?
Yes, stuffed chicken can be prepared in advance. You can season the chicken and prepare the farofa the day before. Stuff the chicken, cover it with aluminum foil, and refrigerate until ready to bake.
Can I substitute the farofa flour?
Yes, you can substitute cassava flour with cornmeal or even breadcrumbs. These options give the farofa a different texture but are equally delicious.
How can I ensure the stuffed chicken doesn’t dry out?
In addition to marinating it for a few hours, brush butter or olive oil on the chicken’s surface before roasting. Covering the chicken with aluminum foil during the initial roasting phase also helps retain moisture.
What can I do with leftover farofa?
If you have leftover farofa, serve it as a side dish. It pairs perfectly with stuffed chicken and other dishes like rice and salad.
Can I freeze stuffed chicken?
Yes, stuffed chicken can be frozen. It is recommended to freeze it raw and already stuffed. When ready to bake, thaw it completely in the refrigerator before roasting.
Conclusion – stuffed chicken
Stuffed chicken with farofa is a timeless classic. With a rich combination of flavors and an impressive presentation, this dish is a guaranteed success for any occasion. Try it and surprise your family or guests with this delicious recipe!
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