Baked Chicken International Recipe

1      Reviews by:    Sung Sungson   Baked Chicken International Recipe stuffs whole chicken with rice, tomatoes, onions, green peppers, celery and curry powder and serves with a sauce including chicken broth, vinegar, sugar, soy sauce and garlic. Food Category:    Chicken and Fowl Cuisine Origin:    Midwestern    Servings: 10 Calories: 611 per serving Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   2 Hours Total Time:   2 Hours 25 Minutes

INGREDIENTS

• 2 ready-to-cook young chickens, 2 1/2 pounds
• Stuffing
• 2 cups cooked rice
• 2 tablespoons melted butter or margarine
• 1 1/2 cups drained, canned tomatoes
• 1/2 cup chopped onions
• 1/2 cup chopped green peppers
• 1/2 cup chopped celery
• 2 chicken livers, chopped
• 1 1/4 teaspoons salt
• 1/2 teaspoon curry powder
• 1/4 teaspoon pepper
• 1 teaspoon Ac'cent
• 1 egg
• Sauce:
• 2 tablespoons cornstarch
• 1 cup chicken broth
• 1/2 cup vinegar
• 3/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon Ac'cent
• 2 tablespoons soy sauce
• 1 clove garlic, whole or minced
• 1/2 cup chopped green pepper
• 2 cups pineapple chunks
• 3 tablespoons grated orange rind
• 2 pimientos, sliced

DIRECTIONS

• Stuffing: Put rice into mixing bowl; add butter or margarine; blend. Add remaining stuffing ingredients; mix well. Stuff body and wishbone cavities of chickens lightly. Truss. Place birds breast-side-down on rack in shallow open pan. Roast in moderate oven (350°F.) 1 1/2 to 2 hours, until tender. Turn breast-up when about 3/4 done.
• Sauce: Blend cornstarch with 1/4 cup of the broth. Combine with remaining sauce ingredients except pimientos in saucepan. Cook, stirring constantly, until thickened and clear. Pour sauce over chickens 20 minutes fore they are done. Baste several times. Add pimientos to sauce about 5 minutes before serving. (For added color and crispness, garnish with slices of red apples.)

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