The whole baked chicken is a great recipe and you will be in love with the Turkish style of cooking, the aromatic and spicy taste. The chicken is stuffed with mushroom and rice and has a crispy crust, contrasting the delicious juicy meat.
- a large whole chicken
- a cup of rice
- a can of mushrooms
- an onion
- 5-6 cloves of garlic
- tomato paste
- pepper paste (optional)
- 2 carrots
- some potatoes
- 2 celery stalks
Boil the whole chicken in water with salt for 15 minutes.
Add in water a clove of garlic so that it gives it a nice taste.
Make the pilaf with mushrooms. Mince onions and fry them, add the mushrooms, then rice. Add chicken soup and cook on low heat until the rice is well cooked.
Fill the chicken with the pilaf. Make a thick sauce of ground garlic, pepper paste, 2 tablespoons olive oil, 5 tablespoons tomato sauce and salt. Grease the chicken on all sides. Season the chicken with paprika and pepper.
Hit the oven to 180 degrees Celsius. Oil a pan. Put the chicken in the pan, add the potatoes cut into large chunks, carrots and celery. Add a small amount of chicken soup in the tray.
Grease the chicken occasionally with sauce . It's ready in about 50 minutes, when vegetables are cooked and the chicken is nice and ruddy.
Serve with the remaining pilaf and baked vegetables.