Roast Chicken with Sticky Rice Skillet Stuffing Recipe

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Roast Chicken with Sticky Rice Skillet Stuffing
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Ingredients
23
Count
Nutrition
549
Calories
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Ingredients:

Directions:

  1. Preheat oven to 375°.
  2. To prepare chicken, combine the first 5 ingredients in a food processor. Add 2 peeled garlic cloves to cilantro mixture; pulse until finely chopped. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Pierce skin and flesh several times with a fork. Lift wing tips up and over back; tuck under chicken. Rub cilantro mixture under loosened skin and over breast and drumsticks. Place chicken, breast side up, on a roasting rack; place rack in a roasting pan. Place remaining 2 peeled garlic cloves on pan under chicken. Bake at 375° for 45 minutes or until a thermometer inserted in the meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.
  3. To prepare sauce, place roasting pan on stovetop over medium-low heat. Add 1/2 cup broth to pan; bring to a boil, scraping pan to loosen browned bits. Squeeze roasted garlic cloves to extract pulp; discard skins. Strain broth mixture through a sieve into a small saucepan; discard solids. Add flour, stirring well with a whisk; bring to boil. Cook 1 minute, stirring constantly. Remove from heat. Stir in 1 teaspoon maple syrup and 1/8 teaspoon black pepper.
  4. To prepare stuffing, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion, ginger, and 2 minced garlic cloves to drippings in pan; cook 3 minutes or until lightly browned, stirring frequently. Stir in chard and mushrooms; cook 5 minutes or until chard wilts. Add crumbled bacon and rice; cook 30 seconds, stirring constantly. Stir in 2 3/4 cups broth; bring to a boil. Cover, reduce heat, and cook 45 minutes or until the rice is just tender and liquid is nearly absorbed. Add squash and 1 tablespoon maple syrup to pan; cover and cook 10 minutes or until squash is tender. Stir in 1/4 teaspoon black pepper. Sprinkle with walnuts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 549.18 Kcal (2299 kJ)
Calories from fat 220.07 Kcal
% Daily Value*
Total Fat 24.45g 38%
Cholesterol 106.43mg 35%
Sodium 703.32mg 29%
Potassium 979.99mg 21%
Total Carbs 36.86g 12%
Sugars 10.4g 42%
Dietary Fiber 3.58g 14%
Protein 46.69g 93%
Vitamin C 22.9mg 38%
Vitamin A 0.2mg 6%
Iron 7mg 39%
Calcium 213.1mg 21%
Amount Per 100 g
Calories 114.55 Kcal (480 kJ)
Calories from fat 45.9 Kcal
% Daily Value*
Total Fat 5.1g 38%
Cholesterol 22.2mg 35%
Sodium 146.71mg 29%
Potassium 204.42mg 21%
Total Carbs 7.69g 12%
Sugars 2.17g 42%
Dietary Fiber 0.75g 14%
Protein 9.74g 93%
Vitamin C 4.8mg 38%
Iron 1.5mg 39%
Calcium 44.5mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.3
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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