A crowd favorite for family dinners is a whole roast chicken. It offers a savory aroma and the choice of filling is up to your taste and preference. It’ll feed the whole family and leave them wanting more but we wanted to give it an upgrade. Instead of the usual lemongrass stuffing, our chicken will be full of sinigang rice.
Roast Sinigang Chicken
Ingredients
1 (1.2+ kg) pc whole chicken (deboned whole)
1 tbsp Maggi Savor
Sinigang Rice
3 tbsp oil
1 pc onion, sliced
3 pc cherry tomatoes
1-½ cups water
1 pack Maggi Magic Sinigang
1-½ cups rice
2 tbsp Maggi Magic Sarap
8 cloves garlic
Thick cut bacon
Lemongrass
ginger
patis
1 cup melted unsalted butter
Procedure
Brush the insides and outer layer of the chicken with maggi savor. Set aside.
In a medium-sized pot with hot oil, saute onions and tomatoes until tender.
Add water, sinigang, and rice. Bring to a boil and bring to a simmer for 8-10 minutes. It should absorb the liquid but be a bit undercooked. Cool down completely.
Preheat your oven to 350 F. Stuff the whole chicken with the rice. Brush with some butter and place in a baking dish.
Cook for 35-40 minutes brushing with butter every 10 minutes until the chicken and rice is fully-cooked. Makes six (6) servings.
