Andean-style Chicken

Name: Andean-style Chicken
Prep time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Brazilian
Ingredients: For chicken:; 1 whole garlic clove; 1/2 onion cut into cubes; 1 bunch of rosemary; 30 ml of olive oil; 150 ml of white wine; Salt to taste; Black pepper to taste; 1 cold chicken (whole); For the filling:; 25 ml of olive oil; 1 tablespoon of butter; 1/2 diced onion; 1/2 diced carrot; 2 celery stalks; 100 g of quinoa; 600 ml chicken broth; 1 and; 1/2 tablespoon chopped parsley

Prep time1h
Servings8

Ingredients List

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For chicken:
1 whole garlic clove
1/2 onion cut into cubes
1 bunch of rosemary
30 ml of olive oil
150 ml of white wine
Salt to taste
Black pepper to taste
1 cold chicken (whole)
For the filling:
25 ml of olive oil
1 tablespoon of butter
1/2 diced onion
1/2 diced carrot
2 celery stalks
100 g of quinoa
600 ml chicken broth
1 and
1/2 tablespoon chopped parsley

Preparation Mode

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In a small bowl or, preferably, in a pestle, place the garlic, onion, rosemary, salt, oil and pepper, macerating all these ingredients well.
And then season the chicken with this mixture.
Place it in a bowl and pour the wine over it.
Let stand for 2 hours, covered with a cloth or aluminum foil.
In a skillet, heat the butter with the oil.
Add onion and brown.
Add the carrot and celery and brown a little more.
Put the quinoa on.
Lower the heat and add the chicken broth little by little.
Season with salt, pepper and parsley.
Mix.
When the beans are soft, turn off the heat and let it cool.
After the quinoa mixture is cold, stuff the chicken through the rear opening.
Tie your legs using string.
Place the chicken on a baking sheet and cover with aluminum foil.
Bake in medium / high oven (180 ° C) for about 40 minutes.
Remove the paper and let it brown for another ten minutes.
When serving, remove the filling and serve with the chicken.
Makes 8 servings
Preparation time: 1h