1 liter of water
1 cup white rice
3 cloves garlic, minced
1 onion, chopped
3/4 cup salted anchovy fillets (optional)
1 tablespoon butter
1/2 teaspoon cumin
1/3 cup pitted green olives, sliced
5 black raisins, seeded
1.5 kg chicken breast, boneless
Salt and pepper to taste
1 liter of water
1 cup white rice
3 cloves garlic, minced
1 onion, chopped
3/4 cup salted anchovy fillets (optional)
1 tablespoon butter
1/2 teaspoon cumin
1/3 cup pitted green olives, sliced
5 black raisins, seeded
1.5 kg chicken breast, boneless
Salt and pepper to taste
Bring the water to a boil in a large saucepan
Add the rice and cook for 5 minutes (until partially cooked)
Drain, run under cold water, and set aside
In another saucepan, sauté the garlic, onion, and anchovies in butter until the onion is soft
Add the cumin, salt, pepper, olives, raisins, and rice
Stir well
Remove from heat, let cool slightly, and stuff the chicken
Close all cavities with a large needle and heavy thread
Place on a baking sheet, cover with aluminum foil, and bake in a preheated oven (400°F) for 30 minutes
Remove the foil and roast for an additional 30 minutes
Serve hot
Serves 8.
