Volcanic Rice-Stuffed Chicken with Charred Garden Mosaic
Volcanic Rice-Stuffed Chicken with Charred Garden Mosaic
Tender chicken breasts transformed into flavor bombs, stuffed with wild rice pilaf and roasted vegetables, served over a smoky tomato-courgette puree with charred broccoli crowns
Recipe Adapted Successfully
This recipe transforms simple chicken and rice into a stunning restaurant-quality dish through dramatic presentation and bold flavor layering. The volcanic theme comes from the lava-like tomato-courgette puree that erupts around the sliced stuffed chicken, while the charred vegetables provide textural contrast and smoky depth. The wild rice stuffing absorbs all the vegetable flavors, creating a complete meal where each component enhances the others.
Nutrition Per Serving
Ingredients
butterflied but not cut through
rinsed well
keep some stem attached for dramatic presentation
good quality, thick puree
1 diced for stuffing, 1 for puree
red and yellow, diced small
divided use
minced fine
divided
whole, toasted
hot
leaves stripped
zest and juice
to taste
freshly cracked
Instructions
Heat a heavy saucepan over medium heat. Add cumin seeds and toast for 30 seconds until fragrant. Add 1 tablespoon olive oil, half the garlic, and rice. Stir until rice is glossy and lightly toasted, about 3 minutes.
Pour in 1.5 cups hot stock, add half the thyme and a pinch of salt. Bring to boil, then reduce to lowest heat, cover and cook 25 minutes until rice is tender but still has bite.
Meanwhile, heat a cast iron skillet over high heat. Char broccoli florets cut-side down until blackened in spots, about 4 minutes per side. Set aside.
In same skillet, sauté diced courgette and bell peppers in 2 tablespoons oil until caramelized. Combine with cooked rice, 1 teaspoon paprika, remaining thyme, and half the lemon zest. Season aggressively.
Butterfly chicken breasts and pound to even 1/2-inch thickness. Season both sides with salt, pepper, remaining paprika, and lemon zest. Spoon rice mixture onto one half, roll and secure with toothpicks.
Sear stuffed chicken rolls in hot skillet until golden on all sides, about 3 minutes per side. Transfer to 400°F oven for 20-25 minutes until internal temp reaches 165°F.
While chicken roasts, blend remaining courgette (roughly chopped), tomato puree, remaining stock, remaining garlic, and lemon juice until smooth. Simmer until reduced by half.
Remove chicken and let rest 5 minutes. Remove toothpicks and slice thickly. Spoon tomato-courgette lava onto plates, top with sliced chicken, arrange charred broccoli around, drizzle with remaining oil.
Chef's Notes
The rice can be cooked a day ahead for faster assembly
Don't skip the char on vegetables - it adds incredible depth
Resting chicken is crucial for juicy slices
Substitute quinoa for rice if desired