Chicken Filled with Rice in Roman Pot on Bed of Vegetables

5 from 7 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 165 kcal


  • 1 Roast chicken
  • 1 cup Rice
  • 1 Onion
  • 1 bunch Soup vegetables
  • 1 tbsp Butter
  • 2 cups Vegetable broth
  • 1 cup Chicken broth
  • Salt
  • Pepper
  • Chili powder
  • Hot paprika powder


  • Peel the onions, dice them finely and sauté them in the butter until translucent, stir in the rice, pour the vegetable stock over them, bring to the boil and leave to swell in a closed saucepan with low heat for approx. 20 minutes.
  • Clean the soup vegetables, cut them into small pieces and put them in the soaked Römertopf.
  • Rub the chicken vigorously with salt, pepper, paprika and chili powder.
  • Put the rice in the chicken, place the chicken on the vegetables, pour the chicken stock, close the Roman pot and put it in the cold oven,
  • Set the oven to 200 ° C and cook the chicken for about 2 hours, then remove the lid and let the chicken brown for another 15 minutes.


Serving: 100gCalories: 165kcalCarbohydrates: 36gProtein: 3.8gFat: 0.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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