Ingredients
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[0] => Array
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[169c262a-d36b-fb94-111e-9e21d161c4ff] => Array
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[title] => oil, vegetable
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[quantity] => 3.00
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[componentid] => 0
[method] =>
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[title] => sausage, turkey, italian, hot, link, raw
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[method] => casing removed
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[19dc110c-0c0a-1344-3d9d-f03589ce045f] => Array
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[title] => peppers, bell, red, sweet, fresh, med 2 3/4" x 2 1/2"
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[ingredientuuid] => 19dc110c-0c0a-1344-3d9d-f03589ce045f
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[title_custom] => red bell pepper
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[title] => spice, ginger, ground
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[quantity] => 2.00
[measure] => tablespoons
[title_custom] => ginger
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[title] => rice, white, long grain, ckd
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[ingredientuuid] => 27d057be-7e10-01f4-993b-07c48a10c3d5
[quantity] => 2.00
[measure] => cups
[title_custom] => leftover vegetable fried rice
[componentid] => 0
[method] =>
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[title] => salt, table
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[quantity] => 0.00
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[title] => chicken, roasting+skin, raw, bird
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[ingredientuuid] => f31c5e7d-ebe3-eda4-5570-d4b5be77cb9d
[quantity] => 1.00
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[title_custom] => 4 1/2-pound chicken
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[1c37e234-a3a6-5c44-1940-809a6dbf3f6f] => Array
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[title] => sauce, hoisin
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[ingredientuuid] => 1c37e234-a3a6-5c44-1940-809a6dbf3f6f
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[measure] => tablespoons
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[a1b05263-2294-4c44-8da2-b7d87fe90720] => Array
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[title] => spice blend, chinese five spice, pwd, intl
[ingredientid] => 31299
[ingredientuuid] => a1b05263-2294-4c44-8da2-b7d87fe90720
[quantity] => 0.50
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[0ff6ce8e-090d-fe74-f92b-190def3b09aa] => Array
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[title] => herb, cilantro, leaves, fresh
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)
-
3 tablespoons vegetable oil
-
1 hot Italian sausage (about 4 ounces) casing removed
-
1 red bell pepper chopped
-
2 tablespoons ginger chopped
-
2 cups leftover vegetable fried rice
-
salt
-
pepper
-
1 4 1/2-pound chicken
-
2 tablespoons hoisin sauce
-
1/2 tbsp Chinese five-spice powder
-
2 tablespoons cilantro chopped (optional)
Recipe Method
1. Preheat the oven to 350 degrees. In a
wok or heavy
skillet, heat 1 tablespoon oil over medium-high heat. Add the
sausage and cook, breaking up the meat, until no longer
pink, 2 to 3 minutes. Add the
bell pepper and ginger and cook, stirring, until the bell pepper is crisp-tender, about 3 minutes. Add the rice, season with salt and pepper and toss to combine. Let cool to room temperature.
2. Season the chicken with salt and pepper, place in a 9-by-13-inch roasting pan and stuff with the rice. Brush the chicken with 1 tablespoon oil and roast for 1 hour.
3. Meanwhile, in a small bowl, combine the hoisin sauce, five-spice powder and the remaining 1 tablespoon oil. Brush the sauce all over the chicken and roast until an instant-read thermometer inserted deep in the stuffing and thigh registers 155 degrees, about 30 minutes. Let rest for 10 minutes.
4. Scoop out the stuffing and slice the chicken; divide among 4 plates and top with the cilantro, if using.
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