STUFFED BUTTER CHICKEN

¼ cup Butter, softened
1 tbsp Garlic, finely chopped
1tsp. Iodized Salt
1pc. Whole Chicken, approx 1-1 ¼ kilos
1tbp. Cooking oil
¼ cup Onion, finely chopped
½ cup Button Mushrooms, thinly sliced
¼ cup Green Peas, cooked
1pc Chicken Broth Cube
¼ cup Water
2 cups Cooked Rice

PROCEDURE:

1. Combine softened butter, garlic and salt. Coat the chicken with this mixture and insert some underneath the chicken skin.
Set aside.
2. In a pan, sauté onions in hot oil and add button mushrooms and green peas. Add Chicken Broth Cube and water.
Stir until the cube is dissolved. Add the cooked rice and mix very well. Remove from heat.
3. When the rice has cooled slightly, careful stuff into the prepared chicken. Place the chicken in the glass or aluminum pan
Bake in a 350-degree oven for about an hour or until juice from the chicken run clear when pierced with a knife.

Tip: For better browning, lightly brush the chicken with 1-tablespoon vegetable oil. The ends of the chicken wings may also be wrapped in aluminum foil to prevent burning. The foil can be removed halfway through the cooking time.