Stuffed Onions and Grape Leaves with Jasmine Rice

Experience the delightful taste of the Mediterranean with this delicious recipe for Stuffed Onions and Grape Leaves with Jasmine Rice. Filled with a fragrant mix of spices, chicken, and fresh vegetables, this dish is perfect for a cozy meal for two. Enjoy the medley of flavors in every bite!

Ingredients

For the Stuffing

🍚 1 cup jasmine rice, washed
🍗 1 chicken breast, chopped finely
🌿 1/2 cup parsley, chopped
🧅 1 onion, chopped
🍅 1 tomato, chopped
🌶️ 1 jalapeño, chopped
🧄 4 cloves of garlic, chopped
🥄 2 tablespoons chicken bouillon
🍋 1 1/2 to 2 tablespoons citric acid
🧂 1 1/2 tablespoons salt
🌶️ 1/2 teaspoon black pepper
🔥 1/2 teaspoon red chili flakes
🍃 1/2 teaspoon dried mint
📦 1 packet Sazón
🥫 1 can tomato paste
🌿 1/4 cup oil

For the Base

🥔 2 potatoes, sliced
🥕 1 or 2 carrots, sliced
🥄 3 to 4 tablespoons oil

Instructions

1- Prepare the Vegetables:

• Peel and slice the onions, and rinse the grape leaves to remove any excess salt. Set aside.

2- Make the Stuffing:

• In a large bowl, combine jasmine rice, chopped chicken breast, parsley, onion, tomato, jalapeño, and garlic.
• Add chicken bouillon, citric acid, salt, black pepper, red chili flakes, dried mint, Sazón, and tomato paste.
• Pour in 1/4 cup oil and mix everything thoroughly until well combined.

3- Assemble the Pot:

• In the bottom of a cooking pot, place the sliced potatoes and carrots, and drizzle with 3 to 4 tablespoons of oil.

4- Stuff the Vegetables:

• Take a portion of the stuffing and fill each onion layer and grape leaf. Roll up the grape leaves and place them seam-side down into the pot.
• Continue until all the stuffing is used, arranging them snugly in the pot.

5- Cook the Dolma:

• Set the pot over high heat for the first 10 to 15 minutes.
• Reduce the heat to very low, cover, and let it cook for an additional 1 1/2 to 2 hours. The vegetables and chicken will release sufficient moisture, so no extra water is needed.

6- Serve and Enjoy:

• Once cooked, carefully remove the stuffed onions and grape leaves. Serve warm and savor the delightful flavors.

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 2
Calories: Approximately 450 per serving
Nutritional Information (per serving): Proteins: 25g, Fats: 18g, Carbohydrates: 55g
Equipment: Large pot with lid, mixing bowl, knife

Cooking Tips:

• To enhance the flavor, consider adding a squeeze of fresh lemon juice before serving.
• For a vegetarian version, substitute chicken with your favorite vegetables or beans.

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Stuffed Onions and Grape Leaves with Jasmine Rice