Coat the chicken with salt and white pepper and olive oil. Keep aside
Fry the meat with vegetable oil until done. Then, add the rice with ½ cup of water and cook until the water is evaporated.
Stuff the chicken with the rice mixture, then knit it so rice doesn’t fall out.
Place the chicken in a tray and put in the oven just to change color. Cover the chicken with foil paper and set aside.
GRAPE LEAVES AND ZUCCHINI:
Fry the minced meat with oil until it has color. Then, add the rice, salt and pepper and mix well.
Empty the inside of zucchinis and fill them with rice and meat. Set aside.
Boil some water in a saucepan, then soak the grape leaves for 5 to 6 minutes.
Open a leaf on the shining side and add one teaspoon of the rice mixture. Close both sides and roll it. Repeat the same procedure with the rest of the grape leaves.
Place the grape leaves on the bottom of a large pot; then, add the chicken in the middle and place the rest of the zucchinis and grape leaves around it. Cover the top with grape leaves.
Cover with water and cook for 75 to 90 minutes.