¡Hello my dear friends!
Today I share another one of my many versions of “roasted chicken” For this version I recommend few people or a good referee since I usually have brawls over the stuffing! LOL!
This recipe came up as I prepared food for one of our famous family reunions. I prepared the coconut pigeon pea rice early to have some more time for the other things I needed to prepare, so as I was putting the chicken in the oven I glansed at the rice and thought: “why not?” so I stuffed the chicken with it and put it in!
When you roast the chicken like I do, at very slow fire and allowing it to drain its juices and fat and you stuff your chicken with rice, be it White rice or a mixed rice, something marvelous is bound to happen. The rice will absorb all of it, the best of the roast! Something for those not afraid to eat!
- Roasting the chicken
- 1 whole chicken 3-5 lbs. (I believe thatâs the ideal size for roasting)
- 2 spoonfuls of garlic paste
- 1 spoonful of black pepper.
- 2 spoonfuls green oregano.
- 1 spoonful of paprika.
- 1 spoonful cumin
- 3 spoonfuls of salt
- 2 sour oranges (or three Persian lemons)
- For the filling
- Coconut pigeon pea rice
- 4 cups of rice
- Garlic paste
- A cilantrico bush, a celery shaft and a couple of sweet peppers.
- Green pigeon peas.
- The milk of one coconut
- 1 cubanela pepper and leek
- 1 bouillon cube
- 1 spoonful of tomato paste.
- Lightly fry the onion, cubanela pepper, cilantrico, leek and pigeon peas along the coconut milk. Use as much fluid as rice (4 cups of fluid, compensate water and coconut milk) When the water boils, add the rice and allow it to dry off while constantly removing. When it dries off, cover, and lower the fire to the minimum for about 30 minutes.
- Now it's ready to be stuffed
- Wash the chicken with the orange or lemon juice. It is preferable to make this in a wide container. Spread the seasonings all around with your hands. I like to make him a hole between the skin and the meat under the wings to put seasoning. Also remember to season inside.
- Ideally you should season the chicken at least 1 day before consuming it. If you canât thatâs ok but remember that a day of seasoning will make a great difference in the final flavor.
- Take the rice and stuffed it inside the chicken cavity.
- Roast the chicken on medium low fire for two to three hours covered completely with aluminum foil.
- After that time, it is possible that the chicken is already cooked.
- The chicken drains the fat and the rice absorbs it.
- At this point (2-3 hours later) make small holes so thar the excess of fluid can drain.
- When the chicken is cooked raise the fire to the maximum and withdraw the aluminum foil (this is done for color, please donât toss away the aluminum foil)
- When ready, turn off the oven, take out the chicken and cover again with the aluminum foil. Allow it to rest for about 10 minutes.
|Amount Per Serving||%DV|
|Serving Size 469g|
|Recipe makes 5 servings|
|Calories from Fat 371||33%|
|Total Fat 41.2g||52%|
|Saturated Fat 11.45g||46%|
|Trans Fat 0.0g|
|Total Carbs 121.57g||32%|
|Dietary Fiber 2.8g||9%|