Roasted chicken is the perfect dinner. This perfectly browned bird covered in Mexican spices and rice loaded with fresh confetti touches is a nice change from the typical herbed chicken. A cozy and easy-to-make combination. So easy, in fact, you can cook it while taking a much-needed nap. Not that I would know this first hand or anything.
Roasted Chipotle Chicken With Cilantro Lime Rice Stuffing
Makes about 4 servings.
Preheat oven to 350°F.
- 1 whole chicken
- 3 tablespoons olive oil
- 1 recipe of Taco Seasoning
- 1 3/4 cup chicken broth or water
- 1 cup long grain basmati rice
- 1/2 teaspoon salt
- 1/2 bunch cilantro, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons red onion, fine diced
- 1 roma tomato, diced
- 1 teaspoon cumin
Prepare a roasting pan by placing a rack inside. A shallow roasting pan works best so the chicken can crisp up rather than be surrounded by a pan which will create too much moisture for a nice crispy skin.
Parcooking the Rice
Bring 1 3/4 cup of chicken broth to a boil. Add one cup of long-grain white basmati rice. Stirring once & awhile, cook on low with a lid until the rice has almost completely soaked up rice (about 10-15 minutes). Add the salt and give it a stir. The rice will not be completely cooked yet but try it for taste. It is best to add salt a little at a time until you reach the right amount rather than to put too much in and regret it afterward.
Stuff & Prep
Coat the outside of the chicken with olive oil and then rub the chipotle mix all over the chicken and inside as well.
Typically chicken legs will be up when roasting, that is, unless you are not being mindful because you’re over-tired. Not that I would know.
When the amount of salt tastes right, place it into the chicken where it will finish cooking. Stuff it as tightly as possible. You can tie the chicken legs together with cooking twine to help the stuffing stay in.
Bake
Place the chicken on the rack in the roasting pan and then in the preheated oven.
Bake the chicken for about 1 1/2 hours and then check the temperature using a meat thermometer. The temp in the middle of the thigh and breast should be at least 165 degrees. Remove the chicken from the oven and allow it to sit for about 20 minutes so it will be at its juiciest when you enjoy it.
Finish off the rice while chicken sets. Add the cilantro, lime juice, red onion, and tomato. Stir in the cumin and more salt if needed.
Spicy, crispy skin. Edible confetti. So satisfying, comforting, and flavorful.