bohemianwanderer – This recipe combines tender roast chicken with smoky chipotle tomato rice, creating a flavorful meal perfect for 6 to 8 servings. The preparation involves soaking rice, sautéing aromatics, and partially cooking the rice before finishing it in the oven with the chicken. Start by soaking 250 grams of long-grain rice in cold water for 10 minutes. While the rice soaks, bring a 2-kilogram whole chicken to room temperature.
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Heat a casserole dish or large saucepan on medium heat. Add 40 grams of butter and 1 to 2 tablespoons of olive oil once hot. Stir in one large roughly chopped onion, seasoning generously with sea salt and black pepper. Sweat the onion for about 10 minutes, stirring frequently until soft and translucent.
Next, add finely chopped fresh ginger (about a thumb-sized piece) and four cloves of finely chopped garlic. Cook for another 3 to 4 minutes, stirring regularly. Then, mix in 50 grams of sun-dried tomato paste, one tablespoon of chipotle in adobo, and one teaspoon of ground allspice. Stir these ingredients well to combine.
Add 260 grams of quartered cherry tomatoes or a 400-gram tin of tomatoes. Drain the soaked rice and add it to the pan, stirring for a few minutes to coat the grains in the flavorful mix. Pour in 500 milliliters of chicken stock or water and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes, then remove from heat. At this point, the tomatoes will have softened and created a fragrant base, but the rice will still be undercooked, ready to finish cooking in the oven.
Roasting the Chicken with Chipotle Butter and Tomato Rice
Preheat your oven to 200°C (180°C fan)/390°F/gas mark 6. Meanwhile, prepare the chipotle butter to add rich flavor to the chicken. Using a mortar or small blender, grind one peeled garlic clove, half a teaspoon of ground allspice, one teaspoon of sea salt, and a handful of fresh oregano or thyme leaves into a paste. Then, mix in one tablespoon of chipotle in adobo and 75 grams of room-temperature butter until smooth.
Place the chicken in a roasting tray. Carefully loosen the skin around the breast and thighs to create pockets. Spread two-thirds of the chipotle butter under the skin, ensuring it coats the meat. Smear the remaining butter all over the chicken’s exterior for maximum flavor.
Stuff the chicken cavity with the partially cooked smoky tomato rice. Any leftover rice goes into the roasting tray under the chicken. Pour 200 milliliters of white wine into the tray to keep the chicken moist during roasting.
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Roast the chicken for about one hour and 15 minutes, or 15 minutes per 500 grams of chicken plus an extra 15 minutes. The chicken should turn golden brown and the juices should run clear when pierced at the thickest part of the thighs. For even cooking, consider cutting between the thighs and body after 35 minutes to prevent overcooking the breast.
Once cooked, the chicken will be juicy and infused with smoky tomato rice flavors. Carve the chicken and serve it hot, enjoying the perfect balance of tender meat and rich, spicy rice. This dish delivers a satisfying and aromatic experience that elevates any dinner table.
