Spiced roast chicken with rice, chorizo & pepper stuffing
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove garlic -- minced | |
| 1 | Onion -- chopped | |
| 2 | tablespoons | Unsalted butter |
| 1 | Green bell pepper -- | |
| Chopped | ||
| 1 | cup | Celery -- chopped |
| 6 | ounces | Chorizo -- cut in 1/4\" dice |
| 1 | Roasted red pepper -- | |
| Chopped | ||
| 1 | Pickled jalapeno -- chopped | |
| 3 | cups | Cooked rice |
| 6 | pounds | Roasting chicken |
| 1 | slice | Bread |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Chili powder |
| ¼ | teaspoon | Dried oregano -- crumbled |
Directions
STUFFING
CHICKEN
Make the stuffing: In a skillet cook the garlic and the onion in the butter over moderately low heat, stirring, until the onion is softened, add the green pepper, celery, and the chorizo, and cook the mixture, stirring, for 3 to 5 minutes, or until the vegetables are softened. Transfer the mixture to a bowl. stir in the roasted red pepper, jalapeno, rice, salt and pepper to taste and let the stuffing cool. Preheat the oven to 325. Rinse the chicken, pat it dry, and trim the excess fat from the cavity. Stuff the chicken loosely with some of the stuffing, cover the stuffing with the bread, and truss the chicken. Put the chicken in a roasting pan and sprinkle it with the cumin, chili powder, oregano, salt and pepper to taste. Transfer the remaining stuffing to a small baking dish and reserve it, covered with foil and chill. Roast the chicken in the oven, basting it occasionally, for 2 hours. During the last 30 to 45 minutes of roasting bake the remaining stuffing in the baking dish, covered, in the oven until it is heated through and moisten it iwth some of the pan juices before serving.
Recipe By : Gourmet's America From: Meg Antczak Date: 08-09-95 (21:45) (159) Fido: Cooking