Roasted Chipotle Chicken With Cilantro Lime Rice Stuffing
Roasted chicken is the perfect dinner for fall. A 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.
Preheat oven to 350F. Rinse chicken off well before using. Dry a bit by patting with a couple of paper towels. Prepare roasting pan by placing a rack inside. A shallow roasting pan works best so that the chicken can crisp up rather than be surrounded by pan which will create too much moisture for a crispy skin.
Prepare chipotle spice rub for chicken. Place these ingredients in a small bowl and stir together very well.
- 1/2 teaspoon Chile de Arbol Powder
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon chipotle powder (for more heat, add more)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 3 teaspoon oregano molido
- 2 teaspoons Rio Grande Chili Blend
- 2 teaspoons onion powder
- 5 teaspoons ground cumin
- 2 teaspoons salt
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 rice has almost completely soaked up rice (about 10-15 minutes). Although rice will not be completely cooked yet, add salt and give it a stir. Try it for taste. It is best to add salt a little at a time until you reach the right amount than to put too much in and regret it afterward. When you feel good about the amount of salt used, place rice into chicken where it will finish cooking. Stuff it as tightly as possible. You can tie the chicken legs together with cooking twine to help it stay in better if you like.
Coat chicken with olive oil and then rub chipotle mix all over 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.
Place chicken in oven. Turn on the Home & Garden TV. Try to force yourself to stay awake to watch an amazing room make-over; but, sadly, fall asleep. Miss approximately 3 more room make-overs. Wake up to family telling you that they think blog is done. Open your eyes when he confirms the temp of the chicken has reached 165 and declares it perfectly cooked. See? Nothing to it.
Bake chicken for about 2 hours and then check the temperature using a meat thermometer. The temp in the middle of the thigh should be at least 165 degrees. Remove the chicken from the oven and allow to set for about 20 minutes so it will be at its juiciest when you enjoy it.
To finish off the rice (while chicken sets) add a 1/2 a bunch of chopped fresh cilantro leaves, the juice of one lime and a bit of finely diced red onion and a small, diced tomato. If desired, perhaps some cumin and more salt if needed.
Spicy, crispy skin. Edible confetti. So satisfying and comforting one might even need another nap.
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