roasted chicken, tomato rice with green sauce homemade
August 25, 2024
roasted chicken, tomato rice with green sauce homemade
by jack_hudson2001
3 comments
FOR THE CHICKEN 3 tablespoons extra virgin olive oil 1/4 cup lime juice 4 large garlic cloves, roughly chopped 1 tablespoon kosher salt 2 teaspoons paprika 1 teaspoon black pepper 1 tablespoon cumin 1 teaspoon dried oregano 2 teaspoons sugar 1 whole chicken
FOR THE GREEN SAUCE 3 jalapeño chili peppers, seeded if desired 1 cup packed fresh cilantro leaves 2 cloves garlic, roughly chopped 1/2 cup mayonnaise 1/4 cup sour cream 1 tablespoon fresh lime juice 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil
Tomato rice rice 1 veg stock cube 1 can of tomato 1 table of tomato puree salt and pepper
INSTRUCTIONS FOR THE CHICKEN Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about 2/3 of the marinade evenly underneath the skin, and spread the remaining 1/3 evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees 220C. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees 190 C, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it — if it’s browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
then 220C in the oven for 30-40 mins depending on the size of the chicken pieces. baste a couple of times to keep moist.
FOR THE GREEN SAUCE Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don’t worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve. Note: Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
can also serve this with some roasted vege
No way.. Delicious looking British food! Will give it a go next weekend 🙂
ough, can’t go wrong with green sauce and chicken, i used to eat this a lot at one of my old jobs..fantastic job!
3 comments
FOR THE CHICKEN
3 tablespoons extra virgin olive oil
1/4 cup lime juice
4 large garlic cloves, roughly chopped
1 tablespoon kosher salt
2 teaspoons paprika
1 teaspoon black pepper
1 tablespoon cumin
1 teaspoon dried oregano
2 teaspoons sugar
1 whole chicken
FOR THE GREEN SAUCE
3 jalapeño chili peppers, seeded if desired
1 cup packed fresh cilantro leaves
2 cloves garlic, roughly chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
Tomato rice
rice
1 veg stock cube
1 can of tomato
1 table of tomato puree
salt and pepper
INSTRUCTIONS
FOR THE CHICKEN
Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about 2/3 of the marinade evenly underneath the skin, and spread the remaining 1/3 evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees 220C. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees 190 C, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it — if it’s browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
then 220C in the oven for 30-40 mins depending on the
size of the chicken pieces. baste a couple of times to keep moist.
FOR THE GREEN SAUCE
Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don’t worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
Note: Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
can also serve this with some roasted vege
No way.. Delicious looking British food! Will give it a go next weekend 🙂
ough, can’t go wrong with green sauce and chicken, i used to eat this a lot at one of my old jobs..fantastic job!