Roasted Chicken with Salsa and Rice Irish-Style
-Ingredients:
-For the Chicken:
1 whole chicken (about 1.5 kg)
2 tablespoons melted butter
2 garlic cloves, minced
1 tablespoon fresh or dried thyme leaves
1 teaspoon dried rosemary
1 teaspoon paprika
Salt and black pepper to taste
1 lemon, sliced
1 large onion, quartered
2 carrots, sliced
2 celery stalks, chopped
1 cup chicken broth
-For the Salsa:
2 ripe tomatoes, chopped
1 garlic clove, minced
1 small red onion, finely chopped
1 small red pepper, chopped
2 tablespoons white vinegar or apple cider vinegar
2 tablespoons extra virgin olive oil
Salt and pepper to taste
2 tablespoons fresh cilantro or parsley, chopped
-For the Rice:
1 cup long-grain white rice
2 cups chicken broth
1 tablespoon butter
1 small onion, finely chopped
1 garlic clove, minced
Salt and black pepper to taste
-Method of Preparation:
1. For the Chicken:
Preheat the oven to 190°C (375°F).
Wash the chicken thoroughly and pat it dry with paper towels. Ensure you remove any excess fat or feathers.
In a small bowl, mix the melted butter with the minced garlic, thyme, rosemary, paprika, salt, and pepper. Rub the mixture over the chicken, making sure to get under the skin for deeper flavor.
Stuff the chicken cavity with lemon slices and some of the onion quarters, then tie the legs together using kitchen twine.
Place the remaining onion, carrots, and celery in the bottom of a large roasting pan, and set the chicken on top.
Pour the chicken broth into the pan, then place it in the oven. Roast for 1.5 to 2 hours, or until the chicken is fully cooked and golden brown on the outside.
Use a meat thermometer to ensure the internal temperature of the chicken reaches 75°C (165°F).
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
2. For the Salsa:
In a medium-sized bowl, combine the chopped tomatoes, red onion, red pepper, and garlic.
Add the white vinegar and olive oil, then season with salt and pepper to taste.
Stir well, then mix in the chopped cilantro or parsley.
Cover the bowl and refrigerate the salsa for 15-20 minutes to allow the flavors to blend.
3. For the Rice:
In a medium pot, melt the butter and sauté the chopped onion over medium heat until translucent.
Add the minced garlic and sauté for an additional minute.
Stir in the rice and cook for 2-3 minutes, ensuring the rice is coated in butter and absorbs the flavors.
Add the chicken broth and bring to a boil. Once boiling, cover the pot, reduce the heat to low, and simmer for 15-20 minutes until the rice is tender and all the liquid is absorbed.
Remove from heat and let the rice sit, covered, for an additional 5 minutes to fluff up.
-Serving:
Serve the roasted chicken, sliced into portions, alongside the rice.
Drizzle the salsa over the chicken or serve it as a side condiment.
Garnish the dish with fresh herbs like thyme or cilantro, and enjoy while hot.
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