Jun 152010
 

Longest title ever!!! Today we tried something new, the chicken, with a rice dish that I like. All in all it was okay. The chicken tasted like chicken but I liked it dipped in the sauce. Anyway I got the chicken recipe here.

Chicken Ingredients

Ready for the Oven

All Cooked

Prepping the Sauce

All Sauced Up!

the Rice Ingredients

Cooking the Rice

All Cooked

Plated and ready to EAT!!!

Chipotle-Lime Roasted Chicken with Tomatillo Sauce

Serves 4

1 4 pound roasting chicken
2 teaspoons butter, softened
1 teaspoon chipotle chile powder
1 teaspoon lime zest
3/4 teaspoon salt, divided
1/2 teaspoon ground cumin
4 cloves garlic, minced and divided
8 ounces tomatillos
1 whole onion, quartered
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
1 4.5 ounce can diced green chiles
fresh cilantro, chopped, optional

Preheat oven to 375°.

Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine butter, chile powder, rind, 1/2 teaspoon salt, cumin, and 1 garlic clove in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack coated with cooking spray; place rack in roasting pan.

Discard husks and stems from tomatillos; cut into quarters. Arrange tomatillos and onion evenly around chicken. Bake at 375° for 40 minutes.

Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Remove chicken from pan; let stand 15 minutes.

Place tomatillos and onion in a food processor. Add remaining 1/4 teaspoon salt, remaining 3 garlic cloves, cilantro, juice, and chiles; process until smooth.

Remove skin from chicken; discard. Carve chicken, and serve with sauce. Sprinkle with cilantro, if desired.

Rice Acapulo

Serves 4

3/4 cup instant brown rice
1 tablespoon canola oil
2 cloves garlic, minced
1/4 cup onion, finely chopped
1 14 ounce can canned diced tomatoes
1 1/2 cups chicken broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 cup fresh cilantro

Cook rice in oil in skillet over medium heat until rice begins to brown. Mix in garlic, onion, tomatoes; saute2 to 3 minutes longer. Stir in broth and remaining ingredients, except cilantro; heat to a boil. Reduce heat and simmer, covered, 20 to 30 minutes or until rice is tender. Season to taste with salt and pepperr; stir in cilantro.

Enjoy!!!

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