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.
Chipotle-Lime Roasted Chicken with Tomatillo Sauce
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.
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.