Impress your family and friends with this delicious Mexican-style Arroz con Pollo, or whole roast chicken, with gravy served alongside a flavorful Carolina® Brown Rice pilaf.
Follow our step by step instructions to make a delicious meal for the holidays or a celebratory meal to share!
Preheat oven to 425ºF. Stir together butter, chipotle, rosemary, garlic, cumin, salt, pepper, onion powder and ground cloves.
Pat chicken dry with paper towel. Rub spice mixture all over the chicken and inside the cavity. Add onion and bay leaves to cavity. Tie legs together with kitchen string; tuck wing tips underneath chicken. Place chicken, breast side up, in roasting pan fitted with rack.
Roast for 1 hour to 1 1/2 hours or until meat thermometer inserted into thickest part of inner thigh registers 165°F.
Remove kitchen string and bay leaves. Transfer chicken to a serving platter. Tent loosely with foil; let stand for 15 minutes.
Meanwhile, heat pan drippings in roasting pan set over medium heat on stovetop. Stir in broth and tomato paste, scraping up any brown bits from bottom of pan; bring to boil. Simmer for 10 to 12 minutes or until thickened. Strain before serving.
Cook bacon in a large saucepan set over medium heat until crisp around edges and fat starts to render. Stir in beef; cook for 5 to 8 minutes or until starting to brown.
Add onion, celery, carrot, jalapeño, garlic, cumin, chili powder, oregano, salt and pepper to saucepan; cook for 5 to 8 minutes or until slightly softened. Stir in broth, tomatoes and raisins; bring to boil.
Stir in rice; reduce heat to low. Cover and cook for 35 to 40 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat; let stand for 10 minutes. Fluff with fork before serving.
Slice chicken; sprinkle with cilantro. Serve with rice pilaf and pan gravy.
Roast 2 smaller fryer chickens, if desired, adjusting the cooking time as needed.
The key to making this roast chicken Mexican-style lies in the seasoning. We’ve used a blend of butter, chipotle in adobo, rosemary, garlic, cumin, salt, pepper, onion powder and ground cloves for flavors that pack a punch. It’s important to make sure that the chicken is dried with a paper towel so that the butter will adhere and as a result, the seasonings will roast with the meat.
Oven Note: Not every oven will cook the same, so make sure to roast the chicken until the inside temperature reaches 165°F.
If you’re planning a meal for a crowd such as Thanksgiving or a holiday get-together, you may need to feed a crowd and will need a few side dishes to go with your brown rice pilaf and roast chicken.