Roast Chicken with Chorizo, Brown Rice and Mushroom Stuffing Casserole

Instructions

• For the epitome of delicious comfort food, enjoy this complete meal of zesty seasoned roast chicken alongside a brown rice and chorizo stuffing with a gravy-like pan sauce drizzled on top.

  Roast Chicken

  Step 1

•  Stir together cumin, oregano, chili powder, brown sugar, salt and pepper; rub all over chicken and inside cavity. Place chicken in large resealable plastic bag.

  Step 2

• Whisk together orange juice, lemon juice, lime juice, oil and garlic; pour into bag. Seal and place bag on tray or in bowl (to catch any leaks). Refrigerate for at least 8 hours or up to 1 day.

  Step 3

• Preheat oven to 400˚F. Arrange onions, celery and carrots in small roasting pan fitted with rack. Remove chicken from marinade. Tie legs together with kitchen string; tuck wings underneath. Place chicken, breast side up, in roasting pan on rack. Pour marinade over chicken.

  Step 4

• Roast for 60 to 75 minutes or until meat thermometer inserted into thickest part of inner thigh without touching bone registers 165°F. Transfer chicken to cutting board; tent loosely with foil for 15 minutes. Reserve juices in pan.

  Step 5

• Meanwhile, cook rice according to package directions.

  Rice and Chorizo Stuffing

  Step 6

• Melt 1 tbsp butter in large skillet set over medium heat; cook chorizo for 8 to 10 minutes or until browned and cooked through. Transfer to large 13- x 9-inch baking dish.

  Step 7

• Increase heat to medium-high. Add remaining butter to skillet; cook onion, celery and mushrooms for 5 to 8 minutes or until mushrooms start to brown. Add to baking dish with chorizo. Stir in rice, broth, Parmesan and cilantro. Drizzle with 1/4 cup reserved pan juices. Cover and bake in 400˚F oven for 25 to 30 minutes or until heated through.

  Pan Sauce

  Step 8

• Set roasting pan with remaining juices over medium heat on stovetop. Mash veggies in pan. Pour in wine; stir, using wooden spoon to scrape up any brown bits in bottom of pan. Bring to boil; boil for 2 minutes.

  Step 9

• Stir in broth; return to boil. Whisk together 1/4 cup water and flour until smooth; whisk into pan. Bring to boil; cook for 3 to 5 minutes or until slightly thickened. Stir in cream. Reduce heat to medium-low; cook for 5 to 8 minutes or until sauce is thickened. Strain gravy through a fine-mesh strainer. Slice chicken; serve with stuffing and pan sauce.