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.
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.
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.
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.
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.
Meanwhile, cook rice according to package directions.
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.
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.
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.
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.
Serve with a side of steamed green beans or for a larger meal, prepare a Green Bean Rice Casserole.
Perfect for a holiday meal to share or a weekend dinner around the table.
There is something special about making a meal from scratch that you can enjoy knowing exactly what is in your meal. Make it a family event and get everyone involved in the kitchen measuring, chopping and stirring!
If you’re hosting a family get-together or holiday event serve with appetizers and desserts:
Appetizers: Rice and Cheese Stuffed Jalapeños or Fried Mushroom and Thyme Risotto Balls
Desserts: Plantain and Rice Rellenitos, Coconut Milk Rice Pudding or Ginger Pumpkin Rice Creme Caramel
For Thanksgiving, substitute turkey for chicken; serve with cranberry sauce spiked with a splash of tequila.