22 February 2011

Blasted Chicken and Rice

This is an unbelievably simple dish that tastes great and is economical too, espeically if you can buy chicken on sale. I can buy twin packs of No. 15 chickens for $8, making this meal just $5.10 for six serves!

1.5kg whole chicken (No. 15)
Salt and pepper
1 large onion
2 tbsp vegetable oil
1 cup rice
2 cups chicken stock

Preheat oven 230 degrees Celsius. It is important to pre-heat for this recipe, the oven needs to be at the right temperature when you put the chicken in. Remove giblets from cavity if they are there. Rinse the chicken well inside and out, then pat dry with a paper towel. Put 1 cup water in the bottom of a roasting pan and sit a rack on top. The water will stop the juices from the chicken from hitting a dry pan and smoking. Put the chicken on the rack, breast side up, making sure it isn't touching the water in the bottom of the pan. Do not tuck in the wings or tie it shut. Sprinkle liberally with salt and pepper all over, inside and outside and inside, too. Bake at 230 degrees Celsius (450 Fahrenheit) for 45 minutes. Do not open the oven during cooking. Remove and allow to rest for five minutes. Cut apart with a big kitchen shears or a sharp knife.

As soon as the chicken goes into the oven start the rice. Dice the onion into small pieces. Heat the oil in a frypan and sauté the onion on medium heat until soft. Add the rice. Continue sautéing until the rice begins to brown, stirring constantly (about 10 minutes). Be careful not to burn. Add the two cups of chicken stock all at once; reduce heat to simmer, cover and cook for about 20 minutes.

If you start the rice as soon as you put the chicken in the oven, both will be ready at the same time. Serve with a big green salad.

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