Roasted chicken with Peruvian rice

Latin American · Plate · 1 hr · Serves 4

Crispy-skinned roasted chicken paired with vibrant cilantro rice—this is the kind of meal that feels special enough for company but comes together on a regular Tuesday night. It's comfort food with a little brightness, and your whole family will ask for seconds.

Ingredients

• 1.5 kgwhole chicken
• 3 tbspolive oil
• 4garlic cloves, minced
• 1 tspcumin
• 1 tsppaprika
• 2 tbsplime juice
• to tastesalt and black pepper
• 2 cupslong-grain white rice
• 3 cupschicken stock
• ½ cupfresh cilantro, chopped
• 1 candiced tomatoes
• 1onion, diced

Method

1. 1

   Preheat oven to 200°C (180°C fan / Gas 6).

2. 2

   Pat the chicken dry. Mix 2 tbsp olive oil, minced garlic, cumin, paprika, lime juice, salt, and pepper, then rub all over the chicken inside and out. Place breast-side up in a roasting pan.

3. 3

   Roast the chicken for 1 hour 15 minutes until golden and the thickest part of the thigh reaches 75°C. Baste halfway through if you like.

   1 hour 15 min

4. 4

   While the chicken roasts, heat 1 tbsp olive oil in a large pot over medium heat. Sauté the diced onion for 3 minutes until softened, then add the rice and stir for 2 minutes until lightly toasted.

   5 min

5. 5

   Pour in the chicken stock and canned tomatoes with their juice. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and liquid is absorbed.

   20 min

6. 6

   Fluff the rice with a fork and stir through the fresh cilantro. Season with salt and pepper to taste.

7. 7

   Remove the chicken from the oven and let it rest for 5 minutes, then carve and serve alongside the cilantro rice with any pan juices spooned over.

   5 min