Chicken Easy

Chorizo and rice stuffed roast chicken with Pedro Ximenez roasted tomatoes

Name: Chorizo and rice stuffed roast chicken with Pedro Ximenez roasted tomatoes recipe
Yield: 6
Ingredients: 100g unsalted butter, softened; 1 garlic clove, crushed; 1 tsp smoked paprika; 1.8kg whole chicken; 2.00 tbs extra virgin olive oil; 600g truss cherry tomatoes; 1/4 cup Pedro Ximénez (a dark, sticky sherry, from selected bottle shops); Juice of 1/2 lemon; Rocket leaves, to serve; 1 dried chorizo, finely chopped; 2 eschalots, finely chopped; 3 garlic cloves, thinly sliced; 1/2 cup (100g) long grain rice; 2 tbs Pedro Ximénez (a dark, sticky sherry, from selected bottle shops); 1 cup (250ml) chicken or vegetable stock; 1 cup flat-leaf parsley leaves, chopped

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by Georgina Esdaile

Food Editor

Mar 23, 2022

The classic roast chicken takes a trip to the Med, returning as this hearty, colourful and flavour-packed version by Georgie Esdaile.

100g unsalted butter, softened
1 garlic clove, crushed
1 tsp smoked paprika
1.8kg whole chicken
1 tbs extra virgin olive oil
600g truss cherry tomatoes
1/4 cup Pedro Ximénez (a dark, sticky sherry, from selected bottle shops)
Juice of 1/2 lemon
Rocket leaves, to serve

Rice stuffing

1 tbs extra virgin olive oil
1 dried chorizo, finely chopped
2 eschalots, finely chopped
3 garlic cloves, thinly sliced
1/2 cup (100g) long grain rice
2 tbs Pedro Ximénez (a dark, sticky sherry, from selected bottle shops)
1 cup (250ml) chicken or vegetable stock
1 cup flat-leaf parsley leaves, chopped

Method

1.

For the rice stuffing, heat 1 tbs oil in a medium saucepan over medium heat. Add chorizo and cook, stirring occasionally, for 4-5 minutes until golden. Add eschalot and garlic and cook, stirring occasionally, for a further 3-4 minutes until softened. Add rice and stir to combine. Add sherry, stir to combine, then add stock and bring to a simmer. Reduce heat to low, cover with a lid and cook for 16-18 minutes, until the rice is tender and the liquid has been absorbed. Remove from the heat and allow to cool slightly, then stir through the parsley and season to taste.
2.

Preheat oven to 200°C. Mix butter, garlic, paprika and 1/2 tsp salt flakes in a small bowl until combined. Gently loosen the skin around the chicken and push two-thirds of the butter mixture under the skin. Rub remaining butter over the outside of the chicken. Fill chicken cavity with rice stuffing and tie the legs with kitchen string to secure.
3.

Place chicken in a large roasting tray and drizzle with 1 tbs olive oil and season with salt flakes and freshly ground black pepper. Cook, basting halfway, for 50-55 minutes until the skin is golden and the chicken is almost cooked. Add the tomatoes, sherry and lemon juice to the tray and season again with salt flakes. Cook for a further 15-20 minutes until the tomatoes have softened and the chicken is cooked through. Rest for 5 minutes, then serve with rocket leaves.