Ingredients Jump to Instructions ↓

  1. Roasting the chicken

  2. 1 whole chicken

  3. 3-5 lbs. (I believe that's the ideal size for roasting)

  4. 2 spoonfuls of garlic paste

  5. 1 spoonful of black pepper

  6. 2 spoonfuls green oregano

  7. 1 spoonful of paprika

  8. 1 spoonful cumin

  9. 3 spoonfuls of salt

  10. 2 sour oranges (or three Persian lemons)

  11. For the filling

  12. Coconut pigeon pea rice

  13. 4 cups of rice

  14. Garlic paste

  15. A cilantrico bush, a celery shaft and a couple of sweet peppers.

  16. Green pigeon peas

  17. The milk of one coconut

  18. Onion

  19. 1 cubanela pepper and leek

  20. Cilantrico

  21. 1 bouillon cube

  22. 1 spoonful of tomato paste.

  23. Salt

Instructions Jump to Ingredients ↑

  1. Lightly fry the onion, cubanela pepper, cilantrico, leek and pigeon peas along the coconut milk. Use as much fluid as rice (4 cups of fluid, compensate water and coconut milk) When the water boils, add the rice and allow it to dry off while constantly removing. When it dries off, cover, and lower the fire to the minimum for about 30 minutes.

  2. Now it's ready to be stuffed Wash the chicken with the orange or lemon juice. It is preferable to make this in a wide container. Spread the seasonings all around with your hands. I like to make him a hole between the skin and the meat under the wings to put seasoning. Also remember to season inside.

  3. Ideally you should season the chicken at least 1 day before consuming it. If you can’t that’s ok but remember that a day of seasoning will make a great difference in the final flavor.

  4. Take the rice and stuffed it inside the chicken cavity.

  5. Roast the chicken on medium low fire for two to three hours covered completely with aluminum foil.

  6. After that time, it is possible that the chicken is already cooked.

  7. The chicken drains the fat and the rice absorbs it.

  8. At this point (2-3 hours later) make small holes so thar the excess of fluid can drain.

  9. When the chicken is cooked raise the fire to the maximum and withdraw the aluminum foil (this is done for color, please don’t toss away the aluminum foil)

  10. When ready, turn off the oven, take out the chicken and cover again with the aluminum foil. Allow it to rest for about 10 minutes.

  11. Enjoy!


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