Keep things festive, classic, and delicious this holiday season with this delicious roast chicken and pilaf dish topped with an unbeatable homemade pan gravy.
Preheat oven to 425ºF. Stir together butter, chipotle, rosemary, garlic, cumin, salt, pepper, onion powder and ground cloves.
Pat chicken dry with a paper towel. Rub spice mixture all over the chicken and inside the cavity. Add onion and bay leaves to the cavity. Tie legs together with kitchen string; tuck wing tips underneath the chicken. Place chicken, breast side up, in roasting pan fitted with rack.
Roast for 1 hour to 1 1/2 hours or until a meat thermometer inserted into the thickest part of inner thigh registers 165°F.
Remove kitchen string and bay leaves. Transfer chicken to a serving platter. Tent loosely with foil; let stand for 15 minutes.
Meanwhile, heat pan drippings in roasting pan set over medium heat on stovetop. Stir in broth and tomato paste, scraping up any brown bits from bottom of pan; bring to boil. Simmer for 10 to 12 minutes or until thickened. Strain before serving.
Cook bacon in a large saucepan set over medium heat until crisp around edges and fat starts to render. Stir in beef; cook for 5 to 8 minutes or until starting to brown.
Add onion, celery, carrot, jalapeño, garlic, cumin, chili powder, oregano, salt and pepper to saucepan; cook for 5 to 8 minutes or until slightly softened. Stir in broth, tomatoes and raisins; bring to boil.
Stir in brown rice; reduce heat to low. Cover and cook for 35 to 40 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat; let stand for 10 minutes. Fluff with fork before serving.
Slice chicken; sprinkle with cilantro. Serve with rice pilaf and pan gravy.
Some could happily enjoy the same Thanksgiving dinner day after day but if you’re looking to prepare a classic and traditional holiday dinner without repeating the turkey and stuffing a second time, this Roasted Chicken with Brown Rice Pilaf is a tasty and elegant alternative to another round of turkey. A beautifully golden roasted chicken cooked to juicy perfection served with a brown rice pilaf made with Mahatma® Brown Rice and all topped with a heavenly homemade pan gravy, this perfect holiday recipe is only missing one thing: the perfect dessert. Cap this beautiful and delicious dinner with this Eggnog Rice Pudding for the ultimate dinner full of holiday spirit.
While the holiday season is a special and festive time, it can also bring its share of additional stress and chores. If you’re hosting this year’s holiday dinner, don’t let yourself get nervous or overstressed. Cooking for others can be nerve-wracking for anyone, from the most novice of cooks to even the most experienced of chefs. But it doesn’t have to be another stressful task this year. Keep things as simple as possible by choosing just a few recipes that you feel comfortable preparing and focus on those. Quality matters more than quantity in this case so stick to an appetizer, a main, a couple of sides, and a dessert to keep things simple, delicious, and joyful.
Need ideas for a holiday dinner menu? Try these Empanadas with Turkey and Rice Picadillo as an appetizer, this Brown Rice, Mushroom and Chorizo Stuffing Casserole with Roast Chicken as a main and a side, this Green Bean Rice Casserole as an additional side, and these Christmas Cake Brown Rice Fritters as a tasty and festive dessert. It really can be that easy and delicious!
Roast 2 smaller fryer chickens, if desired, adjusting the cooking time as needed.