Spanish Roast Chicken and Vegetables with Paella Stuffing
This is an excellent way of bringing a little variety and spice into the kitchen and big family dinners. First, you make a stuffing that looks and tastes like paella and you stuff that into a big chicken to feed a crew. Then you cook potato, onions, and chorizo in chicken stock and wine alongside the roast chook. The result is a juicy flavoursome bird, loads of paella stuffing and a load of delicious Spanish vegetables. Add a few greens, crusty bread, and a bottle of tempranillo and you have a dinner party for six or just a great family meal.
Serves 6
1 chorizo
3 red capsicums
3 small onions, peeled and trimmed
6 tablespoons extra virgin olive oil
1 small capsicum, finely diced
1 clove garlic, finely chopped
Pinch saffron
2 cups cooked rice
1 large 2kg chicken
1 tablespoon smoky paprika
8 peeled potatoes, cut in six lengthways
6 cloves garlic, peeled and whole
1 cup white wine
1 cup stock
Salt and pepper
Preheat the oven to 220°C. Peel the outer skin from the chorizo. Cut into 3mm slices. Take 3 slices and finely dice. Set the remain slices aside. Remove the stems and seeds from the capsicum and discard. Finely dice half of one capsicum. Coarsely chop the rest and set aside. Finely diced one onion and coarsely chop the remaining two and set aside. Heat 1 tablespoon of olive oil in a heavy based frying pan over medium heat. Add the diced chorizo and fry for a minute or so. Add the finely diced capsicum and finely chopped onion and fry stirring for five minutes. Add the finely diced garlic and saffron and cook for a further few minutes. Add the rice and cook for a few minutes more. Season with salt and pepper. Stuff the rice into the chicken. Rub the chicken with a little oil and season the skin with some salt.
Place the chicken in a large roasting pan. Add the sliced chorizo, coarsely chopped red capsicum, remaining onion, potatoes, peeled garlic, wine and stock and drizzle with remaining extra virgin olive oil. Roast in the oven uncovered for 20-25 minutes or until the chicken skin browns. Cover with aluminium foil, reduce heat to 150C and roast for a further 45 minutes. Remove chicken and allow to rest for 10 minutes. Carve. Remove the stuffing in and cut into slices. Serve the vegetables and cooking juices in a warmed platter, top with pieces of chicken and stuffing in a bowl.
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These fresh, plump, accredited free-range birds are delivered from the farm near Bendigo. Air-chilled for better skin crispness, you are not paying for excess water. These are delicious and ethical chooks and will make you the perfect Sunday roast.
Size: Minimum weight 1.6kg
Feeds: 4 people
Celebration Chicken: Minimum weight 1.9kg
Feeds: 6-8 people
Accredited Free-Range | No Antibiotics or Hormones | Family-owned Bendigo Farm
500G Pouch
This fully flavoured stock is made the traditional way with genuine free-range Australian chickens.
“We slowly simmer the bones with our specially selected vegetables and herbs for at least 10 hours, and then reduce the liquid. The result is a stock with remarkable purity and depth of flavour. Use generously in risottos, stews, soups and more. “
Image and wording courtesy of The Stock Merchant.
Spanish Roast Chicken and Vegetables with Paella Stuffing
Ingredients
- 1 chorizo
- 3 red capsicums
- 3 small onions, peeled and trimmed
- 6 tablespoons extra virgin olive oil
- 1 small capsicum, finely diced
- 1 clove garlic, finely chopped
- Pinch saffron
- 2 cups cooked rice
- 1 large 2kg chicken
- 1 tablespoon smoky paprika
- 8 peeled potatoes, cut in six lengthways
- 6 cloves garlic, peeled and whole
- 1 cup white wine
- 1 cup stock
- Salt and pepper
Method
- Preheat the oven to 220°C. Peel the outer skin from the chorizo. Cut into 3mm slices. Take 3 slices and finely dice. Set the remain slices aside. Remove the stems and seeds from the capsicum and discard. Finely dice half of one capsicum. Coarsely chop the rest and set aside. Finely diced one onion and coarsely chop the remaining two and set aside. Heat 1 tablespoon of olive oil in a heavy based frying pan over medium heat. Add the diced chorizo and fry for a minute or so. Add the finely diced capsicum and finely chopped onion and fry stirring for five minutes. Add the finely diced garlic and saffron and cook for a further few minutes. Add the rice and cook for a few minutes more. Season with salt and pepper. Stuff the rice into the chicken. Rub the chicken with a little oil and season the skin with some salt.
- Place the chicken in a large roasting pan. Add the sliced chorizo, coarsely chopped red capsicum, remaining onion, potatoes, peeled garlic, wine and stock and drizzle with remaining extra virgin olive oil. Roast in the oven uncovered for 20-25 minutes or until the chicken skin browns. Cover with aluminium foil, reduce heat to 150C and roast for a further 45 minutes. Remove chicken and allow to rest for 10 minutes. Carve. Remove the stuffing in and cut into slices. Serve the vegetables and cooking juices in a warmed platter, top with pieces of chicken and stuffing in a bowl.
