ROAST CHICKEN WITH SAFFRON & PIMENTON (SMOKED PAPRIKA)
This dish is from Spain. For authenticity, you should use Spanish smoked paprika of the variety called "Pimenton De La Vera" - Not the regular smoked paprika ('Zaar won't let me enter pimenton as an ingredient!) Pimenton De La Vera is a powder made of smoked and ground chili peppers. It is a specific variety of smoked paprika and is produced only in one region in the southwest of Spain. If you don't have access to it, try using the more readily available varieties of smoked paprika. This recipe is from the San Francisco Chronicle (1/10/06). I have not yet prepared it.
Provided by Whats Cooking
Categories Whole Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425ยบ. Rinse chicken inside and out, removing excess fat. Pat dry.
- In a small skillet, heat the olive oil and garlic over medium-low until the garlic sizzles and begins to fragrance the oil. Remove from heat. When olive oil and garlic mixture is cool, remove the garlic with a slotted spoon and set both oil and garlic aside.
- With a mortar and pestle, pound the saffron threads into a a powder. Add 1 1/2 teaspoons salt, the pimenton and the reserved olive oil. Stir until smooth.
- Pat the inside of the chicken with 1/2 teaspoon of salt. Insert the garlic slices and the orange chunks into the cavity. Using a spatula, slather the chicken with the spiced oil on all sides.
- Place the chicken with the breast side down on a rack in a roasting pan or in a terra-cotta casserole dish. Roast for 40 minutes. Then turn the chicken breast side up, baste it with the pan juices, and continue roasting until the chicken is browned and the skin is crisp - Approximately 20-30 minutes. The juices should run clear when the thigh is pricked.
- Allow the chicken to rest at least 20 minutes before carving.
Nutrition Facts : Calories 626.9, Fat 47.6, SaturatedFat 12.6, Cholesterol 187.2, Sodium 1047.9, Carbohydrate 3, Fiber 0.8, Sugar 1.3, Protein 44.4
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Lizette Ordaz
[email protected]This is a great recipe for a special occasion. The chicken was cooked perfectly and the sauce was delicious.
Ruby Bartlett
[email protected]I made this dish for my family and they loved it. The chicken was moist and tender, and the sauce was flavorful.
Soma Karmamar
[email protected]The chicken was a bit overcooked, but the sauce was delicious.
Ana Zaragoza
[email protected]I love the combination of spices in this recipe. The chicken was so flavorful and juicy.
Ben Webster
[email protected]This recipe is a great way to add some flavor to your weeknight dinner routine. The chicken is easy to prepare and the sauce is delicious.
Duwayne Lucas
[email protected]I followed the recipe exactly and the chicken came out dry. I'm not sure what went wrong.
Majidkhan Jakhrani
[email protected]This is the best roast chicken recipe I've ever tried. The chicken was so juicy and flavorful, and the sauce was perfect.
Sporshiya Bristy
[email protected]I made this dish for a party and it was a huge success. Everyone loved the chicken and the sauce. I will definitely be making this again.
Amanullah Hassan
[email protected]The chicken was cooked perfectly, but the sauce was a bit too spicy for my taste.
Beauty touch
[email protected]I'm not a big fan of saffron, so I used a different spice blend. The chicken was still delicious, but I think it would have been even better with saffron.
Kamal Zaitar
[email protected]This recipe was easy to follow and the chicken turned out great. I loved the crispy skin and the flavorful sauce.
Ivan Ivanov
[email protected]The chicken was a bit dry, but the sauce was delicious.
Josh Prater
[email protected]I made this dish last night and it was a hit with my family. The chicken was cooked perfectly and the sauce was flavorful. I will definitely be making this again!
shan rana
[email protected]This roast chicken recipe is a keeper! The saffron, pimenton, and smoked paprika add so much flavor to the chicken. It was juicy and tender, and the skin was crispy and delicious. I will definitely be making this again.