Red Roasted Chicken
Recipe from Cooking with Too Hot Tamales,
by Mary Sue Milliken and Susan Feniger (William Morrow, 1997)
Serves 4 to 6
Who doesnŐt need just one more basic but delicious roasted chicken recipe for Sunday night supper?
- 1 (3 pound) roasting chicken
- 3 garlic cloves, finely chopped
- freshly ground black pepper
- 2 tablespoons paprika
- 1/4 cup red wine vinegar
- 1/3 cup Spanish olive oil
- 3 tablespoons butter
- 2 medium onions, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 roma tomatoes, seeded, and chopped or canned
- 1/2 bunch parsley leaves, roughly chopped for garnish
Rinse the chicken, remove any excess fat, and pat dry with paper towels.
In a small bowl, mix together the garlic, 1 teaspoon of salt, black pepper,
paprika, and vinegar. Rub vinegar mixture all over the chicken,
including the cavity. Cover with plastic wrap and marinate
at room temperature 1 hour.
Preheat the oven to 350 degrees F.
Heat a large cast-iron skillet over medium-high heat and add the olive oil.
Shake the chicken to drain the excess vinegar. Using kitchen tongs
and a large wooden spoon to steady the bird, brown it on all sides
in the hot oil. Transfer to a plate and set aside.
Melt the butter in the same skillet over medium-high heat.
Saute the onion, with salt and pepper 3 to 5 minutes.
Add the tomatoes and cook an additional 2 to 3 minutes.
Add 1/2 cup water and set the chicken on top of this mixture.
Place in the oven and roast 1 hour, until the leg is loose when twisted.
Transfer the chicken to a serving platter and cover loosely with aluminum foil.
Meanwhile, tip the casserole to one side and spoon off the excess fat.
Carve the chicken into serving pieces as desired, and arrange on a platter
with the vegetables and juices from the pan. Sprinkle with parsley and serve.
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