Spice up your classic chicken roast with Curtis Stone’s Mexican-style twist. This braised whole chicken is packed with chilli and paprika, a sensational combo.
Serves44, with leftovers
Cook time1 hr 15 mins1 hour 15 minutes
Prep time30 mins30 minutes, + 10 mins standing & 10 mins resting time
with leftovers
+ 10 mins standing & 10 mins resting time
Ingredients
2 green bullhorn chillies
2 poblano chillies
1/4 cup (60ml) olive oil, divided
3 tsp ground paprika
1 tsp ground cumin
1 Coles RSPCA Approved Australian Whole Extra Large Chicken (about 2.5kg), backbone removed with kitchen shears, flattened
1 cup (250ml) salt-reduced chicken stock
1 red onion, halved, cut into 1.5cm-thick wedges
1 jalapeño or serrano chilli, thickly sliced (optional)
2/3 cup coarsely chopped fresh coriander, divided
1 lime, cut into wedges
8 corn tortillas, warmed
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Method
Step 1
Preheat grill on high. Toss bullhorn and poblano chillies with 1 tbs oil on a baking tray. Grill, turning, for 10 mins until charred and tender. Cover. Set aside for 10 mins. Peel and seed. Cut into 2cm-wide strips. Preheat oven to 205°C (185°C fan-forced).
Step 2
Heat a large ovenproof frying pan over medium-high heat. In a small bowl, mix 2 tbs of the oil with paprika, cumin, 2 tsp salt and 1 1/2 tsp pepper. Rub over chicken.
Step 3
Place, skin-side down, in pan. Cook for 4 mins or until well browned. Transfer to a plate. Combine stock, chilli strips, onion, garlic, jalapeño or serrano chilli, if using, and 1/2 cup coriander in pan. Season. Add chicken, skin-side up.
Step 4
Braise for 1 hour or until chicken shows no sign of pink when pierced in thigh. Set aside for 10 mins to rest. Sprinkle with remaining coriander. Serve with lime wedges and tortillas.
Curtis Stone’s braised whole chicken with chilli verde
Serves44, with leftovers
Cook time1 hr 15 mins1 hour 15 minutes
Prep time30 mins30 minutes, + 10 mins standing & 10 mins resting time
with leftovers
+ 10 mins standing & 10 mins resting time
Ingredients
2 green bullhorn chillies
2 poblano chillies
1/4 cup (60ml) olive oil, divided
3 tsp ground paprika
1 tsp ground cumin
1 Coles RSPCA Approved Australian Whole Extra Large Chicken (about 2.5kg), backbone removed with kitchen shears, flattened
1 cup (250ml) salt-reduced chicken stock
1 red onion, halved, cut into 1.5cm-thick wedges
1 jalapeño or serrano chilli, thickly sliced (optional)
2/3 cup coarsely chopped fresh coriander, divided
1 lime, cut into wedges
8 corn tortillas, warmed
Description
Spice up your classic chicken roast with Curtis Stone’s Mexican-style twist. This braised whole chicken is packed with chilli and paprika, a sensational combo.
Method
Step 1
Preheat grill on high. Toss bullhorn and poblano chillies with 1 tbs oil on a baking tray. Grill, turning, for 10 mins until charred and tender. Cover. Set aside for 10 mins. Peel and seed. Cut into 2cm-wide strips. Preheat oven to 205°C (185°C fan-forced).
Step 2
Heat a large ovenproof frying pan over medium-high heat. In a small bowl, mix 2 tbs of the oil with paprika, cumin, 2 tsp salt and 1 1/2 tsp pepper. Rub over chicken.
Step 3
Place, skin-side down, in pan. Cook for 4 mins or until well browned. Transfer to a plate. Combine stock, chilli strips, onion, garlic, jalapeño or serrano chilli, if using, and 1/2 cup coriander in pan. Season. Add chicken, skin-side up.
Step 4
Braise for 1 hour or until chicken shows no sign of pink when pierced in thigh. Set aside for 10 mins to rest. Sprinkle with remaining coriander. Serve with lime wedges and tortillas.
