Chicken with Chili and Lime
- 1 chicken, 3 to 3 1/2 lb.
For the spice rub:
- 2 Tbs. sweet Hungarian paprika
- 1 tsp. chili powder
- 1/2 tsp. dried thyme
- 2 garlic cloves, crushed
- 1 serrano chili, seeded and minced
- 3/4 cup chicken stock or canned
- Salt and freshly ground pepper, to taste
- 1/2 cup chopped fresh cilantro
- 2 limes, sliced
Rinse the chicken under cold running water, discarding the giblets, and pat dry with paper towels. Remove and discard any loose fat.
To make the spice rub, in a small bowl, combine the paprika, chili powder, thyme, garlic and chili and stir to blend.
Place the chicken, breast side up, in the prepared pan. Rub the spice rub all over the outside of the chicken. Roast until the leg joints move easily, the juices run clear when a thigh is pierced with a knife, and an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F, 50 to 60 minutes. Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
Meanwhile, place the roasting pan, with the drippings, over medium-high heat and skim off the surface fat. Add the stock and deglaze the pan, stirring with a wooden spoon to scrape up the browned bits from the bottom of the pan. Bring the liquid to a boil and cook until reduced by half, about 4 minutes. Season with salt and pepper.
Carve the chicken and arrange on a warmed platter. Sprinkle with the cilantro. Drizzle the pan sauce over the chicken and garnish with the lime slices. Serve immediately. Serves 4.
Serving Tip: Serve with black beans and white rice.