Pot roast is just a slight variation of good old roast chicken but has infinite potential to becoming something very different and much, much more delicious. It is what you add to the meat after searing, usually including a liquid, that would define the taste of your dish.
This dish is roast chicken with all the works. Although no less than a dish for special occasions, this dish shouldn't be reserved for an occasional treat. The ingredients are pretty ordinary and the process is simply easy yet the taste is undeniably delicious.
1 medium sized whole chicken
1 tbsp. paprika
1 tsp. garlic powder
2 tsps. salt
2 tbsps. brown sugar
1 tsp. ground black pepper
3 tbsps. olive oil
3 cloves garlic, crushed
2 onions, halved then each half divided into quarters
4 medium sized carrots, peeled and cut into big chunks
3 whole corn on the cobs, pre-cook by boiling for 3 minutes, reserving the cooking liquid
1 can (400 gms.) of cooked chick peas
1 tbsp. worcestershire sauce
1 c. white wine
1 c. of the reserved corn cooking liquid
1 chicken stock cube
1 bay leaf
1 tsp. hot chilli sauce (such as Tabasco) or to taste
Preheat the oven to 400° F/ 200° C.
Mix the paprika, garlic powder, salt, sugar and black pepper in a baking pan (non-stick or lined it for ease of cleaning). Put the chicken in and rub all over with the mixture, including the cavity. Drizzle with 1 tablespoon of the olive oil.
Roast for 20 minutes.
Meanwhile, saute the garlic in the remaining 2 tablespoons of olive oil until golden brown.
Add the onions and carrots and sauté for 2 minutes.
Add the rest of the ingredients and bring to a boil. Leave on the simmer until it's time to add it into the chicken at the end of the 20 minutes roasting time.
At the end of 20 minutes, lower the oven temperature to 350° F/ 180° C. Pour the sautéed ingredients around the chicken and continue roasting for a further 1 hour and 20 minutes, turning the chicken over after forty minutes.
Taste the sauce and correct the seasonings if needed. The dish is then ready to serve.
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