Recipe by COOKGIRl
A Caribbean-themed roasted chicken from The Caribbean, Central American, South American cookbook.
Top Review by Feej
At the local oriental market, I stumbled upon some annatto seeds. As I had never seen them before, I just HAD to buy them & see what they were all about. Found a handful of recipes on Zaar that I am dying to try. This was my first one. My only change was not to roast in the oven, but to use my crockpot. Both dh & I enjoyed this. He said I could make it again. I could detect a hint of that unique spice. (It helps that earlier in the day I ate one whole - just so I could be familiar with it!) Thank you very much for the recipe. I LOVE discovering something new.
- 3 1⁄2 lbs whole chickens
- 1 teaspoon spanish smoked paprika
- 1⁄4 teaspoon dried thyme
- 1⁄2 teaspoon dried parsley
- 1 teaspoon ground achiote (annatto)
- 1⁄2 teaspoon dried tarragon
- 1 garlic cloves, minced or 1 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons honey, slightly warmed
- 3 tablespoons dark rum
- melted butter, for basting
- lime wedge, for garnish
- 1 1⁄4 cups fresh chicken stock
- 2 tablespoons rum
- tarragon (fresh or dried) or thyme (fresh or dried)
Directions See How It's Made
- ROASTED CHICKEN: Place the chicken in a roasting pan. Combine the paprika, thyme, parsley, achiote, tarragon, garlic, salt and pepper in a small bowl.
- Rub the mixture all over the chicken, including underneath the skin. Cover with plastic wrap and let marinate for at least 2 hours or overnight.
- Preheat oven to 350 degrees.
- In a small bowl, mix the lemon juice, honey and rum. Stir well and pour over the chicken and under the skin, rubbing the mixture in well to absorb.
- Lastly, spoon the melted butter all over the chicken. Cover chicken with aluminum foil and place in oven; roast for 1 1/2 to 2 hours until fully cooked. Remove foil last 30 minutes of roasting.
- OPTIONAL PAN GRAVY: A pan gravy can be made with the drippings by transferring the drippings from the roasting pan to a small pan. Add the chicken stock, rum and herbs. Simmer the liquid for 10 minutes or until the gravy has reduced and thickened slightly.
- Adjust seasoning with salt and pepper and pour into a gravy boat.
- Serve on the side with lime wedges.