Recipes

Honey roast smoked paprika chicken and rice

Roast honey pimenton chicken and rice

Paul Flynn's face
Paul Flynn
Sat Sep 16 2023 - 02:57
Serves: 6
Course: Dinner, lunch
Cooking Time: 1 hr 40 mins
Ingredients
  • 120g softened butter
  • Zest of 1 orange
  • 1tbsp chopped rosemary
  • 1tsp smoked paprika
  • 2 cloves of garlic, peeled and crushed
  • Salt and black pepper
  • 1 x 1600g chicken (free range if possible)
  • 300g basmati rice
  • 600ml chicken stock
  • 1 tin chopped tomatoes
  • Juice of 1 orange
  • A pinch of chilli flakes
  • 1tbsp honey
  • 200g tomatoes on the vine
  1. Set the oven to 185 degrees.
  2. Make the flavoured butter by mixing the butter with the orange, rosemary, paprika, garlic, salt and pepper.
  3. Massage the butter into the chicken thoroughly, then place it in a large roasting tray and cook in the oven for 45 minutes, basting the chicken once or twice.
  4. Remove from the oven and scatter the rice around the bird, then add the chicken stock, chopped tomatoes, orange juice, chilli flakes, salt and pepper.
  5. Mix everything in together, then place back in the oven to cook for a further 20 minutes.
  6. Remove from the oven once more, drizzle the honey over the chicken, then place the vine tomatoes on the rice and cook for a further 15 minutes until the rice is crusty and the chicken is fully cooked and golden.
Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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