Spicy Xmas chicken with spicy \"dirty rice\" with bacon

Name: Spicy Xmas chicken with spicy \"dirty rice\" with bacon
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 3 Garlic cloves; 1 Organic Lemon; 1/2 bunch Parsley; 1 poulard ready for cooking (approx. 1.5 kg); 4 Carrots; 2 Rocks Leek; 1-2 TABLESPOONS Olive oil; 1/2 TEASPOON Paprika, cumin and coriander (all ground); 7-10 Tbsp Sea salt, pepper; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn; 2 Garlic cloves; 1 Onion; 1 green peppers; 2 Celery stalks; 4 discs Bacon; 1 TABLESPOON Olive oil; 1 (approx. 100 g) coarse sausage; 200 g Long grain rice; 1 glass (400 ml) Chicken stock

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

3 Garlic cloves
1 Organic Lemon
1/2 bunch Parsley
1 poulard ready for cooking (approx. 1.5 kg)
4 Carrots
2 Rocks Leek
1-2 TABLESPOONS Olive oil
1/2 TEASPOON Paprika, cumin and coriander (all ground)
7-10 Tbsp Sea salt, pepper
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn
2 Garlic cloves
1 Onion
1 green peppers
2 Celery stalks
4 discs Bacon
1 TABLESPOON Olive oil
1 (approx. 100 g) coarse sausage
200 g Long grain rice
1 glass (400 ml) Chicken stock

Directions

1
For the poulard, peel and halve the garlic. Wash the lemon hot, dab dry and quarter. Wash parsley, shake dry. If necessary, remove the offal from the poulard (put the liver aside for the rice).
2
Wash the poulard thoroughly inside and out, dab dry. Fill with lemon, parsley and garlic. Close the belly opening with wooden skewers. Tie the legs together with kitchen string if necessary. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
3
Peel or clean and wash carrots and leeks. Cut into wide pieces. Place in a roasting pan or on a fat pan. Place the poulard on top. Mix oil with paprika, cumin, coriander, 1⁄2 tsp. sea salt and a little pepper and coat the poularde with it.
4
Bake in a hot oven for about 1 1⁄2 hours.
5
For the rice, peel the garlic and onion and dice them finely. Clean the pepperoni, cut lengthwise, remove seeds, wash and chop. Clean and wash the celery and cut into small cubes. Chop bacon finely.
6
Heat the oil in a pot. Fry the bacon in it until crispy. Add the squeezed sausage meat, fry until crumbly. Fry garlic, onion, pepperoni and celery for about 5 minutes. Add rice (and any chopped liver from the poulard).
7
Fry for 2-4 minutes until the rice crackles slightly. Add stock, bring to the boil. Cover and cook over low heat for about 15 minutes. Remove from heat. Cover the rice with a clean tea towel and let it evaporate for about 5 minutes.
8
Serve poulard with vegetables and rice. Harissa-Chantilly-Mayo, for example, goes well with this.