Roast chicken stuffed with tomato rice with a charred lime salad

A vibrant roast chicken filled with aromatic tomato rice, complemented by a refreshing charred lime butterhead salad. The combination offers a perfect balance of smoky, tangy, and herbaceous summer flavours that will impress any crowd.

By Thomasina Miers
From Saturday Kitchen

This balanced roast chicken dish earns a Nutri-score of B thanks to lean protein, vegetables, and moderate use of fats and carbs, making it a wholesome, crowd-pleasing meal.

Overmont 26cm/5.2L Enamelled Cast Iron Round Casserole Dish With Lid,5.5QT, Cookbook -Non-stick Dutch Oven for Braising, Stews, Roasting, Bread Baking - Cherry red

£39.99 (available from £35.69)

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Ingredients

For the stuffed roast chicken

• 250g/9oz long-grain rice
• 1 large chicken, about 2kg/4lb 8oz
• 40g/1½oz unsalted butter
• 1–2 tbsp olive oil
• 1 large onion, roughly chopped
• Thumb-sized piece of fresh root ginger, finely chopped
• 4 garlic cloves, finely chopped
• 50g/1¾oz sun-dried tomato paste
• 1 tbsp chipotle en adobo
• 1 tsp ground allspice
• 260g/9¼oz cherry tomatoes, quartered, or 1 x 400g tin
• 500ml/18fl oz chicken stock or water
• 200ml/7fl oz white wine
• Salt and freshly ground black pepper, to taste

For the chipotle butter

• 1 large garlic clove
• ½ tsp ground allspice
• 1 tsp sea salt
• Handful fresh oregano or thyme, leaves roughly chopped
• 1 tbsp chipotle en adobo
• 75g/2¾oz unsalted butter, at room temperature

For the salad dressing

• 90ml/6 tbsp extra virgin olive oil
• 1 lime, cut in half
• 1 tsp Dijon mustard
• 2 tsp apple cider vinegar
• 1 tsp honey
• 1 small shallot, finely diced

For the butterhead salad

• 1 butterhead lettuce, leaves separated
• Handful fresh tarragon, leaves picked
• Handful fresh flatleaf parsley, leaves picked
• 1 avocado, chopped
• Small handful chiltatis, toasted pumpkin seeds or flaked almonds

Method

1. Soak rice: Soak long-grain rice in cold water for 10 minutes. Remove the chicken from the fridge to come to room temperature.
2. Cook rice base: Heat butter and olive oil in a casserole or saucepan over medium heat. Add onion, season well, and sweat for about 10 minutes.
3. Add aromatics: Stir in ginger and garlic, cooking for 3–4 minutes. Add sun-dried tomato paste, chipotle, and allspice, then stir in cherry tomatoes.
4. Combine rice: Drain rice and add it to the pan, stirring to coat. Pour in stock or water, simmer for 15 minutes, then turn off heat.
5. Prepare chipotle butter: Blend garlic, allspice, salt, herbs, chipotle, and butter into a paste.
6. Preheat oven: Set oven to 200°C/180°C Fan/Gas 6. Loosen skin of chicken breasts and thighs, pushing two-thirds of chipotle butter underneath and smear the rest outside.
7. Stuff and roast: Stuff chicken with rice mixture, place any excess rice in the roasting tray. Pour in white wine. Roast for 45–50 minutes until golden and juices run clear. Cut thighs from body after 35 minutes to avoid overcooking breasts.
8. Make salad dressing: Fry lime halves cut side down with 1 tsp olive oil until charred. Squeeze juice, whisk with mustard, vinegar, honey, seasoning, then add remaining oil and diced shallots.
9. Prepare salad: Arrange butterhead lettuce as a whole in a bowl, scatter herbs, avocado, and seeds or nuts on top. Toss with dressing just before serving.
10. Serve: Carve chicken and serve with salad and any remaining rice and juices.

Tips & Serving Suggestions

• Allow the chicken to rest after roasting for juicier meat.
• Substitute oregano for thyme or other herbs you prefer.
• Serve with crusty bread to mop up the delicious juices.

What can you serve with this

1. Crusty sourdough: Perfect for soaking up rice and chicken juices.
2. Grilled summer vegetables: Adds smoky sweetness and colour.
3. Light white wine: Choose a crisp, aromatic wine to balance smoky chipotle notes.

Suggested Wine Pairing

This roast chicken dish with aromatic tomato rice and a refreshing charred lime salad pairs wonderfully with wines that balance bright acidity, herbal notes, and subtle spice. Here are three excellent choices under £12.50:

• Majestic – La Roche Pinot Noir
  A light-bodied Pinot Noir with fresh red berry aromas and delicate earthy undertones. Its bright acidity and soft tannins complement the chicken’s juicy flavours without overpowering the herbal and smoky notes.
• Tesco – Tesco Finest Chablis
  Crisp and mineral-driven, this Chablis offers citrus and green apple notes that enhance the charred lime dressing and cut through the richness of the butter and tomato rice.
• Sainsbury’s – Taste the Difference Sauvignon Blanc
  Vibrant and aromatic with tropical fruit and fresh herb nuances. Its zesty acidity pairs beautifully with the bright, fresh salad and balances the smoky chipotle in the stuffing.

FAQs for Roast Chicken Stuffed with Tomato Rice with Charred Lime Salad

• Can I prepare the rice mixture ahead? Yes, it can be made a few hours in advance and refrigerated.
• What if the chicken skin tears? The filling still tastes great, just cook carefully.
• Can I use brown rice? Yes, adjust cooking times accordingly.
• Is there a vegetarian version? Try stuffing the chicken with tomato rice and grilled vegetables without meat.
• Can I freeze leftovers? Yes, freeze cooked chicken pieces and rice separately.

Nutri-score Health Check