Thai Spiced Roasted Chicken

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno

(about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Ingredients:

1 (3.5 lb) chicken, neck and giblets removed
2 Tbsp Thai seasoning blend
1-3 serrano peppers, minced (amount depends on how spicy you like it)
1 tsp freshly grated ginger
3 garlic cloves, minced, plus 4 cloves chopped
1 tsp kosher salt
1 Tbsp olive oil
1 cup chicken broth
2 Tbsp sambal oelek chili paste
1 Tbsp soy sauce
1/2 onion sliced
3 cups prepared jasmine rice

Instructions:

Preheat oven to 425 degrees.

Rinse the chicken and pat dry. The drier the better.

In a bowl combine Thai seasoning, serrano peppers, ginger, minced garlic and salt. Rub 1/4 of the seasoning mixture inside the cavity of the chicken. Gently separate the skin from breast of the chicken and rub about 1/4 of the seasoning mixture under the skin, being careful not to tear the skin. Brush the outside of the chicken with olive oil. Rub the remaining seasoning mixture over the outside of the chicken, the chicken will turn a reddish color.

In another bowl mix together chicken broth, sambal oelek and soy sauce.

Place the chicken in a dutch oven or roasting pan. Pour chicken broth mixture over the chicken. Lay sliced onions and chopped garlic around the chicken. Roast for 45-60 minutes or until a meat thermometer inserted into the thigh registers 175 degrees, baste every 20-25 minutes. Remove and let rest for 10-15 minutes. Chicken will continue to cook, chicken is done when internal temperature is 180 degrees.

While the chicken is resting use a spoon to skim the fat from the top of the sauce.

Once the chicken has rested, carve. Serve on a bed of jasmine rice and spoon the sauce over.

Serves 4.

From lifeambrosia.com