Pan Roasted Chicken Seville

  • Yield servings


1 whole chicken, 4 to 5 pounds
2 teaspoons smoked paprika
1/4 teaspoon ground chipotle pepper
2 teaspoons garlic salt
1/2 teaspoon dried Mexican oregano
1 tablespoon packed brown sugar
2 tablespoons canola oil
6 cups chicken stock
2 tablespoons butter
1 1/4 cups quick cooking polenta
2 teaspoons smoked paprika
1/2 cup finely chopped roasted red pepper
1 cup shredded manchego cheese


Using poultry shears, remove the backbone of the chicken by cutting along both sides (alternatively, have your butcher do this). Rinse the chicken and pat it dry.

In a small bowl, stir together the smoked paprika, ground chipotle pepper, garlic salt, Mexican oregano, and brown sugar. Rub the mixture over the whole bird, coating the skin side and the interior.

Preheat the oven to 375 degrees. In a large, oven-safe skillet (at least 12-inch), heat the canola oil over medium heat. Place the chicken skin-side down in the skillet, and brown for 5 minutes, or until the skin has a golden-brown color. Turn off the heat, and use tongs to carefully flip the chicken in the skillet so the skin side is up and the chicken is as flat as possible in the skillet. Place the skillet in the preheated oven, and cook for 50 minutes, or until the leg joints move freely. Remove from the oven and let rest for 10 minutes before serving. To serve, spoon the polenta onto a large serving platter and place quarters of the chicken on the polenta. Serves four.

Polenta method: While the chicken roasts, prepare the polenta. In a large saucepan, bring the chicken stock and butter to a boil. Gradually whisk in polenta. Reduce heat to medium-low and cook, stirring frequently, for 5 minutes, or until polenta thickens. Stir in the smoked paprika, roasted red peppers, and manchego cheese.



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