GRILLED SPATCHCOCK WITH RED RICE

Food nomenclature sure is confusing. Here in Oz, baby chickens are sometimes sold under their French name, poussin. But they are also labelled spatchcock. In the UK, spatchcock refers to a chicken that has been been split and flattened, usually for grilling. Either way, this is spatchcock of sorts - a baby chicken with backbone removed so the two halves lie flat. Red rice is a classic Mexican thing. So is green rice. And white rice. The colours of the flag. The Mexicans probably got the idea from the Spanish. The Spanish got it from the Moors who controlled Spain for 700 years. The Moors got it from the Indians with whom they used to trade. The colour comes from a mix of tomatoes, onion & garlic blended smooth. The rice (long-grain - in this case, jasmine) is fried in a little corn oil. The tomato mix is added and cooked down. Then I added a rich home-made chicken stock and simmered it until the stock was absorbed and the rice fluffy & tender. Some chipotles en adobo and jalapenos en escabeche add a bit of a kick.

GRILLED SPATCHCOCK WITH RED RICE