Whole Chicken Olive Herb (Printable Version)
Juicy whole chicken cooked with orange, herbs, and paprika, served over tender rice for a hearty meal.
# Ingredients:
→ Main Ingredients
01 -
3 pounds whole chicken
02 -
1 tablespoon olive oil
03 -
1/4 cup orange juice
04 -
1 tablespoon garlic and herb seasoning
05 -
1 teaspoon paprika
06 -
1 1/2 cups chicken broth
07 -
2 1/2 cups instant rice
# Steps:
01 -
Rinse the chicken under cold water and pat dry thoroughly with paper towels.
02 -
In a bowl, whisk together olive oil, orange juice, garlic and herb seasoning, and paprika. Brush the mixture evenly over the chicken, ensuring complete coverage.
03 -
Preheat a large skillet or multi-cooker over medium-high heat, around 400°F. Place the chicken breast side down and sear for 4 to 6 minutes until golden brown.
04 -
Flip the chicken. Transfer to a slow cooker, or set the multi-cooker to the slow cook function.
05 -
Pour in the chicken broth. Cover and cook on high for 4 hours or on low for 8 hours, until the chicken is fully cooked and reaches 165°F internally.
06 -
Carefully remove the chicken from the pot. Stir the instant rice into the remaining liquid in the pot.
07 -
Cover and cook on high for 10 to 20 minutes, or until the rice is tender and fully cooked.
# Notes:
01 -
For optimal results, let the chicken rest for 10 minutes before carving to retain juices.