Stuffed Chicken with Jalapeno Rice

Preheat oven to 350°F. Pat the thawed baking hen dry with paper towels and set aside to prepare for stuffing.

Heat 2 tablespoons of butter in a large skillet over medium heat. Add 1 cup of the chopped onion, minced garlic, and 1 chopped large green pepper; sauté until softened, about 5 minutes.

Stir in the uncooked rice and cook for 2 minutes, stirring frequently to lightly toast the rice.

Add 3 cups of chicken broth, ¼ teaspoon salt, the drained diced tomatoes and green chiles, ½ teaspoon oregano, and the chopped jalapeno pepper. Bring to a boil, then reduce heat and simmer covered for 15 minutes until rice is tender and liquid is absorbed.

Remove rice mixture from heat and let cool slightly. Spoon the cooled jalapeno rice stuffing into the cavity of the prepared chicken, packing loosely to allow for expansion during cooking.

Tie the chicken legs together with kitchen twine and tuck the wing tips under the body. Place the stuffed chicken breast-side up in a roasting pan.

In a small bowl, combine the remaining ¾ cup chopped onion, 1 tablespoon chili powder, 2 teaspoons garlic salt, 2 tablespoons olive oil, and the remaining large green pepper (chopped) to create a paste. Rub this seasoning paste evenly over the entire surface of the chicken.

Add ½ cup of water to the bottom of the roasting pan to prevent sticking and aid in basting. Roast the chicken uncovered at 350°F for 60 to 75 minutes, basting every 20 minutes with the pan drippings, until the thickest part of the thigh reaches 165°F when measured with a meat thermometer.

Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows juices to redistribute throughout the meat.

Carve the chicken into serving portions and transfer to a platter. Spoon any remaining pan juices over the chicken and serve with the jalapeno rice stuffing.