Originally from Colombia’s Tolima region, lechona is traditionally a whole pig stuffed with rice and peas and roasted for a long time. This adaptation uses a whole chicken and keeps the celebratory spirit with a spiced rice filling.
Cook the onion and garlic in oil, then mix with the parboiled rice and peas. Add the cumin and ground red pepper.
Rub the inside and outside of the chicken with salt and spices.
Fill the chicken with the rice mixture and secure the opening with toothpicks.
Roast in an oven preheated to 180°C / 355°F for 90–100 minutes, until the chicken is cooked through and golden on top.
Cut into pieces and serve hot with the filling.
Store in a covered container in the refrigerator for up to 3 days or freeze for up to 2 months.
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