For the chicken sofrito: Preheat the oven to 350 degrees F. Place the chicken in a large roasting pan and cover with water and sprinkle with seasoning salt. Roast
in the oven, about 2 hours. Remove the chicken and let cool. Remove the chicken from the bone and place in a roasting pan with some chicken stock.
Meanwhile for the sofrito: Chop
and blend the green peppers, onions, tomatoes
, cilantro, garlic, red pepper
and parsley in a food processor
. Pour the mixture into a large stock pot and cook slowly over low heat, about 1 hour. Remove the pot from the heat and cool. Add 1 cup sofrito to the chicken, or more if desired.
For the roasted potatoes: Preheat the oven to 400 degrees F. Place the potatoes and onions
on a sheet pan
with olive oil
and sprinkle with seasoning salt. Bake, about 12 minutes. Remove the sheet pan from the oven and stir the potatoes and onions with a spatula
. Return to the oven and bake until golden brown, about 20 minutes.
For the kicky sauce: Meanwhile, combine the mayonnaise, garlic, lime
juice, vinegar, cilantro
, jalapenos and culantro in a food processor and blend until smooth.
For assembly: Place the roasted potatoes in the bottom of a serving dish. Cover with the chicken sofrito and sprinkle with cheese
and "kicky sauce". Top with the bacon and serve.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.