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The Kwanza Bowl

Recipe courtesy The Wow Truck
Show: Eat Street Episode: The Truck Stops Here
TOTAL TIME: 3 hr
Prep: 30 min
Inactive Prep: --
Cook: 2 hr 30 min
YIELD: 6 servings
LEVEL: Easy

ingredients

CHICKEN SOFRITO:
  • Chicken stock
    SOFRITO:
    • 2 medium green peppers, seeds removed
    • 2 medium onions, peeled
    • 2 large tomatoes
    • 1 bunch fresh cilantro leaves
    • 1 head garlic, peeled
    • 1 red sweet pepper, seeds removed
    • 1/2 bunch fresh parsley leaves
      ROASTED POTATOES:
      • 2 pounds potatoes, red, white or a combination of both, cut into bite-size pieces
      • 2 medium onions, cut into bite-size pieces
        KICKY SAUCE:
        • 2 bunches fresh cilantro
        • 2 jalapenos
        • 1 bunch fresh culantro
        • 5 strips crisp bacon, for serving
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        Directions

        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 or blender. 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. Drizzle 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.

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