Printable Area
The Kwanza Bowl
Recipe courtesy The Wow Truck
- Total Time:
- 3 hr
- Prep:
- 30 min |
- Inactive Prep:
- -- |
- Cook:
- 2 hr 30 min
- Level:
- Easy
- Yield:
- 6 servings
Ingredients
- CHICKEN SOFRITO:
- 2 pounds bone-in chicken breast
- Seasoning salt
- 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
- Olive oil, for drizzling
- Seasoning salt
- KICKY SAUCE:
- 1 cup mayonnaise
- 1/4 cup fresh garlic cloves
- 1/4 cup fresh squeezed lime juice
- 1/4 cup rice vinegar
- 2 bunches fresh cilantro
- 2 jalapenos
- 1 bunch fresh culantro
- Cheddar, for serving
- 5 strips crisp bacon, for serving
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.