The Kwanza Bowl
The Kwanza Bowl
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 926
- Total Fat
- 56
- Saturated Fat
- 11
- Carbohydrates
- 58
- Dietary Fiber
- 9
- Sugar
- 11
- Protein
- 49
- Cholesterol
- 150
- Sodium
- 692
- Total: 3 hr
- Prep: 30 min
- Cook: 2 hr 30 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 926
- Total Fat
- 56
- Saturated Fat
- 11
- Carbohydrates
- 58
- Dietary Fiber
- 9
- Sugar
- 11
- Protein
- 49
- Cholesterol
- 150
- Sodium
- 692
- Total: 3 hr
- Prep: 30 min
- Cook: 2 hr 30 min
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.
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