The Kwanza Bowl
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
38
Spice
46
Sweetness
40
Sourness
39
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
2 medium
Onion (cut into bite-size pieces)2 large
Tomatoes1 bunch
Cilantro Leaves (fresh)1 cup
Mayonnaise1 cup
Garlic Cloves (fresh)1 cup
Rice Vinegar2 bunches
Cilantro (fresh)1 bunch
Culantro (fresh)Directions:
1
For the chicken sofrito: Preheat the oven to 350 degrees F
2
Place the chicken in a large roasting pan and cover with water and sprinkle with seasoning salt
3
Roast in the oven, about 2 hours
4
Remove the chicken and let cool
5
Remove the chicken from the bone and place in a roasting pan with some chicken stock
6
Meanwhile for the sofrito: Chop and blend the green peppers, onions, tomatoes, cilantro, garlic, red pepper and parsley in a food processor or blender
7
Pour the mixture into a large stock pot and cook slowly over low heat, about 1 hour
8
Remove the pot from the heat and cool
9
Add 1 cup sofrito to the chicken, or more if desired
10
For the roasted potatoes: Preheat the oven to 400 degrees F
11
Place the potatoes and onions on a sheet pan
12
Drizzle with olive oil and sprinkle with seasoning salt
13
Bake, about 12 minutes
14
Remove the sheet pan from the oven and stir the potatoes and onions with a spatula
15
Return to the oven and bake until golden brown, about 20 minutes
16
For the kicky sauce: Meanwhile, combine the mayonnaise, garlic, lime juice, vinegar, cilantro, jalapenos and culantro in a food processor and blend until smooth
17
For assembly: Place the roasted potatoes in the bottom of a serving dish
18
Cover with the chicken sofrito and sprinkle with cheese and "kicky sauce"
19
Top with the bacon and serve