Recipe courtesy of The Wow Silog Truck

The Kwanza Bowl

  • Level: Easy
  • Total: 3 hr
  • Prep: 30 min
  • Cook: 2 hr 30 min
  • Yield: 6 servings
Save Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. For the kicky sauce: Meanwhile, combine the mayonnaise, garlic, lime juice, vinegar, cilantro, jalapenos and culantro in a food processor and blend until smooth.
  5. 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.