| | | | Chicken w/ Sofrito Gremolata Recipe | | |
| In Spain, the traditional earthenware casserole dish or cazuela is used to prepare rice dishes and stews and to braise and roast meats because of its even heating. A baking dish works just as well in the recipe for cumin-roasted chicken topped with fragrant sofrito gremolata.
*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
|
|
Tasting Serving (4)
24 Servings
Resized (xx) Servings
| Ingredients |
Quantities |
Instructions |
| Cumin, Ground |
2 tbsp |
For the Chicken, mix seasonings in small bowl. Reserve 2 tsp. (10 mL). Brush chicken with oil. Sprinkle with remaining seasoning mixture. Set aside. |
| Oregano Leaves, Mexican Style |
2 tsp |
| Sea Salt, Mediterranean Coarse Grind |
2 tsp |
| Black Pepper, Pure Ground |
1 tsp |
| Paprika, Smoked |
1/2 tsp |
| bone-in chicken parts |
4 1/2 lb |
| vegetable oil |
1 tbsp |
| sweet potatoes, medium, peeled and chopped |
2 eaches |
For the Vegetables, toss vegetables with oil and reserved 2 tsp. (10 mL) seasonings in large clay pot or 4-quart (4 L) roasting pan. Pour wine over top. Place chicken in single layer on top of vegetables. Cover with foil. Bake in preheated 400°F (200°C, Gas Mark 6) oven 45 minutes. Remove foil. Increase oven temperature to 450°F (230°C, Gas Mark 8). Bake 15 to 20 minutes longer or until chicken is cooked through and internal temperature has reached 165F by the bone. |
| plum tomatoes, halved |
3 eaches |
| onion, medium, chopped |
1 each |
| celery ribs, chopped |
2 eaches |
| whole garlic cloves, peeled |
4 eaches |
| vegetable oil |
2 tsp |
| white wine or chicken stock |
1/2 cup |
| vegetable oil |
2 tsp |
Meanwhile, for the Sofrito Gremolata, heat oil in medium sauté pan on medium heat. Add bell pepper, onion, tomato, garlic, coriander and cumin; cook and stir 2 minutes or until vegetables are tender. Pour into medium bowl. Stir in cilantro and lime juice. |
| red bell pepper, chopped |
1/2 cup |
| onion, chopped |
1/2 cup |
| plum tomatoes, chopped |
1/2 cup |
| garlic, finely chopped |
1 tbsp |
| Coriander, Ground |
1/2 tsp |
| Cumin, Ground |
1 tsp |
| fresh cilantro, chopped |
2 tbsp |
| lime juice |
2 tbsp |
| Ingredients |
Quantities |
Instructions |
| Cumin, Ground |
3/4 cup |
For the Chicken, mix seasonings in small bowl. Reserve 2 tsp. (10 mL). Brush chicken with oil. Sprinkle with remaining seasoning mixture. Set aside. |
| Oregano Leaves, Mexican Style |
1/4 cup |
| Sea Salt, Mediterranean Coarse Grind |
1/4 cup |
| Black Pepper, Pure Ground |
2 tbsp |
| Paprika, Smoked |
1 1/2 tsp |
| bone-in chicken parts |
27 lb |
| vegetable oil |
6 tbsp |
| sweet potatoes, medium, peeled and chopped |
12 eaches |
For the Vegetables, toss vegetables with oil and reserved 2 tsp. (10 mL) seasonings in large clay pot or 4-quart (4 L) roasting pan. Pour wine over top. Place chicken in single layer on top of vegetables. Cover with foil. Bake in preheated 400°F (200°C, Gas Mark 6) oven 45 minutes. Remove foil. Increase oven temperature to 450°F (230°C, Gas Mark 8). Bake 15 to 20 minutes longer or until chicken is cooked through and internal temperature has reached 165F by the bone. |
| plum tomatoes, halved |
18 eaches |
| onion, medium, chopped |
6 each |
| celery ribs, chopped |
12 eaches |
| whole garlic cloves, peeled |
24 eaches |
| vegetable oil |
2 tbsp |
| white wine or chicken stock |
3 cups |
| vegetable oil |
4 tbsp |
Meanwhile, for the Sofrito Gremolata, heat oil in medium sauté pan on medium heat. Add bell pepper, onion, tomato, garlic, coriander and cumin; cook and stir 2 minutes or until vegetables are tender. Pour into medium bowl. Stir in cilantro and lime juice. |
| red bell pepper, chopped |
3 cups |
| onion, chopped |
3 cups |
| plum tomatoes, chopped |
3 cups |
| garlic, finely chopped |
3/4 cup |
| Coriander, Ground |
1 tbsp |
| Cumin, Ground |
2 tbsp |
| fresh cilantro, chopped |
3/4 cup |
| lime juice |
3/4 cup |
| Ingredients |
Quantities |
Instructions |
| No Resize Selected |
|
|
Plating Instructions: Serve chicken and vegetables sprinkled with Gremolata.
Chef's Tip: Instead of using cut chicken parts use a whole chicken for a great rustic or family style presentation and meal.
|
|
|
| No Recipe or Products Recently Viewed. |
 Sign up for product, trend & recipe guides, operator panels and more. Sign Up Here
|