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Recipe Detail Page
Grilled Chicken with Wintery Sofrito
Winter 2014
Whip up this Spanish sofrito dish, loaded with root vegetables, on the barbecue (instead of the stovetop); that way there’s less stirring and babysitting required. The lemony-herbed, marinated chicken pieces are an excellent match and a nice way to take a break from that cold-weather soup-or-stew routine.
Serves 4
GRILLED CHICKEN
4 bone-in chicken breasts or legs, or a mix of both or 1 whole chicken cut into 4 pieces with back removed
2 tbsp (30 mL) vegetable oil
2 tbsp (30 mL) freshly squeezed lemon juice
2 tsp (10 mL) Italian seasoning
½ tsp (2 mL) each salt and pepper
SOFRITO
½ lb (250 g) carrot, about 1 large or 2 small
½ lb (250 g) parsnip, about 1 large or 2 small
1 large red onion
1 red pepper
3 Roma tomatoes
2 to 3 tbsp (30 to 45 mL) olive oil
1 large foil roasting pan or 9 x 10-inch (23 x 25-cm) pan
1 Place chicken in a large bowl. Drizzle with oil and lemon juice. Sprinkle with seasoning, salt and pepper. Rub into meat. Loosely cover and refrigerate for about 1½ hours.
2 Meanwhile, preheat barbecue to 350° to 400°F (180° to 200°C).
3 Prepare sofrito. Finely dice vegetables and tomatoes. Coat bottom of foil pan with olive oil. Scatter diced vegetables and tomatoes over top. If making ahead, diced vegetables will keep well, covered and refrigerated, for up to 1 day. When ready to barbecue, seal pan with foil. Set vegetables in pan on grill. Barbecue until very tender and almost saucy. This will take 1 to 1½ hours. Stir vegetables once or twice during cooking.
4 When chicken is ready and vegetables a real most tender, lightly oil otherside of grill.Arrange chicken over top. Barbecue chicken, turning occasionally, for 20 to 30 minutes, until cooked through.
5 To serve, spoon sofrito onto plates and top with chicken.
Serves 4
