Chicken Pasta Primavera Salad with Parmesan Vinaigrette
PREP TIME: 0min COOK TIME: 1hr 30min
|Serving Per Recipe: 10|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||31%|
|Saturated Fat 5g||25%|
|Total Carbs 18g||6%|
|Dietary Fiber 2g||%|
|Vitamin A 16%|
|Vitamin C 31%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/4 cupsoy sauce
1/4 cupapple cider vinegar
2 tbsp.course salt
3 clovesgarlic, finely minced
1 tsp.peppercorns, crushed
1 chili pepper, seeded and finely chopped
3 bay leaves
1 tsp.brown sugar
2 tbsp.olive oil
5 medium red potatoes
In a small bowl, combine the salt, peppercorns and garlic.
Rub salt mixture on the outside skin and inside the chicken.
In a separate bowl, combine soy sauce, vinegar, chili pepper, bay leaves and brown sugar. Stir until sugar dissolves and set aside.
Pre-heat the oven to 400°F.
Place the chicken in a baking dish coated with olive oil.
Pour the soy sauce mixture over the chicken.
Cut each potato into 8 pieces and place around the chicken.
Cover chicken with with foil, and cook for 30 minutes, basting with the soy sauce mixture and pan juices every 10 minutes.
Remove the foil and continue roasting the chicken for an additional 30 to 45 minutes.
Chicken is done when juices run clear when you cut between a leg and thigh and the internal temperature reaches 165°F on a meat thermometer.
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