Recipe courtesy of Chef Bren Ankrum – Culinary Editor
This Southwestern marinade is versatile and may be altered by adding additional ingredients such as ginger, orange juice, allspice and cinnamon to push it toward a decidedly Caribbean style jerk marinade.
It is a really good base sauce that may also be added to soups, stews, skewers, and in another upcoming recipe for a crab cake rendition.
It is a slightly smoky marinade made with smoked tomatoes and red peppers from a previous mother batch roasted over charcoal and oak.
For this recipe the marinade was used to cover a whole free range chicken that was roasted over the outdoor grill.
The chicken would provide the basis for three meals for two persons, one example, is pictured below served with a black bean and roasted corn and avocado salad.
From time to time we publish recipes that on the surface, may not traditionally be considered “healthy”. However, there is one common theme; they are made fresh, with whole foods that taken individually are superior to any “processed” product. We present recipes in the same mind set for many reasons. One, the recipe is considered to be delicious. Two, it is meant for an occasional meal and not something you would eat every day or a lot of at any one sitting. Three, it is made with whole, fresh ingredients. So the point is, if you what a great entree/snack/breakfast/desert and feel like being a little adventuresome, make it yourself, indulge and be proud of it!
PS – Any of our recipes may be altered by substituting or removing ingredients for dietary or preference reasons. If you have an aversion or need to reduce salt intake, for example reduce it or leave it out. Recipes are guidelines not written in stone. If you don’t like beets for example, substitute another root crop that you do like.
Our goal is to explore the world of whole foods and their delicious combinations and encourage everyone to join their own exploration while avoiding the health risks which may be associated with faux foods, artificial ingredients, and chemically altered food sources.
We hope cooking will become a fun and rewarding pass time for you and yours!
Equipment/ utensils required:
Food processor, spatula, covered storage containers for refrigerator or freezer, baking pan, foil
1 whole chicken
2 cups unsalted vegetable stock
1 cup previously smoked grape or other tomatoes
1 cup roasted red peppers
3 large chipotle peppers in adobo, plus 1 tbsp. adobo sauce
¼ cup red onion
2 large cloves garlic
1 tbsp. black pepper
1 tbsp. sage
¼ tsp. salt
¼ cup lime or lemon juice
¼ cup olive oil
1. Place all of the marinade ingredients into a food processor and puree. This will make about 3 ½ cups of marinade and may be stored refrigerated for at least one week or frozen in smaller amounts for future use.
2. To prepare and cook a whole chicken using the marinade cover the entire exterior of a cleaned whole chicken that has been patted dry with paper towels. Let marinade in the cooler for 1 hr. or more.
3. Place in a oiled baking pan into which the vegetable stock has been added, (covering the outside of the pan with foil makes clean up much easier later as you do not have to scrub off the smoky reside from the outside of the pan),and place uncovered on a charcoal grill away from the hot spot. Be sure to have plenty of charcoal on and that the internal temperature of the grilling device maintains 300 degrees during the roasting process. Cook time will vary depending on the size of the bird (1/ 1/2 to 3 hours). To be sure the chicken is properly heated through use a meat thermometer to check. When the inner most portions reach 170 to 180 remove and lest rest, uncovered about1/2 hour prior to service to maintain juices before carving.
4. Reserve the stock created during the roasting process to use for soups or stews in the future.
Makes about 3 ½ cups