Roast Chicken El Salvador

  • Yield servings


-- ~4 pound whole chicken, rinsed
1 tablespoon chicken bouillon
1 cup water
1/2 tablespoon garlic/salt with parsley
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 can (8oz) tomato sauce
3 stalks of celery, chopped in half
1 small white onion, sliced/separated
1 -- jar (5.75oz) green Spanish (Manzanilla) olives
-- ? cup green bell pepper
1/2 cup cilantro, roughly chopped
2 small carrots, cut into 1 1/2 inch pieces
1 pound baby red potatoes, halved
1 package (8oz) mushrooms, halved


? Preheat oven 400
? Place chicken, breast side up, in a deep roasting pan. Mix chicken bouillon with water and pour all over the chicken, including the inside cavity.
? Season inside/outside chicken with garlic/salt, black pepper, and Worcestershire.
? Rub mustard all over the chicken.
? Pour tomato sauce over the chicken.
? Arrange celery, onion, olives, bell pepper, and cilantro around the chicken.
? Cover with foil and bake for 30 minutes.
? Add in potatoes, carrots, and mushrooms around the chicken.
? Recover with foil and bake for 30 minutes.
? Baste the chicken and move vegetables around.
? Recover with foil and bake for15 minutes.
? Turn the chicken over breast side down to brown.
? Do not cover with foil and bake for 10 minutes.
? Turn the chicken breast side up and bake for approximately 10 more minutes, or until golden brown.



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