Ingredients

• 2 pounds bone-in chicken breast
• Seasoning salt
• Chicken stock
• 2 medium green peppers, seeds removed
• 2 medium onions, peeled
• 2 large tomatoes
• 1 bunch fresh cilantro leaves
• 1 head garlic, peeled
• 1 red sweet pepper, seeds removed
• 1/2 bunch fresh parsley leaves
• 2 pounds potatoes, red, white or a combination of both, cut into bite-size pieces
• 2 medium onions, cut into bite-size pieces
• Olive oil, for drizzling
• Seasoning salt
• 1 cup mayonnaise
• 1/4 cup fresh garlic cloves
• 1/4 cup fresh squeezed lime juice
• 1/4 cup rice vinegar
• 2 bunches fresh cilantro
• 2 jalapenos
• 1 bunch fresh culantro
• Cheddar, for serving
• 5 strips crisp bacon, for serving

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Instructions

1. For the chicken sofrito: Preheat the oven to 350 degrees F. Place the chicken in a large roasting pan and cover with water and sprinkle with seasoning salt. Roast in the oven, about 2 hours. Remove the chicken and let cool. Remove the chicken from the bone and place in a roasting pan with some chicken stock.
2. Meanwhile for the sofrito: Chop and blend the green peppers, onions, tomatoes, cilantro, garlic, red pepper and parsley in a food processor or blender. Pour the mixture into a large stock pot and cook slowly over low heat, about 1 hour. Remove the pot from the heat and cool. Add 1 cup sofrito to the chicken, or more if desired.
3. For the roasted potatoes: Preheat the oven to 400 degrees F. Place the potatoes and onions on a sheet pan. Drizzle with olive oil and sprinkle with seasoning salt. Bake, about 12 minutes. Remove the sheet pan from the oven and stir the potatoes and onions with a spatula. Return to the oven and bake until golden brown, about 20 minutes.
4. For the kicky sauce: Meanwhile, combine the mayonnaise, garlic, lime juice, vinegar, cilantro, jalapenos and culantro in a food processor and blend until smooth.
5. For assembly: Place the roasted potatoes in the bottom of a serving dish. Cover with the chicken sofrito and sprinkle with cheese and "kicky sauce". Top with the bacon and serve.