GRILLED CHICKEN WITH HOOPLA TOMATO SAUCE

Chicken Marinade

Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 4 Tbsp.
Olive oil 2 cups
Red balsamic vinegar 3 Tbsp.
Garlic, fresh minced 2 tsp.
Rosemary sprigs, fresh, chopped 4 Tbsp.

Chicken and Vegetables

Ingredients Weight Measure
Chicken breasts 20 ea.
Red potatoes 5 ea.
Shallots 20 ea.
Garlic cloves 4 ea.
Vegetable oil 4 Tbsp.
Zucchini, cut in half lengthwise, then cut in triangular shape 3 ea.
Red peppers, cut in spear shape 5 ea.
Asparagus spears, 5" long, end part peeled 40 ea.

Hoopla Tomato Sauce

Ingredients Weight Measure
Chicken stock 5 liters
Bay leaves, dried 8 ea.
Brown sugar 2 Tbsp.
Soy sauce 1 Tbsp.
Fish sauce 2 tsp.
Tandoori masala spice, dry 1 Tbsp.
TABASCO® brand Garlic Pepper Sauce 4 Tbsp.
Curry powder 2 tsp.
Tomato sauce 2 cups
Coriander, fresh 20 ea.

Method

  1. Mix all the Chicken Marinade ingredients together in a bowl, then add chicken. Marinate overnight in refrigerator.
  2. Wrap red potatoes in aluminum foil and bake in a 400°F oven for 45 minutes. Place shallots and garlic on a greased sheet pan and roast for 10 minutes at 400°F. Once done, set aside.
  3. For Hoopla Tomato Sauce, heat stock in saucepan and add bay leaves, brown sugar, soy sauce and fish sauce. Bring to a boil; then reduce heat and let simmer until stock is reduced by half. Add tandoori spice, TABASCO® Garlic Pepper Sauce and curry powder; let simmer 10 minutes.
  4. Remove chicken from the marinade, and brush off excess. Cook on the grill for 3 minutes on each side, turning once. Finish the chicken in a 400°F oven for 7 minutes.
  5. Unwrap potatoes, cut each into eight pieces; set aside.
  6. Heat oil in a wok or frying pan until smoke starts to appear. Cook potatoes, stirring gently, until golden brown. Add roast garlic and shallots; stir for 45 seconds. Add zucchini and red peppers; stir constantly for 2 minutes.
  7. Add grilled chicken, then tomato sauce and stir for 1 minute. Add chicken stock mixture, and over high heat, stir constantly until sauce sticks to the back of a spoon, a maximum of 2 minutes. Add asparagus, gently stir for 30 seconds and then remove from heat. Serve immediately.

Yield: 20 servings