Roasted Chicken with Tuscan Sauce, Fried Polenta and Balsamic Peppers

Roasted Chicken from a roadside vendor is one of the true delights of living in Puerto Rico.  There is so much love put in these tender, juicy birds roasted on the spit.  The local rub used is made with Sazon (available in spice isles of better supermarkets or Latin markets), a close relative of adobo.  You literally can smell these delicious birds roasting from a block down the road and start salivating while pulling over to the truck.  I couldn’t buy and roast a bird as cheaply as I can buy one of these roadside babies.

Remove the skin of the chicken if you must and top it with a quick Tuscan sauce and shaved Parmesan.  Polenta triangles sauteed  in butter and garlic provide the starch and sauteed aje dulces chiles (or bell peppers) with a drizzle of Balsamic vinegar lend a bit of crunch.  The polenta and Tuscan sauce may be prepared up to 2 days ahead.  This is light fare for a week-night dinner you and your family will love.  read more

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