Ingrid Hoffman’s Healthy Roast Chicken
March 20, 2013 | by —LIANA LOZADA | Homepage
It’s been a busy couple of months for local chef Ingrid Hoffman. In addition to her two day jobs—hosting Simply Delicioso on The Cooking Channel and Delicioso on Univision—Hoffman was a fixture at this year’s Food Network South Beach Wine & Food Festival, and she was recently a judge on ABC’s The Taste. Oh, and she’s been working on a new healthy cookbook, too.
At the wine and food festival’s A Red Hot Night event, presented by Target, Hoffman whipped up an array of delicious Latin bites to complement the evening’s sultry Havana theme. “[It] was my grown-up quinceañera,” says Hoffman of the event. “It was finally time to have our cultural flavors represented. I've been waiting for this for a long time!”
If you missed A Red Hot Night, you can get a taste of Hoffman’s cooking style in the form of savory pork rinds and red snapper tacos on this month’s Tacos for Strength menu at Mercadito Midtown. March also marks the debut of the Latin chef's latest kitchenware collection at the Chicago Houseware Show. The line is set to hit retail stores this fall. And in April, Hoffman will launch a new bilingual cookbook, Latin D’Lite, which focuses on healthy Latin cooking. We love her signature roasted chicken recipe (below) for a casual springtime dinner party menu. Simply remove the skin for a calorie-friendly serving.
Ingrid Hoffman’s Smoked Paprika Roasted Chicken
canola oil cooking spray
1 tbsp. smoked paprika
1 tbsp. chipotle powder
1 tbsp. honey
1 tbsp. fresh lemon juice
2 tsp. olive oil
2 garlic cloves, minced
1/2 tsp. salt
1 four-pound whole chicken
3 celery stalks, cut into two-inch lengths
3 medium carrots, cut into 2-inch chunks
2 large white onions, quartered
1/4 cup reduced-sodium chicken broth
Preheat the oven to 400 degrees. Spray a roasting pan with nonstick spray. Combine the paprika, chipotle powder, honey, lemon juice, oil, garlic, and salt in a small bowl to make a paste. Pat the chicken dry with paper towels. Gently loosen the skin from the breast and leg portions of the chicken by slipping your fingers under the skin. Rub the paste evenly under the skin and on top of the skin. Tuck the wing tips behind the chicken’s shoulders and tie the legs together with kitchen string. Make a bed for the chicken with the celery and carrots in the bottom of the pan. Place the chicken, breast side up, on top of the vegetables. Add the onions and broth to the pan. Roast until an Instant Read Thermometer inserted into the thigh (not touching the bone) registers 165 degrees, about 1 hour 10 minutes. If chicken is browning too fast, cover with aluminum foil.Transfer the chicken to a cutting board and let stand for 10 minutes. Carve and serve with roasted vegetables.
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