Chicken Sofrito O Food

SOFRITO CHICKEN

Steps:

• Combine tomatoes, green bell pepper, red bell pepper, Cubanelle pepper, onion, garlic, and cilantro in the bowl of a food processor; pulse until finely chopped. Set aside 1 cup of sofrito for the recipe and save the rest for another use.
• Heat olive oil in a large skillet over medium heat. Season chicken thighs with adobo and cumin. Add chicken to hot skillet and sear on each side until golden brown, 5 to 6 minutes per side. Reduce heat to low and add chicken broth and 1 cup of sofrito. Cover and simmer until chicken thighs fall apart, about 1 hour.

CUBAN SOFRITO CHICKEN

Steps:

• Cut chicken in cubes.
• Marinate chicken for at least an hour in sofrito, wine, garlic and seasonings.
• (I try to marinate over night).
• Over low-med heat cook chicken.
• Add in olives and whatever else you may like.
• Serve over black beans and rice (if you like).
• Enjoy!

CHICKEN SOFRITO WITH POMEGRANATE AND CILANTRO CHIMICHURRI

Steps:

• For the chicken: Add the oil, adobo, garlic, cilantro with stems and red onion to a food processor or blender and blend until a smooth consistency. Place the chicken in a ziptop bag and add the marinade. Marinate, refrigerated, for at least 24 hours.
• Preheat a grill or cast-iron grill pan over medium-high heat.
• Remove the chicken from the marinade and cook until grill marks appear, about 2 minutes on each side. Set aside (the chicken will finish roasting with the vegetables).
• For the citrus roasted veggies: Preheat the oven to 400 degrees F.
• Peel the oranges and cut each section into individual wedges from the membranes. Place the segments in a bowl. Squeeze the juice from the membranes into a separate bowl and reserve.
• Add the canola oil to a large skillet over high heat. Add the tomatoes, red peppers, onions and eggplant and saute for 4 to 5 minutes, adding a little more oil if needed. Season with salt and pepper.
• Place the grilled chicken breasts and citrus wedges on top of the veggies. Pour in the lime juice and reserved orange juice. Transfer to the oven and roast until the chicken is cooked through and the veggies are slightly tender, 15 to 20 minutes. Garnish with the Pomegranate and Cilantro Chimichurri and serve.
• In a medium bowl, combine the cilantro, pomegranate, oil, salt and pepper and toss to coat.

SOFRITO

Steps:

• Combine the onion, bell pepper, sweet peppers, garlic and cilantro in a blender. Blend for 30 seconds, until an even consistency is achieved.

CHICKEN SOFRITO

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place potatoes, chicken, chourico, beer, carrots, onion, parsley, sofrito, cooking wine, sazon seasoning, garlic, salt, and black pepper in a large Dutch oven; mix well to combine. Cover with aluminum foil.
• Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C) and vegetables are tender, about 2 1/2 hours.

CHICKEN WITH SOFRITO

Steps:

• Preheat oven to 400 degrees. In a large skillet or Dutch oven, heat oil over high. Season chicken with salt and pepper and cook, skin side down, until golden and crisp, 8 minutes. Flip, then add sofrito, wine, and broth, swirling to combine. Transfer to oven and bake until chicken is cooked through, 25 minutes. Transfer chicken to a platter. Tilt skillet and spoon off excess fat; pour sauce over chicken to serve.

EASY SOFRITO

Steps:

• Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped.
• With the motor running, add the remaining ingredients one at a time and process until smooth.
• The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
• *If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 ½ bunches.

SOFRITO CHICKEN

Steps:

• Heat dressing, onions, garlic and annatto in large skillet on medium-high heat 2 min. Add peppers, tomatoes, ham and cilantro; cook 5 min., stirring constantly.
• Reduce heat to medium. Place chicken on tomato mixture; press lightly. Cook 10 min. Carefully turn chicken over so that tomato mixture sticks to chicken; cover.
• Cook 15 min. or until chicken is cooked through (170°F).