Sofrito Chicken And Cauliflower Rice Food
SOFRITO CHICKEN AND CAULIFLOWER RICE
I found some ready-made sofrito in the freezer section of a grocery and I also found a homemade version of it at a Latin American grocery in the refrigerator case. Peppers, onions, garlic, tomatoes, and cilantro are processed into tiny pieces and form this recipe base. Try this easy sofrito chicken and cauli-rice for dinner, soon! Garnish with capers and fresh parsley.
Provided by Bibi
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 1h
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pat chicken breasts dry with a paper towel. Combine sazon seasoning, chili powder, and pepper in a small bowl. Season each chicken breast with sazon spice mix, making sure to get some seasoning under the skin as well as on the outside.
- Heat a 10-inch skillet over medium-high heat. Add olive oil to the hot pan, and place chicken breasts skin-side down in the skillet. Brown chicken, about 4 minutes. When skin is brown, move chicken to a plate. Add sofrito, tomato paste, and cumin to the same skillet and cook, stirring, for 1 to 2 minutes. Add chicken stock and bring to a boil. Stir in riced cauliflower and nestle chicken down into the mixture. Cover.
- Bake in the preheated oven for 25 minutes. Stir in peas and salt, and bake, uncovered, until the chicken is no longer pink at the bone, the juices run clear, and most of the liquid has cooked down, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve hot.
Nutrition Facts : Calories 863.1 calories, Carbohydrate 16.5 g, Cholesterol 254.3 mg, Fat 42.8 g, Fiber 6.9 g, Protein 100.7 g, SaturatedFat 8.6 g, Sodium 1429.2 mg, Sugar 2.2 g
SOFRITO CHICKEN
Chicken thighs are simmered with sofrito and other seasonings until they fall apart. Serve with some yellow rice and beans for a delicious Spanish-style meal.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 378.9 calories, Carbohydrate 8.7 g, Cholesterol 107.8 mg, Fat 23.9 g, Fiber 2.1 g, Protein 31.6 g, SaturatedFat 5.9 g, Sodium 294.8 mg, Sugar 2.8 g
EASY SOFRITO
"This is the one indispensable, universal, un-live-withoutable recipe. Having said that, it is incredibly easy to make with ingredients you can find at the supermarket. And if you can't find all the ingredients I list below see the note that follows for a very simple fix. What sofrito does is add freshness, herbal notes and zing to dishes-you can do that with the onion, garlic, bell pepper, cilantro and tomato alone. In my house, sofrito makes its way into everything from yellow rice, black bean soup, sauce for spaghetti and meatballs to braised chicken and sautéed shrimp. Not only that, it freezes beautifully, so in about In 10 minutes you can make enough sofrito to flavor a dozen dishes. I'm telling you, this stuff does everything but make the beds. You will change the way you cook. I guarantee it." ----Daisy Martinez
Provided by Vino p.o. prn
Categories Vegetable
Time 10m
Yield 4 cups
Number Of Ingredients 8
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.
CHICKEN WITH SOFRITO
Chicken is taken to the next level with the addition of sofrito, a flavorful Spanish sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 6
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.
Nutrition Facts : Calories 462 g, Fat 29 g, Fiber 1 g, Protein 42 g, SaturatedFat 7 g
CUBAN SOFRITO CHICKEN
I got something similar to this recipe years ago, and since then I have added my own touch. You can do a lot with this. I serve it over black beans and rice... oh and you can't forget the Cuban bread!
Provided by Dommynchristian
Categories One Dish Meal
Time 1h5m
Yield 4-8 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 205.8, Fat 13.5, SaturatedFat 2.9, Cholesterol 46.4, Sodium 47.5, Carbohydrate 3.1, Fiber 0.5, Sugar 1.2, Protein 15.5
SOFRITO CHICKEN AND CAULIFLOWER RICE
I found some ready-made sofrito in the freezer section of a grocery and I also found a homemade version of it at a Latin American grocery in the refrigerator case. Peppers, onions, garlic, tomatoes, and cilantro are processed into tiny pieces and form this recipe base. Try this easy sofrito chicken and cauli-rice for dinner, soon! Garnish with capers and fresh parsley.
Provided by Bibi
Categories Cauliflower Rice
Time 1h
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pat chicken breasts dry with a paper towel. Combine sazon seasoning, chili powder, and pepper in a small bowl. Season each chicken breast with sazon spice mix, making sure to get some seasoning under the skin as well as on the outside.
- Heat a 10-inch skillet over medium-high heat. Add olive oil to the hot pan, and place chicken breasts skin-side down in the skillet. Brown chicken, about 4 minutes. When skin is brown, move chicken to a plate. Add sofrito, tomato paste, and cumin to the same skillet and cook, stirring, for 1 to 2 minutes. Add chicken stock and bring to a boil. Stir in riced cauliflower and nestle chicken down into the mixture. Cover.
- Bake in the preheated oven for 25 minutes. Stir in peas and salt, and bake, uncovered, until the chicken is no longer pink at the bone, the juices run clear, and most of the liquid has cooked down, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve hot.
Nutrition Facts : Calories 863.1 calories, Carbohydrate 16.5 g, Cholesterol 254.3 mg, Fat 42.8 g, Fiber 6.9 g, Protein 100.7 g, SaturatedFat 8.6 g, Sodium 1429.2 mg, Sugar 2.2 g
SOFRITO CHICKEN
Please the whole table with this Sofrito Chicken recipe. A Puerto Rican favorite, this delicious Sofrito Chicken is also a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 42m
Yield Makes 6 servings.
Number Of Ingredients 8
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).
Nutrition Facts : Calories 180, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
SOFRITO
Sofrito - a blend of garlic, onions, peppers and recao (culantro) - is the backbone of Puerto Rican flavor. Also referred to as recaito, it's typically sautéed in oil as the foundation for sauces, braises, beans, stews and rice dishes. It's also adaptable, and can yield a lighter, more verdant flavor if sautéed for 2 to 3 minutes, and a richer flavor if sautéed for 7 to 10 minutes and combined with tomato sauce. This recipe yields about 3 cups, which is probably more than you'll use for any recipe, but it keeps well. My grandmother often kept sofrito in the freezer stored in a repurposed plastic margarine container, or frozen into cubes and saved in plastic zip-top bags. If kept in the refrigerator, it's best if used within a week, but can be frozen for up to six months. You can also put it into a pan with hot oil straight from the freezer, though it may sputter a smidge.
Provided by Von Diaz
Categories condiments
Time 5m
Yield About 2 1/4 cups
Number Of Ingredients 6
Steps:
- In a large food processor or blender, blend the peppers and garlic until smooth.
- Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.
SOFRITO CHICKEN AND CAULIFLOWER RICE
I found some ready-made sofrito in the freezer section of a grocery and I also found a homemade version of it at a Latin American grocery in the refrigerator case. Peppers, onions, garlic, tomatoes, and cilantro are processed into tiny pieces and form this recipe base. Try this easy sofrito chicken and cauli-rice for dinner, soon! Garnish with capers and fresh parsley.
Provided by Bibi
Categories Cauliflower Rice
Time 1h
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pat chicken breasts dry with a paper towel. Combine sazon seasoning, chili powder, and pepper in a small bowl. Season each chicken breast with sazon spice mix, making sure to get some seasoning under the skin as well as on the outside.
- Heat a 10-inch skillet over medium-high heat. Add olive oil to the hot pan, and place chicken breasts skin-side down in the skillet. Brown chicken, about 4 minutes. When skin is brown, move chicken to a plate. Add sofrito, tomato paste, and cumin to the same skillet and cook, stirring, for 1 to 2 minutes. Add chicken stock and bring to a boil. Stir in riced cauliflower and nestle chicken down into the mixture. Cover.
- Bake in the preheated oven for 25 minutes. Stir in peas and salt, and bake, uncovered, until the chicken is no longer pink at the bone, the juices run clear, and most of the liquid has cooked down, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve hot.
Nutrition Facts : Calories 863.1 calories, Carbohydrate 16.5 g, Cholesterol 254.3 mg, Fat 42.8 g, Fiber 6.9 g, Protein 100.7 g, SaturatedFat 8.6 g, Sodium 1429.2 mg, Sugar 2.2 g
SOFRITO CHICKEN (CROCKPOT, CROCK POT)
Make and share this Sofrito Chicken (Crockpot, Crock Pot) recipe from Food.com.
Provided by Ang11002
Categories Easy
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease crockpot with olive oil (leave the rest in the crockpot).
- Add all ingredients and mix well, adding chicken last; stirring to coat.
- Cover and cook on low for 8 hours.
EASY SKILLET CHICKEN & RICED CAULIFLOWER
One-pan, no mess, and full of flavor. A delicious skillet dinner that's on your table in 30 minutes. We think that's a perfect weeknight meal.
Provided by Green Giant
Categories Trusted Brands: Recipes and Tips
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper, if desired. Heat olive oil in large nonstick skillet over medium heat and brown chicken. Remove and set aside.
- Add onion and cook 3 minutes or until softened.
- Add Green Giant® Riced Cauliflower and garlic and cook 3 minutes.
- Stir in broth and bring to a boil.
- Return chicken to skillet and simmer 4 minutes or until vegetables are tender and chicken is cooked through.
- Stir in Parmesan cheese, lemon juice and oregano.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 5.2 g, Cholesterol 67.2 mg, Fat 10.3 g, Fiber 1.5 g, Protein 26.1 g, SaturatedFat 2.1 g, Sodium 227.1 mg, Sugar 1 g
CHICKEN SOFRITO
Yummy Portuguese chicken with veggies. Use spices according to your preferences.
Provided by GEMINIJANELOU13
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 3h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 515.2 calories, Carbohydrate 42.9 g, Cholesterol 97.7 mg, Fat 20.4 g, Fiber 5.9 g, Protein 35.9 g, SaturatedFat 6.5 g, Sodium 1031.9 mg, Sugar 4.4 g
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