Sofrito Chicken Food

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CUBAN SOFRITO CHICKEN



Cuban Sofrito Chicken image

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

2 -6 boneless chicken breasts
12 ounces goya sofrito sauce
1 onion
olive
2 tablespoons olive oil
1 chopped garlic clove
3 tablespoons edmundo golden cooking wine

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

CHICKEN WITH SOFRITO



Chicken with Sofrito image

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

1 tablespoon vegetable oil
1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces
Coarse salt and ground pepper
1/2 cup Sofrito
1/3 cup dry white wine, such as Pinot Grigio
1/2 cup low-sodium chicken broth

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

CHICKEN SOFRITO WITH POMEGRANATE AND CILANTRO CHIMICHURRI



Chicken Sofrito with Pomegranate and Cilantro Chimichurri image

Provided by Food Network

Categories     main-dish

Time P1DT30m

Yield 4 servings

Number Of Ingredients 20

1/2 cup canola oil
1 tablespoon adobo (Puerto Rican dry seasoning)
4 garlic cloves
1 bunch fresh cilantro with stems
1/2 red onion
Four 6- to 8-ounce boneless, skinless chicken breasts
2 small oranges
3 tablespoons canola oil, plus more if needed
1 cup cherry tomatoes, sliced in half
1 red pepper, seeded and chopped into 1-inch pieces
1 medium red onion, roughly chopped
1 medium eggplant, chopped into 1-inch cubes
Salt and freshly ground black pepper
Juice of 1 lime
Pomegranate and Cilantro Chimichurri, recipe follows
1/2 cup finely chopped fresh cilantro
1/2 cup pomegranate seeds
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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 CHICKEN (CROCKPOT, CROCK POT)



Sofrito Chicken (Crockpot, Crock Pot) image

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

2 tablespoons olive oil
2/3 cup prepared sofrito sauce
2 tablespoons minced garlic
3 celery ribs, sliced thinly
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 lbs boneless skinless chicken thighs

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.

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MAMA'S PUERTO RICAN CHICKEN AND RICE | AMBITIOUS …
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Web Mar 13, 2022 Transfer the chicken to a plate Make the sofrito. In the same skillet add the garlic, jalapeño, green pepper, onion and cilantro …
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  • Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process!
  • Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
  • In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro.
  • Saute for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine.


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Web Dec 6, 2013 Ingredients 1 tablespoon vegetable oil 4 whole chicken legs, separated into drumsticks and thighs Salt and freshly ground black …
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  • Add the onion, garlic, jalapeño and thyme sprigs to the skillet and cook over moderately low heat, stirring occasionally, until the onion is softened, about 8 minutes. Add the bell pepper, anise seeds, cayenne and the 1/2 teaspoon of chili powder and cook, stirring, until fragrant, about 1 minute. Add the chopped tomatoes, raise the heat to high and cook until bubbling. Add the chicken stock and bring to a boil. Stir in the rice and 1/2 teaspoon of salt and bring to a simmer. Arrange the chicken pieces on the rice, skin side up. Bake in the upper third of the oven for about 25 minutes, until the chicken is just cooked through and the rice is tender and has absorbed the stock.
  • Preheat the broiler. Broil the sofrito 6 inches from the heat for about 2 minutes, until the chicken skin is crisp. Transfer the chicken to a plate. Discard the thyme sprigs, stir the lemon juice into the rice and scatter the almonds on top. Spoon the rice onto plates, add the chicken and serve.


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