DAISY MARTINEZ'S SOFRITO
Daisy Martinez's Sofrito
Provided by The Rachael Ray Staff
Number Of Ingredients 12
Steps:
- Put the onions and peppers in the work bowl of a food processor and process until coarsely chopped
- With the motor running, add the remaining ingredients one at a time, processing until smooth
- The sofrito will keep in the refrigerator for up to 3 days; it also freezes beautifully
CHICKEN WITH RICE (ARROZ CON POLLO)
Provided by Daisy Martinez
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling. Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching. Cook, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside. Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.
- When all the chicken is removed from the pan, add the Sofrito and alcaparrado. Season, to taste, with salt and pepper. Raise the heat to high and boil until most of the water is evaporated from the Sofrito. Add the cumin and cloves.
- Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil. Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes. Fluff the rice with a fork. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the red pepper before serving.
- Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.
- 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 1 at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
YELLOW RICE WITH CORN
Steps:
- Heat the Achiote Oil in a Dutch oven or other heavy 4 to 5-quart pot with a tight fitting lid over medium-high heat. Stir in the Sofrito and alcaparrado and cook until the liquid is evaporated and the Sofrito is sizzling. Season with the salt, pepper, and cumin. Toss in the bay leaves.
- Raise the heat to high and add the rice and corn. Cook, stirring, until the rice is coated with the oil and the grains begin to turn "chalky," about 3 minutes. Pour in enough chicken broth to cover the rice by 1-inch. Bring to a boil and cook until the level of the broth meets the level of the rice. Lower the heat to very low, stir the rice thoroughly but only once, and cover. Cook until the rice is tender but with a little bite and all the liquid is absorbed, about 20 minutes. Fluff with a fork before serving.
- Heat the oil and achiote seeds over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you are going to use right into the pan; store the remaining oil for up to 2 days at room temperature in a jar with a tight fitting lid.
- Place the onion and cubanelle or Italian peppers in the work bowl of a food processor and pulse until coarsely chopped. With the motor running, add the remaining ingredients, 1 at a time, and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
SOFRITO (DAISY MARTINEZ)
This is a staple of any Puerto Rican household. Some of the ingredients are hard to find in US grocery stores so notes are provided on substitutions.
Provided by threeovens
Categories Onions
Time 15m
Yield 4 cups, 40 serving(s)
Number Of Ingredients 8
Steps:
- Pulse onion and Italian frying pepper or Cubanelle in the food processor until coarsely chopped.
- With the motor running, add remaining ingredients, one at a time, until mixture is smooth.
- Sofrito keeps 3 days in the refrigerator; freeze for longer storage (can be used without thawing).
- NOTES: Ajices Dulces, also known as cachuchua or ajicitos, are tiny peppers with only a hint of heat. They look similar to scotch bonnets or habaneros, so don't get them confused! If you cannot find them , use a little more cilantro and a pinch of cayenne or crushed red pepper flakes.
- NOTE: Culantro has long tapered leaves with serrated edges. If you cannot find it, just leave it out.
Nutrition Facts : Calories 6.1, Sodium 0.9, Carbohydrate 1.4, Fiber 0.2, Sugar 0.6, Protein 0.2
SOFRITO
Sofrito is a base frequently used in many Puerto Rican recipes to add bold flavor. Its texture and appearance is similar to a green salsa. You can also try it on chilies, enchiladas and tacos.
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- Separate and peel garlic cloves. Place garlic and remaining ingredients in a food processor; cover and process until finely chopped. , Use immediately or refrigerate for up to 1 week. May also be frozen in small portions in resealable freezer bags for up to 1 month.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
TRADITIONAL RECAITO
From Daisy Martinez! There really is no translation for this mixture of onion, garlic, peppers and green herbs. Recao is culantro (see below) in Puerto Rican-speak, so this seasoning is nicknamed recaito, or "little culantro." I use recaito for dishes like Cuban black beans or Puerto Rican Style Pot Roast, where you don't want the color or extra liquid that you have in a sofrito. Culantro is the defining flavor. recaito, like sofrito, can get you out of any kitchen emergency. It pays to make extra (which this recipe does) and portion it out for the freezer.
Provided by nsomniak6
Categories Vegetable
Time 5m
Yield 1 1/2 cups, 3 serving(s)
Number Of Ingredients 5
Steps:
- Place the onion and garlic in the work bowl of a food processor fitted with the metal blade. With the motor running, add the remaining ingredients, one at a time and process, until the mixture is smooth.
- Set aside the amount you need for the recipe you're preparing.
- Pack the remaining recaito in ½-cup portions in sealable plastic bags and store in freezer.
Nutrition Facts : Calories 26.6, Fat 0.1, Sodium 2.8, Carbohydrate 6.1, Fiber 0.8, Sugar 1.6, Protein 0.9
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.
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.
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