Sofrito Chicken recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Ingredients

2 Roma tomatoes, quartered
1 green bell pepper, seeded and quartered
1 red bell pepper, seeded and quartered
1 Cubanelle pepper, seeded and quartered
1 small onion, peeled and quartered
1 bulb garlic, peeled
1 cup chopped fresh cilantro
2 tablespoons olive oil
10 boneless, skinless chicken thighs, or more to taste
2 teaspoons adobo seasoning
2 teaspoons cumin
1 cup chicken broth

Nutrition Info

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
servingSize: -
sodium: 294.8 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

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.

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