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
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
CHICKEN SOFRITO
The chicken acquires a delicate, tangy flavor and pale-yellow tinge. It was a regular dish in my parents' home. Serve it hot with potatoes or with rice; as part of a cold buffet meal; or for a cold family meal in summer, accompanied by salads.
Yield serves 4
Number Of Ingredients 6
Steps:
- Put the oil and lemon juice in a large saucepan or casserole with a lid, along with a cupful of water, the turmeric, salt, white pepper, and cardamom pods. Bring to the boil, then place the chicken in the pan. Cover and cook over very low heat, turning the chicken over frequently, and adding another cupful of water as the juices are absorbed. Continue cooking for about 1 1/2 hours, until the chicken is very soft and tender. Adjust the seasoning and serve.
- If serving cold, lift out the chicken, divide it into joints, remove the larger bones and skin, and arrange in a serving dish. If you prefer an absolutely clear jelly, skim any fat off the surface of the sauce, and use paper towels to remove the last traces. Pour over the chicken and allow it to become quite cold, covered, in the refrigerator. On cooling, the sauce will become a pale, lemony jelly and the chicken will be a very delicate off-white.
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