Cuban Sofrito Chicken Recipes

SOFRITO CHICKEN

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.

CUBAN SOFRITO CHICKEN

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!

CUBAN SOFRITO

Steps:

• Heat olive oil in a large skillet over low heat.
• When the oil is hot, saute garlic, bay leaf, onions, peppers, diced tomatoes, and ham until onions and peppers are soft.
• Stir in the tomato paste and allow to caramelize. Add the wine and simmer for 5 minutes. Add the cilantro and oregano.
• Remove from heat and allow to cool. Remove the bay leaf.
• Puree the cooled mixture in a blender or food processor. Add salt and pepper to taste.
• You can use it right away in a recipe calling for sofrito or place the mixture in a glass jar with a tight-fitting lid and refrigerate up to two weeks.