Best Chicken Sofrito O Recipes

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

Ingredients

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

Ingredients

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.

CHICKEN SOFRITO

Chicken Sofrito image

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

Ingredients

4 large potatoes, peeled and cut into chunks, or more to taste
4 large skinless, boneless chicken breasts, or more to taste
1 (16 ounce) package chourico sausage, cubed
1 (12 fluid ounce) can or bottle beer
4 large carrots, peeled and cut into chunks, or more to taste
1 onion, cut into chunks
½ cup chopped fresh parsley, or to taste
5 tablespoons sofrito
¼ cup red cooking wine
3 (.18 ounce) packets sazon seasoning (such as Goya®)
4 cloves garlic, minced, or to taste
salt and ground black pepper to taste

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

Chicken Sofrito image

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

Ingredients

2 tablespoons vegetable oil
Juice of 1/2-1 lemon
1/2 teaspoon turmeric
Salt and white pepper
4 cardamom pods, cracked
A 3 1/2-4-pound chicken

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.