Best 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.

SOFRITO CHICKEN (CROCKPOT, CROCK POT)

Steps:

• Grease crockpot with olive oil (leave the rest in the crockpot).
• Add all ingredients and mix well, adding chicken last; stirring to coat.
• Cover and cook on low for 8 hours.

CHICKEN WITH SOFRITO

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.

CHICKEN SOFRITO

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.

CHICKEN SOFRITO WITH POMEGRANATE AND CILANTRO CHIMICHURRI

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.

STUFFED CHICKEN BREASTS WITH CARIBBEAN ROOT MEDLEY MASH, SOFRITO RUM REDUCTION AND CREOLE FRUIT SALSA

Steps:

• For the creole fruit salsa: Combine the pineapple, mango, papaya, red onion, lime juice or pineapple vinegar, cayenne pepper or Tajín, orange zest, mint leaves and salt and pepper to taste in a medium bowl. Toss until well combined and set aside for serving.
• For the Caribbean root medley mash: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
• Place the garlic on the prepared baking sheet. Drizzle with olive oil and toss to combine. Roast until fork tender, 20 to 25 minutes. Pop the roasted garlic out of the peel and discard the peel. Leave the oven on for your chicken breasts!
• Meanwhile, combine the pumpkin, taro, sweet potatoes and vegetable broth in a stockpot. Season with salt, cover with a tight-fitting lid and bring to a boil. Cook over medium heat until all the vegetables are very tender, 20 to 25 minutes. Drain the vegetables.
• Meanwhile, heat a large skillet over medium heat. Once it's hot, heat the 2 tablespoons olive oil. Add the chopped red onions and cook, stirring, until softened and lightly browned, about 5 minutes. Transfer to a food processor or large bowl. Add the root vegetables, butter, cream, cilantro, paprika and roasted garlic to the onions. Process or mash with a potato masher to your desired consistency but still thick. Add salt and pepper to taste. Set the mash aside.
• For the chicken: Slice the chicken breasts horizontally and open each one like a book. Sprinkle each with 3/4 teaspoon of the sazón and 1 tablespoon of the dried oregano. Spread 1 tablespoon of the sofrito on each breast. Season the chicken with salt and pepper. Place 1/2 cup of the mash in the center of each butterflied breast and tie with kitchen twine to enclose the stuffing.
• Heat the avocado oil in a large cast-iron or other ovenproof skillet over medium-high heat. Once your skillet is very hot, add the stuffed chicken breasts and cook until seared, 2 to 3 minutes per side. Transfer the skillet to the oven and bake until the internal temperature of the chicken reaches 170 degrees F, about 20 minutes. (If you don't have an ovenproof skillet, bake the chicken on a rimmed baking sheet.) Remove the twine, slice each chicken breast into 3 rounds and set aside.
• For the sofrito rum reduction: While the chicken is in the oven, heat a medium skillet over medium-low heat. Add the olive oil and garlic paste and cook, stirring quickly, for 30 seconds, then add the sofrito. Stir to combine. Add the honey and oregano sprigs and cook over medium-high heat until reduced by one-fourth, 3 to 5 minutes. Add the rum and cook, scraping up any browned bits from the bottom of the skillet. Decrease the heat to low and simmer for 4 to 5 minutes or until reduced to your desired consistency. Remove and discard the oregano sprigs.
• For serving: Place the chicken on a plate and add some of the reduction and 1/2 cup of the salsa on the side. Garnish with lime zest and edible flowers, if using.

SOFRITO CHICKEN AND CAULIFLOWER RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat chicken breasts dry with a paper towel. Combine sazon seasoning, chili powder, and pepper in a small bowl. Season each chicken breast with sazon spice mix, making sure to get some seasoning under the skin as well as on the outside.
• Heat a 10-inch skillet over medium-high heat. Add olive oil to the hot pan, and place chicken breasts skin-side down in the skillet. Brown chicken, about 4 minutes. When skin is brown, move chicken to a plate. Add sofrito, tomato paste, and cumin to the same skillet and cook, stirring, for 1 to 2 minutes. Add chicken stock and bring to a boil. Stir in riced cauliflower and nestle chicken down into the mixture. Cover.
• Bake in the preheated oven for 25 minutes. Stir in peas and salt, and bake, uncovered, until the chicken is no longer pink at the bone, the juices run clear, and most of the liquid has cooked down, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve hot.

SOFRITO CHICKEN

Steps:

• Heat dressing, onions, garlic and annatto in large skillet on medium-high heat 2 min. Add peppers, tomatoes, ham and cilantro; cook 5 min., stirring constantly.
• Reduce heat to medium. Place chicken on tomato mixture; press lightly. Cook 10 min. Carefully turn chicken over so that tomato mixture sticks to chicken; cover.
• Cook 15 min. or until chicken is cooked through (170°F).

CHICKEN SOFRITO (O)

Steps:

• Pour the oil into a large, shallow pan or casserole and place on a high heat. Lay the chicken flat in the pan, skin-side down, and sear for four to five minutes, until golden-brown. Season all over with the paprika, turmeric, sugar, a third of a teaspoon of salt, some pepper and a tablespoon and a half of lemon juice. Turn over the chicken, add the onion and cover the pot with a lid. Reduce the heat to low and leave for 30 minutes, occasionally checking the amount of juice at the bottom of the pan: add a little water, if needed, so there's always around 5mm. After the chicken has been cooking for 30 minutes, pour sunflower oil into a medium saucepan so that it comes 3cm up the sides. Bring up to medium-high heat and fry the garlic and potatoes in batches for about six minutes, until they take on some colour. Use a slotted spoon to transfer them to a paper towel. Sprinkle with salt, and repeat with the remaining potatoes and garlic. After the chicken has been cooking for an hour, lift the bird from the pan and stir the potatoes and garlic into the cooking juices. Put the chicken on top of the potatoes and cook for another 30 minutes, by which time the meat should be falling off the bone. When serving, drizzle with a little fresh lemon juice.

SEPHARDIC CHICKEN SOUP WITH SOFRITO AND HERBED MATZO BALLS

Steps:

• To make the matzo balls, bring a large pot of salted water or chicken broth to a boil over high heat. Whisk the eggs, oils, chicken fat, water, parsley, salt, garlic powder, and pepper in a medium bowl. In a separate bowl, add the matzo meal and sift in the baking powder. Mix together, then fold into the eggs. Cover with plastic wrap, pressed tightly against the batter and refrigerate for at least 1 hour, or overnight.
• Moisten your hands lightly with water and form the matzo mixture into 24 walnut-sized balls. Carefully drop the matzo balls into the water or broth. Reduce the heat to medium and partially cover. Simmer gently until the matzo balls are cooked through, about 40 minutes. Using a skimmer or slotted spoon, transfer the matzo balls to a large bowl of cold water.
• Meanwhile, make the soup. Bring the chicken pieces and stock to a boil in a large pot over medium-high heat, skimming off the foam that rises to the surface. Reduce the heat to medium-low. Simmer, partially covered, until the chicken is tender, about 25 to 30 minutes. Remove the chicken from the soup. Remove and discard the skin, shred the meat into bite-sized pieces, and reserve the meat until service. Return the remaining bones back to the broth and simmer for 15 to 20 minutes more to further develop the soup's flavor.
• While the soup is simmering, heat the oil in a medium skillet over medium heat. Add the onion, tomatoes, red and green peppers, cilantro, garlic and saffron. Cook, stirring occasionally, until the vegetables in the sofrito are tender, but not browned, about 8 minutes. Add the hot sauce, if using. Set the sofrito aside.
• When ready to serve, strain the soup and discard the bones. Return the soup to the pot and stir in the sofrito and chicken pieces. Add the matzo balls and simmer until the matzo balls are heated through, about 5 minutes. (The soup and matzo balls can be prepared up to 2 days ahead, cooled, covered, and refrigerated. Reheat before serving.)
• Ladle the soup, along with sofrito, chicken and matzo balls into bowls and serve hot, with an optional drizzle of the additional melted chicken fat (schmaltz).

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!

SEPHARDIC CHICKEN SOUP WITH SOFRITO AND HERBED MATZO BALLS

Steps:

• To make the matzo balls, bring a large pot of salted water or chicken broth to a boil over high heat. Whisk the eggs, oils, chicken fat, water, parsley, salt, garlic powder, and pepper in a medium bowl. In a separate bowl, add the matzo meal and sift in the baking powder. Mix together, then fold into the eggs. Cover with plastic wrap, pressed tightly against the batter and refrigerate for at least 1 hour, or overnight.
• Moisten your hands lightly with water and form the matzo mixture into 24 walnut-sized balls. Carefully drop the matzo balls into the water or broth. Reduce the heat to medium and partially cover. Simmer gently until the matzo balls are cooked through, about 40 minutes. Using a skimmer or slotted spoon, transfer the matzo balls to a large bowl of cold water.
• Meanwhile, make the soup. Bring the chicken pieces and stock to a boil in a large pot over medium-high heat, skimming off the foam that rises to the surface. Reduce the heat to medium-low. Simmer, partially covered, until the chicken is tender, about 25 to 30 minutes. Remove the chicken from the soup. Remove and discard the skin, shred the meat into bite-sized pieces, and reserve the meat until service. Return the remaining bones back to the broth and simmer for 15 to 20 minutes more to further develop the soup's flavor.
• While the soup is simmering, heat the oil in a medium skillet over medium heat. Add the onion, tomatoes, red and green peppers, cilantro, garlic and saffron. Cook, stirring occasionally, until the vegetables in the sofrito are tender, but not browned, about 8 minutes. Add the hot sauce, if using. Set the sofrito aside.
• When ready to serve, strain the soup and discard the bones. Return the soup to the pot and stir in the sofrito and chicken pieces. Add the matzo balls and simmer until the matzo balls are heated through, about 5 minutes. (The soup and matzo balls can be prepared up to 2 days ahead, cooled, covered, and refrigerated. Reheat before serving.)
• Ladle the soup, along with sofrito, chicken and matzo balls into bowls and serve hot, with an optional drizzle of the additional melted chicken fat (schmaltz).

ISRAELI CHICKEN SOFRITO

Steps:

• Use a 6 qt. Dutch oven or heavy pot with lid, slotted spatula Prepare the chicken thighs by sprinkling them with salt (lightly if it’s kosher chicken), then generously with black pepper. In a heavy pot with a lid (I prefer an enameled Dutch oven), heat olive oil over medium high heat till hot but not smoking. Oil should coat the entire bottom of the pot. Place 4 of the chicken thighs into the pan, skin side down, and cook undisturbed for about 7-8 minutes till the skin is dark golden brown (careful, it may splatter a bit!). Do not move the chicken during the initial cooking process; the skin will initially stick to the bottom of the pot, then will loosen as it browns. If the oil begins to smoke a lot, lower the heat a bit and continue to cook. When the skin is brown and crispy, turn and cook for an additional 3-4 minutes till brown. Remove chicken from pan with a slotted spatula and set aside. Repeat instructions for the remaining 4 pieces of chicken. Remove chicken from pan and reserve. You should now have plenty of cooking oil/schmaltz in the bottom of your pot. Fry the potato chunks for about 8 minutes, stirring gently 2-3 times during cooking, till potatoes are browned and crisp on the outside. You may need to do this in batches to ensure that the pot is not crowded for even browning. They should be semi-cooked and golden, but not overly soft. Raise heat if needed to m

ISRAELI CHICKEN SOFRITO

Steps:

• Prepare the chicken thighs by sprinkling them with salt (lightly if it’s kosher chicken), then generously with black pepper.
• In a heavy pot with a lid (I prefer an enameled Dutch oven), heat olive oil over medium high heat till hot but not smoking. Oil should coat the entire bottom of the pot. Place 4 of the chicken thighs into the pan, skin side down, and cook undisturbed for about 7-8 minutes till the skin is dark golden brown (careful, it may splatter a bit!). Do not move the chicken during the initial cooking process; the skin will initially stick to the bottom of the pot, then will loosen as it browns. If the oil begins to smoke a lot, lower the heat a bit and continue to cook. When the skin is brown and crispy, turn and cook for an additional 3-4 minutes till brown.
• Remove chicken from pan with a slotted spatula and set aside. Repeat instructions for the remaining 4 pieces of chicken. Remove chicken from pan and reserve.
• You should now have plenty of cooking oil/schmaltz in the bottom of your pot. Fry the potato chunks for about 8 minutes, stirring gently 2-3 times during cooking, till potatoes are browned and crisp on the outside. You may need to do this in batches to ensure that the pot is not crowded for even browning. They should be semi-cooked and golden, but not overly soft. Raise heat if needed to make sure they brown evenly on all sides. Remove potatoes from the pot with a slotted spatula and reserve.
• Add sliced onions and ¼ tsp of salt to the oil, stir to coat. Cover the pot and reduce heat to medium. Let the onions cook covered for about 10 minutes.
• While the onions are cooking covered in the pot, whisk together the chicken stock, paprika, turmeric, garlic powder and bay leaves to create your cooking liquid. Set aside.
• Uncover the pot and continue to cook the onions over medium high heat, continuing to stir till the onions soften and begin to caramelize. Scrape up any brown bits from the bottom of the pot as you stir. The longer you cook the onions, the more they will caramelize.
• At this point, you can drain off the excess fat and schmaltz if you wish to cut calories, or you can keep it in the dish to add flavor.
• Add chicken and cooking liquid to the pot with the onions and bring to a simmer.
• Cover, reduce heat to medium low, and cook for about 60 minutes till the chicken is very tender (you can cook it even longer for a more tender result if you wish). Add the browned potatoes back to the pot and toss to coat with sauce. Raise heat to medium and simmer, uncovered, for an additional 15 minutes or until cooking liquid has reduced and potatoes are tender and soak up some of the cooking liquid. Adjust salt and pepper to taste.
• Serve sofrito and sauce on a platter in the center of the table. Enjoy!

CHICKEN SOFRITO

Steps:

• Preheat the oven to 375°. In a large ovenproof skillet, heat the vegetable oil. Season the chicken with salt and pepper and dust lightly with chili powder. Add the chicken to the skillet and cook over moderate heat until well browned, about 4 minutes per side. Transfer to a plate. Add the onion, garlic, jalapeño and thyme sprigs to the skillet and cook over moderately low heat, stirring occasionally, until the onion is softened, about 8 minutes. Add the bell pepper, anise seeds, cayenne and the 1/2 teaspoon of chili powder and cook, stirring, until fragrant, about 1 minute. Add the chopped tomatoes, raise the heat to high and cook until bubbling. Add the chicken stock and bring to a boil. Stir in the rice and 1/2 teaspoon of salt and bring to a simmer. Arrange the chicken pieces on the rice, skin side up. Bake in the upper third of the oven for about 25 minutes, until the chicken is just cooked through and the rice is tender and has absorbed the stock. Preheat the broiler. Broil the sofrito 6 inches from the heat for about 2 minutes, until the chicken skin is crisp. Transfer the chicken to a plate. Discard the thyme sprigs, stir the lemon juice into the rice and scatter the almonds on top. Spoon the rice onto plates, add the chicken and serve.

CHICKEN WITH SOFRITO

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.

WEIGHT WATCHERS CHICKEN SOFRITO

Steps:

• 1. Heat olive oil in a large Dutch oven or soup pot over medium heat.
• 2. Add the onion, serrano pepper, red pepper, tomatoes, and garlic. Season with salt and cumin. Cook for 5-7 minutes or until the onions begin to become translucent. Take out of the pot and set aside. This is the sofrito.
• 3. Season the chicken with salt and pepper. Add the chicken, skin side down, and cook for 7-10 minutes until the skin is browned and crispy.
• 4. Add the sofrito to the chicken with the chicken broth, cilantro, and thyme.
• 5. Cover and cook on low heat for 30-40 minutes until the chicken is cooked through. Serve over rice or cauliflower rice for a low carb option.