Chicken Sofrito O Recipes

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SOFRITO CHICKEN



Sofrito Chicken image

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

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

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

SOFRITO CHICKEN



Sofrito Chicken image

Please the whole table with this Sofrito Chicken recipe. A Puerto Rican favorite, this delicious Sofrito Chicken is also a Healthy Living recipe!

Provided by My Food and Family

Categories     Home

Time 42m

Yield Makes 6 servings.

Number Of Ingredients 8

1/4 cup KRAFT Zesty Italian Dressing
1 medium onion, chopped
2 cloves garlic, minced
2 tsp. anise seed
1 medium green pepper, chopped
1 can (14-1/2 oz.) diced tomatoes, undrained
3 oz. OSCAR MAYER CARVING BOARD Slow Cooked Ham, finely chopped
6 small boneless skinless chicken breasts (1-1/2 lb.)

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).

Nutrition Facts : Calories 180, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 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

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.

CUBAN SOFRITO CHICKEN



Cuban Sofrito Chicken image

I got something similar to this recipe years ago, and since then I have added my own touch. You can do a lot with this. I serve it over black beans and rice... oh and you can't forget the Cuban bread!

Provided by Dommynchristian

Categories     One Dish Meal

Time 1h5m

Yield 4-8 serving(s)

Number Of Ingredients 7

2 -6 boneless chicken breasts
12 ounces goya sofrito sauce
1 onion
olive
2 tablespoons olive oil
1 chopped garlic clove
3 tablespoons edmundo golden cooking wine

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!

Nutrition Facts : Calories 205.8, Fat 13.5, SaturatedFat 2.9, Cholesterol 46.4, Sodium 47.5, Carbohydrate 3.1, Fiber 0.5, Sugar 1.2, Protein 15.5

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

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

SOFRITO CHICKEN (CROCKPOT, CROCK POT)



Sofrito Chicken (Crockpot, Crock Pot) image

Make and share this Sofrito Chicken (Crockpot, Crock Pot) recipe from Food.com.

Provided by Ang11002

Categories     Easy

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
2/3 cup prepared sofrito sauce
2 tablespoons minced garlic
3 celery ribs, sliced thinly
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 lbs boneless skinless chicken thighs

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 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

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.

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