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!

VIRGINIA'S CUBAN GARLIC CHICKEN

Steps:

• Mix all the ingredients except the chicken. Add the chicken and marinate in the refrigerator for 1 to 2 days.
• Grill chicken over hot heat until cooked through.

MARGIE'S CUBAN SOFRITO (SAUCE)

Steps:

• Heat oil in a skillet over medium-high heat. Add onion and garlic, and cook until onion is translucent. Add the bell pepper, and saute until tender. Season with salt, pepper, cumin, oregano and bay leaves. Continue cooking until the mixture looks like a yummy green paste with oil around it. Stir in the tomatoes, if using, and cook stirring until all of the liquid is released. Gradually stir in the tomato sauce simmer until the sauce looks really red. Taste, and adjust seasonings if desired. Remove bay leaves.
• Now the sauce is done. You can add it to meat, rice, beans fish or potatoes. Thin the sauce down if necessary with water, wine, beer, or whatever is handy.

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.

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.

CUBAN CHICKEN

Steps:

• Season chicken with salt, black pepper, and garlic powder (to taste).
• Meanwhile, heat a shallow pan over medium heat and add oil.
• Brown chicken in pan on both sides.
• Once chicken is browned, add in sofrito and turn chicken to coat all sides in the sauce. Reduce heat to a medium-low setting.
• With the side of a knife, crush olives and put into pan with chicken. Cook for about 15 minutes, turning chicken every few minutes until it is done.
• This is best served with white rice as you will have some of the sofrito mixture left over to put over your rice. YUM-O!