Sofrito Chicken 🍗
Ingredients:
4 chicken thighs, bone-in, skin-on
2 tablespoons olive oil
1 onion, finely chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 cup sofrito (store-bought or homemade)
1 can (14.5 oz) diced tomatoes
1/2 cup chicken broth
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
Fresh cilantro for garnish
Directions:
Heat olive oil in a large skillet or Dutch oven over medium heat. Season the chicken thighs with salt and pepper, and brown them on both sides, about 5 minutes per side. Remove the chicken and set aside.
In the same skillet, add the chopped onion, bell pepper, and garlic. Cook for 3-4 minutes, or until the vegetables are softened.
Stir in the sofrito, diced tomatoes, chicken broth, cumin, paprika, oregano, and bay leaf. Bring to a simmer and cook for 5 minutes to blend the flavors.
Return the chicken thighs to the skillet, nestling them into the sauce. Cover and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Discard the bay leaf and garnish with fresh cilantro before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 4 servings
