Sofrito Chicken

Simmered with homemade sofrito and zesty adobo seasoning, these tender fall-apart chicken thighs can be served with yellow rice and beans for a delicious Spanish-style meal.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 379 Calories

Ingredients

• 2 tablespoons olive oil
• 1 cup chicken broth
• 1 cup chopped fresh cilantro
• 2 teaspoons cumin
• 2 teaspoons adobo seasoning
• 1 red bell pepper, seeded and quartered
• 2 roma tomatoes, quartered
• 1 bulb garlic, peeled
• 1 green bell pepper, seeded and quartered
• 1 small onion, peeled and quartered
• 1 Cubanelle pepper, seeded and quartered
• 10 boneless, skinless chicken thighs, or more to taste

Recipe Instructions

Step 1

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.

Step 2

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.