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Pollo Sofrito
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Description
A simple and savory chicken dish that is perfect for a weeknight meal. Serve with some Spanish rice and fried plantains and you are good to go!
Ingredients
- 5 whole Skinless, Bone-in, Chicken Thighs
- 1 Tablespoon Goya Adobo
- 4 Tablespoons Sofrito (See Note)
- 3 Tablespoons Olive Oil
- 1 Tablespoon Distilled White Vinegar
- 3 Tablespoons Chicken Stock (can Also Use Beer Or White Wine)
Preparation
Preheat oven at 350 degrees. Remove the skin from your chicken and season with my personal favorite magical seasoning, Goya Adobo. I usually eyeball it, I would guesstimate about 1 tablespoon, which was 4 – 5 circles over the chicken.
Whisk together the sofrito, olive oil and distilled white vinegar.
Heat a skillet at medium-high heat, lightly brush chicken with sofrito mix and brown chicken in the skillet in batches, about 5 minutes. Transfer browned chicken to a glass baking dish.
When done browning the chicken, deglaze the skillet with your choice of broth, beer or white wine. Be sure to scrape up all the yummy brown bits.
Pour broth with yummy browned bits over the chicken.
Generously brush the chicken with the remaining sofrito mixture. Bake in the oven for 30 minutes, or until juices run clean, basting periodically.
Serve this chicken with rice or rice and beans and some fried plantains.
Note: sofrito is a puree of aromatic vegetables. You can find a recipe here: http://thenoshery.com/2009/07/29/sofito-and-an-impromtu-chemical-peel/
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4 Comments
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amaddux on 3.16.2010
FANTASTIC……………..can’t wait to make these again.
jswilson98 on 3.4.2010
I tried this and it was fabulous. I have a really picky teenager who doesn’t eat anything green. He really liked this. I made the sofrito in the notes and have my cubes in the freezer. Thanks for sharing this great recipe!!
Julia on 2.26.2010
I can’t wait to try this!
patiodaddio on 2.23.2010
Man! That looks great! -John