Sofrito Chicken
Description
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.
Ingredients
•
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
Directions
1
Make sofrito: 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 sofrito; store remaining in the refrigerator for another use.
2
Make chicken: Heat olive oil in a large skillet over medium heat. Season chicken with adobo and cumin. Add chicken to hot oil in the skillet and sear until golden brown, 5 to 6 minutes per side. Reduce heat to low, then add chicken broth and 1 cup sofrito. Cover and simmer until chicken is fall-apart tender, about 1 hour.