Juicy seared chicken thighs simmered in a delicious sofrito sauce. This Chicken Sofrito recipe will be your new weeknight staple!
I would always hear people talk about Sofrito and I had no idea what the heck they were talking about! It always sounded delicious but I always assumed that it was just a type of salsa and that I wasn’t missing out on much. Well turns out, I was definitely missing out because it’s the bomb and it’s in fact a type of salsa. A tomato cooking base to be exact!
WHAT IS SOFRITO?
Sofrito is more of a Cuban/Puerto Rican/Caribbean cooking base of tomatoes, pepper, onions, garlic, and herbs that’s used for cooking meats or as toppings for tacos and the like.
WHAT DO YOU USE SOFRITO IN?
This yummy condiment can be used in a couple of things in cooking like a base for stews, soups, rice and beans. Your taste buds will thank you, trust me! It’ll be hard for you to stop loading up your rice with the Sofrito Chicken sauce.
WHAT IS THE DIFFERENCE BETWEEN SOFRITO AND RECAITO?
Recaito is a green, cilantro based puree and Sofrito is a red puree due to the addition of tomato sauce. I do not recommend substituting Sofrito for Recaito because the flavor outcome will change due to the exclusion of tomatoes in Recaito.
Questions about this Sofirto Chicken? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
- 6 Boneless Skinless Chicken Thighs
- 1½ Tablespoon Cilantro, chopped
- Adobo Seasoning (I used Goya Brand)
- Garlic Powder, as needed
- Kosher salt and black pepper, as needed
- Paprika, as needed
- 2 Packs Goya Sazón Con Culantro y Achiote
- 2-3 Tablespoons Sofrito, Tomato Cooking Base (I used Goya Brand) (Start with 2 tablespoons then gradually add more after tasting while simmering)
- ½ Cup Yellow onion, chopped
- 2½ Tablespoons Green Onion, chopped
- 1 Tablespoon Lime Juice
- 1½ Cup Chicken Broth
- 1 Tablespoon Butter
- 1 Tablespoon Canola oil, more as needed
- Heat a large casserole 4 quart skillet over medium heat.
- Generously coat the chicken thighs with a little salt (one side), black pepper, garlic powder, both sazon packets, paprika and a little adobo seasoning. Sear on both sides for about 2-3 minutes to form a nice crust. You will not be cooking them all the way through during this step.
- Add in 2 tablespoons of Sofrito to start, mix well. Add additional if necessary. Then add chicken broth and cover the chicken ¾ of the way, not completely. Add more chicken broth if necessary.
- Turn the heat down to low and stir in yellow onion, green onion, cilantro and lime juice. Cover and simmer for about an hour.
- About half way through, do a quick taste test and add additional adobo seasoning, or any other spices if needed. When the chicken begins to fall apart, serve over Goya Yellow rice. Enjoy!