If you recall a few months ago, I posted a recipe on Chicken Sofrito. It was my first time using sofrito and I loved it. Just to quickly recap, sofrito is a cooking base of tomatoes, onions, green peppers, cilantro, and garlic. I use Goya Sofrito, but in the future, will probably try to make my own. For this meal, I just threw together some chicken and veggies and tossed it in the sofrito and baked it for a little over an hour. I thought it was awesome and so easy and quick to make. Definitely a keeper!
Overall rating: 5 stars
Baked Chicken Sofrito
Serves 4
1 pound, boneless, skinless chicken breasts cut into large pieces
2 small onions, diced
1 green pepper, diced
4 medium red potatoes, quartered
1 cup mushrooms, sliced
1 jar Goya Sofrito
Preheat oven to 375 degrees. In a 9×13 baking dish, combine chicken and vegetables. In a separate bowl, mix sofrito with about 2/3 c. of water and stir to loosen sofrito and make more of a sauce. Pour over chicken and vegetables and combine. Cover with foil and bake for approximately one hour. Take foil off and bake for another 15 minutes or until chicken is done and no longer pink inside. Stir occasionally while baking.
Nicole said
Oooh this looks delish! If only I could get hubby to eat it! hehe
foodiedani said
Hi Nicole!
Do a sneak attack with it! He might like it!
Dani
Columbus Foodie » Blog Archive » December 2007 Roundup said
[...] Short Ribs with Gremolata from AnticiPlate, Browned Butter from Apartment Therapy: The Kitchen, Baked Chicken Sofrito from The Average Cook, White Bean and Bacon Soup with Escarole and Borlotti Bean Soup with Bacon [...]
Jayson said
I tried it for the first time and the chicekn can out so tender i had to double check to see if it was fully cooked! You don’t need to bake it for an hour though…i deleted the potatoes, and added in sun dried tomatoes. You only have to cook the chicken for 45 mins at 375, an hour might take the meat tough. Try the sofrito over flank steak..let it sit at least two hours ( i let mine sit for 5) It comes out so tasty.
foodiedani said
Hey Jayson,
It might have been my crummy oven that forced me to cook for an hour. Glad to hear it came out so good! And flank steak! yum! I just happen to have a jar of sofrito at home! Will have to try. Thanks!!
Dani
Karen said
Save your money, my puerto rican friend taught me how to make my own sofrito. This makes about a quart and keeps great in the fridge in an airtight container.
1 large green pepper, seeded
1 large onion
1 bunch fresh cilantro
2-3 T minced garlic
Cut up all ingredients and process in food processor. It should come out about the consistency of slightly thin oatmeal.
When preparing to cook with it, use corn oil (other oils give it a different taste). A little oil in the pan, saute sofrito until slight color change. Add a couple tablespoons of tomato sauce. Saute’ a few more mins add Adobo seasoning to taste. VOILA’ here’s your base to some delicious food!!!!