Chicken Sofrito


This recipe is dedicated to my buddy Mike S. who recently has moved out on his own and now has his own bachelor pad, ladies. He emailed me to ask for some “banging” recipes. He specifically asked for some help with chicken recipes as he’s apparently been cooking the same thing for awhile now – salmon with asparagus, chicken and mushrooms, and pasta with pesto, zucchini, squash, and onions. Pretty impressive I think for a young bachelor….

Anyhow, this is a very easy and quick recipe. To give you a little background…I had no idea what sofrito was until earlier this year. On the Food Network’s show, The Next Food Network Show, season 2, there was a contestant who always used sofrito in her recipes (and got picked on by a few other contestants and bloggers for the overuse of it…). I had no idea what sofrito was except some kind of Latino ingredient. So recently, one day while shopping, I saw a jar of Goya Sofrito and picked it up. Sofrito is a cooking base (that resembles salsa) of tomatoes, onions, green peppers, cilantro, and garlic. It sounded interesting so I grabbed a jar.I decided to make it with some sauteed chicken, black beans, diced tomatoes, onions, garlic, and peppers. I did serve it over whole wheat couscous this particular night but I think it would have been better over rice. I really loved the flavors of the sofrito and would add this to any type of meal – chicken, seafood, veggies, etc. It’s a great product nutritionally as well. It’s very low sodium, no fat, and little calories but very full of flavor.

So because this is a quick, easy, and flavorful chicken dish, it’s for Mike S. I hope he tries it out in his new digs!

Enjoy Mikey!

Overall rating – 4 stars

Chicken Sofrito

1 to 1.5 boneless, skinless chicken breast cut in bite size pieces

olive oil

salt and pepper to season

3-4 garlic cloves, crushed

1 large onion, chopped

1 green pepper, chopped

1 can black beans, rinsed and drained

1 jar Goya Sofrito

1 can diced tomatoes

Rice or couscous to serve with.

Add about 1 T. olive oil to pan and add seasoned chicken, garlic, onions, peppers over medium high heat. Let cook through about 10 minutes until vegetables are soft but not browned and chicken is completely cooked through. Add diced tomatoes and sofrito and cook another 5 minutes. Add black beans and cook through approximately another 3 minutes over low heat. Simmer for about about 5 minutes. Serve over rice or couscous or your favorite carb. * I also added about 1 cup of water to thin out the sauce.



  1. Nicole said

    Hmmm this looks so good. I love your blog! I’ve bookmarked it on my page.

  2. foodiedani said

    Thanks Nicole! I’m adding you too! Man, great picture on your blog of that shrimp! yum!

  3. steen said

    a lil update for chicken sofrito.

    I use a whole chicken 4-5lbs, cut up into pieces. {split breasts os you get 10 pieces from chicken}

    first sautee in EVOO, 1-1.5 onion chopped. one red pepper and one yello chopped, 2-3 cloves garlic [or eqivalent chopped/wet} once soft add 12 oz amounts of sofrito {a jar of goya}, 12 oz. tomato sauce {or diced} and 12 oz. chicken stock {from can or bouillion cube} it could be a little less {10 oz} or more 14 oz} but keep these amounts all equal.

    clean and cut chicken , leave skin on, and cook in oven 10 mins at 400, take out. keep warm until vegys are soft, should be about another 5 mins or so.

    once sofrito/sauce mix and vegys are soft add in chicken and cook for about 30 mins {or til chicken is done} on low boil/a good simmer.

    it s becoming a spanish chicken cacciatore !

    Plate on a bed of yello or white rice and topped with pinapple chunks [either cooled or room temp or even cooked}

    ps- i do not use any salt for this enough in all the soup,sauce etc.

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