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
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.