Are you craving a delicious, healthy, and easy dinner that doesn't require hours in the kitchen? Then look no further! This Chicken with Sofrito recipe is your answer. Packed with vibrant flavors and aromatic herbs, this dish is a fantastic example of homemade cooking at its finest. It's perfect for busy weeknights and impressing guests alike. Get ready to elevate your dinner routine with this simple yet satisfying recipe that's guaranteed to become a family favorite.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1/4 cup chopped cilantro
- 2 tablespoons olive oil
- 1 tablespoon sofrito (store-bought or homemade – recipe below)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Salt and pepper to taste
- Cooked rice or your favorite side dish, for serving
Homemade Sofrito (Optional):
- 1/2 cup chopped cilantro
- 1/2 cup chopped parsley
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 green bell pepper, roughly chopped
- 1 teaspoon olive oil
Instructions:
- Prepare the Sofrito (if making homemade): Heat olive oil in a small pan over medium heat. Add the garlic and bell pepper and cook until softened, about 5 minutes. Add the cilantro, parsley, and green onions and cook for another minute. Remove from heat and let cool slightly before blending into a paste using a food processor or blender. This step adds a depth of flavor that elevates the dish significantly.
- Cook the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Add the onion and bell peppers to the skillet and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the Sofrito and Spices: Stir in the sofrito (homemade or store-bought), cumin, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to allow the spices to bloom. This step releases the aromatic oils and adds a layer of complex flavor.
- Combine and Simmer: Return the chicken to the skillet. Add the diced tomatoes (undrained) and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Finish and Serve: Stir in the cilantro and season with salt and pepper to taste. Serve hot over rice, quinoa, or your favorite side dish.
Tips and Variations:
- For a richer flavor, use bone-in chicken thighs instead of boneless breasts. Adjust cooking time accordingly.
- Add other vegetables like carrots, zucchini, or mushrooms to the sofrito or the main dish for extra nutrients and flavor.
- For a spicier dish, add more cayenne pepper or a pinch of red pepper flakes.
- If you prefer a thicker sauce, simmer uncovered for the last few minutes of cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on specific ingredients and portion sizes.
- Calories: Approximately 350-400
- Protein: 35-40g
- Fat: 15-20g
- Carbohydrates: 15-20g
This Chicken with Sofrito recipe is a quick dinner idea that's both healthy and delicious. It's a testament to the power of simple ingredients and thoughtful preparation, offering a satisfying meal that's perfect for any night of the week. Enjoy!