Oh, this poor chicken dish. I’ve had it in my queue since last June! But then something else came up…awesomeness off the grill, or a gorgeous salad, then the holidays. I completely forgot about it. Poor, poor chicken dish *cue violins*
I’ve allowed you to miss out for far too long. Or maybe you saw this from Everyday Food and you’ve already made it. In which case, I’m really lame. (And, btw, I still haven’t forgiven them for discontinuing their pocket-sized monthly magazine. Getting the mail has never been the same since #marthafail.)
Sofrito is a Spanish sauce that includes garlic, onion, peppers, and tomatoes. It’s used as the base for many dishes. The original recipe made 3 cups; I halved that and after using the 1/2 cup for this dish, I saved the rest and mixed it with mayo. Oh, yes I did! It was a great spread for sandwiches.
So, go make this. Before I inundate you with summer salads and smoothies again.
Chicken with Sofrito
Prep time: 20 minutes
Cook time: 55 minutes
For the Sofrito
• 1 pound plum tomatoes
• 1 red bell pepper
• 1 medium sweet onion
• 3 garlic cloves, peeled
• 1/4 cup packed fresh parsley
• 1/4 cup extra-virgin olive oil
For the chicken
• 1 tablespoon vegetable oil
• 8 bone-in chicken pieces (I used legs and thighs), about 3-4 pounds total
• Coarse salt and ground pepper
• 1/2 cup Sofrito
• 1/3 cup dry white wine
• 1/2 cup low-sodium chicken broth
For the Sofrito: roughly chop the tomatoes, bell pepper, and onion. Place them, along with the garlic and parsley, in a food processor; pulse until finely chopped.
In a medium pot, heat olive oil over medium-high. Add mixture and cook, stirring occasionally, until thickened and reduced, about 20 minutes.
Preheat oven to 400 degrees.
In a large pan, heat olive oil over high. Sprinkle some salt and pepper over the chicken pieces and cook, skin side down, until golden and crisp, 8 minutes. Flip them over, then add 1/2 cup of the sofrito, wine, and broth, swirling to combine.
Transfer to oven and bake until chicken is cooked through, 25 minutes. Transfer chicken to a platter. Spoon off excess fat from pan; pour sauce over chicken to serve. Also great with mashed potatoes!
Note: the Sofrito can be made in advance. Let cool completely, transfer to an airtight container and refrigerate up to 2 weeks.