Sofrito Chicken

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Puerto Rican Sofrito is put to great use here in this Sofrito Chicken dish for an easy and crazy delicious weeknight dinner.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Puerto Rican

Keyword: easy chicken recipes, one pan dinners, sofrito chicken

Servings:

2 tablespoons extra-virgin olive oil
6 to 8 bone-in, skin-on chicken pieces (thighs, legs, or both - 3 1/2 to 4 pounds total)
Coarse salt and ground pepper
1/2 cup sofrito
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1/3 cup dry white wine

Preheat oven to 400 degrees F.
In a large nonstick, oven-safe pan, heat olive oil over medium-high; swirl to coat. Sprinkle some salt and pepper over the chicken pieces and place in the pan, skin side down. Cook until golden and crisp, 8 minutes.
Flip the chicken over, then add the sofrito, tomato sauce, chicken broth, and wine, swirling to combine.
Transfer pan to oven and bake until chicken is cooked through and an internal temperature of 165 degrees F is reached, about 25 minutes.
Remove pan from oven (careful - handle will be hot!)
Transfer chicken to plates and serve with some of our suggested sides included in the article.
Spoon off excess fat from pan; pour some sauce over chicken and sprinkle with a bit of freshly chopped cilantro. Enjoy!