Chicken Sofrito Stew
Sofrito is an aromatic sauce-like puree used in Latin American, Spanish, Italian, Portuguese, and Puerto Rican cooking. It is usually comprised of an oil, some finely chopped vegetables and plenty of spices or seasonings. The ingredients are simmered and blended together to create a flavoring base for dishes like stew, rice, and beans.
There are as many different versions of sofrito as there are homes that use it, so if you want to use a different kind of onion or only have green bell pepper on hand, swap them in as necessary. And we liked the tang that a crisp, Mexican-style beer gives this dish but if you prefer, used 6 ounces of your favorite chicken or vegetable stock instead. Serve this dish over rice or with a side of thick, hearty bread to soak up the juices--you won't want to miss out on any of the flavor that this dish can deliver.
- 1 Tablespoon olive oil
- 6 scallions, chopped fine
- 4 cloves garlic, chopped fine
- 2-3 tomatoes, diced
- 1/3 cup red bell pepper, diced
- 1 teaspoon Ground Cumin
- 2 teaspoons Kosher Salt
- 1 Tablespoon Sazon Seasoning
- 8 chicken legs (about 32 oz)
- 1 teaspoon California Garlic Powder
- 6 ounces Mexican-style beer
- 1 cup water
- 1/2 cup cilantro, chopped
- More Kosher Salt and Black Pepper Medium Grind, to taste
- In a large skillet, heat oil over medium heat and cook scallions and garlic for about 2 minutes. Add tomatoes and bell peppers and cook for 5 minutes.
- Add Ground Cumin, Kosher Salt, and Sazon Seasoning. Mix well. Remove from heat. Pour into a waiting bowl and set aside.
- Season chicken with California Garlic Powder and brown in same skillet. Add more oil if necessary. Make sure all sides are browned.
- Pour sofrito mixture back into the skillet with the chicken. Add beer, water, and cilantro. Stir to combine.
- Cover skillet and simmer on low for 30 minutes or until chicken is thoroughly cooked.
- Serve over rice.
