Chicken Sofrito Stew
A sofrito is a sauce 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. Each version is slightly different and varies based on geographical location. For our recipe, we used a Puerto Rican style sofrito with an olive oil base. Sofritos are often the base upon which the rest of the recipe is built. You can use them to flavor many different dishes, but chicken is popular. This recipe itself is a very popular choice for meals all across Spanish-speaking countries.
This is a very flavorful dish, much like all the dishes you will find in Puerto Rico. Another name for sofrito is sazon, which literally translates to flavor. You may be more familiar with this name as a spice blend, which is something Jeff used in this recipe. Sazon is a blend found in a lot of Hispanic cooking for its color and incredible flavor.
Since this stew ended up being very soupy, we served it over rice to thicken it up. This made the dish nice and hearty. The chicken can either be served on the bone or removed from it before adding the stew to the rice, but either way tastes incredible. In our test kitchen this was eaten up quickly. There are a lot of chicken lovers here, and all of them were impressed with this meal.
- In a large skillet, heat oil over medium heat and cook scallions and garlic for about 2 minutes. Add tomatoes and peppers and cook for 5 minutes.
- Add salt, cumin and sazon, and mix well. Remove from heat and set aside.
- Season chicken with garlic powder and brown in same skillet. Make sure all sides are browned.
- Add sofrito mixture in skillet with chicken and then add beer, water, and cilantro. Cover skillet and simmer on low for 30 minutes or until chicken is thoroughly cooked. Serve over rice.