Pollo Sofrito

Pollo Sofrito

  • 5 chicken thighs
  • 1 Tbs Adobo
  • 4 Tbs sofrito
  • 3 Tbs olive oil
  • 1 Tbs distilled white vinegar
  • 3 tbs of chicken broth (or any liquid of choice)

Pre-heat oven at 350 degrees. Remove the skin from your chicken and season with my personal favorite magical seasoning, Goya Adobo. I usually eyeball it, I would guesstimate about 1 Tbs, which was 4 - 5 circles over the chicken. :D 

Whisk together, 4 Tbs of sofrito, 3 Tbs of olive oil and 1 Tbs of distilled white vinegar.

Heat a skillet at medium-high heat, lightly brush chicken with sofrito mix and brown chicken in skillet in batches, about 5 minutes. Transfer browned chicken to glass baking dish.

When done browning chicken, deglaze the skillet with 3 Tbs of choice of broth, beer or white wine. Be sure to scrap up all the yummy brown bits.

Pour broth with yummy browned bits over chicken.

Generously brush chicken with remaining sofrito mixture.

Bake in the oven for 30 minutes, or until juices run clean, basting periodically.

Serve this chicken with rice or rice and beans and some fried plantains.

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