Pollo Sofrito
February 19, 2010 by Meseidy
Filed under In My Kitchen, Main Course, Noshery Original
Yesterday I got some good news. My camera should be home in 1.5 weeks! Although this little point-and-shoot has gotten me through the last few weeks and has a great macro lens, I will be happy to have my camera home where it belongs. It was in fact a bad shutter and it is a $178 repair but I don’t care. She is coming home! It’s like the prodigal son….well daughter, because my camera is a girl. :D I am even more excited because right before my camera got sick I had bought a new 50 mm F/1.8 lens and have yet had a chance to give it a try.
Enough rambling about my camera let’s move on to the food.
I thought I would share one of my go to, easy, no fuss, no muss dinner options. I call it pollo sofrito because all I use basically is chicken and sofrito. I love dinners that come together will minimal ingredients, minimal effort and requires minimal hovering over the stove. This qualifies as one of those dinners. I used 5 chicken thighs because that is how I roll, but you can use any cut you want.
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. 
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.
This is a delicious, juicy and flavorful chicken. I serve this chicken with rice or rice and beans and some fried plantains. DE-LISH!
This is suck the bone clean chicken, which is even better then finger licking chicken and it is easy! Who doesn’t like that?!
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.
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.
Arroz con Gandules (Rice and Pigeon Peas)
July 30, 2009 by Meseidy
Filed under In My Kitchen
Arroz con Gandules (Rice with Pigeon Peas)
Yesterday I had this incredible urge for rice, but not just any rice, I wanted the rice that brings back memories of my childhood, the one that makes me reminisce about holidays and family gatherings back home in Puerto Rico. This particular rice is a staple of any festive gathering, especially Christmas. It is typically served hand-in-hand with pernil or pasteles.
If there is anything we know it’s rice. Growing up I think I ate it with almost every meal. It wasn’t always the same rice, sometimes it was white, yellow or orange. Sometimes it had chicken, beef, pork or sausage. Sometimes it had beans over it and an over-medium egg with some fried sweet plantains on the side. Mmmmmm, I am makeing myself hungry again. In PR there are countless ways to make rice but this is my favorite hands down.
