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. 😀 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.
I made this using Goya’s Frozen Recaito in place of your homemade sofrito. (I’m lazy.) It came out very good! Thanks for sharing!
Did you already share the recipe for the sofrito?
Wow! I made your Sofrito to make this incredible chicken last night to my astounded family. My daughter has never cleaned a chicken leg bone so fast!! I have to thank you. We just left a wonderful Thanksgiving Puerto Rican vacation… and were in food withdrawal. 🙂 My compliments to you! ~Victoria
Do you think I could marinate the chicken overnight and then grill it?
mmm…sofrito! i love to say it and i love to eat it! wonderful recipe/method–it’s appropriate for all kinds of meats and i can’t wait to try it out!
I made this tonight, was very very good! I think I’ll try this with pork chops!
Easy and delicious! A yummy chicken dinner — we can’t get enough of those!
Have fun getting your camera back, and playing with your new lens!
Oh you are going to LOVE your new 50 prime. It is my go to lens for food photography now. I almost never use my zoom lenses anymore which is sad, because I haven’t been going out on drives “just to shoot” anymore.
The sofrito looks amazing!
I am passing this along to my dad and step-mom. They will doing the happy dance in the kitchen this weekend 🙂