Cuban Sofrito Chicken
Infused with bold, vibrant flavors, this Cuban Sofrito Chicken recipe is a one-pan masterpiece that brings the essence of Caribbean cuisine straight to your table. Tender, seasoned chicken thighs are simmered in a rich, aromatic sauce made from sautéed bell peppers, onions, garlic, tomato paste, and a medley of spices—including cumin, oregano, and smoky paprika. This dish's key feature is its sofrito base, a traditional Cuban flavor foundation that elevates the chicken to new heights of savory perfection. Garnished with fresh cilantro and served with lime wedges for a zesty finish, this comforting yet sophisticated meal pairs beautifully with white rice to soak up the deeply flavorful sauce. Ready in just under an hour, this recipe is perfect for weeknight dinners or impressing guests with its authentic taste and vibrant presentation.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 5 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup diced tomatoes (canned or fresh)
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 leaf bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
- 2 cups cooked white rice (optional, for serving)
Instructions
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon black pepper.
Sear the chicken thighs for 3-4 minutes on each side, until lightly browned. Remove them from the skillet and set aside.
In the same skillet, add the diced onion, green bell pepper, and red bell pepper. Sauté for 5-6 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the tomato paste, making sure it coats the vegetables evenly, and cook for 1-2 minutes to deepen the flavor.
Add the diced tomatoes, chicken broth, oregano, cumin, paprika, and bay leaf to the skillet. Stir well to combine.
Return the seared chicken thighs to the skillet, nestling them into the sofrito sauce.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let cook for 25-30 minutes, or until the chicken is fully cooked and tender.
Taste the sauce and adjust seasoning with the remaining 0.5 teaspoon of salt, if necessary.
Discard the bay leaf and garnish with freshly chopped cilantro.
Serve the Cuban Sofrito Chicken with lime wedges on the side and white rice, if desired.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4511 mg | 196% | |
| Total Carbohydrate | 171.9 g | 63% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 25.5 g | ||
| Protein | 128.0 g | 256% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 278 mg | 21% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2935 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
