Lighter Pollo Guisado – Sofrito for Sauce, Stews & Soups
Sofrito for Sauce, Stews & Soups
Add all ingredients to a food processor and blend until well mixed.
Store in an airtight container or jar. It’ll last up to 2 weeks in the fridge. Pro-tip: Freeze unused portions of sofrito as “ice cubes” to easily drop into recipes as needed.
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- In a bowl add the chicken, sofrito and seasonings. Rub it all over the chicken and let it marinate 20 minutes (at room temperature) or for several hours, up to overnight, in the fridge.
- Set a heavy pot with a lid on medium high heat. Once hot, add the oil and sprinkle in the sugar. Once you see the sugar begin to caramelize, about 1 minute, add the marinated chicken (keep the bowl). Sear the chicken on the side for 3 – 5 minutes, or until deep sear marks appear, then flip the chicken over.
- Reduce the heat to medium, then pour in 1/4 cup of water, and top the chicken with bell pepper and onion slices. Cover and cook for about 5 minutes until the veggies have softened BUT are still crisp tender. If needed add tablespoons of water to prevent any burning.
- Pour the remaining water into the bowl that you used to marinate the chicken and swish it around to get the rest of the seasonings and sofrito off the sides. Then pour it the pot along with the tomato sauce. Give it a quick mix, then cover and cook for 15 – 20 minutes until a rich gravy forms.
- Reduce the heat, season to taste with sea salt & pepper, then garnish with fresh cilantro.
- Instead of eating this with white rice and beans, enjoy with fresh steamed cauliflower rice and a side salad!