Chicken Sofrito with Summer Bell Peppers
Created by Chef Oscar MartinezHavana Central Restaurant
havanacentral.com
Course: Meat, Poultry Seafood Entrees
Season(s): Summer
Ingredients
- 3 pounds boneless chicken thighs, in half inch cubes
- 4 ounces chicken broth
- 3 ounces white cooking wine
- 16 ounce can stewed tomatoes with liquid
- 1 packet Sazon Goya
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 green bell pepper, diced
- 1 Serrano pepper, diced
- 5 Ajicito peppers, diced
- 1/4 jalapeno pepper, julienned
- 4 ounces Spanish onion, chopped
- 1 ounce Spanish olives, pitted
- 2 tablespoons garlic, minced
- 3 sprigs fresh cilantro,chopped
- 2 bay leaves
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon garlic powder
- 1 tablespoon ground black pepper
- 1 tablespoon salt
Instructions
In a large skillet or Dutch oven, heat oil over medium-high heat. Season the chicken with salt, pepper, and garlic powder. Add to the skillet, turning once halfway through cooking. Brown chicken in the skillet for about 10 minutes, then transfer to a plate. Add onions and garlic to the skillet and cook for 1 minute. Add peppers, olives, bay leaves, and Sazon. Cover partially and cook until the vegetables are just softened, about 3 minutes. Stir in wine and cook, stirring up any browned bits. Add tomatoes, stock, and chicken to pan. Partially cover and simmer until cooked through, about 15 minutes. Stir in cilantro and serve.
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