Chicken with Sofrito

Chicken with Sofrito | Very Culinary

by Amy Flanigan on March 27, 2013 · 15 comments

Oh, this poor chicken dish. I’ve had it in my queue since last June! But then something else came up…awesomeness off the grill, or a gorgeous salad, then the holidays. I completely forgot about it. Poor, poor chicken dish *cue violins*

I’ve allowed you to miss out for far too long. Or maybe you saw this from Everyday Food and you’ve already made it. In which case, I’m really lame. (And, btw, I still haven’t forgiven them for discontinuing their pocket-sized monthly magazine. Getting the mail has never been the same since #marthafail.)

Sofrito is a Spanish sauce that includes garlic, onion, peppers, and tomatoes. It’s used as the base for many dishes. The original recipe made 3 cups; I halved that and after using the 1/2 cup for this dish, I saved the rest and mixed it with mayo. Oh, yes I did! It was a great spread for sandwiches.

So, go make this. Before I inundate you with summer salads and smoothies again.

Chicken with Sofrito
Serves 4
Prep time: 20 minutes
Cook time: 55 minutes

For the Sofrito
• 1 pound plum tomatoes
• 1 red bell pepper
• 1 medium sweet onion
• 3 garlic cloves, peeled
• 1/4 cup packed fresh parsley
• 1/4 cup extra-virgin olive oil
For the chicken
• 1 tablespoon vegetable oil
• 8 bone-in chicken pieces (I used legs and thighs), about 3-4 pounds total
• Coarse salt and ground pepper
• 1/2 cup Sofrito
• 1/3 cup dry white wine
• 1/2 cup low-sodium chicken broth

For the Sofrito: roughly chop the tomatoes, bell pepper, and onion. Place them, along with the garlic and parsley, in a food processor; pulse until finely chopped.

In a medium pot, heat olive oil over medium-high. Add mixture and cook, stirring occasionally, until thickened and reduced, about 20 minutes.

Preheat oven to 400 degrees.

In a large pan, heat olive oil over high. Sprinkle some salt and pepper over the chicken pieces and cook, skin side down, until golden and crisp, 8 minutes. Flip them over, then add 1/2 cup of the sofrito, wine, and broth, swirling to combine.

Transfer to oven and bake until chicken is cooked through, 25 minutes. Transfer chicken to a platter. Spoon off excess fat from pan; pour sauce over chicken to serve. Also great with mashed potatoes!

Note: the Sofrito can be made in advance. Let cool completely, transfer to an airtight container and refrigerate up to 2 weeks.

(slightly adapted from Everyday Food)

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{ 15 comments… read them below or add one }

Neel April 15, 2013 at 6:37 am

This looks amazing and as much as I love fish, I would quite happily indulge in the calories and flavours of this Chicken with Sofrito. Looks and sounds cooked to perfection!


Kelly Senyei | Just a Taste April 2, 2013 at 10:36 am

Wow! This looks incredible! Just stumbled across your beautiful blog and can’t wait to explore more!


Bree {Skinny Mommy} April 2, 2013 at 7:05 am

Oh my gosh this chicken looks delish!


Lauren March 30, 2013 at 12:00 pm

Very tasty looking. I’ve pinned it and hope to add it to my own blog (with you credited of course) soon. Yummy!


Joanne March 28, 2013 at 6:25 am

I have so many pinned recipes that are just tragically forgotten about..especially seasonal ones. It’s so sad. Maybe next year…


Stephanie March 27, 2013 at 9:47 am

Dude, this looks so good! You know how chicken can get super boring sometimes…. Can’t wait to try this!


Amy March 27, 2013 at 7:40 pm

Riiight? Who can ever get enough of easy/tasty chicken recipes?


Melissa March 27, 2013 at 7:49 am

On my list. Easily. And I’d probably spoon the extra sauce over rice and some kind of vegetable…


Amy March 27, 2013 at 7:39 pm

This is totally in yours and Steve’s wheel-house! And I love the idea of mixing in the sauce with rice. Even on top of a baked potato. I need to make this again…


Mom March 27, 2013 at 6:59 am

Really want to try this because it sounds like this sauce is very versatile. Can’t wait to try it as a spread as you did.


pam March 27, 2013 at 6:46 am

Great idea to mix the leftovers with mayo!


Heather @ Sugar Dish Me March 27, 2013 at 6:27 am

Okay first– this looks insane. I have some recipes & photos in my queue for forever now too but I think that this trumps ALL of them. In fact I’m kind of annoyed that the chicken I’ve thawed is skinless. Gah.
Second– pocket-sized Everyday FOOD right?! That was a Martha fail.


Amy March 27, 2013 at 7:38 pm

Thanks Heather! I actually remember how good it was…from last June. So that’s a true testament, huh? And YES, Everyday Food. I miss it so much. And based on a lot of their fans, we’re not alone. People are realllly complaining :D


Lisa@The Cutting Edge of Ordinary March 27, 2013 at 5:21 am

I think we all have that stash of posts that we either forget about or just keep putting off. I’ve got a few that I keep looking at and saying “why don’t I post this?” and then another recipe comes along and….well you know, lol. Glad you posted this!


Amy March 27, 2013 at 7:36 pm

I know. It’s the curse of being a food blogger…and following other great blogs! I have so many recipes that have been bumped over and over. I can’t keep up.


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