Looking for a way to spruce up your week night Chicken dinner, take a hand in recreating this One Pan Sofrito Chicken recipe. Full of Latin inspired flavors with an addition of fresh vegetables that will bring your love of Chicken to another level. Serve over or along side your favorite dishes and bring home a winner in the kitchen.
Chicken is a versatile protein that can be dressed up as flavorful as you want it or dressed down to keep it simple. I kind of like a little of both worlds. A simple recipe with simple ingredients that delivers a light but flavorful profile. For this meal, I chose to use boneless and skinless Chicken Breast. While in some dishes, this choice of cut can render a rather dry bite if over cooked. This recipe actually fills each morsel with juiciness and flavor in every morsel. Not a fan of a Chicken Breast, this recipe can be used on any of your other choice proteins.
One Pan Sofrito Chicken provides tender pieces of Chicken with Peppers and Onions in a rich Sofrito based sauce. This recipe is similar to Pollo Guisado but prepared a little different. Sofrito is a sauce that is made up of a mixture of Peppers, Onions, Cilantro, Garlic as well as other ingredients that is delicious when used in recipes. I served this recipe over my Arroz con Gandules nothing taste better at that moment then this recipe. I mean both hubby and daughter had seconds. That’s a win in my kitchen. I hope you enjoy this recipe as much as we did… let’s get to cooking!!!
One Pan Sofrito Chicken
Equipment
- Deep Pan or Dutch Oven with a lid.
- Cutting Board
- Knife
Ingredients
Protein
- 1 lb Boneless Skinless Chicken Breast Cut into bite size pieces.
Produce
- 1 Large Red Bell Pepper Sliced into thin strips then cut in half again.
- 1 Yellow Onion Sliced into thin strips.
- 5 Cloves of Garlic Chopped
- 1/4 cup Cilantro Chopped
- 1/4 cup Fresh Sofrito May use store bought as well.
Condiment
- 10 Spanish Pimiento Stuffed Olives
- 3 tbsp Ketchup
Seasonings
- 1 tbsp Garlic Herb Seasoning No salt.
- 1 tsp Onion Powder
- 1 tsp Cumin
- 2 packets Sazon
- Salt
- Black Pepper
Oil
- Olive Oil
Other
- 3 cups Low Sodium Chicken Broth
Cornstarch Slurry
- 1 tbsp Cornstarch
- 2 tbsp Water
Instructions
Directions
- Heat Pan or Dutch Oven over medium/high giving it a drizzle of Olive Oil.
- Add chopped Garlic, sliced Red Bell Pepper & Onion and a pinch of Salt & Pepper. Begin sautéing until vegetables begin to soften.
- Slide the vegetables to the side. Add the chicken to the pan.
- Add the Garlic Herb Seasoning, Onion Powder, Cumin, Sazon Packets, Sofrito, Spanish Olives, Ketchup and a generous pinch of Salt & Pepper.
- Stir to incorporate all ingredients and continue to sauté until Chicken begins to cook through.
- Gently add the Chicken Broth and give it a good stir. Cover with lid and let it simmer to continue the cooking process for 20 minutes or until the chicken is tender and cooked thoroughly. Be sure to stir periodically.
- In the last 5 minutes of cooking time, mix ingredients for slurry and add directly into the Chicken mixture to help thicken the sauce along with the fresh chopped Cilantro. Stir to incorporate and at this time you can give it a taste to see if additional seasonings are needed. Once the sauce thickens, lower cooking temperature to low, cover with lid until ready to serve.
Serving
- Serve over Arroz con Gandules, White Rice or over your favorite Mashed Potatoes. Enjoy!!
