SOFRITO Baked Boneless CHICKEN THIGHS

Table of Contents: CHICKEN/POULTRY & SAUCES

 

Make the Sofrito; then continue with the chicken thigh recipe.

 

SOFRITO – a vegetable-seasoning blend

 

This is a basic recipe that often has additional ingredients added by cooks in various countries.  No two Sofrito recipes are the same!

 

Wash all vegetables in a deep bowl of cold water.

 

3 large Spanish red onions, peeled & quartered

2 whole heads of garlic, all cloves peeled

1 medium green pepper, seeded & quartered

2 cubanelle peppers, seeded & quartered

1 large sweet red pepper, seeded & quartered

3 medium tomatoes, quartered

1 whole bunch fresh cilantro, stems trimmed & cut bunch in half

2 tsp. salt (more may be needed later)

1 T. freshly ground black pepper

¼ tsp. ground cayenne pepper

 

 

 

All of the above ingredients are to be put in a food processor using the steel blade and processed to a chunky salsa consistency.   Process in the following order:

Onions

Garlic

Green pepper

Cubanelle peppers

Sweet red pepper

Tomatoes

Cilantro

Salt

Black pepper

Cayenne pepper

 

When processing is complete, taste the Sofrito and add more salt, as needed.

 

The Sofrito can be refrigerated for a couple of days only.  It freezes very well and can be frozen in small portions to add as a seasoning blend to many recipes such as soups, stews, sauces, etc.  It is often frozen in ice cube trays; then later removed as frozen cubes and placed

into a Ziploc bag in the freezer for later use.

 

Sofrito probably has an early Spanish origin.  It then traveled to other Mediterranean areas; such as the Greek island of Corfu, where they make a version of Sofrito with veal and wine; to South American countries; and to many of the Caribbean islands influenced by Spain.

It is also used in cooking by the Spanish Sephardic Jewish people using beef that makes a stew.  Each ethnic group’s recipe has diverged and added different ingredients.  Some use only vegetables, but meats such as Chorizo, beef, veal, bacon, and ham are also used along with legumes, rice, and fish.

 

Recipe to Make the Chicken Thighs:

6 or 8 boneless, skinless chicken thighs

Salt

Freshly ground black pepper

About 1/3 of the prepared Sofrito mixture

Cooked, hot white or yellow rice

 

 

Spray-oil a 2 or 3 quart-baking dish.  Salt and pepper the chicken thighs and place in the dish with the cut-side of the thighs facing upward.  Spoon the Sofrito over all of the thighs and spoon around the outside of the thighs to have extra Sofrito to put on the hot rice.

 

Bake, uncovered, at 350 degrees for about 45 minutes.  Check chicken for doneness with a meat thermometer.  Serve over the hot rice.

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