Homemade Sofrito Recipe

Name: Homemade Sofrito Recipe
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 1 green bell pepper, (seeded and chopped); 1 red bell pepper, (seeded and chopped); 1 cubanelle, (seeded and chopped (see notes for substitute) ); 1½ cups (24g) cilantro, (chopped); 1½ cups (30-40g) culantro leaves, (chopped (also called recao)); 9-10 cloves garlic, (whole); 1 large white onion, (chopped); 3-4 green onions, (chopped); 2 plum tomatoes, (cut into slices or chunks); 2 tablespoons (7-8g) fresh oregano; ¼ cup (60ml) or more cooking oil ((olive oil, canola ) divided); 6-7 chicken thighs (and drumsticks); 2 tablespoons (30ml) extra-virgin olive oil; 1 large onion, (thinly sliced); 2 teaspoons (10g) minced garlic; 3 tablespoons (45g) sofrito; 1 14.5-ounce can diced tomatoes (or 2-3 diced tomatoes); 1 teaspoon (8-9g) ground cumin; 1 teaspoon (3g) paprika; 1 packet sazon; 1 large bell pepper ((green, red, or both)); 3-4 cups (700-950ml) chicken broth

Prep 10 min Serves 6 Source

Ingredients

1 green bell pepper, (seeded and chopped)
1 red bell pepper, (seeded and chopped)
1 cubanelle, (seeded and chopped (see notes for substitute) )
1½ cups (24g) cilantro, (chopped)
1½ cups (30-40g) culantro leaves, (chopped (also called recao))
9-10 cloves garlic, (whole)
1 large white onion, (chopped)
3-4 green onions, (chopped)
2 plum tomatoes, (cut into slices or chunks)
2 tablespoons (7-8g) fresh oregano
¼ cup (60ml) or more cooking oil ((olive oil, canola ) divided)
6-7 chicken thighs (and drumsticks)
2 tablespoons (30ml) extra-virgin olive oil
1 large onion, (thinly sliced)
2 teaspoons (10g) minced garlic
3 tablespoons (45g) sofrito
1 14.5-ounce can diced tomatoes (or 2-3 diced tomatoes)
1 teaspoon (8-9g) ground cumin
1 teaspoon (3g) paprika
1 packet sazon
1 large bell pepper ((green, red, or both))
3-4 cups (700-950ml) chicken broth

Steps

1
Add all ingredients to a food processor. Add enough water or oil to blend if necessary. (I don't add liquid when using a food processor).
2
Blend to the desired texture.
3
Store in an airtight glass jar in the refrigerator or freeze in ice cubes.
4
Wash chicken thighs and legs, then pat dry with a paper towel—season with salt and sazon.
5
Marinate the chicken with a generous amount of sofrito (or your favorite spice mix). Let it sit at room temperature for at least 15 minutes. To marinate longer, refrigerate it until ready to cook.
6
Heat a Dutch oven or skillet over medium-high heat. Pour in about 2 tablespoons of oil.
7
Place chicken skin side up and sear it for about 2 minutes. Turn the chicken over and cook for another 4-5 minutes until browned. Transfer chicken to a plate, leaving drippings in the pan.
8
Add as much oil as needed, followed by onions, garlic, and a few tablespoons of sofrito. Sauté until soft but not golden, 2-3 minutes.
9
Add tomatoes and cook for about 5 minutes. Next, add paprika, sazon, cumin, bell pepper, and chicken broth.
10
Return chicken to the pot, bring to a boil, and lower the temperature. Cook for 30-35 minutes or until chicken is tender, adding more stock as needed.
11
Adjust seasoning to taste, turn the stove off, and serve hot.