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Chicken Sofrito
4

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Chicken Sofrito

  • Servings: 4
  • Prep Time: 15 MINS
  • Cook Time: 30 MINS

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Directions

Step one
Trim chicken thighs of excess skin, season liberally with salt, black pepper and 1/4 tsp. chili powder. Let rest at room temperature
Step two
While chicken is resting, preheat oven to 400°. Preheat a 15” cast iron skillet, or a large ovenproof skillet, with oil over medium high heat. When oil just starts to smoke place chicken thighs skin side down. Sauté until skin is a nice golden brown, about 3-4 minutes. Flip each thigh and continue to sauté for another 3-4 minutes. Transfer thighs to a plate.
Step three
Reduce heat to low, add onion and garlic, and sauté, stirring occasionally until onion has softened and garlic is fragrant. Add bell pepper and tomatoes, 1 tsp. salt, cumin, 1/4 tsp. chili powder and cayenne pepper. Stir to combine, then raise heat to medium high. Once the juices start to boil stir in rice and continue to stir for 2-3 minutes. Add chicken stock, give it a stir and bring to a boil. Remove skillet from heat, place chicken thighs, skin side up, on the rice.
Step four
Bake in the oven for about 20 minutes or until the rice is tender, has absorbed the stock and the chicken is fully cooked. Check Internal temperature has reached 170° with an instant read thermometer.
Step five
Carefully remove from oven, transfer some sofrito with 2 chicken thighs on each plate. Serve with lime wedges and either warmed naan or crusty bread. Serve and Enjoy!

TIPS

If tomatoes are not in season you can substitute for a 14.5 oz. can of chopped tomatoes. Reduce the amount of chicken stock to 3 cups if using canned tomatoes.

Ingredients

RANGER® Free Range Chicken Thighs
2 tbsp Vegetable Oil
  Salt and Black Pepper
1/2 tsp New Mexico Chili Powder, divided
Medium Spanish Onion, large diced
Garlic Cloves, minced
Large Red Bell Pepper, 1/2” julienned
Roma Tomatoes, washed, halved, seeded, chopped
1 tsp Salt
1/4 tsp Ground Cumin
1/8 tsp Cayenne Pepper
4 cup Chicken Stock
1 cup Rice, Short Grain
Lime, cut into wedges

Directions

Step one
Trim chicken thighs of excess skin, season liberally with salt, black pepper and 1/4 tsp. chili powder. Let rest at room temperature
Step two
While chicken is resting, preheat oven to 400°. Preheat a 15” cast iron skillet, or a large ovenproof skillet, with oil over medium high heat. When oil just starts to smoke place chicken thighs skin side down. Sauté until skin is a nice golden brown, about 3-4 minutes. Flip each thigh and continue to sauté for another 3-4 minutes. Transfer thighs to a plate.
Step three
Reduce heat to low, add onion and garlic, and sauté, stirring occasionally until onion has softened and garlic is fragrant. Add bell pepper and tomatoes, 1 tsp. salt, cumin, 1/4 tsp. chili powder and cayenne pepper. Stir to combine, then raise heat to medium high. Once the juices start to boil stir in rice and continue to stir for 2-3 minutes. Add chicken stock, give it a stir and bring to a boil. Remove skillet from heat, place chicken thighs, skin side up, on the rice.
Step four
Bake in the oven for about 20 minutes or until the rice is tender, has absorbed the stock and the chicken is fully cooked. Check Internal temperature has reached 170° with an instant read thermometer.
Step five
Carefully remove from oven, transfer some sofrito with 2 chicken thighs on each plate. Serve with lime wedges and either warmed naan or crusty bread. Serve and Enjoy!

TIPS

If tomatoes are not in season you can substitute for a 14.5 oz. can of chopped tomatoes. Reduce the amount of chicken stock to 3 cups if using canned tomatoes.