Chacha’s Chicken Sofrito
1 whole chicken raised on pasture, cut into sections or 6-8 pieces of chicken. I used bone-in legs and thighs because they’re cheap, but boneless is certainly faster.
4 tbsp coconut oil
2 small onions chopped
6-8 garlic cloves, chopped
1 tsp oregano
salt/pepper to taste
2 tsp tomato paste, from a glass jar
2 bell peppers, chopped
4 small tomatoes, chopped with juice and all
2 handfuls cilantro, chopped
2+ tbsp capers
1/2+ cup sliced olives (I used green)
1 lemon, juiced
hot sauce to taste (Chacha recommends Cholula, I had Tapatio on hand)
avocado (optional garnish, but mighty good)
1. In a big pan brown the chicken in oil for 2-3 minutes per side. Remove chicken and set aside.
2. In the same pan saute onions and garlic until the onions begin to turn translucent.
3. Add oregano, salt/pepper, tomato paste and mix. Turn heat to low, cover pan, and cook for 5 minutes.
4. Add peppers, cilantro, diced tomatoes, capers, olives, lemon juice and hot sauce. Stir it up!
5. Add chicken back to the pan with the Sofrito and cook for 30-45 minutes, if you’re using boneless chicken cook for 10 minutes or until a meat thermometer reads 165*F. Chicken should fall off the bone.I served the dish over rice with fresh avocado. It was REALLY good, tangy and savory. Every bite that Porter took he literally made the “mmm” sound as the spoon touched his lips. If my 19 month old can appreciate this meal, you will too.