Ingredients
6
6 servings
- •2 Roma tomatoes, quartered
- •1 green bell pepper, seeded and quartered
- •1 red bell pepper, seeded and quartered
- •1 Cubanelle pepper, seeded and quartered
- •1 small onion, peeled and quartered
- •1 bulb garlic, peeled
- •1 cup chopped fresh cilantro
- •2 tablespoons olive oil
- •10 boneless, skinless chicken thighs, or more to taste
- •2 teaspoons adobo seasoning
- •2 teaspoons cumin
- •1 cup chicken broth
Instructions
- Make sofrito: Combine tomatoes, green bell pepper, red bell pepper, Cubanelle pepper, onion, garlic, and cilantro in the bowl of a food processor; pulse until finely chopped. Set aside 1 cup sofrito; store remaining in the refrigerator for another use.
- Make chicken: Heat olive oil in a large skillet over medium heat. Season chicken with adobo and cumin. Add chicken to hot oil in the skillet and sear until golden brown, 5 to 6 minutes per side. Reduce heat to low, then add chicken broth and 1 cup sofrito. Cover and simmer until chicken is fall-apart tender, about 1 hour.
Nutritional Facts
Per 6 servings
- Calories: 379
- Carbohydrate: 9g
- Fat: 24g
- Fiber: 2g
- Protein: 32g
- Sugar: 3g
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