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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 146.1
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 58.8 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 4.5 g

View full nutritional breakdown of Chicken Sofrito calories by ingredient
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Chicken Sofrito

Submitted by: REGGAEFLAVA

Introduction

This is from the Huffington Post - I did eliminate the jalapeno and almonds because I didn't have them. I swapped canola oil for the vegetable oil and I swapped long-rain rice for short-grain rice. I left out the lemon juice because I don't like the taste of that on chicken.

**I didn't include the chicken in the calories because I use a whole chicken that I cut myself- I weigh the pieces when I serve them in order to figure out those calories**

http://www.huffingtonpos
t.com/2011/10/27/chicken-sofrito_n_105
8300.html
This is from the Huffington Post - I did eliminate the jalapeno and almonds because I didn't have them. I swapped canola oil for the vegetable oil and I swapped long-rain rice for short-grain rice. I left out the lemon juice because I don't like the taste of that on chicken.

**I didn't include the chicken in the calories because I use a whole chicken that I cut myself- I weigh the pieces when I serve them in order to figure out those calories**

http://www.huffingtonpos
t.com/2011/10/27/chicken-sofrito_n_105
8300.html

Number of Servings: 4

Ingredients

    1 tablespoon(s) canola oil
    1 whole chicken, separated
    Salt and freshly ground black pepper
    1/2 teaspoon(s) chili powder, plus more for dusting
    1 medium onion, cut into 1/2-inch dice
    3 clove(s) garlic, minced
    2 large thyme sprigs
    1 red bell pepper, cut into 1/2-inch-thick strips
    Rounded 1/4 teaspoon anise seeds
    pinch(s) of cayenne pepper
    1 cup(s) chopped canned tomatoes
    3 cup(s) chicken stock or low-sodium broth
    1 cup(s) long-grain white rice


Tips

http://www.huffingtonpost.com/2011/10/27/chicken-sofrito_n_1058300.html


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Directions

1. Preheat the oven to 375. In a large ovenproof skillet, heat the vegetable oil. Season the chicken with salt and pepper and dust lightly with chili powder. Add the chicken to the skillet and cook over moderate heat until well browned, about 4 minutes per side. Transfer to a plate.
2. Add the onion, garlic, and thyme sprigs to the skillet and cook over moderately low heat, stirring occasionally, until the onion is softened, about 8 minutes. Add the bell pepper, anise seeds, cayenne and the 1/2 teaspoon of chili powder and cook, stirring, until fragrant, about 1 minute. Add the chopped tomatoes, raise the heat to high and cook until bubbling. Add the chicken stock and bring to a boil. Stir in the rice and 1/2 teaspoon of salt and bring to a simmer. Arrange the chicken pieces on the rice, skin side up. Bake in the upper third of the oven for about 25 minutes, until the chicken is just cooked through and the rice is tender and has absorbed the stock.
3. Preheat the broiler. Broil the sofrito 6 inches from the heat for about 2 minutes, until the chicken skin is crisp. Transfer the chicken to a plate. Discard the thyme sprigs. Spoon the rice onto plates, add the chicken and serve.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user REGGAEFLAVA.






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