Sofrito Chicken Stew

Perhaps it’s because I’m going to visit my family in two weeks, but I’ve been craving flavors from home more than usual lately. My cooking is typically very mismatched, especially since I like trying new things. I have plenty of acquaintances who eat rice everyday or don’t consider a meal complete unless they have meat, etc. For me, variety is crucial. I love trying new ingredients, cuisines, and combinations. As such, I don’t make Latin food very often. Not only is it sometimes repetitive for me, but it never surpasses that of my loved ones. This dish, however, is one of my favorites. It’s a simple stew that carries a lot of the traditional Latin flavors and doubles as comfort food. This isn’t a traditional ‘sofrito’, but it’s a very easy version of one that I used with ingredients I had in my fridge/pantry.

  • 1 tbsp olive oil
  • 6 scallions, chopped
  • 4 cloves garlic, minced
  • 2 tomatoes, diced
  • 1/3 cup diced red bell pepper
  • 1 tsp ground cumin
  • 2 tsp salt
  • 1 packet sazón
  • 8 pieces chicken legs and/or thighs on the bone, skin removed
  • 1/2 tsp garlic powder
  • 6 oz light beer
  • 1 cup water
  • salt to taste
  • 1/2 cup cilantro, chopped

Heat oil in a deep saute pan. Add scallions and garlic, sauté 2 minutes, add tomatoes and pepper. Season with salt, cumin, and sazón or annatto. Set aside. Season chicken with salt and garlic powder; add to center of the pan allowing chicken to brown slightly on both sides. Combine chicken with sofrito, and add beer, water and cilantro, adjust salt if needed. Cover pan and simmer on low until chicken is cooked through, about 25-30 minutes. Serve over rice.

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