Pollo Sofrito Gf Recipe
Chicken marinated in paprika & lemon juice with tomato sofrito sauce
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Ingredients
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Marinade
Sofrito (tomato sauce)
Finish / Optional
Method
Marinade
Prepare and marinate chicken
Pat the chicken thighs dry with paper towels. In a bowl, combine paprika, minced garlic, lemon juice, olive oil, kosher salt, and black pepper to form a paste. Rub the mixture all over the chicken, coating thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours or up to overnight for deeper flavor.
Sofrito (tomato sauce)
Sweat aromatics
Heat 2 tablespoons extra-virgin olive oil in a large skillet or sauté pan over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the diced red bell pepper and continue to cook 3–4 minutes more until softened.
Add garlic and tomato components
Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1 minute to reduce raw flavor. Add the crushed tomatoes (or blended fresh tomatoes) and the white wine or chicken stock, scraping any browned bits from the pan.
Season and simmer
Add dried oregano, bay leaf, sugar (if using), salt, and black pepper. Bring the sofrito to a gentle simmer, reduce heat to low, and let it cook uncovered for 12–15 minutes until slightly thickened and flavors meld. Taste and adjust seasoning. Remove and discard the bay leaf.
Cook chicken in sofrito
Brown the chicken
While the sofrito simmers, heat a separate large skillet over medium-high heat. Add a thin film of oil (about 1 tablespoon). Remove excess marinade from the chicken (do not wipe all off) and place thighs skin-side down. Sear until the skin is golden brown and crisp, about 4–6 minutes. Flip and brown the other side 2–3 minutes. Work in batches if necessary to avoid crowding.
Finish cooking in the sauce
Transfer the browned chicken pieces into the simmering sofrito, skin-side up. Spoon some sauce over each piece. Cover the pan with a lid or tent with foil, reduce heat to low, and simmer gently until the chicken reaches an internal temperature of 165°F (74°C) and is tender, about 18–22 minutes depending on thickness. Uncover for the last 5 minutes to allow sauce to thicken and the skin to regain some crispness.