App Sofrito Chicken *tacos* Recipe

Prepare sofrito base

Heat 1 tbs olive oil in a medium skillet or shallow pot over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add the chopped green and red bell peppers and sauté 2–3 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.

Build sofrito

Add the diced tomatoes, chopped cilantro, and sliced green onions to the pan. Stir in the ground cumin, smoked paprika, and dried oregano. Cook 4–5 minutes until the tomatoes break down and the mixture becomes saucy.

Braise the chicken

Season the chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Nestle the breasts into the sofrito in a single layer. Pour in 1/2 cup chicken broth and 1 tbs fresh lime juice. Bring to a gentle simmer, reduce heat to low, cover, and braise for 18–22 minutes (until internal temperature reaches 165°F/74°C).

Shred and finish

Remove the chicken to a cutting board and let rest 5 minutes, then shred with two forks. Return shredded chicken to the pan, toss with the sofrito, and simmer uncovered 2–3 minutes to thicken the sauce and let flavors meld. Taste and adjust seasoning with additional salt or lime juice if needed.

While the chicken braises, combine 1/4 cup mayonnaise, 1 tsp lemon juice, 1/2 tsp lemon zest, 1 tsp minced garlic, 1/4 tsp hot sauce (optional), 1/8 tsp salt and a pinch (1/16 tsp) black pepper in a small bowl. Whisk until smooth. Chill in fridge until ready to use so flavors meld.

Warm tortillas

Heat a dry skillet over medium-high heat. Lightly butter each tortilla (optional) and warm 20–30 seconds per side until pliable and lightly browned. Keep wrapped in a clean towel to stay warm.

Prepare toppings

Thinly shred 1 cup green cabbage and place in a bowl. Slice half an avocado. Shred 1/2 cup Monterey Jack cheese. Have two tostone chips and cilantro ready.

Assemble tacos

Divide the braised sofrito chicken between the two warmed tortillas (about half the chicken per tortilla). Sprinkle each with shredded Monterey Jack cheese. Top with a small handful (about 1/2 cup divided) of shredded cabbage, a few slices of avocado, and one tostone chip placed on or alongside the filling. Drizzle about 1 tablespoon lemon aioli over both tacos (or more to taste). Garnish with fresh cilantro leaves.

Serve immediately while chicken is warm and tortillas are pliable. Offer extra lemon aioli, lime wedges, and hot sauce on the side. If making tostones from fresh plantains: fry 1–2 slices until golden, flatten, and fry again until crisp; season with salt and use two per serving.