Spanish Chicken Recipe
Sofrito Marinated Roasted, Rice and Beans, Lettuce & Tomatoes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Marinate the Chicken
In a large bowl, combine the chicken thighs with the sofrito, olive oil, salt, black pepper, and cumin. Mix well to coat the chicken. Cover and marinate for at least 30 minutes, preferably in the refrigerator.
- 2
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 3
Roast the Chicken
Place the marinated chicken thighs on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and has a nice golden color.
- 4
Cook the Rice
While the chicken is roasting, rinse the rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and liquid is absorbed.
- 5
Prepare the Beans
In a small saucepan, heat the black beans over medium heat until warmed through. Season with a pinch of salt and cumin if desired.
- 6
Assemble the Salad
In a serving bowl, combine the shredded lettuce and diced tomatoes. Toss lightly and set aside.
- 7
Serve
Once the chicken is done, serve it alongside the rice, beans, and salad. Enjoy your Spanish Chicken meal!