Recipes

Sofrito is pretty magical. Everyone has their own combination of veggies and spices but it almost always involved peppers, tomatoes, onions, garlic, and some fresh herbs. They use it in Spain, Latin America, the Caribbean, South America, and everywhere in between. Why? Because it is so delicious. This simple Chicken “stew” combines a quick Sofrito and bone in, skin on chicken breasts. I don’t always use bone-in, skin on chicken breast because it adds some extra calories, but sometimes it’s worth it. If you want to cut some fat, take the skin off the chicken, but I wouldn’t recommend using boneless chicken breast because it will dry out. Like chicken thighs and legs? They will work perfectly as well. If you do use chicken thighs, you could use boneless since they tend to be more flavorful and stay more moist. This recipe works perfectly over rice, or polenta for a fun twist.

Weight Watchers Chicken Sofrito
Points: 6 weight watchers pointsplus
Servings: 6
Serving Size: 1/2 breast
Nutritional Information: 189.9 calories, 9.3g of fat, 2.2g of carbohydrates, .5g of fiber, 18.1g of protein

Ingredients

• 2 tsp olive oil
• 1 small red onion, chopped
• 2 serrano peppers, chopped finely
• 4 cloves garlic, minced
• 1 red pepper, chopped
• 2 roma tomatoes, chopped
• 1 tsp salt
• 1 tsp cumin
• 2 sprigs fresh thyme
• 1.5 lbs chicken breasts, bone-in (3 large split breasts)
• 1.5 cups chicken broth
• 1/2 cup cilantro, chopped finely
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large Dutch oven or soup pot over medium heat.
2. Add the onion, serrano pepper, red pepper, tomatoes, and garlic. Season with salt and cumin. Cook for 5-7 minutes or until the onions begin to become translucent. Take out of the pot and set aside. This is the sofrito.
3. Season the chicken with salt and pepper. Add the chicken, skin side down, and cook for 7-10 minutes until the skin is browned and crispy.
4. Add the sofrito to the chicken with the chicken broth, cilantro, and thyme.
5. Cover and cook on low heat for 30-40 minutes until the chicken is cooked through. Serve over rice or cauliflower rice for a low carb option.

*If you want a thicker sofrito only use 1 cup of chicken broth at the beginning of the recipe and eliminate the second cup.