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