Normally, sofrito refers to a vegetable mixture used as a base in a lot of spanish cooking. If you think of the classic mirepoix in French cooking - onions, celery and carrots - it’s very similar, only includes bell peppers and usually some garlic. I was going to make a sauce, but my food processor was dirty and I was too lazy to wash it, so I decided to make a dish with the vegetables featured instead of pureeing them.
Chicken with Sofrito Vegetables
- 1 piece of chicken (thigh or breast work well), bone and skin removed and pounded slightly to ½-in. thickness
- 1 T. smoked paprika
- ¼ onion, diced
- ¼ red bell pepper, diced
- 1 T. anchovy paste
- 1 garlic clove, minced
- ½ c. Spanish white wine
- blended oil
- handful of watercress or other greens for garnish
- drizzle of balsamic vinegar
- olive oil
Season the chicken with the paprika, salt and pepper. Heat 1 T. of blended oil in a large skillet. Add the chicken and cook it for 4-5 minutes per side. Remove it to a plate.
Add the onions and peppers to the skillet. Season lightly with salt and let them soften for 4-5 minutes. Add in the anchovy paste and garlic. Stir for a minute to avoid burning the garlic. Add the wine to the pan and let it reduce by half; approximately 4-5 minutes.
Plate the chicken and spoon the sauce over the top. Lightly dress the greens with olive oil and the vinegar. Garnish the chicken with the greens.