The Recipes

Chicken with Sofrito Vegetables

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.

Sofrito Chicken.jpg

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

- salt

- pepper

- 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.