January 22, 2014

Chicken Sofrito

Chicken Sofrito


I tested this recipe for "Best One-Pot Meal" for Food52 and it's pretty great. My husband was swooning that I made him a casserole and this one has rich flavor like a paella or long cooked stew. You just brown some chicken thighs, saute lots of aromatics* (onion, fennel, leeks) and spices, deglaze with white wine and chicken stock, add any vegetables you have on hand along with some orzo pasta and bake for about 25 minutes.  The only change I made to the recipe was to add a bit more salt and a splash of sherry vinegar at the end to make it a little brighter. A fine winter dish. 

*Sofrito is to Latin cooking what a mirepoix is to French, the holy trinity is to Cajun and soffritto is to Italian - a blend of diced and sauteed aromatic vegetables like onions, garlic, peppers, celery, etc. that provide the base for many savory dishes. 


Find the recipe here:



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