Chicken Sofrito – Whole 30 Approved

About 2 weeks ago my husband came home with a recipe from work that he wanted to make for our January Whole 30.  I was all for it since it was one less thing I had to make.

I gave him some of the chicken that I was planning to use for something else and we swapped it out for this.  The marinade we used is called a sofrito (Caribbean and Latin American sauce of tomatoes, onions, peppers, garlic, and herbs).

I purchased the ingredients that he needed from the store and he got down to business.  I wanted to share this recipe with you because it was so delicious!  We did make a few tweaks to the original recipe, and yes, I will share both with you, because some of the ingredients I do not like or can not tolerate.  The recipe is NOT spicy but I am sure you can add spice to it if that is your thing.  The other thing about this recipe is that there is no measurements so I will do my best to give an approximation.

Ingredients (original recipe)
– 1 tsp Coriander
– Cilantro
– 10 Garlic cloves
– 1 Green Pepper
– 1 Red Pepper
– 1 Onion
– 1 stick of celery
– 1 tsp Oregano
– 1/4 cup Oil

 

Ingredients (we used)
– 1 tsp Coriander
– 3 tbsp chopped Garlic
– 2 Red Peppers (not a green pepper fan)
– 1 Onion
– 1 stick of Celery
– 1 tsp Oregano
– 1/4 cup Oil

**We did not use cilantro because there isn’t much that I dislike more than this ingredient.  Celery is also on that list but because it is blended I couldn’t see/taste it.

Directions
1 – Chop the garlic (if not already), the peppers, onion, and celery.
2 – Place all ingredients into a blender until they are well mixed and you have a substance that is a bit liquidy (sorry I know that isn’t a word!)
3 – When done he put the chicken in a zip top bag and added the sofrito and mixed it up.  It sat in the fridge for a few hours to make sure everything was well incorporated.
4 – We chose to cook the chicken in the oven by placing it on a baking cooling rack on top of a lined cookie tray.
5 – Set the oven to 350 degrees and cook for about 20 minutes or until the chicken is done.  The pieces were not thick so it didn’t need too much time.

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Because this is not my cooking I did not get to take all the photos I wanted.  You can see the chicken as I was about ready to eat it paired with Moroccan Cauliflower Rice (Whole 30 Cookbook) and Green Beans, Onion, and Red Pepper mix.

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One thought on “Chicken Sofrito – Whole 30 Approved

  1. Pingback: Whole 30 – Week 3 Recap | Mandi Elyse

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