Something that's become an essential staple in my pantry is Goya Sofrito. It's a tomato and cilantro sauce perfect for use as a "base" for making hearty soups and stews. I used it tonight to make a chicken stew that was lip-smacking good. Here's the recipe ...
Joltin' Django's Chicken Stew
Ingredients
5 large boneless, skinless chicken breasts
1 large yellow onion, diced
2 green peppers, diced
1 jar Goya Sofrito
1 14.5-ounce can diced tomatoes
2 14.5-ounce cans low sodium chicken broth
1/2 tablespoon Mexican oregano
1 teaspoon chili powder
1 teaspoon cumin
Olive oil
Salt and pepper
Red pepper flakes
Directions
Heat oil in heavy-bottomed pot. Cube chicken into 3/4-inch portions and season with salt and pepper. Brown chicken in oil 2-3 minutes on each side. Remove chicken from pot and set aside.
Add onion and green pepper to pot and cook until onions become clear, 3-4 minutes. Add chicken broth and scrape up any brown bits from bottom of pot with a wood spoon. Return chicken to pot and add Goya sauce and tomatoes. Season with chili powder, cumin, oregano and pepper flakes.
Cover pot and simmer for 35-45 minutes. Serve over white rice.
2 comments:
Why wasn't I invited? That looks good
jango, you need to open a restaurant
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