I don’t know about you, but I tend to get in a rut with chicken. Growing up in Boston, my mom often just roasted a chicken with salt, pepper and olive oil, letting the natural juices and skin provide most of the flavor. This traditional Dominican recipe is a fun way to mix things up – the meat slowly absorbs the sofrito flavor, as well as hint of lemony freshness – the perfect match for chicken.
4 chicken thighs
4 chicken legs
1 cup sofrito (you could add 2 cups if you’d like more veggies)
1 tsp sugar
vegetable oil (1-2 Tbsp)
juice of 1/2 lemon (a whole lemon if it is dry)
2 Tbsp tomato paste
3/4 cup stock or water
Add the chicken to a large bowl. Toss with sofrito…
… and lemon juice. Let marinate about 30 minutes (overnight is fine, too)
Meanwhile, stir together the stock and the tomato paste.
When ready to cook, heat some oil in a large skillet over medium-high. Add sugar and the second it looks like this photo, add the chicken (reserve the sofrito-lemon marinade):
Bam! The sugar is giving the other side an amazing browned crust.
Add in the sofrito-lemon marinade.
Pour the broth mixture on top.
Give everything a stir, turn the chicken, and let simmer about an hour.
Tastes like “good.” And wow, that little bit of sugar really makes the crust scrumptious. A great tip for browning chicken – thanks to the Dominican Republic!
PS. Serve with rice and beans to make a traditional meal called “La Bandera” made up of the colors of the D.R. flag. Nom nom.
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.