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.
| Servings |
| 4 people |
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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.
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Ingredients
- 4 chicken thighs
- 4 chicken legs
- 1 cup sofrito (you could add 2 cups if you like more veggies)
- 1 tsp sugar
- 1-2 Tbsp vegetable oil
- lemon juice (fresh) from half a lemon or whole if it’s dry.
- 2 Tbsp tomato paste
- 3/4 cup chicken broth (or water)
Servings: people
Units:
Instructions
- Add chicken to a large bowl and toss with sofrito and lemon juice. Let marinade 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 then chicken.
- Add in the sofrito-lemon marinade and pour the broth mixture on top.
- Stir, turn the chicken, and let simmer for about an hour.
- Serve with rice and beans to make a traditional meal called “La Bandera” made up of the colrs of the D.R. flag.