Sofrito Chicken
Juicy, bone-in chicken thighs are seared until golden, then simmered low and slow in a rich, herb-packed sofrito sauce with tomato, broth, and just enough white wine to add depth. This one-pan meal is bold, fragrant, and deeply satisfying – the kind of dish that fills your kitchen with an aroma that makes everyone wander in and ask what's for dinner.
Equipment
- Large oven-safe skillet or cast iron pan 12-inch recommended
- Tongs
- Cutting board
- Chef's knife
- Measuring cups
- Measuring spoons
- Oven mitts
- Instant-read digital meat thermometer optional but recommended
- Wooden spoon or silicone spatula
Ingredients
- 2.5 lbs bone-in skin-on chicken thighs about 4 to 5 pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1/2 cup sofrito homemade or store-bought, such as Goya brand
- 1 cup canned tomato sauce plain, unflavored
- 1 cup low-sodium chicken broth
- 1/3 cup dry white wine or substitute extra chicken broth
- 1 teaspoon Sazón seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
For Garnish and Serving
- fresh cilantro for garnish (optional)
- lime wedges for serving (optional)
- steamed white rice or yellow rice for serving
- mashed potatoes for serving (optional)
- crusty bread or dinner rolls for serving (optional)
- warm corn tortillas for serving (optional)
- green salad for serving (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken thighs dry with paper towels. Season both sides with kosher salt, black pepper, garlic powder, smoked paprika, dried oregano, and Sazón seasoning.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin side down and sear for 7-8 minutes without moving until skin releases easily. Flip and cook 2-3 minutes more. Transfer to a plate.
- Reduce heat to medium. Add sofrito to the pan and cook 1-2 minutes, stirring frequently. Add tomato sauce, chicken broth, and white wine, scraping up browned bits from the bottom. Taste and adjust seasoning if needed.
- Nestle seared chicken thighs back into the pan, skin side up, with skin above the liquid. Transfer to the oven and bake uncovered for 25-30 minutes until internal temperature reaches 165°F. For extra crisp skin, broil for 2-3 minutes.
- Remove from oven and let rest for 5 minutes. Spoon sauce over the chicken, garnish with fresh cilantro, and serve with lime wedges alongside rice or your preferred side.
Notes
- Dry the chicken thoroughly before searing – moisture prevents the skin from getting crispy and golden.
- Do not crowd the pan when searing. If your chicken thighs are large, sear them in two batches to avoid steaming.
- Homemade sofrito makes a noticeable difference in freshness and depth, but store-bought works great for a busy weeknight.
- Deglaze the pan thoroughly – those browned bits on the bottom are packed with flavor and essential to the sauce.
- Keep the chicken skin above the sauce when baking to maintain crispiness. Submerging it will make the skin soggy.
- Let the chicken rest for at least 5 minutes before serving to allow the juices to redistribute and keep the meat moist.
- Taste the sauce and adjust seasoning before baking – sofrito brands vary in saltiness and intensity.
- For a slow cooker version, sear the chicken on the stovetop, then transfer everything to a slow cooker and cook on low for 6 hours or high for 3-4 hours.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop or in the oven.
- Feel free to add diced potatoes, green olives, or capers to the sauce for a fun variation on the classic recipe.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 7gProtein: 34gFat: 26gSaturated Fat: 7gCholesterol: 145mgSodium: 720mgFiber: 1gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 12mg
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