Homemade Sofrito Recipe

This is a versatile, aromatic green puree made of bell peppers, tomatoes, cilantro, garlic, and onions. Sofrito's robust base delivers flavor to dishes like stews, beans, and rice with many variations. Caribbean and Latin American countries all have their own twist on this all-purpose spice.

Makes about 3 cups

Course Condiment

Cuisine Puerto Rican

Diet Gluten Free

Prep Time 10

Total Time 10

Servings

Calories 73kcal

Author Imma

Ingredients

Easy Sofrito

1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 cubanelle, seeded and chopped (see notes for substitute)
1½ cups (24g) cilantro, chopped
1½ cups (30-40g) culantro leaves, chopped (also called recao)
9-10 cloves garlic, whole
1 large white onion, chopped
3-4 green onions, chopped
2 plum tomatoes, cut into slices or chunks
2 tablespoons (7-8g) fresh oregano

Sofrito Chicken Stew

¼ cup (60ml) or more cooking oil (olive oil, canola ) divided
6-7 chicken thighs and drumsticks
2 tablespoons (30ml) extra-virgin olive oil
1 large onion, thinly sliced
2 teaspoons (10g) minced garlic
3 tablespoons (45g) sofrito
1 14.5-ounce can diced tomatoes or 2-3 diced tomatoes
1 teaspoon (8-9g) ground cumin
1 teaspoon (3g) paprika
1 packet sazon
1 large bell pepper (green, red, or both)
3-4 cups (700-950ml) chicken broth

Instructions

Sofrito

Add all ingredients to a food processor. Add enough water or oil to blend if necessary. (I don't add liquid when using a food processor).
Blend to the desired texture.
Store in an airtight glass jar in the refrigerator or freeze in ice cubes.

Sofrito Chicken Stew

Wash chicken thighs and legs, then pat dry with a paper towel—season with salt and sazon.
Marinate the chicken with a generous amount of sofrito (or your favorite spice mix). Let it sit at room temperature for at least 15 minutes. To marinate longer, refrigerate it until ready to cook.
Heat a Dutch oven or skillet over medium-high heat. Pour in about 2 tablespoons of oil.
Place chicken skin side up and sear it for about 2 minutes. Turn the chicken over and cook for another 4-5 minutes until browned. Transfer chicken to a plate, leaving drippings in the pan.
Add as much oil as needed, followed by onions, garlic, and a few tablespoons of sofrito. Sauté until soft but not golden, 2-3 minutes.
Add tomatoes and cook for about 5 minutes. Next, add paprika, sazon, cumin, bell pepper, and chicken broth.
Return chicken to the pot, bring to a boil, and lower the temperature. Cook for 30-35 minutes or until chicken is tender, adding more stock as needed.
Adjust seasoning to taste, turn the stove off, and serve hot.

Notes

Homemade sofrito lasts about 10 days in a glass jar in the fridge
Replace cubanelle peppers with anaheim, bell peppers, and banana peppers if you can't find them
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe. The nutritional data only includes the sofrito.

Nutrition