Chunky Adobo Sofrito Chicken
-
Prep time
mins -
Marinate time
mins -
Cooking Time
mins -
Serves
-
Makes
-
Brew time
mins -
Chill time
mins -
Wait time
mins -
Freeze time
mins -
Total time
mins -
Difficulty
-
Oven time
mins
Sofritos vary country to country, but they are typically aromatic vegetables, such as garlic, onions and peppers, cut into small pieces and sauteed in oil used as a base to flavor recipes.
Ingredients
- 1/4 cup Hellmann's® or Best Foods® Light Mayonnaise or Hellmann's® or Best Foods® Mayonnaise
- 3 cloves garlic, finely chopped
- 1 Tbsp. apple cider vinegar
- 1 1/2 tsp. dried oregano leaves
- 4 boneless, skinless chicken breasts, (1 lb.) or skinless bone-in chicken thighs*
- 2 tomatoes, chopped (2 cups)
- 2 green bell peppers, chopped (2 cups)
- 1 large onion, chopped (1 cup)
- 1/4 cup water
- 2 cups hot cooked brown rice
Nutritional information
Amount per serving
Calories310
Calories from Fat60
Total Fat7g
Saturated Fat1.5g
Trans Fat0g
Cholesterol75mg
Sodium280mg
Total Carbs32g
Dietary Fiber4g
Sugars5g
Protein28g
Calcium6%
Iron10%
Potassium790mg
Vitamin C110%
Vitamin A15%
Method
- 1 Combine, Hellmann's® or Best Foods® Light Mayonnaise, garlic, vinegar and oregano in small bowl; remove and set aside 1 tablespoon.
- 2 Season chicken, if desired, with salt and pepper. Rub both sides of chicken with 1 tablespoon Mayonnaise mixture and refrigerate 20 minutes. Toss tomatoes, peppers and onion with remaining Mayonnaise mixture.
- 3 Heat large nonstick skillet over medium-high heat and cook chicken, turning once, until golden, about 4 minutes. Remove chicken and set aside.
- 4 Heat same skillet over medium-high heat and cook vegetable mixture, stirring occasionally, until peppers and onion are almost tender, about 8 minutes. Stir in water; add chicken cook covered over medium-low heat, until chicken is thoroughly cooked and vegetables are tender, about 4 minutes.
- 5 Transfer chicken to serving platter. Stir reserved 1 tablespoon Mayonnaise mixture into vegetables. Spoon vegetable mixture onto platter and sprinkle, if desired, with chopped cilantro. Serve with hot cooked rice