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CHICKEN

Sofrito Chicken with Peppers and Olives

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  • 12 oz boneless chicken thighs
  • 2 Tbsp olive oil
  • ¼ tsp salt and pepper
  • ½ cup diced onion
  • 2 Tbsp minced fresh garlic
  • 1 cup diced red and green peppers
  • ½ cup diced green olives
  • 2 Tbsp capers
  • ¼ cup tomato paste
  • 2 cups chicken broth
  • ¼ cup chopped cilantro

Slice chicken thighs into 1 inch wide strips. Heat 1 Tbsp oil in a large nonstick skillet over high heat. Reduce to medium high, add chicken, season with salt & pepper. Sauté chicken until browned. Transfer to plate. Cook onion in remaining Tbsp of oil in the same skillet over medium heat until softened (3-5 min). Add garlic and cook 1 minute. Stir in peppers, olives and capers. Saute mixture 1 minute then stir in chicken, tomato paste and broth. Simmer until mixture is reduced by half (about 5 minutes). Garnish with cilantro & serve over yellow rice with red beans.

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