Ingredients
- 5 whole Skinless
- Bone-in
- Chicken Thighs
- 1 Tablespoon Goya Adobo
- 4 Tablespoons Sofrito (see Note Below)
- 3 Tablespoons Olive Oil
- 1 Tablespoon Distilled White Vinegar
- 3 Tablespoons Chicken Stock (can Also Use Beer Or White Wine)
Instructions
- Preheat oven at 350 degrees.
- Remove the skin from your chicken and season with my personal favorite magical seasoning, Goya Adobo.
- I usually eyeball it, I would guesstimate about 1 tablespoon, which was 4 5 circles over the chicken.
- Whisk together the sofrito, olive oil and distilled white vinegar.
- Heat a skillet at medium-high heat, lightly brush chicken with sofrito mix and brown chicken in the skillet in batches, about 5 minutes.
- Transfer browned chicken to a glass baking dish.
- When done browning the chicken, deglaze the skillet with your choice of broth, beer or white wine.
- Be sure to scrape up all the yummy brown bits.
- Pour broth with yummy browned bits over the chicken.
- Generously brush the chicken with the remaining sofrito mixture.
- Bake in the oven for 30 minutes, or until juices run clean, basting periodically.
- Serve this chicken with rice or rice and beans and some fried plantains.
- Note: sofrito is a puree of aromatic vegetables.
- You can find a recipe here: http://thenoshery.com/2009/07/29/sofito-and-an-impromtu-chemical-peel/
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