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Sofrito Chicken


1 Poblano Pepper (medium, seeds removed, chopped)

1 Green Bell Pepper (large, seeds and stem removed, chopped)

1 Yellow Onion (small, chopped)

1/2 cup Cilantro (plus extra for garnish)

3 Garlic (clove)

Sea Salt & Black Pepper (to taste)

2 tbsps Extra Virgin Olive Oil

2 lbs Chicken Thighs (boneless, skinless, cut into large pieces)

1 Lemon (juiced)


  1. Make the sofrito by adding the poblano pepper, bell pepper, onion, cilantro, and garlic to a blender. Pulse until everything is finely chopped and smooth. Season with salt and pepper.

  2. Heat the oil in a large pan over medium heat. Season the chicken all over with salt. Add them to the pan and cook for two to four minutes per side or until slightly browned.

  3. Add the sofrito to the pan and simmer on low heat for about 15 to 20 minutes or until the sauce has reduced and the chicken has cooked.

  4. Remove from the heat. Stir in the lemon juice and adjust the seasoning to your taste. Top with more cilantro and enjoy!



Refrigerate in an airtight container for up to three days.

Serving Size

One serving is equal to approximately 2/3 cup.

Make it Spicier

Based on your preference, use jalapeño, serrano, and/or habanero pepper instead of poblano.

Serve it With

Over rice, with bread, or as is.


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