SOFRITO CHICKEN

I am posting this recipe on here because it turned out so fabulous I wanted someone else to try it, but I feel like I really need to give proper credit.  First most of the credit goes to Lisa and her MIL for the Bean Stew we had while we were in PR.  I made it when I got back because Ryan loved that dinner so much.  Afterwords I had sofrito left over.  So I searched for other recipies with that ingredient.  I found a recipe for Sofrito Chicken which I altered and this is what I came up with.....

SOFRITO CHICKEN

1. 1 tspvegetable oil
2. 4 whole chicken legs, separated into drumsticks and thighs
3. Salt and  black pepper
4. chili powder for dusting
5. 1 medium onion, cut into 1/2-inch dice
6. 4 or 5 large heaping tablespoons of Sofrito**
7. 1 tsp thyme 
8. 1 med tomato, chopped
9. 3 cups chicken broth
10. 1 cup short-grain white rice
11. ½ teaspoon Salt

1. Preheat the oven to 375°. In a large ovenproof skillet, heat the vegetable oil. Season the chicken with salt and pepper and dust lightly with chili powder. Add the chicken to the skillet and cook over moderate heat until well browned, about 4 minutes per side. Transfer to a plate.
2. Add the onion, sofrito and thyme to the skillet and cook over moderately low heat, stirring occasionally, until the onion is softened, about 8 minutes.  Add the chopped tomatoes, raise the heat to high and cook until bubbling. Add the chicken stock and bring to a boil. Stir in the rice and 1/2 teaspoon of salt and bring to a simmer. Arrange the chicken pieces on the rice, skin side up. Bake in the upper third of the oven for about 25 minutes, until the chicken is just cooked through and the rice is tender and has absorbed the stock.
3. Preheat the broiler. Broil the sofrito 6 inches from the heat for about 2 minutes, until the chicken skin is crisp. Transfer the chicken to a plate. Serve.

SOFRITO RECIPE

(Sofrito is a base ingredient in alot of Peurto Rican dishes)

1 tomato chopped

1 green pepper chopped into large squares

½  red pepper chopped into large squares

1 onion

½ head of garlic (I used about 5 or 6 cloves)

Big bunch of fresh Cilantro

Small bunch of fresh Parsley

Add all ingredients into a food processor or blender and pulse until it becomes a somewhat fine mixture.