Chicken thighs are simmered with sofrito and other seasonings until they fall apart. Serve with some yellow rice and beans for a delicious Spanish-style meal.

Recipe Summary

20 mins
1 hr 15 mins
1 hr 35 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Combine tomatoes, green bell pepper, red bell pepper, Cubanelle pepper, onion, garlic, and cilantro in the bowl of a food processor; pulse until finely chopped. Set aside 1 cup of sofrito for the recipe and save the rest for another use.

  • Heat olive oil in a large skillet over medium heat. Season chicken thighs with adobo and cumin. Add chicken to hot skillet and sear on each side until golden brown, 5 to 6 minutes per side. Reduce heat to low and add chicken broth and 1 cup of sofrito. Cover and simmer until chicken thighs fall apart, about 1 hour.

Editor's Note:

Nutrition data for this recipe includes the full amount of sofrito. The actual amount of sofrito consumed will vary.

Nutrition Facts

379 calories; protein 31.6g; carbohydrates 8.7g; fat 23.9g; cholesterol 107.8mg; sodium 294.8mg. Full Nutrition

Reviews (2)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Very good although I used poblanos instead of cubanelle because I couldn't find them. The flavors were different but in a very good way. made this recipe a favorite Read More
Rating: 5 stars
Never made anything like this before. Only sub I used was a Yellow Bell instead of Green and I used Bouillon instead of stock (We love the salty bouillon). My 12 year old literally drank the liquid out of the pan like soup. My wife and kids were happy to tell me to add this to the rotation. I make homemade Yellow Rice with Black beans and corn in the rice cooker. It was very good. Read More