Spanish-style Sofrito Chicken
- 4-6
Ingredients:
Marinade
4-6 each 6-ounce chicken breasts
2 sprigs fresh rosemary
2 sprigs fresh thyme
6 cloves garlic, smashed
¼ cup lemon juice, freshly squeezed
½ cup Hojiblanca (Spanish olive oil) or good-quality extra virgin olive oil
Sofrito Sauce
1 cup onions, diced small
1 green bell pepper, diced small
1 stalk celery, finely diced
1 teaspoon garlic, minced
½ cup golden raisins, steeped in sweet sherry
½ cup sliced almonds, toasted
¼ teaspoon smoked paprika
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
¼ teaspoon cumin powder
¼ teaspoon fresh chilies, finely chopped
3 tablespoons Hojiblanca (Spanish olive oil)
2 teaspoons fresh chives, chopped
1 teaspoon fresh thyme, removed from the stem
Kosher salt to taste
Instructions:
Preheat griddle to medium high. In a medium-size mixing bowl combine all the marinade ingredients, mix well, then add the chicken. Let marinate 1 hour. Remove chicken from the marinade and wipe off all the oil. Place chicken breasts on the griddle, skin side down. Cook until skin is golden; then turn and cook other sides about 6 minutes.
Sofrito Sauce
To make sofrito, place a heavy skillet or Dutch oven over medium-high heat. Add olive oil and sauté onions for 15-20 minutes to caramelize. Stir the onions until they are as dark as dark brown sugar. Then stir in the bell pepper, celery, and garlic. Let cook another 5 minutes or until tender. Add spices and the golden raisins, including their steeping liquid. Simmer sauce over low heat until slightly thickened. Add the toasted and chopped almonds at the very last. Spoon a little of the pan sauce over or around the chicken breasts.