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