Organic Chef

 

"Eat what's locally available. Eat with your family and friends. Buy from a nearby market. Eat what's exactly in season." - Alice Walters A flavoring base for many savory Latin American dishes, sofrito is a sauted mixture of finely chopped onions, green pepper, garlic, and herbs. Sofrito has many variations, depending on the cuisine of origin. The Mexican version is made with tomatillas. In Puerto Rico, cilantro or recao, a more pungent, spicier herb, is used. Sofrito is used to add flavor and depth to soups, sauces, and meat dishes.

Arroz con Pollo Sol Food, San Rafael A basic seasoning mixture for many Puerto Rican dishes is sofrito, which always includes onion, bell pepper, and farlic. Similar to a Spanish paella, this rice dish is packed with flavor and may also be prepared with a combination of sausages and seafood.
	Halibut & Rock Shrimp in Saffron Nage Tunisian Vegetable Tagine Braised Short Ribs with Candied Meyer Lemon Gremolata Arroz con Pollo
1 (4-pound) chicken, cut into 8 serving pieces Marinade 1/4 cup olive oil 3 cloves garlic, minced 1 tablespoon salt 1/2 teaspoon freshly ground pepper 1 tablespoon dried oregano Sofrito 2 cloves garlic 1/4 cup yellow onion, coarsley chopped 1/4 cup green bell pepper, seeded, deribbed, and coarsley chopped 3 tablespoons chopped fresh cilantro leaves 1/2 tablespoon kosher salt 1/4 teaspoon freshly ground pepper 2 tablespoons canola oil 1 yellow onion, diced 1 red bell pepper, seeded, deribbed, and diced 2 cups tomato sauce 2.5 cups water 1/4 teaspoon kosher salt 2 cups long grain rice 1 cup small Spanish olives with pimientos 1 red bell pepper, roasted, peeled, and thinly sliced 1 tablespoon chopped fresh cilantro	Put the chicken in a large reasealable plastic bag. Combine all the marinade ingredients in a small bowl and add to the bag with the chicken. Mix well and refrigerate overnight. For the Sofrito: Combine all the ingredients in a food processor and process until smooth. Set aside. Preheat an oven to 375F. 30 minutes before cooking, remove the chicken from the refrigerator. Drain the chicken pieces and pat dry. Heat a dutch oven or large, heavy saute pan over medium-high heat. Add 2 tablespoons of oil and brown. Using tongs, transfer to a plate and add the onion and red bell pepper to the pan. Saute until just tender, about 5 minutes. Stir in the sofrito and cook for 2 minutes. Add the tomato sauce, water, and salt and simmer 2 minutes more. Increase the heat to medium-high and stir in the rice and olives and bring to a boil. Return the chicken to the pan and push the chicken pieces into the rice mixture. Place the roasted red pepper strips on top, cover with aluminum foil and a tight lid, and bake for 45 minutes. Remove the lid and foil and continue to bake for 15 minutes, until the rice is tender. Garnish with cilantro and serve Serves 4 to 6 as main course.

 

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