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Sofrito Recipe

Sofrito Recipe - a versatile aromatic green puree made of bell peppers, tomatoes, cilantro, garlic and onions. It makes a powerful base for dishes like this aromatic with a punch Sofrito Chicken Stew. A versatile homemade seasoning that is out-of-this-world!
Course Condiment, Main
Cuisine Puerto Rican
Cook Time 1 hour
Total Time 1 hour
Servings 6 - 7 people
Calories 311kcal
Author Imma


Sofrito Sauce

  • 1 green bell pepper , seeded and chopped
  • 1 red bell pepper , seeded and chopped
  • 1 cubanelle , seeded and chopped (see notes for substitute)
  • 1 1/2 cups cilantro leaves , chopped
  • 1 1/2 culantro leaves , chopped
  • 9-10 cloves of garlic , whole
  • 1 large white onion , chopped
  • 3-4 green onions , chopped
  • 2 plum tomatoes , cut into slices or chunks
  • 2 tablespoons fresh oregano

Sofrito Chicken Stew

  • ¼ cup or more cooking oil (olive oil, canola ) , divided
  • 6-7 chicken (thigh and drumstick)
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion , thinly sliced
  • 2 teaspoons minced garlic
  • 3 tablespoons sofrito
  • 1 14.5-ounce can diced tomatoes or 2-3 tomatoes diced
  • 1 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 packet sazon
  • 1 large bell pepper (green and/or red pepper)
  • 3-4 cups chicken broth



  • Add all ingredients to food processor. If desired, add enough water or oil enough to blend. (I don’t add liquid when using a food processor). Blend to desired texture.
  • Store in an airtight glass jar in the refrigerator or freeze in ice cubes.

Sofrito Chicken Stew

  • Wash chicken thighs and legs wipe with a paper towel. Pat chicken dry and season with salt and sazon. Season with salt. If desired, rub both sides with generous amount of sofrito blend and sazon. Or just use your favorite spice mix. Let it sit at room temperature at least 15 minutes and up to 1 hour ahead. You may refrigerate until ready to use .
  • Heat up a dutch oven or skillet over medium high heat. Pour about 2 tablespoon oil. Place chicken skin side up, let it sear for about 2 minutes before turning chicken around. Cook for about 4-5 minutes on each side until brown . Transfer chicken to a plate, leaving drippings behind.
  • Add about 2 tablespoons oil or more followed by onions, garlic, and sofrito. Sauté until soft but not golden, about 2-3 minutes. Then add tomatoes, cook for about 5 minutes.
  • Next,  add paprika, sazon, cumin, bell pepper and chicken broth. Return chicken back to the pot and bring to a boil and then lower temperature.
  • Cook for about 30- 35 minutes or until chicken is fully cooked, add more stock/water as needed. Adjust seasoning to taste .
  • Turn stove off and serve warm.


Calories: 311kcal | Carbohydrates: 4g | Protein: 19g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 534mg | Potassium: 407mg | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 35.2mg | Calcium: 25mg | Iron: 1.4mg