For your next dinner party or potluck, make this Spanish inspired Cuban favourite using chicken thighs and fabulous fresh fall vegetables. “Sofrito”, a classic combination of onions, garlic, tomatoes and peppers flavours this dish along with olives, cumin and saffron.
Preparation Time: 35 minutes
Cooking Time: 1 hour and 20 minutes
Serves 8 to 10
2-1/2 cups (625 mL) chicken broth
Pinch saffron (optional)
Salt and pepper
1/4 cup (50 mL) olive oil
10 to 12 boneless skinless Ontario Chicken Thighs (2 to 2-1/2 pounds/1 to 1.25 kg)
1 Ontario Onion, chopped
1 large Ontario Sweet Red Pepper, chopped
3 cloves Ontario Garlic, minced
1 large Ontario Tomato, seeded and chopped
1 tsp (5 mL) dried oregano leaves
1/2 tsp (2 mL) ground cumin
1 bay leaf
1 cup (250 mL) dry Ontario White Wine or chicken broth
2 tbsp (25 mL) each orange juice and fresh lime juice
1-3/4 cups (425 mL) long grain rice
1 cup (250 mL) fresh Ontario Peas or chopped Ontario Green Beans
1/2 cup (125 mL) pitted, halved Kalamata or green olives
2 tbsp (25 mL) capers (optional)
In small saucepan over medium heat, heat chicken broth with saffron (if using), until hot. Season with salt and pepper to taste; set aside.
In large Dutch oven over medium-high heat, heat oil; in batches, brown chicken pieces well on both sides. Transfer chicken to plate. Add onion and red pepper to Dutch oven and cook, stirring occasionally, until vegetables are softened, about 3 minutes. Stir in garlic, tomato, oregano and cumin; cook 3 minutes, stirring often. Stir in bay leaf, wine and reserved hot chicken broth and bring to boil. Return chicken to Dutch oven. Reduce heat to low, cover and simmer for 30 minutes or until chicken is cooked through and tender.
Stir in orange and lime juices and rice; cover and cook for 30 minutes. Stir in peas, olives and capers (if using). Cover and cook until rice is tender, about 5 minutes, adding more broth if mixture is too dry.
Nutritional Information:
1 Serving
(When recipe serves 10):
PROTEIN: 26 grams
FAT: 13 grams
CARBOHYDRATE: 33 grams
CALORIES: 360
FIBRE: 1 gram
SODIUM: 320 mg
– Printed with permission from Foodland Ontario
