Sofrito
Add to casseroles & stews to give it that Momma Haney's Puerto Rican flavour.
Ingredients.
2 green bell peppers, seeded and chopped
1 red bell peppers, seeded and chopped
10 ajies dulces peppers, tops removed
3 medium tomatoes, chopped
4 onions, cut into large chunks
3 medium heads garlic, peeled
25 cilantro stems (with leaves)
25 recao stems (with leaves)
1 tablespoon salt
1 tablespoon black pepper
In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.
*Recao is a popular Caribbean herb with many aliases. Among them, culantro, long coriander, ngo-gai, and Mexican coriander. It may possibly be found in Latin grocery stores, or substitute with cilantro.
Aji Dulce is a common ingredient in Puerto Rican recipes. It is a small, sweet red pepper. If you can't find it, use red bell pepper.
Pollo Guisado
Pollo guisado is a delicious and easy chicken stew with sofrito, potatoes, garlic, onions, chicken broth, tomato sauce, sazon, cumin, and bay leaf.
Ingredients.
2 tablespoons olive oil
1 whole chicken, cut up
salt and ground black pepper to taste
1 medium onion, chopped
4 cloves garlic, minced
½ cup sofrito
2 potatoes, peeled and cubed
2 cups chicken broth
1 (8 ounce) can tomato sauce
1 (1.41 ounce) package sazon seasoning
½ teaspoon ground cumin
1 bay leaf
2 tablespoons cold water
1 tablespoon cornstarch
Step 1
Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken to a bowl and cover with aluminum foil.
Step 2
Reduce heat to medium; add onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazon, cumin, and bay leaf; bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
Step 3
Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.
Habichuelas Guisadas
Ingredients
1 tablespoon olive oil
¼ cup tomato sauce
2 tablespoons sofrito sauce
1 (.18 ounce) packet sazon seasoning
¼ teaspoon black pepper
2 cups cooked pinto beans, drained
1 ½ cups water
salt to taste
Heat oil in a saucepan over low heat. Add tomato sauce, sofrito, sazon, and pepper. Cook, stirring for about 3 minutes. Stir in beans, water, and salt. Increase heat to medium, and cook for 15 minutes, or until sauce has thickened.