Chicken Sofrito Filling

Name: Chicken Sofrito Filling
Ingredients: 12 cachucha chilies (see Notes) or 1/2 green bell pepper, cored, seeded, and minced; 8 cloves garlic; 1/2 teaspoon ground cumin; 1/2 teaspoon freshly ground white pepper; 2 tablespoons olive oil; 1/4 cup minced onion; 1 tablespoon finely chopped fresh cilantro leaves; 1/2 cup peeled, seeded, and diced tomato; 10 ounces boneless, skinless chicken breast, cut into 1/2-inch dice; Salt, to taste

10 ingredients

8 steps

Ingredients

12 cachucha chilies (see Notes) or 1/2 green bell pepper, cored, seeded, and minced
8 cloves garlic
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground white pepper
2 tablespoons olive oil
1/4 cup minced onion
1 tablespoon finely chopped fresh cilantro leaves
1/2 cup peeled, seeded, and diced tomato
10 ounces boneless, skinless chicken breast, cut into 1/2-inch dice
Salt, to taste

Directions

1

Place the chilies and garlic in a mortar and pound to a coarse paste.
2

(You can also do this in a food processor.)
3

Pound in the cumin and white pepper.
4

Heat the oil in a nonreactive small skillet over medium heat.
5

Add the onion and chili mixture and cook until soft but not brown, about 2 minutes.
6

Stir in the cilantro; tomato, chicken, and salt.
7

Cook until the chicken is done, about 5 minutes.
8

Correct the seasonings, adding salt and while pepper to taste.

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