Chicken Sofrito Filling

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. 1
    Place the chilies and garlic in a mortar and pound to a coarse paste.
  2. 2
    (You can also do this in a food processor.)
  3. 3
    Pound in the cumin and white pepper.
  4. 4
    Heat the oil in a nonreactive small skillet over medium heat.
  5. 5
    Add the onion and chili mixture and cook until soft but not brown, about 2 minutes.
  6. 6
    Stir in the cilantro; tomato, chicken, and salt.
  7. 7
    Cook until the chicken is done, about 5 minutes.
  8. 8
    Correct the seasonings, adding salt and while pepper to taste.

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