Chunky Adobo Sofrito Chicken

Name: Chunky Adobo Sofrito Chicken
Ingredients: 1/4 cup Best Foods Light Mayonnaise or Hellmann's(R); 3 cloves garlic finely chopped; 1 tablespoon apple cider vinegar; 1 1/2 teaspoons dried oregano leaves; 4 boneless, skinless chicken breasts 1 lb. or skinless bone-in chicken thighs*; 2 tomatoes chopped, 2 cups; 2 green bell peppers chopped, 2 cups; 1 onion chopped, 1 cup; 1/4 cup water; 2 cups cooked brown rice

10 ingredients

5 steps

Ingredients

1/4 cup Best Foods Light Mayonnaise or Hellmann's(R)
3 cloves garlic finely chopped
1 tablespoon apple cider vinegar
1 1/2 teaspoons dried oregano leaves
4 boneless, skinless chicken breasts 1 lb. or skinless bone-in chicken thighs*
2 tomatoes chopped, 2 cups
2 green bell peppers chopped, 2 cups
1 onion chopped, 1 cup
1/4 cup water
2 cups cooked brown rice

Directions

1

Combine, Hellmann's(R) or Best Foods(R) Light Mayonnaise, garlic, vinegar and oregano in small bowl; remove and set aside 1 tablespoon.
2

Season chicken, if desired, with salt and pepper. Rub both sides of chicken with 1 tablespoon Mayonnaise mixture and refrigerate 20 minutes. Toss tomatoes, peppers and onion with remaining Mayonnaise mixture.
3

Heat large nonstick skillet over medium-high heat and cook chicken, turning once, until golden, about 4 minutes. Remove chicken and set aside.
4

Heat same skillet over medium-high heat and cook vegetable mixture, stirring occasionally, until peppers and onion are almost tender, about 8 minutes. Stir in water; add chicken cook covered over medium-low heat, until chicken is thoroughly cooked and vegetables are tender, about 4 minutes.
5

Transfer chicken to serving platter. Stir reserved 1 tablespoon Mayonnaise mixture into vegetables. Spoon vegetable mixture onto platter and sprinkle, if desired, with chopped cilantro. Serve with hot cooked rice.