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 ⓘ
Instructions
- Place the chilies and garlic in a mortar and pound to a coarse paste.
- (You can also do this in a food processor.)
- Pound in the cumin and white pepper.
- Heat the oil in a nonreactive small skillet over medium heat.
- Add the onion and chili mixture and cook until soft but not brown, about 2 minutes.
- Stir in the cilantro; tomato, chicken, and salt.
- Cook until the chicken is done, about 5 minutes.
- Correct the seasonings, adding salt and while pepper to taste.
Nutrition & Diet Analysis (per serving)
575
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).