Homemade seasoning is always a winning ingredient for serious home cooks. Unlike store-bought spices and seasonings, you can adjust homemade to your preference. Plus, you know exactly what you’re serving your family (no chemicals included). A disclaimer to all you purists out there: this sofrito recipe is a basic version using easy-to-find ingredients. Cubanelle peppers (small sweet peppers) are hard to come across in my neighborhood, as is culantro. However, I’ve found you can still make a gorgeous sofrito with other sweet peppers. 💚 While Latino and Caribbean markets offer jarred versions, you can’t beat an authentic sofrito with fresh herbs and vegetables. You can really taste the difference, and it’s super easy to make.
What You Need
As I mentioned, there are plenty of versions of sofrito. In Puerto Rico, sofrito includes aji dulce peppers (it looks like a habanero but doesn’t have the heat). It goes without saying that you can customize the ingredients and quantities. This recipe has countless family variations, so go ahead and make it your own.
How to Make Homemade Sofrito
Blend – Once you have all the ingredients together, give those vegetables and herbs a rough chop, place them in a food processor or blender, and blend them until they turn into a green puree. A bit of olive oil will help everything come together if it’s too thick. I prefer mine to have some texture, so I leave it out. Store it in a jar and place it in a fridge for up to 1 month, or freeze it in ice cube trays and keep the cubes in a freezer bag for up to a year. Use it as whatever recipe you’re using asks for. That said…
Making Sofrito Chicken Stew
Wash chicken thighs and legs, then pat dry with a paper towel—season with salt and sazon. Marinate the chicken with a generous amount of sofrito (or your favorite spice mix). Let it sit at room temperature for at least 15 minutes. To marinate longer, refrigerate it until ready to cook. Heat a Dutch oven or skillet over medium-high heat. Pour in about 2 tablespoons of oil. Sear – Place chicken skin side up and sear it for about 2 minutes. Turn the chicken over and cook for another 4-5 minutes until browned. Transfer chicken to a plate, leaving drippings in the pan. (Photo 1) Sofrito – Add as much oil as needed, followed by onions, garlic, and a few tablespoons of sofrito. Sauté until soft but not golden, 2-3 minutes. (Photo 2) Stew Base – Add tomatoes and cook for about 5 minutes. Next, add paprika, sazon, cumin, bell pepper, and chicken broth. (Photos 3-4) Simmer – Return chicken to the pot, bring to a boil, and lower the temperature. Cook for 30-35 minutes or until chicken is tender, adding more stock as needed. (Photos 5-6) Serve – Adjust seasoning to taste, turn the stove off, and serve hot.
Ways to Use Sofrito
This mighty green condiment makes a powerful base for stews, soups, beans, and rice dishes. Try it in the incredible one-pot Puerto Rican arroz con pollo, sancocho, or these ridiculously good Puerto Rican-style beans. Or if you’re into chips, sofrito makes an amazing salsa. 😋
Recipe Variations
More Homemade Seasonings You’ll Love
This blog post was originally published in August 2018 and has been updated with additional tips, new photos, and a video
