Name: Sofrito Chicken and Cauliflower Rice
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Bone-in, skin-on chicken breasts - 2; Sazon seasoning - 1 teaspoon; Chili powder - ½ teaspoon; Ground black pepper to taste - ½ teaspoon; Extra virgin olive oil - 2 tablespoons; Prepared sofrito - ½ cup; Tomato paste - 2 tablespoons; Ground cumin - ½ teaspoon; Chicken stock - ½ cup; Frozen riced cauliflower, thawed and drained - 1 pound; Frozen green peas, thawed (Optional) - 1 cup; Salt, or to taste - ½ teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sofrito Chicken and Cauliflower Rice

1. Bone-in, skin-on chicken breasts - 2

2. Sazon seasoning - 1 teaspoon

3. Chili powder - ½ teaspoon

4. Ground black pepper to taste - ½ teaspoon

5. Extra virgin olive oil - 2 tablespoons

6. Prepared sofrito - ½ cup

7. Tomato paste - 2 tablespoons

8. Ground cumin - ½ teaspoon

9. Chicken stock - ½ cup

10. Frozen riced cauliflower, thawed and drained - 1 pound

11. Frozen green peas, thawed (Optional) - 1 cup

12. Salt, or to taste - ½ teaspoon

How to cook deliciously - Sofrito Chicken and Cauliflower Rice

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Pat chicken breasts dry with a paper towel. Combine sazon seasoning, chili powder, and pepper in a small bowl. Season each chicken breast with sazon spice mix, making sure to get some seasoning under the skin as well as on the outside.

3. Stage

Heat a 10-inch skillet over medium-high heat. Add olive oil to the hot pan, and place chicken breasts skin-side down in the skillet. Brown chicken, about 4 minutes. When skin is brown, move chicken to a plate. Add sofrito, tomato paste, and cumin to the same skillet and cook, stirring, for 1 to 2 minutes. Add chicken stock and bring to a boil. Stir in riced cauliflower and nestle chicken down into the mixture. Cover.

4. Stage

Bake in the preheated oven for 25 minutes. Stir in peas and salt, and bake, uncovered, until the chicken is no longer pink at the bone, the juices run clear, and most of the liquid has cooked down, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve hot.