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Sofrito Chicken and Cauliflower Rice
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Simplify with flavorful sofrito, bake chicken with veggies in 1 hour for a delightful meal.
Ingredients:
  • 2 bone-in, skin-on chicken breasts
  • 1 teaspoon sazon seasoning
  • 0.5 teaspoon chili powder
  • ground black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 0.5 cup prepared sofrito
  • 2 tablespoons tomato paste
  • 0.5 teaspoon ground cumin
  • 0.5 cup chicken stock
  • 1 pound frozen riced cauliflower, thawed and drained
  • 1 cup frozen green peas, thawed
  • 0.5 teaspoon salt, or to taste
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • Dry the chicken breasts thoroughly with a paper towel. Mix sazon seasoning, chili powder, and pepper in a small bowl. Season each chicken breast generously with the sazon spice mix, ensuring it's well-coated both on the skin and under the skin.
  • Preheat a 10-inch skillet over medium-high heat. Drizzle olive oil into the hot pan, then carefully place chicken breasts skin-side down to brown for about 4 minutes. Once the skin is crispy and golden, transfer the chicken to a plate. Into the same skillet, add sofrito, tomato paste, and cumin; cook while stirring for 1 to 2 minutes. Pour in chicken stock and bring to a boil, then add riced cauliflower and gently nestle the chicken back into the flavorful mixture. Cover and let the magic happen.
  • Place in the oven and bake for 25 minutes. Add peas and salt, continue baking without covering until the chicken is fully cooked and the liquid has reduced, about 15-20 minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C) near the bone. Serve while hot.

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