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Chicken in Island Sofrito

From Bruces Fabulous Foods

Ingredients
Half a cup of crispy bacon or smoked ham, minced
3tablespoons olive oil
Half a cup of diced yellow onions
6 cloves garlic, pressed
Half a cup of roasted red peppers, seeded
Half a cup of green pepper, seeded & diced
1 tablespoon of fresh cilantro leaves, chopped
1 tablespoon fresh parsley leaves, chopped
1 tsp each: salt, dried oregano, black pepper
1 tablespoon tomato paste
A third of a cup of dry white wine
2 tablespoons olive oil
Half a cup of dry white wine
2 trimmed boneless chicken breasts, planked

Equipment
Saut pan
Wooden spatula
Scraper
Large skillet

  1. In the saut pan over medium high heat, warm the 3 tablespoons of olive oil. Add the onions, green pepper and roasted red pepper to saut for three minutes.
  2. Reduce the heat to medium. Add the crumbled bacon and garlic, cilantro, parsley, salt, oregano and black pepper, stirring thru to combine. Simmer for three minutes.
  3. Add the tomato paste and  third of a cup of dry white wine. Stir to combine, then remove from heat and allow to rest over a warm burner while the chicken is cooking.
  4. In the large skillet over medium-high heat, warm the 2 tablespoons of olive oil. Brown the chicken pieces on all sides in the olive oil.
  5. Deglaze the pan with a little of the additional white wine. Add desired amount of the sofrito over the chicken and stir to coat the pieces, adding the remaining white wine to create a sauce.
  6. Remove from the heat, cover and allow to rest for ten minutes before serving.

NOTE: The remaining sofrito may be kept in the fridge for a few days in a sealed glass container, or freeze in half cup batches for future use.

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