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Chunky Adobo Sofrito Chicken

Chunky Adobo Sofrito Chicken

  • Serves

    people

  • Prep time

    mins

  • Cooking Time

    mins

  • Total time

    mins
Sofritos vary country to country, but they are typically aromatic vegetables, such as garlic, onions and peppers, cut into small pieces and sauteed in oil used as a base to flavor recipes.
  • 1/4 cup Hellmann's® or Best Foods® Light Mayonnaise or Hellmann's® or Best Foods® Mayonnaise
  • 3 cloves garlic, finely chopped
  • 1 Tbsp. apple cider vinegar
  • 1 1/2 tsp. dried oregano leaves
  • 4 boneless, skinless chicken breasts, (1 lb.) or skinless bone-in chicken thighs*
  • 2 tomatoes, chopped (2 cups)
  • 2 green bell peppers, chopped (2 cups)
  • 1 large onion, chopped (1 cup)
  • 1/4 cup water
  • 2 cups hot cooked brown rice

Nutritional information

 

Amount per serving

Calories310
Calories from Fat60
Total Fat7g
Saturated Fat1.5g
Trans Fat0g
Cholesterol75mg
Sodium280mg
Total Carbs32g
Dietary Fiber4g
Sugars5g
Protein28g
Calcium6%
Iron10%
Potassium790mg
Vitamin C110%
Vitamin A15%
  • 1 Combine, Hellmann's® or Best Foods® Light Mayonnaise, garlic, vinegar and oregano in small bowl; remove and set aside 1 tablespoon.
  • 2 Season chicken, if desired, with salt and pepper. Rub both sides of chicken with 1 tablespoon Mayonnaise mixture and refrigerate 20 minutes. Toss tomatoes, peppers and onion with remaining Mayonnaise mixture.
  • 3 Heat large nonstick skillet over medium-high heat and cook chicken, turning once, until golden, about 4 minutes. Remove chicken and set aside.
  • 4 Heat same skillet over medium-high heat and cook vegetable mixture, stirring occasionally, until peppers and onion are almost tender, about 8 minutes. Stir in water; add chicken cook covered over medium-low heat, until chicken is thoroughly cooked and vegetables are tender, about 4 minutes.
  • 5 Transfer chicken to serving platter. Stir reserved 1 tablespoon Mayonnaise mixture into vegetables. Spoon vegetable mixture onto platter and sprinkle, if desired, with chopped cilantro. Serve with hot cooked rice