Chicken roasted in Sofrito sauce
Had a similar dish when holidaying in Majorca last year. Alright you might not get the sea view but this recipe gives an authentic Spanish taste and rustic finish. In a nutshell it’s chicken in tomato sauce but the subtlety of the spices and sweetness of the shallots and pepper take it to another level. I like to keep it simple and serve with French fries mopping up the sauce.
Servings:
Ingredients
- 600 grams Chicken thighs (£1.60)
- 2 whole Onion fine diced (£0.26)
- 4 cloves garlic minced (£0.12)
- 100 ml White wine (£0.47)
- 200 ml Tomato passata (£0.20)
- 5 grams Sugar teaspoon (£0.00)
- 1 whole Green pepper deseed & slice (£0.40)
- 5 grams Paprika teaspoon (£0.08)
- 5 grams Black pepper teaspoon (£0.16)
- 3 grams Salt 1/2 teaspoon (£0.00)
- 10 grams Fresh parsley (£0.20)
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Prep Time: 20 minutes
Cook Time: 45 minutes
- Season the chicken with a little salt & pepper. Heat the vegetable oil then brown the chicken on all sides - remove from the pan.
- Peel and slice the shallots then fry in the chicken pan with juices and oil for 5 minutes. Add wine and deglaze the pan, reducing the liquid by half.
- Add the sliced green peppers coating in the liquid before introducing the tomato passata, garlic, paprika, sugar and any remaining seasoning.
- Add chicken to shallow casserole dish and pour over tomato sauce. Cover with silver paper and cook at 175 degrees for 45 minutes removing cover for the last 10 minutes
- Dress with chopped parsley and serve with French fries or your vegetable of choice.
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