Sofrito

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  • 2 Post By Saria
  • 2 Post By SarcasmIsBeauty

A colleague gave some sofrito. Now what do I do with it? Any recipes?
No MAS.

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Sofrito is cooked onions, peppers, cilantro, tomato, and garlic. There can be a few differences, but that's the basics of it.
I don't make sofrito ahead of time and puréed, but rather when I'm making a dish I incorporate the elements.
In any case, you should make Latin-style (as opposed to Spanish) arroz con pollo. I never make arroz con pollo the same way, so I can't exactly give you a recipe. Dominican style is called locrio and includes tomato. For what a lot of people consider arroz con pollo, though, you'll want to use annatto oil. First you season your cut up chicken, brown it in a hot pan, set it aside, pour out any excess fat in the pan, and pour in some annatto oil. Toss some sofrito in there and sauté until aromatic, then put your rice in and coat with the oil. Pour in your liquid (water or stock) --- same amount of liquid as rice no matter how much people tell you it's 2:1.
Bring to a boil, put the chicken pieces back in, and season well (liquid for rice needs to be well salted, you need about a tablespoon of kosher salt for four cups of rice) and when the level of the water meets the rice, get the heat as low as possible, cover tightly, and let steam for 30 minutes. Garnish with freshly chopped cilantro or parsley, or scallions.
That's just a rough outline. I do this depending on my mood and adding as I go along. Sometimes there's wine, sometimes there's tomato, and so on.
Daisy Martinez is good for sofrito recipes. She also has recipes for beans that are cooked basically like we do it in the DR (but she puts meat in hers, while ours are vegan most of the time).

http://beatrice-beezus.blogspot.com/...n-chicken.html

http://www.daisycooks.com/pages/recipes_main.cfm

If you don't want to make annatto oil, you can sauté some ground annatto in olive oil, or turmeric. If you have saffron, you can of course use it and it will be delicious.

Last edited by Saria; 02-01-2012 at 09:24 PM.
Thanks, S! The rice sounds good! I'll make that.
No MAS.

I am the new Black.

"Hope the Mail are saving space tomorrow for Samantha Brick's reaction piece on the reactions to her piece about the reactions to her piece." ~ Tweet reposted by Rou.

http://www.youtube.com/user/Kimshi4242

http://www.tumblr.com/blog/kimshi4242
You're welcome. You can also make picadillo with it for empanadas. If you check Daisy's page, I think she has a recipe for it.
bloomingjune and VirginiaLura like this.
You're welcome. You can also make picadillo with it for empanadas. If you check Daisy's page, I think she has a recipe for it.
Originally Posted by Saria
This totally. Yummy. I need to try but I'm so nervous that they wont be as good as my BIL's. I have his exact recipes but still...he's got a lifetime of cooking them on me.
High Priestess JessMess, follower of the Goddess of the Coiling Way and Confiscator of Concoctions in the Order of the Curly Crusaders

Sofrito is awesome, I use it on my meat and rice.
bloomingjune and VirginiaLura like this.
Turtles: omg please don't put that in your moo moo

Nej: too late... moo moo has been infiltrated.
I made the arroz con pollo! And it was good! I even made my own annatto oil and everything! You were right, Saria, about seasoning the rice rather heavily. I couldve used more salt. But Ill know for next time. I do plan on making this again.
No MAS.

I am the new Black.

"Hope the Mail are saving space tomorrow for Samantha Brick's reaction piece on the reactions to her piece about the reactions to her piece." ~ Tweet reposted by Rou.

http://www.youtube.com/user/Kimshi4242

http://www.tumblr.com/blog/kimshi4242
I made the arroz con pollo! And it was good! I even made my own annatto oil and everything! You were right, Saria, about seasoning the rice rather heavily. I couldve used more salt. But Ill know for next time. I do plan on making this again.
Originally Posted by PhoenixThNuBlak
Ooh, good to know! Yeah, when you taste a bit of water when cooking rice, it should be a little salty. And of course, the chicken pieces need to be well-seasoned. You can always adjust at the end, though.
The annatto oil is great to have around for other dishes!

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