For a richer flavor, marinate the chicken in the sazon spice mix for at least 30 minutes before cooking. If you can't find prepared sofrito, you can make your own by pulsing peppers, onions, garlic, tomatoes, and cilantro in a food processor until finely chopped. Adjust the amount of chili powder to your preferred level of spice. For extra flavor, try adding a splash of dry sherry or white wine to the skillet along with the chicken stock. Feel free to substitute other vegetables for the peas, such as diced carrots, corn, or bell peppers.
Sofrito Chicken and Cauliflower Rice
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PREP TIME10 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs
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SERVING2 People
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VIEWS10
Transport your taste buds to a vibrant Latin kitchen with this simple yet deeply flavorful dish. Tender chicken breasts are infused with the aromatic essence of sofrito, a dynamic blend of peppers, onions, garlic, tomatoes, and cilantro, all nestled in a bed of light and fluffy cauliflower rice. A quick and healthy dinner that doesn't compromise on taste.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol254 mg
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Fiber7 g
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Protein101 g
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Saturated Fat9 g
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Sodium1429 mg
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Sugar2 g
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Fat43 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepPat chicken breasts dry with a paper towel. In a small bowl, combine sazon seasoning, chili powder, and pepper. Season each chicken breast generously with the sazon spice mix, ensuring some seasoning is tucked under the skin for maximum flavor. (5 minutes)
03
StepHeat a 10-inch skillet over medium-high heat. Add olive oil to the hot pan, and carefully place chicken breasts skin-side down in the skillet. Brown the chicken for about 4 minutes, creating a beautiful, crispy skin. Remove chicken to a plate. Add sofrito, tomato paste, and cumin to the same skillet and cook, stirring constantly, for 1 to 2 minutes until fragrant. Pour in chicken stock and bring to a boil. Stir in riced cauliflower and gently nestle the chicken breasts down into the mixture. Cover the skillet. (15 minutes)
04
StepBake in the preheated oven for 25 minutes. Remove from oven and stir in the peas and salt. Return to the oven, uncovered, and bake until the chicken is no longer pink at the bone and the juices run clear when pierced with a fork, and most of the liquid has cooked down, about 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). (45 minutes)
05
StepServe hot, garnished with a sprinkle of fresh parsley or a few capers for a briny finish.
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Maiya Hilll
Jun 28, 2025I made this with homemade sofrito and it was absolutely delicious.
Taya Douglas
Jun 28, 2025Next time, I'm going to try it with chicken thighs instead of breasts.
Dayne Thompson
Jun 27, 2025My family loved this! Even my picky eaters devoured it.
Jaron Towne
Jun 24, 2025The cauliflower rice was a great alternative to regular rice. I felt like I was eating healthy without sacrificing flavor.
Matteo Hills
Jun 22, 2025This recipe is a lifesaver! So easy to make and the flavors are incredible.
Roderick Weimann
Jun 20, 2025I added a little bit of hot sauce for a kick and it was perfect.
Gerson Toy
Jun 9, 2025Thanks for sharing this recipe! It's definitely going into my regular rotation.