sofrito

Sofrito or refrito de cebolla consists of sauteed onion, garlic, cumin, achiote and salt. Refrito is used as a flavor base for many Latin American dishes.

Sofrito or Refrito de cebolla

oil (or lard

yellow onion

garlic

cumin

Achiote powder (about 1 tsp per each onion)

Salt

Heat the oil in a pan over medium heat, add all of the ingredients except the salt and stir well.

Cook for about 5 minutes or until the onions are translucent and tender.

Add salt to taste now or wait until later. You can use the refrito or sofrito exactly the way it is, or blend it if you want a smoother consistency.

Ludovic Lambert

g d'oignon jaune

g de carottes

g de céleri branche

g de poivron vert

piment vert fort

gousse d'ail

Onions, peppers, garlic, and fresh herbs are combined in the food processor for a powerfully flavorful Puerto Rican sofrito.

Puerto Rican Sofrito From Scratch Recipe

medium Spanish onions,

cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)

garlic, peeled

cilantro,

ajices dulces (see note)

culantro (see note)

plum tomatoes,

red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups)

Kosher salt (optional)

Place onions and cubanelle peppers in workbowl of a food processor fitted with a steel blade. Pulse until coarsely chopped.

With the motor running, add the remaining ingredients one at a time through the feed tube and process until smooth. Season to taste with salt. Transfer to container and store in refrigerator for up to three days, or freeze.

Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.

Picadillo

olive oil

onions,

chorizo,

garlic,

beef

salt and black pepper

chopped,

red-wine vinegar

cinnamon

bay leaves

cloves

nutmeg

raisins

olives.

Put the olive oil in a large, heavy 
pan set over a medium-high flame, and 
heat until it begins to shimmer. Add 
onions, chorizo and garlic, stir to combine 
and cook until the onions have started 
to soften, approximately 10 minutes.

Add the ground beef, and allow it 
to brown, crumbling the meat with 
a fork as it does. Season to taste with 
salt and black pepper.

Add tomatoes, vinegar, cinnamon, 
cumin, bay leaves, cloves and nutmeg 
and stir to combine. Lower the heat, 
and let the stew simmer, covered, for 
approximately 30 minutes.

Uncover the pan, and add the raisins 
and the olives. Allow the stew to cook 
for another 15 minutes or so, then serve, 
accompanied by white rice.

Sofritas is made from tofu, spices, and salsa. It&#039;s the fastest, easiest, &amp; most delicious vegan taco meat!

Sofritas - Tofu Taco Meat

13 oz block tofu (firm or extra firm)

Tbsp vegetable oil

Tbsp chili powder

tsp cumin

onion powder

garlic powder

salsa

tomatoes

tsp salt

Crumble up the tofu in a bowl with your hands and stir in oil and spices. Mix/shake up to coat the tofu well.

Lay in a single layer on a parchment-lined baking sheet and broil 5 minutes. Toss pieces and broil another 2 minutes.

Add the tofu crumbles to a skillet with the salsa, crushed tomatoes and salt, and cook on medium heat about 5 minutes.

Arroz con Pollo (Spanish Chicken with Rice)

chicken thighs

Black pepper

Olive oil

Old Havana Foods Sofrito Authentic Cuban Cooking Sauce

Sweet peas (petit pois) peas

Lime juice, fresh preferred (from 1 large or 2 small limes)

Light bodied beer (do not use an IPA

Long grain white rice

Saffron (optional)

Lightly season chicken with pepper. Heat a large pot over high heat until hot.  Add olive oil to pot and swirl to coat bottom. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.

Add Old Havana Foods Sofrito to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.

Add 1½ cups chicken broth, 8 ounces beer (or additional chicken broth) lime juice, liquid from peas, rice (and saffron if using) to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.

Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.Add salt and pepper to taste. If large, cut bone-in chicken pieces in half. For a typical Cuban presentation, serve Arroz con Pollo topped with roasted red pepper strips and asparagus.

https://www.youtube.com/watch?v=hoNlIJqcDYE

At Mariano's, we're loyal to local. Learn how to make "Arroz con Pollo" with Old Havana Foods. 

INGREDIENTS:

    1½ pounds         Boneless, skinless chicken thighs cut into large chunks (or 2 pounds bone-in,                                                   skin on pieces, about 6 pieces total)
    ½ teaspoon         Black pepper
    2 teaspoons        Olive oil
    16 ounces           Old Havana Foods Sofrito - Authentic Cuban Cooking Sauce
    8 ounces             Small sweet peas (petit pois), drained, reserve peas and liquid
    1 ½ cups             Chicken broth
    3 tablespoons      Lime juice from (about 1 large or 2 small limes)
    12 ounces           Beer, (use a light bodied beer like a Miller, Budweiser etc., DO NOT use IPA, strong flavored or dark beer), split into 8 oz and 4 oz (or substitute with chicken broth)
    1½ cups             Long grain white rice (jasmine or basmati preferred)
    Pinch                   Saffron (optional)

Optional Garnish:

    2 ounces           Roasted red pepper (pimento) strips
    6 to 8                 Asparagus stalks (freshly steamed or canned)

DIRECTIONS:

    Lightly season chicken with pepper. Heat a large stockpot over high heat until hot.  Add olive oil to pot and swirl to coat bottom. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.

    Add Old Havana Foods Sofrito - Authentic Cuban Cooking Sauce to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.

    Add 1½ cups chicken broth, 8 ounces beer (or additional chicken broth) lime juice, liquid from peas, rice (and saffron if using) to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.

    Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.

    Add salt and pepper to taste. If large, cut bone-in chicken pieces in half. For a typical Cuban presentation, serve Arroz con Pollo topped with roasted red pepper strips and asparagus.

Serves 4 to 6.

How to make Spanish Chicken and Rice with Old Havana Foods

Puerto Rican pernil is one of my all time favorite dishes. You can eat this alone or make tacos, tostadas, quesadillas and &nbsp;it freezes well also. &nbsp;This is the best pernil recipe I have ever made and it gives a really tender, slow cooked juicy pork with wonderful flavors. &nbsp;Be sure you save the juice, separate it from the fat and add it back to the meat! &nbsp;Que rico!

Pernil - Authentic Puerto Rican Slow Roasted Pork

pork

Tbsp sofrito

Goya

adobo seasoning

Stab the pork shoulder in various places and insert the garlic pieces.&nbsp;Combine the adobo and sazon and use as a dry rub and coat pork shoulder.&nbsp; Rub the sofrito all around the pork shoulder.&nbsp;

Cover with plastic wrap and set in your refrigerator overnight.

Preheat your oven to 300F. Remove plastic from pork shoulder and place in a roaster pan.

Cook covered for about 3 hours. Remove from oven, flip and cover once more. You can add 1/2 to 1 cup of water to the roaster to add some additional juices for later.

Continue to cook another 2 hours, or until fork tender. It should fall apart.

Remove from oven and place half the shoulder on a large cutting board. Discard the layer of fat.

Start chopping the meat with a sharp knife and place chopped pieces in a large bowl.

Take remaining juices from the cooking process and place in a container in the refrigerator to allow the fat to rise to the top and solidify. Remove solid fat and discard. If you have a gravy and fat separator, those work very well. Mix the juice with your chopped meat.

Portion off into individual containers and freeze.&nbsp; This will keep frozen for several months if you vacuum pack it.&nbsp;

Sofrito is the aromatic flavor base of many Caribbean dishes. It&#039;s budget-friendly, easy to make, and pure magic in almost any savory recipe.

Puerto Rican Sofrito

onion

green bell pepper (0.79)

cilantro (0.89)

garlic (0.48)

Peel the onion and deseed bell pepper, then quarter them. Rinse the cilantro and chop the bunch roughly.

Add the onion, bell pepper, cilantro, and garlic to the bowl of a food processor. Pulse until a smooth, thick puree forms.

Use the sofrito in a recipe immediately, store in an air-tight container for up to a month in the fridge, or portion into ice cube trays and store in the freezer for up to three months.

Use this as a flavoring base for any of your favorite savory dishes. Culantro is commonly called Mexican Coriander. Do not mistake it for cilantro. This recipe is easily divided in case you want to make less sofrito.

Authentic Puerto Rican Sofrito

olives (pitted (optional))

capers ((optional))

white onions (peeled, rough chopped)

(about 25 cloves) garlic (peeled, rough chopped)

aji dulce peppers

sweet peppers (stems and seeds removed, rough chopped)

(about 1/2 pound) culantro leaves (ends removed, rough chopped)

In a food processor (or blender) add the olives, capers, onion, and garlic cloves.Pulse the ingredients together 10 times, or until coarsely chopped. Scrape down the bowl of the food processor with a rubber spatula.

Add the peppers to the bowl and pulse 8-9 times. Scrape down the bowl once more.

Pour out half of the pepper and onion mixture into a clean bowl. Add the culantro and cilantro leaves to the food processor and pulse until the leaves are broken down- this can be done in stages if necessary.

Return the pepper and onion that you reserved back to the food processor and pulse until the sofrito is semi-smooth (the consistency of chunky applesauce).

Transfer the sofrito into mason jars or into ice cube trays to freeze* for later use. 





My mom's classic Puerto Rican Arroz con Pollo! This flavorful one-pot dish is made with rice, veggies, and chicken. An authentic Puerto Rican arroz con pollo recipe with simple, easy-to-follow instructions and mouthwatering, traditional Puerto Rican flavor. Tips included for how to season the dish and achieve perfectly crispy Pagao rice at the bottom of the pot. 





Authentic Puerto Rican Arroz Con Pollo

chicken drumsticks

tsp sazon seasoning

tsp adobo seasoning

tsp chili lime salt (optional)

tsp pepper

tbsp achiote (annatto) oil oil

tbsp sofrito

yellow onion, diced

garlic, minced

bell pepper, diced

tomato sauce

green olives

peas

rice

chicken broth

water

In a large ziplock bag, combine all seasonings and chicken drumsticks. Seal the bag and shake to coat the chicken with seasoning. Marinate for at least 30 minutes to an hour. 

In a heavy bottomed soup pot, sauté the chicken in the achiote oil, turning the chicken to brown on all sides. Add sofrito, diced onion, and garlic. Sauté for 5 minutes then add bell peppers, cilantro and a pinch of salt and pepper. 

Add tomato sauce, olives, and peas and cook 5 more minutes. Add rice, stirring to ensure each grain is coated with seasoning and veggies. 

Add broth and water and bring to a boil. Stir and lower to a simmer. Cook for 20-30 minutes on low, checking towards the end for flavor and to see if the rice is cooked through. If dry, add another 1/2 cup broth.

If you want the rice at the bottom of your pot to be crispy, add a tbsp more of oil, turn the heat up to medium and cook for another 5-10 minutes (watching closely to make sure it doesn't burn).

Serve with a squeeze of lime juice, sprinkle of chopped cilantro and hot sauce. Enjoy!

I love the use of peas. I will try this recipe myself in the not too distant future; I can't remember if I've ever made arroz con pollo myself.

Obsessed with this recipe! I’ve had it twice now and every time we finish witbout leftovers.

I make it all the time but not like you! Going to try your way!! Thank you

The best and true Puerto Rican arroz con pollo recipe!! My grandmother made it just like this. Only thing is that she add spicy Spanish chorizo and capers. Chicken marinated in lime and adobo. This is authentic as it gets. Nice to see some who can make this dish. Amazing Thank you.

I’ve been to Puerto Rico and enjoyed the dishes so I found your recipes and made sofrito and then arroz con pollo. I used olive oil and I will say it came out delicious but I didn’t get the crispy rice on the bottom of the pan. Next time.  Cristina

https://www.youtube.com/watch?v=XZYLEXPgF2c

Allow me to introduce you to my mom's classic Puerto Rican Arroz con Pollo; a flavorful one pot dish made with rice, veggies, and chicken.

Find the recipe here: https://salimaskitchen.com/puerto-rican-arroz-con-pollo/

Arroz con Pollo Video YOUTUBE

This pollo guisado recipe is a flavorful braised chicken stew popular in Caribbean and Latin American cuisines, with loads of chicken, so easy to make!

Pollo Guisado Recipe (Chicken Stew)

chicken (cut up, skin on)

sazon seasoning

small bell pepper peppers

garlic (chopped)

olives

potatoes

FOR GARNISH: Spicy chili flakes (fresh chopped parsley)

Season

Season the chicken with adobo and sazon seasoning. Be sure to get all sides.

Brown

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.

Vegetables

Add the onion, bell pepper, garlic and sofrito. Stir and cook for 3-4 minutes.

Liquids

Add the olives, potatoes, bay leaves, tomato sauce and chicken broth.

Simmer

Bring to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the chicken is tender and fall-off-the-bone. It should register 165 degrees internal (minimum) when measured with a food thermometer.

Serve

Garnish with red pepper flakes and fresh chopped parsley and serve.

A delicious little base used in many Cuban dishes.

Cuban Sofrito ( Base for Moros Y Cristianos)

tomatoes (chopped)

green pepper (chopped)

red pepper (chopped)

onions

oregano

Sherry (or to taste)

Salt (optional)

Saute tomatoes, peppers, onion, garlic, bay leaves, cumin and oregano in oil slowly until all vegetables are limp.

Add Sherry and let simmer.

If you add the salt, taste beforehand as you might not need it at all. Yields about one quart.

In addition to being the official recipe of the&nbsp;Vicenza Tourism Organization, this traditional&nbsp;bacal&agrave; alla Vicentina recipe has also been codified by the Venerabile Confraternita del Bacal&agrave; alla Vicentina.

Baccalà alla Vicentina

kg (2.2 lbs) dry stockfish

(8.8 oz) onions

L (2 cups) olive oil

salt sardines

L (2 cups) milk

all-purpose flour,

(1.75 oz) mature cheese, grated

parsley

salt and pepper,

Sofrito is a fantastic Puerto Rican aromatic flavor base of pureed onions, peppers, garlic, and herbs to bring all of your Hispanic dishes to life!

Sofrito

white onions

green bell peppers

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Top Tags

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