How to Make Sofrito Chicken and Cauliflower Rice - A Step-by-Step Guide

One of the most satisfying things about cooking is finding a delicious recipe that allows you to enjoy your favorite comfort foods while still sticking to a healthy diet. Sofrito Chicken and Cauliflower Rice is a perfect example of a dish that combines the comforting flavors of sofrito (a traditional Latin American sauce) with the lightness and nutrition of cauliflower rice. This flavorful and satisfying recipe is a great way to enjoy a hearty meal without sacrificing your health goals.

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Ingredients

  • 2 bone-in, skin-on chicken breasts
  • 1 teaspoon sazon seasoning
  • ½ teaspoon chili powder
  • ground black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • ½ cup prepared sofrito
  • 2 tablespoons tomato paste
  • ½ teaspoon ground cumin
  • ½ cup chicken stock
  • 1 pound frozen riced cauliflower, thawed and drained
  • 1 cup frozen green peas, thawed (Optional)
  • ½ teaspoon salt, or to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr
  • Servings: 2
  • Yield: 2 servings

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pat chicken breasts dry with a paper towel. Combine sazon seasoning, chili powder, and pepper in a small bowl. Season each chicken breast with sazon spice mix, making sure to get some seasoning under the skin as well as on the outside.
  • Heat a 10-inch skillet over medium-high heat. Add olive oil to the hot pan, and place chicken breasts skin-side down in the skillet. Brown chicken, about 4 minutes. When skin is brown, move chicken to a plate. Add sofrito, tomato paste, and cumin to the same skillet and cook, stirring, for 1 to 2 minutes. Add chicken stock and bring to a boil. Stir in riced cauliflower and nestle chicken down into the mixture. Cover.
  • Bake in the preheated oven for 25 minutes. Stir in peas and salt, and bake, uncovered, until the chicken is no longer pink at the bone, the juices run clear, and most of the liquid has cooked down, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve hot.
  • Nutrition

    863 cal.

    • Total Fat: 43g
    • Saturated Fat: 9g
    • Cholesterol: 254mg
    • Sodium: 1429mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 7g
    • Total Sugars: 2g
    • Protein: 101g
    • Vitamin C: 10mg
    • Calcium: 63mg
    • Iron: 5mg
    • Potassium: 1051mg