Chicken | Dinner | Dominican Dishes | Lunch | Recipes
Quick Sofrito Chicken Bake
This is a quick sofrito chicken bake recipe that came together because I was running behind starting dinner. So I did what I do best, improvise. Thankfully, I know my flavors. Because of this, I want to share this one with you. I hope you make it!
Check out more of my Latin chicken recipes!
Dominican Stewed Chicken (Pollo Guisado)
Latin Style Chicken Schnitzel
Roasted Butterflied Latin Style Chicken
Dominican Pica Pollo (Fried Chicken)
And much more!
Equipment
Ingredients
- 6 boneless, skinless chicken breasts cut into chunks
- 1/2 red bell pepper thinly sliced
- 1/2 yellow or green pepper thinly sliced
- 1/2 yellow onion sliced
- 1/2 jar Loisa Sofrito Seasoning approximately
- 2 – 3 tbsp soy sauce approximately
- 3 tbsp lime juice approximately
- 1 – 2 tsps Loisa Adobo Seasoning approximately
- 1/3 tsp Loisa Oregano approximately
- 1 tsp Loisa Sazon approximately
- 2 tbsp olive oil approximately
- 2 tbsp minced garlic approximately
- 2 tbsp fresh or semi-dried cilantro chopped
- salt & pepper to taste
- Pam olive or avocado oil spray over top after mixing
Instructions
- Preheat your oven to 425°F. Some heat more and some less despite the temperature setting.
- In a large mixing bowl, add chicken chunks.
- Liberally add all the ingredients stopping right at the oil spay. Toss very well, ensuring all pieces are evenly coated.
- Spread chicken evenly, avoid stacking to ensure even cooking.
- Evenly spray with olive or avocado oil.
- Bake chicken in the preheated oven for approximately 45 minutes, or until fully cooked through and lightly golden. The internal temperature should reach 165°F.
- Remove from oven and serve with your favorite sides. As a good Dominican girl, I go with white rice, beans and fried yellow or green plantains.
