This Dominican Chicken with Sofrito and Sazon dish is made with a whole chicken, sazon completa, adobo, sofrito and braised to perfection!
One of my favorite things to do in NYC would be to go over to my friend Kristina's house, bring over a bottle of wine, and she would make the most amazing Dominican Chicken with Sofrito and Sazon. The key ingredients are the Sazon, sofrito and Adobo.
If you are looking to make a Caribbean style meal, you need to make this chicken. By the time it is done, it is so moist and soft that the chicken falls off the bone. You can pair this dish with rice, beans and tostones!
Why you will love this recipe
Full of flavor: The combination of the sofrito, sazon and adobo will pack this chicken with so much flavor.
Great for any weather: I love eating this in both the summer and winter months.
Serves a crowd: You can definitely double the recipe and make a ton of chicken in a large pot. The browning will have to be in batches and then throw it all in one pot on low heat.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Whole chicken, cut up into pieces
- Bay leaves
- Sazon Completa
- Olive oil
- Homemade sofrito or store bought
See recipe card for quantities.
Season the chicken. Season chicken with sazon completa, adobo, and salt and pepper.
Brown the chicken. On medium high heat, add the chicken and cook for 4 minutes. Flip the chicken over and add the sofrito, bay leaves and salt and pepper if desired.
The chicken will release liquid as well as the sofrito. Bring to a simmer and then turn the heat to low and cover for about 1 hour.
Serve. You can serve this dish with rice, beans, and tostones.
Chicken: I used a whole chicken and cut it into parts. You can use any style chicken, as long as it is bone in.
Onion: I used a yellow onion but you can use a red or white onion.
Sazon: Sazon completa can be found in the ethnic foods section of your grocery store. There are many variations. You could also combine annatto, garlic powder, and onion powder to make your own.
Adobo: Adobo is a mix of onion powder, garlic powder, chili powder, and black pepper. I love buying the Goya brand and using it in most of my recipes.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or add hot sauce at the end.
- Deluxe - serve with rice and beans as well as tostones.
Check out these Shrimp and Chicken Fajitas.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality.
This will be good in the refrigerator for 2-3 days.
This Dominican Chicken with Sofrito and Sazon can be frozen up to three months.
Make sure the heat is set to low when covering the chicken. Keep an eye out and make sure the liquid doesn't fully evaporate, and if it does, throw in a bit of broth to keep it moist.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove