Sofrito Chicken (Slow cooker)

Sofrito is the soul of Puerto Rican cooking, the aromatic blend of peppers, garlic, onion, and herbs that flavors the whole island’s kitchen. Here it carries a slow-cooker chicken that practically makes itself.

The method couldn’t be simpler: oil the crock, pile everything in with the sofrito, add the chicken last, and let it cook low all day. Those long, unhurried hours turn the chicken meltingly tender as it drinks up the garlicky, herby base.

This is dump-and-go cooking with a lot more personality than most. Serve it over rice with some of those rich pot juices spooned on top.

Kitchen Tips

• Add the chicken last, on top, so it settles into the sofrito and braises evenly.
• Use bone-in, skin-on chicken for the richest flavor and the most tender result.
• Use a good sofrito, homemade or a quality jar; it’s the entire flavor base, so it matters here.

Variations

• Stir in a spoon of tomato sauce or sazon for deeper color and flavor.
• Add olives, capers, or a bay leaf for a more traditional Puerto Rican guiso.
• Serve over rice and beans, or shred the chicken for tacos and sandwiches.