Sofrito Pineapple Braised Chicken with Yuca Mofongo and Sweet Pepper

Name: Sofrito Pineapple Braised Chicken with Yuca Mofongo and Sweet Pepper
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp dried oregano; 1 tsp ground cumin; 8 cloves garlic; 3 tbsp olive oil; 1/2 cup Puerto Rican sofrito; 1 cup yellow onion; 3/4 cup sweet peppers; 2 tbsp tomato paste; 1 1/2 cups fresh pineapple; 1/4 cup green olives stuffed with pimento; 1 1/2 cups chicken broth; 1 tbsp apple cider vinegar; 1 leaf bay leaf; 2 lb peeled yuca; 1 3/4 oz crispy pork cracklings; 2 tbsp butter; 1/4 cup reserved chicken broth from yuca cooking; 2 tbsp culantro leaves; 1 tbsp lime juice

An original Puerto Rican main dish featuring browned chicken thighs braised in a criollo sofrito with fresh pineapple, olives, and a touch of cumin, served over yuca mofongo with garlic, pork cracklings, and sweet peppers. Classic Boricua flavors with a balanced tropical twist.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g dried oregano
2 g ground cumin (divided)
24 g garlic (6 cloves chopped for the guiso and 2 cloves machacados for the mofongo)
45 ml olive oil (divided)
120 g Puerto Rican sofrito
150 g yellow onion (chopped diced small)
90 g sweet peppers (without semillas and chopped; divided)
30 g tomato paste
220 g fresh pineapple (en cubitos)
45 g green olives stuffed with pimento (slices)
360 ml chicken broth
15 ml apple cider vinegar
1 unit bay leaf
900 g peeled yuca (en trozos)
50 g crispy pork cracklings (lightly crushed)
30 g butter
60 ml reserved chicken broth from yuca cooking (or more si hace falta)
8 g culantro leaves (chopped)
15 ml lime juice

Nutrition facts

per serving

620 kcal

Calories

34 g

Protein

40 g

Carbs

35 g

Fat

4 g

Fiber

36 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, oregano, 1 g (1/2 tsp) cumin, and 6 minced garlic cloves. Mix well and let rest for 10 minutes.
2
2. Heat a wide pot or Dutch oven over medium-high heat. Add 30 ml (2 tbsp) olive oil and brown the chicken for 3 to 4 minutes per side until nicely colored. Remove and set aside.
3
3. In the same pot, reduce to medium heat and add the onion, half of the chopped sweet peppers, and the sofrito. Cook for 4 minutes, stirring. Add the tomato paste and cook 1 minute more.
4
4. Add the fresh pineapple, olives, remaining cumin, and bay leaf. Mix well, then pour in the chicken broth and apple cider vinegar. Return the chicken and any juices to the pot.
5
5. Once gently simmering, partially cover and cook over medium-low heat for 25 to 30 minutes, until the chicken is tender and the sauce is slightly thickened. Adjust with 2 g (1/4 tsp) salt if needed. Remove the bay leaf.
6
6. Meanwhile, place the yuca in a medium pot with enough water to cover. Bring to a boil, then cook over medium heat for 20 to 25 minutes until very tender. Drain, remove any tough inner fibers, and reserve 60 ml (1/4 cup) of the cooking liquid or use the listed broth.
7
7. In a small skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Add the remaining sweet peppers and the 2 crushed garlic cloves. Cook for 1 to 2 minutes until fragrant.
8
8. In a large mortar and pestle or sturdy bowl, mash the hot yuca with the pork cracklings, butter, the sweet pepper-garlic mixture from the skillet, culantro, and lime juice. Add the 60 ml (1/4 cup) reserved broth little by little until the texture is moist but still firm. Season with the remaining 2 g (1/4 tsp) salt.
9
9. Shape the yuca mofongo into 4 portions in bowls or mounds. Serve the braised chicken on top or alongside with plenty of pineapple-sofrito sauce.
10
10. If you want to keep the dish warm before serving, cover it and place it in a 200 °F / 95 °C oven for up to 15 minutes.

Chef tips

Brown the chicken well at the beginning to build flavor in the pot. If the pineapple is very sweet, add a few extra drops of vinegar to balance the sauce. Mash the yuca while hot for a smoother mofongo texture.

Substitutions

You can use bone-in chicken thighs, increasing the cooking time by 10 to 15 minutes. Culantro can be replaced with cilantro, though the flavor will be less traditional. If you cannot find pork cracklings, use very crispy bacon pieces.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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