Recipe Header

Cuban Sofrito Chicken Bowl

Cuban Sofrito Chicken Bowl Recipe
Yield: 10 Servings (12 oz. each)

Yield: 10 Servings (12 oz. each)

A bowl featuring classic Cuban flavors—roasted chicken legs over a bed of veggies topped with savory sofrito sauce and garnished with green olives, golden raisins and fresh cilantro.

Ingredient Weight Measure
Simplot Simple Goodness™: Riced Cauliflower 1/20lb 32 oz. 7 1/2 cups
Simplot RoastWorks®: RTE Flame-Roasted Peppers & Onions Blend 6/2.5lb 40 oz. 1 bag
Simplot Simple Goodness™: RTE Peas and Diced Carrots 1/20lb 32 oz. 6 2/3 cups
Chicken legs, bone-in, skin-on, seasoned and cooked 5 lbs. 20 each
Cuban sofrito sauce, prepared 40 fl. oz.
Green olives, sliced 10 Tbsp.
Raisins, golden 10 Tbsp.
Cilantro, fresh, chopped 10 Tbsp.
Preparation Instructions:
Step 1
Separately prepare the riced cauliflower, peppers and onions, and peas and carrots according to package instructions. Reserve hot. Warm the chicken and sofrito sauce, hold hot.
Step 2
For each portion; scoop 3/4 cup riced cauliflower into the bottom of a serving bowl. Top with 4 oz. peppers and onions and 2/3 cup peas and carrots. Place 2 chicken legs on top of vegetables. Ladle 4 fl. oz. sofrito sauce over the top. Garnish with 1 Tbsp. each olives, raisins and cilantro.
Products used in this recipe

More Recipe Collections