Pollo A La Parilla En Sofrito
|Boneless skinless chicken breast||6|
|Sour orange/2 parts lemon to 1 part orange juice||1 Cup (16 tbs) (Naranja Agria)|
|Crushed garlic||4 Tablespoon|
|Dried oregano||1 Teaspoon|
|Red pepper||1 Medium|
|Green pepper||1 Medium|
|Garlic||1 Tablespoon, minced|
|Tomato sauce||16 Ounce|
|Olive oil||2 Tablespoon|
Place chicken breast on cutting board, cover with plastic wrap and flatten to a thickness of approximately 1 inch with a rolling pin or a meat tenderizer.
In a bowl, mix; naraja agria, cumin, oregano, garlic, salt and pepper. Place chicken in an re-sealable plastic bag. Pour marinate over the chicken, seal bag and refrigerate for minimum 2 hours.
In the meantime, add olive oil to skillet over medium high heat. Saute onions, red pepper, and green pepper, till onions are translucent 3 to 4 minutes. Add tomato sauce, garlic, bay leaf, salt and pepper to taste, mix well. Cook over medium low heat for 10 to 15 minutes till sauce thickens. Set aside.
Preheat oven to 400 degrees.
Preheat outdoor grill to high heat, (you can also use a stove top grill plate). Remove chicken from marinate and brown on both sides for 3 to 4 minutes, per side, (you will finish cooking chicken in oven). Remove fish from grill and place in an oven safe baking dish. Remove the bay leaf and pour sofrito over chicken. Bake for 10 minutes at 400 degrees.
Serve with brown rice and grilled plantains
Makes 6 servings