Greek Lemon Chicken Sofrito

Ingredients

• 4 chicken thighs, bone-in and skin-on (500g / 1.1 lb) 4 chicken thighs, bone-in and skin-on (500g / 1.1 lb)
• Juice of 2 lemons (60ml / 1/4 cup) Juice of 2 lemons (60ml / 1/4 cup)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 can diced tomatoes (400g / 14 oz) 1 can diced tomatoes (400g / 14 oz)
• Fresh parsley or dill, for garnish Fresh parsley or dill, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lemon juice, minced garlic, olive oil, dried oregano, dried thyme, salt, and black pepper. Mix well.
2. 2.
   Add the chicken thighs to the bowl and toss them in the marinade until well coated. Let the chicken marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Heat a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and sear them for 3-4 minutes until golden brown. Flip the chicken and sear for an additional 3-4 minutes.
4. 4.
   Remove the chicken from the skillet and set aside. In the same skillet, add the sliced onions and bell peppers. Sauté for 5 minutes until softened.
5. 5.
   Return the chicken to the skillet, placing it on top of the onions and bell peppers. Pour in the diced tomatoes with their juices.
6. 6.
   Reduce the heat to low, cover the skillet, and simmer for 30-35 minutes until the chicken is cooked through and tender.
7. 7.
   Serve the Greek Lemon Chicken Sofrito hot, garnished with fresh parsley or dill. It pairs well with rice, roasted potatoes, or crusty bread.

Treat your ingredients with care...

• Chicken thighs — For extra flavor, you can use bone-in and skin-on chicken thighs. However, if you prefer a leaner option, you can use boneless and skinless chicken thighs instead.

Tips & Tricks

• For a more intense lemon flavor, you can add lemon zest to the marinade.
• If you prefer a spicier kick, you can add a pinch of red pepper flakes to the marinade.
• Make sure to sear the chicken thighs properly to achieve a crispy and golden skin.
• If you want a thicker sauce, you can simmer the dish uncovered for the last 10 minutes of cooking.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Greek Lemon Chicken Sofrito hot, accompanied by a side of fluffy rice or roasted potatoes. Garnish with fresh parsley or dill for a pop of color and freshness.

Presentation advice

Present the Greek Lemon Chicken Sofrito in a rustic-style serving dish, allowing the vibrant colors of the chicken, onions, and bell peppers to shine through. Sprinkle some fresh herbs on top for an added touch of elegance.