St. Kitts and Nevis Sofrit Pagés

Ingredients

In this adaptation of Sofrit Pagés, we incorporate the vibrant flavors of St. Kitts and Nevis cuisine. The original Catalan dish is traditionally made with a combination of chicken, pork, and sausages, slow-cooked in a sofrito sauce. In the St. Kitts and Nevis version, we infuse the dish with Caribbean flair by adding Scotch bonnet peppers and tropical fruits to the sofrito. This gives the dish a spicy kick and a hint of sweetness, elevating it to a whole new level of flavor. We alse have the original recipe for Sofrit pagés, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 500g (1.1 lb) pork, cut into pieces 500g (1.1 lb) pork, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon brown sugar 1 teaspoon brown sugar
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chicken and pork pieces and cook until browned on all sides. Remove from the pot and set aside.
2. 2.
   In the same pot, add the onion, garlic, red bell pepper, and Scotch bonnet pepper. Sauté until the vegetables are softened.
3. 3.
   Add the tomatoes, tomato paste, paprika, dried thyme, dried oregano, ground allspice, and brown sugar. Stir well to combine.
4. 4.
   Return the chicken and pork to the pot. Pour in the chicken broth and coconut milk. Bring to a simmer.
5. 5.
   Reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the meat is tender and the flavors have melded together.
6. 6.
   Stir in the lime juice and season with salt and pepper to taste.
7. 7.
   Serve the St. Kitts and Nevis Sofrit Pagés hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken — Make sure to use bone-in chicken pieces for added flavor and tenderness.
• Scotch bonnet pepper — Adjust the amount of pepper according to your spice preference. Be cautious as Scotch bonnet peppers are very hot.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken and pork in the spice mixture overnight before cooking.
• Serve the Sofrit Pagés with a side of rice or traditional Caribbean dumplings.
• Adjust the spiciness by adding more or less Scotch bonnet pepper.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Feel free to add additional vegetables such as carrots or potatoes for added texture and flavor.

Serving advice

Serve the St. Kitts and Nevis Sofrit Pagés as a main course, accompanied by rice or Caribbean dumplings. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Sofrit Pagés in a vibrant and colorful dish, showcasing the rich reds and yellows of the sauce. Serve it family-style in a large serving dish, allowing guests to help themselves and savor the flavors.