Total Time
30mins
Prep 10 mins
Cook 20 mins

This chicken is oh, so good! I like to use dark meat (legs prefferably, or thighs), but I'm sure that it would be good with leaner cuts if chicken as well.

Ingredients Nutrition

Directions

  1. Season chicken with salt, black pepper, and garlic powder (to taste).
  2. Meanwhile, heat a shallow pan over medium heat and add oil.
  3. Brown chicken in pan on both sides.
  4. Once chicken is browned, add in sofrito and turn chicken to coat all sides in the sauce. Reduce heat to a medium-low setting.
  5. With the side of a knife, crush olives and put into pan with chicken. Cook for about 15 minutes, turning chicken every few minutes until it is done.
  6. This is best served with white rice as you will have some of the sofrito mixture left over to put over your rice. YUM-O!
Most Helpful

5 5

I made this tonight for dinner with yellow rice and black beans. It was a hit! Easy and delicious! I used less salt because the olives are salty. Thanks for sharing.

3 5

The flavor was good, but WAAAYY too salty. After seeing the 2 tablespoons of Kosher salt...I was like "huh?" So, I only added one and was nervous about that....oh my god...I drank 2 bottles of water with dinner just washing down the salt from the chicken. Next time, I will skip the salt altogether and maybe add some cumin.

5 5

Who knew I could cook such a great Cuban dish! Everyone really enjoyed it. We used sliced salad olives, next time I will go for the manzanilla olives, and there will be a for-sure next time, yum!