Cuban Chicken

Name: Cuban Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 chicken legs, 3-6 serving(s)
Ingredients: 6 chicken legs; 2 tablespoons kosher salt (approx); 1 tablespoon black pepper (approx); 1 tablespoon garlic powder (approx); 2 tablespoons oil; 3 -4 tablespoons sofrito sauce; 6 manzanilla olives

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Recipe by Krystal-Belle

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.

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READY IN: 30mins

SERVES: 3-6

YIELD: 6 chicken legs

UNITS: US

INGREDIENTS

Nutrition

6

chicken legs
2

tablespoons kosher salt (approx)
1

tablespoon black pepper (approx)
1

tablespoon garlic powder (approx)
2

tablespoons oil
3 -4

tablespoons sofrito sauce
6

manzanilla olives

DIRECTIONS

Season chicken with salt, black pepper, and garlic powder (to taste).
Meanwhile, heat a shallow pan over medium heat and add oil.
Brown chicken in pan on both sides.
Once chicken is browned, add in sofrito and turn chicken to coat all sides in the sauce. Reduce heat to a medium-low setting.
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.
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!

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