Sephardic Chicken Sofrito with Peppers and Tomatoes

Chicken pieces gently simmered with sweet bell peppers, ripe tomatoes, onions, and warm paprika in one pot. This warming Sephardic classic builds layers of flavor as the vegetables break down into a rich, silky sauce that clings to the chicken. The peppers turn jammy, the tomatoes melt into the braising liquid, and everything melds into something deeply comforting. Pairs beautifully with rice, couscous, or crusty bread to soak up every drop.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
50 minutes
Total time
1 hour

Ingredients

  • 3 lb chicken pieces, bone-in, skin-on thighs and drumsticks
  • 1½ tsp kosher salt
  • ½ tsp black pepper, freshly ground
  • 3 tbsp olive oil
  • 1 large yellow onion, sliced into half-moons
  • 2 large red bell pepper, seeded and sliced into strips
  • 1 large yellow bell pepper, seeded and sliced into strips
  • 6 cloves garlic, minced
  • 2 tsp sweet paprika
  • 2 tbsp tomato paste
  • 1 (28 oz) can canned diced tomatoes (with their juices)
  • ¾ cup chicken stock (low-sodium preferred)
  • 1 bay leaf
  • ¼ cup fresh parsley, chopped (for garnish)
  • 1 medium lemon, cut into wedges (for serving)

Instructions

  1. Pat 3 lb chicken pieces dry with paper towels, then season all over with 1½ tsp kosher salt and ½ tsp black pepper.
  2. Heat 3 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers.
  3. Working in batches if needed, add the seasoned chicken pieces skin-side down and sear until the skin is deep golden brown, about 5 minutes. Flip and brown the other side, another 4 minutes. Transfer the browned chicken to a plate and set aside.
  4. While the chicken rests, slice 1 large yellow onion into half-moons.
  5. Seed and slice 2 large red bell peppers and 1 large yellow bell pepper into strips.
  6. Reduce the heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, until softened and starting to turn translucent, about 5 minutes.
  7. While the onion softens, mince 6 cloves garlic.
  8. Add the sliced bell peppers to the pot and cook, stirring occasionally, until they begin to soften and release their moisture, about 7 minutes.
  9. Stir in the 6 cloves garlic, minced and 2 tsp sweet paprika. Cook, stirring constantly, until fragrant, about 1 minute.
  10. Add 2 tbsp tomato paste and stir it into the vegetables, cooking for 1 minute to deepen the color and flavor.
  11. Pour in 1 (28 oz) can diced tomatoes with their juices and ¾ cup chicken stock. Add 1 bay leaf. Stir everything together, scraping up any browned bits from the bottom of the pot.
  12. Nestle the browned chicken pieces into the sauce, skin-side up. Spoon some of the sauce over the chicken. Bring to a gentle simmer, then reduce the heat to low, cover, and simmer until the chicken is cooked through and the sauce has thickened, about 30 minutes. The chicken should reach an internal temperature of 165°F (74°C).
  13. While the chicken simmers, chop ¼ cup fresh parsley for garnish and cut 1 medium lemon into wedges.
  14. Remove the bay leaf. Taste the sauce and adjust seasoning with more salt and pepper if needed.
  15. Sprinkle the ¼ cup chopped fresh parsley over the top and serve hot with lemon wedges on the side.