Chicken Sofrito Salad

From our November Kids Class with Guest Chefs Arepa Ink! This Chicken Sofrito recipe is the perfect, hearty filling for an arepa and is a versatile filling for tacos, burritos and more!

Difficulty

Intermediate

Yield

Serves 4

Ingredients

3 boneless skinless chicken breast1 cup canned diced tomatoes2 bell peppers1 bunch green onions1 onion6 cloves garlic Olive oil1/4 teaspoon black pepper1 teaspoon cumin1/2 teaspoon garlic powder1/2 teaspoon onion powder1/2 teaspoon paprika Salt to taste1 ^1/2 cups sharp white cheddar cheese, grated

Equipment

Medium potMeasuring cupsMeasuring spoonsKnifeCutting boardBowls, various sizesGraterWooden spoonScissorsSafe chopperCan opener

Gather all of your ingredients and equipment before you get started!

Fill a medium pot with water, and bring to a boil.

Add the chicken, garlic, onion, and 1 ½ teaspoons of salt.

Boil for about 20 minutes until the chicken is cooked through to a temperature of 165F. Remove from heat and allow the chicken to cool.

Finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice1 onion, the peppers, 2 cloves of garlic, and the green onion.

Grate the cheese.

Once the chicken has cooled, shred using your hands into thin pieces.

In a pan over medium heat, heat up 1 – 2 teaspoons of olive oil.

Add the peppers, onions, and garlic and stir around until they have browned slightly and softened.

Stir in the chicken.

Next, add the tomatoes and bring to a simmer. Cover and cook over medium-high so they become good friends.

To serve: Stuff each arepa with chicken sofrito salad and top with grated cheese – enjoy!