Tino Feliciano’s Chicken Sofrito w/ Pomegranate & Cilantro Chimichurri | The Kitchen | Food Network

Chef Tino Feliciano brings the incredible flavors of Puerto Rican cuisine to #TheKitchen with his Chicken Sofrito! Between the cilantro-adobo marinade, the citrus-roasted veg and the pomegranate chimichurri, you won’t be able to put your fork down.

Subscribe ► http://foodtv.com/YouTube
Get the recipe ▶ https://foodtv.com/32yJgHJ

Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Chicken Sofrito with Pomegranate and Cilantro Chimichurri
RECIPE COURTESY OF TINO FELICIANO
Level: Intermediate
Total: 1 day 30 min (includes marinating time)
Active: 30 min
Yield: 4 servings

Ingredients

Chicken:
1/2 cup canola oil
1 tablespoon adobo (Puerto Rican dry seasoning)
4 garlic cloves
1 bunch fresh cilantro with stems
1/2 red onion
Four 6- to 8-ounce boneless, skinless chicken breasts

Citrus Roasted Veggies:
2 small oranges
3 tablespoons canola oil, plus more if needed
1 cup cherry tomatoes, sliced in half
1 red pepper, seeded and chopped into 1-inch pieces
1 medium red onion, roughly chopped
1 medium eggplant, chopped into 1-inch cubes
Salt and freshly ground black pepper
Juice of 1 lime
Pomegranate and Cilantro Chimichurri, recipe follows

Pomegranate and Cilantro Chimichurri:
1/2 cup finely chopped fresh cilantro
1/2 cup pomegranate seeds
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

For the chicken: Add the oil, adobo, garlic, cilantro with stems and red onion to a food processor or blender and blend until a smooth consistency. Place the chicken in a ziptop bag and add the marinade. Marinate, refrigerated, for at least 24 hours.

Preheat a grill or cast-iron grill pan over medium-high heat.

Remove the chicken from the marinade and cook until grill marks appear, about 2 minutes on each side. Set aside (the chicken will finish roasting with the vegetables).

For the citrus roasted veggies: Preheat the oven to 400 degrees F.

Peel the oranges and cut each section into individual wedges from the membranes. Place the segments in a bowl. Squeeze the juice from the membranes into a separate bowl and reserve.
Add the canola oil to a large skillet over high heat. Add the tomatoes, red peppers, onions and eggplant and saute for 4 to 5 minutes, adding a little more oil if needed. Season with salt and pepper.

Place the grilled chicken breasts and citrus wedges on top of the veggies. Pour in the lime juice and reserved orange juice. Transfer to the oven and roast until the chicken is cooked through and the veggies are slightly tender, 15 to 20 minutes. Garnish with the Pomegranate and Cilantro Chimichurri and serve.

Pomegranate and Cilantro Chimichurri:
In a medium bowl, combine the cilantro, pomegranate, oil, salt and pepper and toss to coat.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
► WEBSITE: https://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork

#TheKitchen #FoodNetwork #ChickenSofritoWithPomegranateAndCilantroChimichurri #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian

Tino Feliciano’s Chicken Sofrito w/ Pomegranate & Cilantro Chimichurri | The Kitchen | Food Network


source