Chimifrito – Sofrito Dip, Dressing & Marinade
- 1/4 cup Healthy Rican Sofrito
- 1/2 cup water
- 1 pc lemon juiced
- 1/4 cup extra virgin olive oil
- salt & pepper to taste
- vinegar of choice optional
- In a small bowl, add the sofrito and water, mix well and allow to sit for 10 minutes (until the sofrito absorbs all the water).
- After a few minutes, add the lemon juice, olive oil and salt and pepper to taste.
- Enjoy this mix as a pesto, bread or plantain dip, or as a marinade for meat, seafood or roasted vegetables.
- To use as a salad dressing, add 1/4 cup vinegar and 1/4 cup extra of olive oil (add more as needed or to your personal liking).
Here’s a recipe created by our friend @TheSaltyCooker. Check her out on Facebook and Instagram. She focuses on Gluten-Free recipes that are so delicious, you can’t taste the difference.
In an effort to keep things simple, I’ve created various spice blends to help out. One of them being Healthy Rican’s latest addition. The Savory Spice M
What is the Savory Spice Mix? It’s a blend of herbs and spices carefully curated to remove the guesswork. Whether you are trying to make an awesome stew, roast, or just air fry some chicken, the Savory Spice Mix will be your best friend. It has the perfect amount of salt to keep things low sodium. It is also black pepper free so that people can add at their own discretion once the meal is served. It is also enhanced with paprika for a subtle hint of color.
The Savory Spice Mix is basically an all in one blend for all your poultry, roasting, and cooking needs. Anyone can easily make a flavorful, for example a chicken stew, without the need for any other spices. It was created with all the flavors you need for the dish to taste like “abuelas fricasé and arroz con pollo. Ok, maybe not all abuelas, but close. I’ll share a recipe below along with other recipes I’ve created to make any newbie cooks life easier.
Another blend I’d like to highlight is the dehydrated Sofrito. This blend is the most versatile seasoning in my pantry. It can be used as a salt-free dry rub on almost anything. You name it! Great on chicken, steak, seafood, vegetables, even sprinkled on pizza and snacks like fried plantains. It can also be rehydrated to use in place of fresh sofrito. Think of emergencies, lack of time and resources. Examples: Ingredients are out of stock, you ran out, not enough time to make fresh, there is an extended power outage, and more. There are many reasons why someone would choose a dehydrated sofrito. My favorite being, because it tastes good! Below I will share yet another recipe that has been a hit. A sofrito dip, kind of like a chimichurri that can be added on top of steak and seafood, or as a dip for bread and tostones. Again the possibilities are endless for our salt-free dehydrated sofrito mix.
The Savory Chicken stew is a recipe specifically created for the Savory Spice Mix. I wanted to create a blend that would help non-cooks make a flavorful, delicious dish that tastes just like if an experienced cook made it. The mission was to take the guesswork out of the equation. No need to look all over the spice rack, and decide which ones and how much to use. With the Savory Spice Mix, it’s as easy as 123. Just marinate the meat, add vegetables and broth, cook and enjoy!!
- 2 lbs chicken thighs
- 1 tbsp Savory Spice Mix
- 2 tsp garlic paste
- 1 pc small onion
- 1 pc large carrot
- 2 sticks celery
- 1 large potato
- 1/2 cup tomato sauce
- 2 cups chicken broth
- fresh cilantro optional
- Marinate the meat with the Savory Spice Mix and garlic before cooking (the longer the better).
- Meanwhile, peel and dice all the veggies (onion, carrot, celery and potato) into squares. If desired, chop about 1/4 bunch of cilantro for cooking and garnish.
- On high heat, add a bit of oil to the bottom of the pan. Add the meat and brown for a few minutes on each side. Add the veggies, tomato sauce, broth, and 1/2 of the cilantro (if desired).
- Cover and cook on high heat until the chicken is no longer pink inside, and veggies are soft and tender (about 30-35 mins).
- Uncover and continue to cook until you achieve desired broth thickness.
This dip has been a game changer! And I only discovered it as a coincidence. Here’s what happened; I had a friend over recording a funny video for TikTok (you can watch it here). She’s Dominican and we were pretending she was my Abuela trying Healthy Rican for the 1st time. Anyways, after we were done recording, I was showing her how to use our dehydrated sofrito. After I hydrated it in water, she smelled it and said “Mayra, this is chimichurri!” I’m like no, really? She’s like yeah, just add a little olive oil and lemon and you’ll see. So I did, then a sprinkle of salt, and boom! It’s sooooo good! We devoured some bread and crackers I had using the “chimifrito” as a dip. After that, I’ve used it as chimichurri over steak, topped over tostones, with fish and seafood, and even as a salad dressing with a little vinegar (balsamic works great). The best part is, you don’t need to make a big batch. Just make what you need. It’s a must try!
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What are the most popular Puerto Rican dishes?
Some of the most popular Puerto Rican dishes are Mofongo, tripleta, empenadillas, rellenos de papa, pernil, and rice and beans. The secret is in the spices that you use in each dish! What are The Popular Spices in Puerto Rican Cuisine? A plethora of spices goes into Puerto Rican cuisines making them highly seasoned but not spicy!
What is the healthiest food that is delicious?
The combination of spices is what makes food delicious. Making healthy food by combining protein, vegetables, starch, and less oil, such as grilled dory with vegetable stir fry, can be delicious.
Where can I find healthy Puerto Rican recipes?
Find healthy, delicious Puerto Rican recipes, from the food and nutrition experts at EatingWell.
What to eat in Puerto Rico?
This is Puerto Rico’s version of stewed pork and beans. The base of the dish is a broth made from country ham, tomatoes, sofrito, sazón, and adobo. Pink beans simmer slowly in this broth and become soft, stewy, and delicious. Recipes for habichuelas guisadas vary, but the beans, tomato, sofrito, and pork remain constant no matter what else changes.