Yogurt-Braised Chicken Thighs with Sofrito and Queso Fresco

Ingredients

• 2 Tablespoons vegetable oil
• 2 Tablespoon olive oil
• 2 lbs. chicken thighs
• 1 teaspoon kosher salt
• 1 Tablespoon black pepper
• 2 cups all-purpose flour, for dusting
• 1 teaspoon adobo sauce
• 1 medium onion, minced
• 1 garlic clove, minced
• 1 poblano pepper, thinly sliced
• 1 red or yellow bell pepper, cored, seeded and cut into thin strips
• 1 lb. tomatoes, chopped
• 1 lime, juiced and zested
• 1/4 cup drinkable yogurt
• 1/2 cup chicken stock
• 2 oz. Queso Fresco
• Cilantro leaves, for garnish

Instructions

1. Heat the oils in a large pan over medium-high heat. Season the chicken with salt and pepper and dredge in the flour, tapping off the excess. Cook the chicken until golden brown on both sides, about 5-7 minutes.
2. Transfer the chicken to a plate. Add the adobo sauce, onion, garlic, poblano and bell pepper to the pan and cook over medium-high heat until slightly softened, about 2 minutes. Add the tomatoes, lime zest, yogurt and stock; stir until smooth.
3. Return the chicken and its juices to the pan and bring to a boil. Cover and simmer over very low heat until the chicken is tender and the sauce has slightly thickened, about 20-25 minutes. Adjust the seasoning with salt and lime juice and garnish the chicken with grated queso fresco and cilantro.

Cook’s notes