Sofrito Chicken with Garbanzos & Peppers

 Sofrito Chicken with Garbanzos & Peppers

Ingredients

- pack of boneless chicken breast

- 2 tsp salt

- 1 tsp black pepper

- 2 tsp garlic powder

- 2 tsp onion powder

- 2 tsp cumin

- 2 tsp chili powder

- 2 tsp dried oregano

- 2 jars Sofrito (16 oz each)

- 3 cans garbanzo beans, drained and rinsed (15 oz each)

- 2 bags frozen bell pepper strips

# Steps

Chicken & Sofrito Skillet Recipe

1. In a small bowl, combine the seasonings and evenly coat the chicken.
2. Preheat an electric skillet to 350°F and lightly coat the surface with olive oil cooking spray.
3. Arrange the seasoned chicken in a single layer in the skillet. Sear without moving until browned, then flip and brown the opposite side. Avoid overcrowding the skillet; cook in batches if necessary.
4. Transfer the browned chicken to a cutting board and allow it to cool slightly. Cut into bite-sized pieces and set aside.
5. Add both jars of Sofrito to the skillet, stirring to incorporate any browned bits from the bottom. Drain and add the garbanzo beans, stirring well to combine.
6. Return the chicken pieces to the skillet. Reduce heat to low, cover, and simmer for approximately 20 minutes to allow the flavors to blend.
7. Add both bags of frozen peppers directly to the skillet. Stir thoroughly, cover, and continue cooking for about 10 minutes, or until the peppers are tender.
8. Taste and adjust seasoning as desired before serving.

  Serve as a meal prep with Cilantro Lime Rice