Sofrito is one of my new favorite sauces.  Variations of Sofrito are
made throughout the Caribbean and parts of Latin America.  They can
vary from mild (such as this recipe) to very spicy.  If you like spicy,
feel free to add in jalapenos, habaneros or whatever hot peppers are
available.

Ingredients
6-8 chicken thighs or legs and thighs
Sea salt and black pepper  
2 tablespoons olive oil
5 tablespoons (or more) sofrito sauce (recipe follows)
2 dozen manzanilla olives

Instructions
Season chicken with salt and freshly ground black pepper.

Heat a saute pan over medium heat and add oil. Add chicken and
brown on both sides.

Once chicken is browned, add in sofrito and turn chicken to coat all
sides in the sauce. Reduce heat to a medium-low setting.

With the side of a knife, crush olives and put into pan with chicken.
Cook for about 15 minutes, turning chicken every few minutes until it
is done.  Add more sofrito at any time if you would like more sauce.

Serve with black beans and rice.

Serves 4

Sofrito Sauce
Ingredients
2 medium green peppers, seeds removed
1 red sweet pepper, seeds removed
2 large tomatoes
2 medium onions, peeled
1 head of garlic, peeled
1 bunch cilantro leaves
1/2 bunch parsley leaves

Peel garlic and chop ingredients into sizes that are small enough to fit
into a food processor or blender.  Place the chopped ingredients into a
food processor or blender.

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