Recipe(tried): Sofrito - Thank You: Gladys, I made chicken last night, using your sofrito.

I used your suggestions incorporated into a recipe I found in Fine Cooking Magazine for a Cuban chicken dish and it really came out delicious, probably not very authentic Puerto Rican, but delicious. I dusted the chicken breast halves in seasoned flour, sauteed them in a bit of olive oil, removed them and added 1 cup of your sofrito along with a chopped serrano chile, a 1/4 cup tomato sauce, 1/2 cup red wine, and some chopped green olives and capers along with a few dark raisins and sauteed the mixture for a few minutes. Then I put the chicken back in the skillet along with a little chicken broth, turning the chicken to to coat and simmered it covered until done. Served the luscious sauce over rice. Can't wait to do it again! Thank you for your help.