Ingredients

• 1 large yellow onion
• 3 ribs celery
• 8 cloves garlic
• 1 ½ lb boneless, skinless chicken thighs
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 tablespoon smoked paprika
• 2 tablespoons olive oil
• ½ teaspoon crushed red pepper (optional)
• 1 teaspoon chipotle hot sauce
• 1 cup sofrito
• 3 limes, for juice

Steps

1. Chop onion, celery, and garlic. Preheat large stockpot on medium-high 2–3 minutes. Season chicken with salt, pepper, and paprika (wash hands).
2. Place oil in pot, then add chicken; cook 2–3 minutes on each side until browned. Remove chicken from pot. Place onions, celery, garlic, and red pepper (if using) in pot; cook and stir 3–4 minutes until tender and golden.
3. Return chicken to pot; stir in hot sauce and sofrito. Reduce heat to low and cover; simmer 20–25 minutes until chicken is 165°F and pulls apart easily.
4. Remove pot from heat. Juice limes (3 tablespoons); stir lime juice into pot. Serve.

Ingredients

• 2 cloves garlic
• 1 tablespoon olive oil
• ¼ cup tri-pepper mix (diced fresh green, red, and yellow bell peppers)
• 1 (15.5 oz) can chickpeas (garbanzo beans)
• 1 (11 oz) can southwestern-style corn
• 3 tablespoons sofrito
• 1 teaspoon chipotle pepper sauce
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper

Steps

1. Chop garlic. Preheat large sauté pan on medium 2–3 minutes. Place oil, garlic, and tri-pepper mix in pan; cook 1–2 minutes until peppers are tender.
2. Drain chickpeas, then add chickpeas and corn to pan; cook 2–3 minutes until hot.
3. Reduce heat to low and stir in remaining ingredients; cook 1 minute or until thoroughly heated. Serve.