3 lbs chicken drumsticks
1 14 oz container Goya Sofrito (the frozen, not canned kind), thawed
1 10 oz package chopped kale
2 Tbsp canola oil (or coconut oil)
1 cup water or chicken broth
Salt and pepper to taste
~ Sprinkle both sides of chicken drumsticks liberally with salt and pepper.
~ In a large, wide dutch oven or braising pot, heat the oil over medium heat. When hot and shimmering, add the chicken. Brown on each side for about 5 minutes.
~ Create a well with the chicken and pour sofrito in the center. Using a wooden spoon, stir the sofrito for a minute or two,scraping the brown bits off of the bottom of the pan. This'll help create extra flavor!
~ Gently toss chicken in the sofrito. Add 1 cup water or chicken broth and stir gently.
~ Bring to a boil. Reduce heat to low and cover with lid. Simmer 30 minutes.
~ Add kale, sprinkle in more salt and pepper, and stir gently. Replace lid and cook 10 minutes more.
Serve over rice if you have the luxury, or with a side salad like I did! :-)