Sofrito-Braised Chicken Thighs with Charred Zucchini
This recipe draws on the Cuban cooking renaissance happening right now in South Florida, building a deep sofrito base that turns pasture-raised chicken thighs into something truly special. The charred zucchini added at the end brings a smoky, summery contrast to the bright, acidic braise. It is weeknight simple but layered enough to feel like a celebration.
Sofrito-braised thighs with a char on the zucchini that makes the whole pan sing.
Cuban cooking is having a real moment right now, and honestly it makes perfect sense for us here in Southwest Florida. The tradition of sofrito, that slow-cooked base of tomato, onion, and garlic, is one of the most practical and deeply satisfying techniques in any kitchen. It asks almost nothing from you and gives back a tremendous amount of flavor.
Our pasture-raised thighs are built for a braise like this. The birds spend their days moving around in Florida sunshine, and that activity means more developed flavor in the meat, the kind that holds up beautifully when you give it time in a good sauce. Add some charred summer zucchini from a screaming-hot pan and you have a dish that tastes like it came from somewhere special. You can read how we raise them here.
Ingredients
Method
- 1
Pat the chicken thighs dry with paper towels and season generously on both sides with salt, pepper, and the ground cumin. Let them sit at room temperature while you build the sofrito.
- 2
Heat 2 tablespoons of the olive oil in a wide, heavy skillet or Dutch oven over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft and beginning to brown at the edges, about 8 minutes. Pour in the crushed tomatoes, stir everything together, and let the sofrito simmer for 5 minutes until it deepens in color and smells sweet and savory.
- 3
Push the sofrito to the edges of the pan and lay the chicken thighs skin-side down in the center. Sear without moving them for 5 minutes until the skin picks up a deep golden color, then flip each piece into the sofrito. Spoon some of the sauce over the tops, reduce heat to medium-low, cover loosely, and braise for 28 to 30 minutes until the thighs are cooked through and the sauce has thickened around them.
- 4
While the chicken finishes, heat the remaining 1 tablespoon of olive oil in a separate cast-iron or grill pan over high heat until it just begins to smoke. Lay the zucchini quarters cut-side down and let them char undisturbed for 3 to 4 minutes per side. You want real color here, not just grill marks.
- 5
Arrange the charred zucchini over the chicken and sauce directly in the pan or on a platter. Taste the braise for salt and adjust. Serve straight from the pan with rice, crusty bread, or nothing at all.
Notes from our kitchen
- Do not rush the sofrito. Those 8 minutes of cooking the onion and garlic are where the flavor base is built, and shortcuts show up in the finished dish.
- If your zucchini releases a lot of water when charring, just pour it off and let the cut faces sit against the hot pan a little longer. You want caramelization, not steaming.
- Bone-in thighs are the right call here because they stay moist through the braise and give the sauce a little extra richness from the collagen near the bone.
Common questions
Can I use boneless thighs instead?
You can, but cut the braising time down to about 18 to 20 minutes. Boneless thighs cook faster and can dry out if you push them too long in the sauce.
What if I do not have a separate pan for the zucchini?
Char the zucchini first, set it aside, then build your sofrito and braise in the same pan. You will get a little extra fond in the bottom which only makes the sauce better.
Can I make this ahead?
Yes. The braised chicken actually improves overnight. Store the zucchini separately and reheat it in a dry hot skillet for a minute before serving so it does not go limp.