Preparation

For 4 portions:

Using a rasper, zest one lemon, placing the zest in a small dish and covering with plastic wrap. Peel and segment the second lemon, reserving for garnish. Juice the last lemon and the zested lemon, reserving the juice. In a large, heavy-bottomed skillet, warm 3 tablespoons of the olive oil. Add the onions and cook until translucent. Stir in the garlic, cumin, oregano and red pepper flakes. Add the red peppers, white wine and lemon juice, and bring the mixture to a simmer. Let the sofrito cook together until reduced by half, then season with salt and pepper. Warm the remaining oil in another large, heavy-bottomed skillet. Season the chicken with salt, pepper, and the reserved lemon zest. Brown the chicken well on both sides. Add the sofrito to the pan with the chicken. Lower the heat to medium and cook, covered, for 25 minutes. Remove the chicken from the pan to a colorful serving platter. Spoon the sofrito around the chicken, finishing with the reserved lemon segments and chopped parsley.

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Ingredients

4.5 ea.
lemons, large

9 tbsp.
olive oil

1.5 ea.
onion, medium, diced

1.5 tbsp.
garlic, minced

1.5 tsp.
cumin, ground

1.5 tsp.
oregano, dry

0.38 tbsp.
crushed red pepper flakes

1.5 ea.
red pepper, medium, diced

1.5 cup
dry white wine

1.5 tbsp.
Kosher salt

0.75 tsp.
black pepper, freshly ground

6 ea.
chicken breast, French cut, 8 oz.

1.5 tbsp.
flat-leaf parsley, chopped