Delicious Meals in Minutes!

Recipes using Old Havana Foods Sofrito – Authentic Cuban Cooking Sauce

Paella Valenciana – Spanish Rice with Chicken and Chorizo

Picture of a bowl of paella Valenciana with chicken and chorizo
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Paella Valenciana – Spanish Rice with Chicken & Chorizo

Great any time of year, this savory Spanish classic of yellow rice is chock full of chicken and chorizo and seasoned with Old Havana Foods Spanish Style Chorizo and Sofrito Authentic Cuban Recipe.
Prep Time10 minutes
Cook Time30 minutes
Resting Time10 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Chorizo, Sofrito, Stovetop
Servings: 4 servings

Ingredients

  • 1 tbsp Olive oil
  • 1 pound Boneless, skinless chicken thighs cut into1 to 1½ inch thick pieces
  • 12 ounces Old Havana Foods Sofrito Authentic Cuban Recipe
  • 1 cups Chicken broth
  • 2 tablespoons Lime juice, fresh preferred, from 1 large or 2 small limes
  • 4 ounces Dry, light white wine, sauvignon blanc, rose and pinot grigio are good options
  • 1/2 Cup Sweet peas (petit pois) if using canned drain and reserve peas and liquid separately
  • ½ teaspoon Black pepper, more to taste
  • 1 pinch Saffron, crumbled optional
  • 1 cup Long grain white rice jasmine or basmati preferred
  • 1 link Old Havana Foods Spanish Style Chorizo Sausage (optional) sliced into rounds 1/4" thick
  • Salt to taste

Instructions

  • In a 4 to 6 quart stockpot over medium high heat until shimmering, add olive oil and chicken. Sauté 2 to 3 minutes until lightly browned.
  • To same stockpot add Old Havana Foods Sofrito Authentic Cuban Recipe, chicken broth, lime juice, wine, liquid from peas, black pepper, saffron (if using) and rice to stockpot.
  • Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 10 minutes, stirring after 5 and 10 minutes.
  • If using fresh or frozen peas add all of them at the 10 minute mark stirring well to spread throughout, if including our Spanish Style Chorizo add the sliced rounds now. Cook an additional 8 to 10 minutes until rice is cooked through. Remove from heat.
  • Add salt and pepper to taste. If using canned peas add ½ of them now, stirring gently to combine. Cover and let stand 8 to 10 minutes. Top with remaining peas. Serve.

Arroz con Pollo (Spanish Chicken with Rice)

Spanish Chicken and Rice Arroz con Pollo from Old Havana Foods
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Arroz con Pollo (Spanish Chicken with Rice)

Prep Time10 minutes
Cook Time30 minutes
Resting Time10 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Chicken, Sofrito
Servings: 4 to 6 servings

Ingredients

  • 1 pound Boneless, skinless chicken thighs cut into large chunks
  • ½ teaspoon Black pepper
  • 2 teaspoons Olive oil
  • 12 ounces Old Havana Foods Sofrito Authentic Cuban Recipe
  • 1 cup Chicken broth
  • 12 ounces Light bodied beer (do not use an IPA, too bitter) split into 8 oz and 4 oz
  • 2 tablespoons Lime juice, fresh preferred from 1 large or 2 small limes
  • 6 ounces Sweet peas (petit pois) drained, reserve peas and liquid separately
  • 1 cup Long grain white rice jasmine or basmati preferred
  • 1 pinch Saffron optional

Instructions

  • Lightly season chicken with pepper. Heat a large pot over high heat until hot.  Add olive oil to pot and swirl to coat bottom. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.
  • Add Old Havana Foods Sofrito Authentic Cuban Recipe to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
  • Add chicken broth, 8 ounces beer (or additional chicken broth), lime juice, liquid from peas, rice, and saffron if using, to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.
  • Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.Add salt and pepper to taste. If large, cut bone-in chicken pieces in half. For a typical Cuban presentation, serve Arroz con Pollo topped with roasted red pepper strips and asparagus.

Video

Quick ‘n Easy Kung Pao

Plate of Kung Pao made with Old Havana Sofrito
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Quick ‘n Easy Kung Pao

East meets West in this super simple riff on a Chinese classic. Old Havana Foods Sofrito plus hoisin and your favorite protein and veggies combine for a quick and easy weeknight meal.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Chinese
Keyword: Beef, Chicken, Shrimp, Sofrito, Stir-fry, Tofu
Servings: 4

Ingredients

  • 1/2 cup Old Havana Foods Sofrito Authentic Cuban Recipe
  • 1/2 cup Hoisin sauce
  • 1/4 cup Water
  • 1/2 teaspoon Crushed red pepper
  • 3 teaspoons Vegetable oil we prefer peanut oil
  • 2 medium Zucchini, diced
  • 1 medium Red bell pepper, diced
  • 1 pound your favorite protein chicken, shrimp, beef, pork or tofu
  • 1/4 cup peanuts

Instructions

  • Pre-heat a large non-stick skillet over medium-high heat.
  • In a bowl, mix Old Havana Foods Sofrito Authentic Cuban Recipe, hoisin sauce, water and crushed red pepper if using, until well combined.
  • Add 1 teaspoon oil to preheated skillet and swirl to coat. Sauté zucchini over medium-high heat until starting to brown, about 5 minutes. Remove zucchini from pan and set aside. Repeat with 1 teaspoon oil and red peppers sautéing 5 minutes and then setting aside. Repeat with remaining oil and protein sautéing approximately 5 to 7 minutes or until raw meat is cooked through.
  • Return sauteed zucchini and peppers to pan and combine with the cooked protein. Reduce heat to medium. Add sofrito-hoisin mixture and toss thoroughly to coat all pieces. Heat through until bubbly.
  • Top with peanuts if using. Serve over cooked rice. Enjoy!

Paella de Mariscos – Spanish Rice with Seafood

Paella with Seafood from Old Havana Foods
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Paella de Mariscos – Spanish Rice with Seafood

Great any time of year, this savory Spanish classic of yellow rice is chock full of seafood and seasoned with Old Havana Foods Sofrito Authentic Cuban Recipe.
Prep Time10 minutes
Cook Time30 minutes
Resting Time10 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Seafood, Sofrito, Stovetop
Servings: 4 servings

Ingredients

  • 12 ounces Old Havana Foods Sofrito Authentic Cuban Recipe
  • 1 cups Broth, seafood, vegetable or chicken
  • 2 tablespoons Lime juice, fresh preferred, from 1 large or 2 small limes
  • 4 ounces Dry, light white wine, sauvignon blanc, rose and pinot grigio are good options
  • 1/2 Cup Sweet peas (petit pois) if using canned drain and reserve peas and liquid separately
  • ½ teaspoon Black pepper, more to taste
  • 1 pinch Saffron, crumbled optional
  • 1 cup Long grain white rice jasmine or basmati preferred
  • 1 pounds Raw seafood, such as shrimp, scallops, clams, musssels, lobster, octopus, squid and firm white fish pieces no larger than 1 to 1½ inches thick
  • 1 link Old Havana Foods Spanish Style Chorizo Sausage (optional) sliced into rounds 1/4" thick
  • Salt to taste

Instructions

  • In a 4 to 6 quart stockpot over medium heat, combine Old Havana Foods Sofrito Authentic Cuban Recipe, broth, lime juice, wine, liquid from peas, black pepper, saffron (if using) and rice to stockpot.
  • Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 10 minutes, stirring every 5 minutes.
  • If using fresh or frozen peas add all of them at the 10 minute mark stirring well to spread throughout, then add seafood pieces, tucking them into the partially cooked rice mixture to nearly cover. If inclucing our Spanish Style Chorizo add the sliced rounds now. Cook an additional 8 to 10 minutes until seafood and rice are cooked through. Remove from heat.
  • Add salt and pepper to taste. If using canned peas add ½ of them now, stirring gently to combine. Cover and let stand 8 to 10 minutes. Top with remaining peas. Serve.

Notes

Try a mixture of any quick cooking fish or seafood. If using fully cooked seafood, add during the last 3 to 4 minutes of cooking the rice to avoid getting overcooked, dry or chewy seafood.

Cuban Inspired Beef and Pork Burger

El Cubanito Cuban American Burger from Old Havana Foods
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Cuban Inspired Beef and Pork Burger

A Cuban inspired beef and pork burger seasoned with Old Havana Foods Sofrito (or Zesty Hot Cooking Sauce), topped with Swiss cheese, a dollop of garlic lime crema and a slather of raisin sofrito ketchup on French bread, give a tasty Cuban twist to this American classic.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Brunch, Lunch, Main Course
Cuisine: American, Cuban
Keyword: Burger, Crema, Garlic, Ketchup, Lime, Sofrito
Servings: 6 people

Ingredients

Instructions

  • Pre-heat the grill.
  • In a medium bowl combine the pork, beef, Old Havana Foods Sofrito Authentic Cuban Recipe (or Old Havana Foods Fiery Hot Chili Cubano) and pepper. Lightly mix together until well combined.
  • Form meat mixture into 6 (1/3 pound each) patties to match round or oval shape of rolls being used and set aside.
  • Grill burgers over medium-high heat until cooked through to desired doneness (155°F for medium well), about 5-6 minutes per side. If using cheese, place slice on burger patties and allow to melt.
  • Spread bottom bun surface with 2 tablespoons Raisin Sofrito Ketchup, top with cooked patty, tomato slice, lettuce leaf, burger and onion slice. Spread 1 tablespoon lime crema on top bun surface.

Notes

Serve with additional Raisin Sofrito Ketchup and Garlic Lime Crema.
Use Fiery Hot Chili Cubano for a spicy kick in place of the Sofrito.

Raisin Sofrito Ketchup

Raisin Sofrito Ketchup from Old Havana Foods
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Raisin Sofrito Ketchup

Raisins and Old Havana Foods Sofrito combine with ketchup for a Cuban spin on an American classic. Great on burgers!
Prep Time5 minutes
Servings: 2 cups

Ingredients

Instructions

  • Add boiling water and raisins to blender jar, let sit 10 minutes to soften raisins.
  • Add Old Havana Foods Sofrito and ketchup and blend until smooth.

Mediterranean Seafood Pasta

Mediterranean Seafood Pasta from Old Havana Foods
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Mediterranean Seafood Pasta

Tender seafood with Old Havana Foods Sofrito Authentic Cuban Recipe and al dente pasta make for a flavorful yet light dish.
Prep Time5 minutes
Course: Brunch, Main Course
Cuisine: American, Mediterranean, Spanish
Keyword: Pasta, Seafood
Servings: 4

Ingredients

  • 12 ounces Old Havana Foods Sofrito Authentic Cuban Recipe
  • 15 ounces Petite diced tomatoes or 2 cups diced fresh tomatoes
  • 2 packets Trader Joe's Reduced Sodium Vegetable stock concentrate or 1 bouillon cube
  • 14 Kalamata or oil cured olives, pitted and sliced
  • 1/4 teaspoon Fennel seeds
  • 1 pound Seafood blend (shrimp, scallops, squid) or any combination
  • 1/4 teaspoon Crushed red pepper
  • 6 ounces Thin egg noodles
  • Drizzle Extra Virgin Olive Oil

Instructions

  • Bring large pot of salted water to a rolling boil. Meanwhile heat 12 ounces Old Havana Foods Sofrito Authentic Cuban Recipe and tomatoes in a medium saucepan. Add vegetable stock concentrate from packets (do not add water), olives, fennel seeds, seafood blend and red pepper to saucepan. Stir to combine and bring to a low simmer over medium heat. Heat through until fish is cooked approximately 5 to 7 minutes.
  • While seafood is cooking add noodles to pot of boiling water and cook until just barely al dente (several minutes less than package directions).
  • Drain pasta, (retaining 1 cup of cooking water). Add pasta to fish mixture stirring well to coat. Continue cooking mixture to allow liquids to be absorbed by noodles. Add reserved pasta water if needed to thin consistency of sauce.
  • Drizzle a little olive oil over each serving.

Creamy Cuban Inspired Polenta (Tamal en Cazuela)

Creamy Cuban Inspired Polenta from Old Havana Foods
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Creamy Cuban Inspired Polenta (Tamal en Cazuela)

Creamy comfort food – corn meal/polenta cooked with savory Old Havana Foods Sofrito and meat seasoned with Old Havana Foods Mojo Marinade
Prep Time5 minutes
Cook Time20 minutes
Marinating Time15 minutes
Total Time40 minutes
Course: Brunch, Main Course, Vegan
Cuisine: Cuban, Latin, Mediterranean
Keyword: cornmeal, Sofrito, Vegan
Servings: 4

Ingredients

Marinate meat

To prepare polenta/tamal en cazuela

Instructions

For Meat Based version

  • Marinate pork or chicken with Old Havana Foods Mojo Citrus Garlic Marinade for at least 15 minutes or as long as overnight.
  • Heat medium stockpot over high heat. Meanwhile drain pork from marinade, reserving both.
  • Add olive oil to stockpot and swirl to coat bottom. Add drained meat to pot and brown for 3 minutes stirring frequently.
  • Turn down heat to medium, add Old Havana Foods Sofrito Authentic Cuban Recipe, sugar and reserved marinade. Cook 3 minutes, stirring frequently to avoid scorching.
  • Add chicken broth to pot and stir to combine. Immediately add cornmeal to pot in a steady stream stirring constantly to avoid forming lumps. Bring to a low simmer. Turn heat to very low, cover saucepan and cook approximately 10 minutes until cornmeal is soft and texture is no longer gritty.
  • Season to taste with lime juice, salt and pepper.

For Vegan version

  • Omit meat but use all other marinade ingredients. Substitute vegetable broth for chicken broth.
  • Combine all ingredients in pot and bring to a low boil over medium heat. Continue with steps 5 and 6 as above. If desired for texture, add seasoned sautéed onions and mushrooms to mixture just before serving.

Ropa Vieja (Cuban Shredded Beef)

Ropa Vieja Cuban Shredded Beef from Old Havana Foods
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Ropa Vieja (Cuban Shredded Beef)

Slow cooked, savory shredded beef with tomato, garlic and onion sauce. A true Cuban Classic! Ropa Vieja means "old clothes" because the meat when shredded resembles tattered rags
Prep Time5 minutes
Cook Time8 hours
Total Time8 hours 5 minutes
Course: Beef, Main Course
Cuisine: Cuban, Keto, Latin
Keyword: Beef, Low-carb, Slow cooked, Sofrito
Servings: 6

Ingredients

Instructions

  • Place beef and Old Havana Foods Sofrito Authentic Cuban Recipe in slow cooker bag. Mix to coat.
  • Close bag with twist tie. Cook on low setting until very tender, about:
    – 10 to 12 hours for beef brisket
    – 7 to 8 hours for short ribs and skirt steak
  • Spoon fat off liquid and discard. Shred meat and toss with sauce. Season to taste with salt and pepper.

Notes

Eaten with cauliflower “rice” this could fit into a low-carb (Keto friendly) diet. Approximately 1/6 of the recipe contains:
600 calories, 38 g fat, 42 g protein, 8g carbs.
Nutrition was calculated using Living Cookbook V 1.5, and USDA nutrition data for beef brisket, trimmed to 1/8″ fat, raw. Feel free to make your own calculations.

Creole Jambalaya

Creole Jambalaya from Old Havana Foods
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Creole Jambalaya

Flavor straight from New Orleans! Savory Creole Jambalaya with Sausage, Chicken and Shrimp
Prep Time10 minutes
Cook Time30 minutes
Resting Time10 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Creole, Cuban, Latin, Spanish
Keyword: Chicken, Sausage, Shrimp, Sofrito
Servings: 4 to 6 servings

Ingredients

  • ¾ pound Boneless, skinless chicken thighs cut into large chunks
  • ¼ teaspoon Black pepper
  • 2 teaspoons Olive oil
  • 12 ounces Old Havana Foods Sofrito Authentic Cuban Recipe
  • ½ cup Sweet peas (petit pois) drained, reserve peas and liquid separately
  • 3 tablespoons Lime juice, fresh preferred from 1 large or 2 small limes
  • 12 ounces Light bodied beer (do not use an IPA or bitter) split into 8 oz and 4 oz
  • 1¼ cups Long grain white rice jasmine or basmati preferred
  • 1 pinch Saffron optional
  • 6 ounces Peeled and deveined shrimp
  • 6 ounces Fully cooked, sliced sausage Andouille is recommended for authentic Creole Jambalaya

Instructions

  • Lightly season chicken with pepper. Heat a large pot over high heat until hot.  Add olive oil to pot and swirl to coat bottom. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.
  • Add Old Havana Foods Sofrito Authentic Cuban Recipe to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
  • Add 1½ cups chicken broth, 8 ounces beer (or additional chicken broth) lime juice, liquid from peas, rice (and saffron if using) to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.
  • During last five minutes of cooking add shrimp and sausage.
  • Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.Add salt and pepper to taste. If large, cut bone-in chicken pieces in half.