Chicken Sofrito with Pomegranate and Cilantro Chimichurri

Ingredients

• 1/2 cup canola oil
• 1 tablespoon adobo (Puerto Rican dry seasoning)
• 4 garlic cloves
• 1 bunch fresh cilantro with stems
• 1/2 red onion
• Four 6- to 8-ounce boneless, skinless chicken breasts
• 2 small oranges
• 3 tablespoons canola oil, plus more if needed
• 1 cup cherry tomatoes, sliced in half
• 1 red pepper, seeded and chopped into 1-inch pieces
• 1 medium red onion, roughly chopped
• 1 medium eggplant, chopped into 1-inch cubes
• Salt and freshly ground black pepper
• Juice of 1 lime
• Pomegranate and Cilantro Chimichurri, recipe follows
• 1/2 cup finely chopped fresh cilantro
• 1/2 cup pomegranate seeds
• 2 tablespoons canola oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

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