Chicken Sofrito

Chicken Sofrito
Photo by Dana Gallagher

Ingredients

  • Rounded ¼ teaspoon anise seeds
  • pinch(s) of cayenne pepper
  • 1 red bell pepper
  • 1 cup(s) chopped canned tomatoes
  • 1 medium onion
  • 1 cup(s) short-grain white rice
  • 3 cup(s) chicken stock or low-sodium broth
  • + 9 more ingredients
    • 3 clove(s) garlic
    • 4 whole(s) chicken legs
    • 1 tablespoon(s) vegetable oil
    • 0.5 teaspoon(s) chili powder
    • 1 jalapeño
    • 2 tablespoon(s) freshly squeezed lemon juice
    • 2 large thyme sprigs
    • Salt and freshly ground black pepper
    • 0.5 cup(s) roasted almonds

Preheat the oven to 375°. In a large ovenproof skillet, heat the vegetable oil. Season the chicken with salt and pepper and dust lightly with chili powder. Add the chicken to the skillet and cook over moderate heat until well browned, about 4 minutes per side. Transfer to a plate. Add the onion, ...

View full recipe at Food & Wine

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