Chicken Sofrito

Chicken Sofrito
Photo by Dana Gallagher

Ingredients

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

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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