Chicken Sofrito

Chicken Sofrito
Photo by Dana Gallagher

Ingredients

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

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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