Chicken Sofrito

Chicken Sofrito
Photo by Dana Gallagher

Ingredients

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

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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