Chicken Sofrito

Chicken Sofrito
Photo by Dana Gallagher

Ingredients

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

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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