Chicken Sofrito

Chicken Sofrito
Photo by Dana Gallagher

Ingredients

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