Chicken Sofrito

Chicken Sofrito
Photo by Dana Gallagher

Ingredients

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

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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