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
  • Salt and freshly ground black pepper
  • 0.5 cup(s) roasted almonds
  • 1 cup(s) short-grain white rice
  • + 9 more ingredients
    • 3 cup(s) chicken stock or low-sodium broth
    • 1 medium onion
    • 2 large thyme sprigs
    • 3 clove(s) garlic
    • 1 tablespoon(s) vegetable oil
    • 0.5 teaspoon(s) chili powder
    • 1 jalapeño
    • 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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