Chicken Sofrito

Chicken Sofrito
Photo by Dana Gallagher

Ingredients

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

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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