Chicken Sofrito

Chicken Sofrito
Photo by © Dana Gallagher

Ingredients

  • 1 cup short-grain white rice
  • 1 cup short-grain white rice
  • 2 large thyme sprigs
  • Rounded ¼ teaspoon anise seeds
  • 3 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • ½ cup roasted almonds
  • + 25 more ingredients
    • 2 large thyme sprigs
    • 3 cups chicken stock or low-sodium broth
    • pinch of cayenne pepper
    • 1 red bell pepper, cut into 1/2-inch-thick strips
    • 1 jalapeo, seeded and minced
    • 1 jalapeo, seeded and minced
    • 3 cloves garlic, minced
    • 1 tablespoon vegetable oil
    • ½ cup roasted almonds
    • 2 tablespoons freshly squeezed lemon juice
    • 1 cup chopped canned tomatoes
    • Rounded ¼ teaspoon anise seeds
    • 1 medium onion, cut into 1/2-inch dice
    • 3 cups chicken stock or low-sodium broth
    • pinch of cayenne pepper
    • 1 red bell pepper, cut into 1/2-inch-thick strips
    • 1 cup chopped canned tomatoes
    • 1 medium onion, cut into 1/2-inch dice
    • ½ teaspoon chili powder, plus more for dusting
    • ½ teaspoon chili powder, plus more for dusting
    • Salt and freshly ground black pepper
    • Salt and freshly ground black pepper
    • 4 wholes chicken legs, separated into drumsticks and thighs
    • 4 wholes chicken legs, separated into drumsticks and thighs
    • 2 tablespoons 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 My Recipes

Comments

Variations on Chicken Sofrito

  • Chicken Sofrito
    • 2 tablespoon(s) freshly squeezed lemon juice
    • Rounded 1/4 teaspoon anise seeds
    • 1 cup(s) chopped canned tomatoes
    • pinch(s) of cayenne pepper
    • +11 other ingredients


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