Chicken Sofrito

Chicken Sofrito
Photo by © Dana Gallagher

Ingredients

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

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
    • 1 tablespoon(s) vegetable oil
    • 0.5 teaspoon(s) chili powder
    • 1 cup(s) short-grain white rice
    • 3 clove(s) garlic
    • 1 jalapeño
    • +10 other ingredients


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