Chicken Sofrito

Chicken Sofrito
Photo by © Dana Gallagher

Ingredients

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

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
    • Rounded 1/4 teaspoon anise seeds
    • pinch(s) of cayenne pepper
    • 1 red bell pepper
    • 1 cup(s) chopped canned tomatoes
    • 1 medium onion
    • +10 other ingredients


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