Chicken Sofrito

Chicken Sofrito
Photo by © Dana Gallagher

Ingredients

  • 3 cups chicken stock or low-sodium broth
  • 1 jalapeo, seeded and minced
  • pinch of cayenne pepper
  • 1 red bell pepper, cut into 1/2-inch-thick strips
  • 3 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • ½ cup roasted almonds
  • + 9 more ingredients
    • 1 cup chopped canned tomatoes
    • Rounded ¼ teaspoon anise seeds
    • 2 large thyme sprigs
    • 1 medium onion, cut into 1/2-inch dice
    • ½ teaspoon chili powder, plus more for dusting
    • Salt and freshly ground black pepper
    • 4 wholes chicken legs, separated into drumsticks and thighs
    • 2 tablespoons freshly squeezed lemon juice
    • 1 cup short-grain white rice

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
    • 1 jalapeño
    • 3 cup(s) chicken stock or low-sodium broth
    • 1 cup(s) short-grain white rice
    • +11 other ingredients


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