Chicken Sofrito

Chicken Sofrito
Photo by © Dana Gallagher

Ingredients

  • Rounded ¼ teaspoon anise seeds
  • 2 large thyme sprigs
  • 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
  • 1 jalapeo, seeded and minced
  • + 25 more ingredients
    • 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
    • 2 large thyme sprigs
    • 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
    • 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
    • 2 tablespoons freshly squeezed lemon juice
    • 1 cup short-grain white rice
    • 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
    • 3 clove(s) garlic
    • 2 large thyme sprigs
    • Salt and freshly ground black pepper
    • 3 cup(s) chicken stock or low-sodium broth
    • +11 other ingredients


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