Chicken Sofrito

Chicken Sofrito
Photo by © Dana Gallagher

Ingredients

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

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 jalapeño
    • 3 clove(s) garlic
    • 1 cup(s) short-grain white rice
    • 1 cup(s) chopped canned tomatoes
    • 1 red bell pepper
    • +10 other ingredients


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