Chicken Sofrito

Chicken Sofrito
Photo by © Dana Gallagher

Ingredients

  • 2 large thyme sprigs
  • 2 large thyme sprigs
  • 1 cup chopped canned tomatoes
  • 2 tablespoons freshly squeezed lemon juice
  • 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
    • ½ cup roasted almonds
    • 1 tablespoon vegetable oil
    • 3 cloves garlic, minced
    • 1 cup short-grain white rice
    • Rounded ¼ teaspoon anise seeds
    • 1 jalapeo, seeded and minced
    • 1 jalapeo, seeded and minced
    • 1 cup short-grain white rice
    • 1 medium onion, cut into 1/2-inch dice
    • 3 cups chicken stock or low-sodium broth
    • 1 medium onion, cut into 1/2-inch dice
    • Rounded ¼ teaspoon anise seeds
    • 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
    • 1 tablespoon vegetable oil
    • 2 tablespoons freshly squeezed lemon juice
    • 4 wholes chicken legs, separated into drumsticks and thighs
    • ½ cup roasted almonds
    • 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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