Chicken Sofrito

Chicken Sofrito
Photo by © Dana Gallagher

Ingredients

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

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
    • 2 large thyme sprigs
    • pinch(s) of cayenne pepper
    • 1 jalapeño
    • 3 clove(s) garlic
    • 1 cup(s) short-grain white rice
    • 4 whole(s) chicken legs
    • +9 other ingredients


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