Chicken Sofrito

Chicken Sofrito
Photo by © Dana Gallagher

Ingredients

  • ½ teaspoon chili powder, plus more for dusting
  • ½ cup roasted almonds
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1 red bell pepper, cut into 1/2-inch-thick strips
  • Salt and freshly ground black pepper
  • + 25 more ingredients
    • 2 large thyme sprigs
    • Salt and freshly ground black pepper
    • 1 cup short-grain white rice
    • 1 cup short-grain white rice
    • 1 cup chopped canned tomatoes
    • ½ teaspoon chili powder, plus more for dusting
    • 1 medium onion, cut into 1/2-inch dice
    • 1 medium onion, cut into 1/2-inch dice
    • 2 large thyme sprigs
    • 2 tablespoons freshly squeezed lemon juice
    • 1 jalapeo, seeded and minced
    • 1 jalapeo, seeded and minced
    • Rounded ¼ teaspoon anise seeds
    • Rounded ¼ teaspoon anise seeds
    • 1 tablespoon vegetable oil
    • 4 wholes chicken legs, separated into drumsticks and thighs
    • 3 cups chicken stock or low-sodium broth
    • pinch of cayenne pepper
    • 3 cups chicken stock or low-sodium broth
    • 1 red bell pepper, cut into 1/2-inch-thick strips
    • ½ cup roasted almonds
    • 1 cup chopped canned tomatoes
    • pinch of cayenne pepper
    • 4 wholes chicken legs, separated into drumsticks and thighs
    • 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
    • 0.5 teaspoon(s) chili powder
    • 1 tablespoon(s) vegetable oil
    • Rounded 1/4 teaspoon anise seeds
    • 1 red bell pepper
    • +11 other ingredients


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