Chicken Sofrito

Chicken Sofrito
Photo by © Dana Gallagher

Ingredients

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

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 red bell pepper
    • 1 cup(s) chopped canned tomatoes
    • 1 medium onion
    • 1 cup(s) short-grain white rice
    • 3 clove(s) garlic
    • 4 whole(s) chicken legs
    • +9 other ingredients


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