Chicken Sofrito

Chicken Sofrito
Photo by © Dana Gallagher

Ingredients

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

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
    • 4 whole(s) chicken legs
    • Salt and freshly ground black pepper
    • 1 medium onion
    • 1 cup(s) chopped canned tomatoes
    • 0.5 cup(s) roasted almonds
    • +10 other ingredients


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