Chicken Sofrito

Chicken Sofrito
Photo by © Dana Gallagher

Ingredients

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

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 jalapeño
    • 3 clove(s) garlic
    • 1 cup(s) short-grain white rice
    • 1 cup(s) chopped canned tomatoes
    • 4 whole(s) chicken legs
    • +10 other ingredients


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