Chicken Sofrito

Chicken Sofrito
Photo by © Dana Gallagher

Ingredients

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

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
    • 2 tablespoon(s) freshly squeezed lemon juice
    • pinch(s) of cayenne pepper
    • 1 red bell pepper
    • +11 other ingredients


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