Chicken Sofrito


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


For Her Sublime Version Of Everyday Chicken And Rice, Marcia Kiesel Coats Chicken Legs In Chili Powder And Cooks Rice With Sofrito--a Spanish Mixture Of Chopped Onion, Garlic And Bell Pepper. She Bakes Everything Together In A Skillet So That The Delectab Favicon
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