Chicken Sofrito Recipe

Name: Chicken Sofrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 tablespoon vegetable oil; 4 chicken legs, separated into drumsticks and thighs; Salt and freshly ground black pepper; 1/2 teaspoon chili powder, plus more for dusting; 1 onion, cut into 1/2-inch dice; 3 garlic, minced; 1 jalapeno, seeded and minced; 2 thyme sprigs; 1 red bell pepper, cut into 1/2-inch-thick strips; Rounded 1/4 teaspoon anise seeds; 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

Servings: persons

1 tablespoon vegetable oil
4 chicken legs, separated into drumsticks and thighs
Salt and freshly ground black pepper
1/2 teaspoon chili powder, plus more for dusting
1 onion, cut into 1/2-inch dice
3 garlic, minced
1 jalapeno, seeded and minced
2 thyme sprigs
1 red bell pepper, cut into 1/2-inch-thick strips
Rounded 1/4 teaspoon anise seeds
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

1
Preheat the oven to 375u00b0. 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.
2
Add the onion, garlic, jalapeno and thyme sprigs to the skillet and cook over moderately low heat, stirring occasionally, until the onion is softened, about 8 minutes. Add the bell pepper, anise seeds, cayenne and the 1/2 teaspoon of chili powder and cook, stirring, until fragrant, about 1 minute. Add the chopped tomatoes, raise the heat to high and cook until bubbling. Add the chicken stock and bring to a boil. Stir in the rice and 1/2 teaspoon of salt and bring to a simmer. Arrange the chicken pieces on the rice, skin side up. Bake in the upper third of the oven for about 25 minutes, until the chicken is just cooked through and the rice is tender and has absorbed the stock.
3
Preheat the broiler. Broil the sofrito 6 inches from the heat for about 2 minutes, until the chicken skin is crisp. Transfer the chicken to a plate. Discard the thyme sprigs, stir the lemon juice into the rice and scatter the almonds on top. Spoon the rice onto plates, add the chicken and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 4 chicken legs, separated into drumsticks and thighs, Salt and freshly ground black pepper, 1/2 teaspoon chili powder, plus more for dusting, and more.

Yes, Chicken Sofrito falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Sofrito

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