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CHICKEN - BAKE - Chicken Sofrito
Nb persons: 4
Yield:
Preparation time:
Total time:
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Chicken Sofrito Food & Wine STAFF-FAVORITE | |
1 tablespoon | vegetable oil |
4 | whole chicken legs, separated into drumsticks and thighs |
Salt | |
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 | jalapeño, seeded and minced |
2 large | thyme sprigs |
1 | red bell pepper, cut into 1/2-inch-thick strips |
Rounded 1/4 teaspoon | anise seeds |
Pinch | 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 |
-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, garlic, jalapeño 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.
-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.
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