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Chicken Sofrito

Source: © Food & Wine Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 15 Minutes
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 delectable chicken juices flavor the rice, then broils the dish at the last minute to turn the chicken skin enticingly brown.
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   jalapeño seeded and minced
2   large thyme sprigs
1   red bell pepper cut into 1/2-inch-thick strips
1/4 teaspoon  anise seeds
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
Chicken Sofrito Recipe at
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.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/12/2010
Part of These Recipe Collections Find Similar Recipes »
 Chicken Skillet Dinners
 Chicken & Rice
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Jacquelyn Reviewed: 03/28/2014
Made this tonight for dinner and followed the recipe exactly, except that I did not use 3 cups of Chicken stock. We really enjoyed this. Just a hint of the jalapeno without the heat, very good. One hint, drain some of the fat from the pan after browning the chicken otherwise it may be too greasy. I used only 2 1/2 cups of stock since the ratio is usually 2 to 1. We thought it needed more salt, but overall a very good meal. Will be making this again.
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