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1 tablespoon vegetable oil
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4 whole chicken legs, separated into drumsticks and thighs
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Salt and freshly ground black pepper
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1/2 teaspoon chili powder, plus more for dusting
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1 medium onion, cut into 1/2-inch dice
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3 garlic cloves, minced
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1 jalapeño, seeded and minced
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2 large thyme sprigs
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1 red bell pepper, cut into 1/2-inch-thick strips
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Rounded 1/4 teaspoon anise seeds
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Pinch of cayenne pepper
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1 cup chopped canned tomatoes
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3 cups chicken stock or low-sodium broth
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1 cup short-grain white rice
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2 tablespoons freshly squeezed lemon juice
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1/2 cup roasted almonds
Chicken Sofrito
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.
Nutrition Information
229
Calories
42g
Carbohydrates
24g
Protein
238mg
Potassium
10g
Fiber
14g
Sugar
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