Active Time
25 MIN
Total Time
1 HR 15 MIN
Serves : 4
© Dana Gallagher

How to Make It

Step 1    

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.

Step 2    

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.

Step 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.

Suggested Pairing

Rosé sparkling wines tend to be fuller-bodied and more fruity than white ones. They are usually made by adding a small amount of red wine to white before secondary fermentation (the additional fermentation in the bottle that produces bubbles). Since they're robust, rosé sparkling wines go well with dark meat like chicken thighs or rich Mediterranean flavors.

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Aggregate Rating value: 4

Review Count: 3491

Worst Rating: 0

Best Rating: 5

Author Name: Amy Bryce

Review Body: I've made this for years- just with a few tweaks that don't fundamentally change the recipe. No jalepeno (don't care for it), we use cubanelles not red bell peppers (prefer those), no anise (not a flavor I like), usually no thyme (unless I have it on hand) and finally we use a packet of yellow rice. We also dust the chicken with a little caynenne pepper. It's a favorite and we make it often!

Review Rating: 5

Date Published: 2017-02-02