Ingredients
1 tbsp. vegetable oil
4 whole chicken legs
Salt and freshly ground black pepper
1/2 tsp. chili powder
1 medium onion
3 clove garlic
1 jalapeño
2 large thyme sprigs
1 red bell pepper
Rounded 1/4 teaspoon anise seeds
1 pinch cayenne pepper
1 c. chopped canned tomatoes
3 c. chicken stock or low-sodium broth
1 c. short-grain white rice
2 tbsp. freshly squeezed lemon juice
1/2 c. roasted almonds
Preparation
Step 1Preheat oven to 375 degrees F. In a large ovenproof skillet, heat vegetable oil. Season chicken with salt and pepper and dust lightly with chili powder. Add chicken to skillet and cook over moderate heat until well browned, about 4 minutes per side. Transfer to a plate.Step 2Add onion, garlic, jalapeño, and thyme sprigs to skillet and cook over moderately low heat, stirring occasionally, until onion is softened, about 8 minutes. Add bell pepper, anise seeds, cayenne, and 1/2 teaspoon chili powder and cook, stirring, until fragrant, about 1 minute. Add tomatoes, raise heat to high, and cook until bubbling. Add chicken stock and bring to a boil. Stir in rice and 1/2 teaspoon salt and bring to a simmer. Arrange chicken pieces on rice, skin side up. Bake in upper third of oven about 25 minutes, until chicken is just cooked through and rice is tender and has absorbed stock.Step 3Preheat broiler. Broil sofrito 6 inches from heat about 2 minutes, until chicken skin is crisp. Transfer chicken to a plate. Discard thyme sprigs, stir lemon juice into rice, and scatter almonds on top. Spoon rice onto plates, add chicken, and serve.
