Chicken Sofrito
CHECK OUT OUR RECIPE BOOKLET! - Back PRINT THIS RECIPE: | 8 | RANGER® Free Range Chicken Thighs | | 2 tbsp | Vegetable Oil | | | Salt and Black Pepper | | 1/2
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.drapervalleyfarms.com.
Cooking tools:
- Cast iron skillet
- Oven
- Stove
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Mixing bowl
- Instant-read thermometer
- Plate
- Spoon
- Tongs
- Kitchen scale
- Paper towel
- Serving platter
- Spatula
- Colander
Ingredients
- 8 RANGER® Free Range Chicken Thighs
- 2 tbsp Vegetable Oil
- Salt
- Black Pepper
- 1/2 tsp New Mexico Chili Powder, divided
- 1 Medium Spanish Onion, large diced
- 4 Garlic Cloves, minced
- 1 Large Red Bell Pepper, 1/2“ julienned
- 2 Roma Tomatoes, washed, halved, seeded, chopped
- 1 tsp Salt
- 1/4 tsp Ground Cumin
- 1/8 tsp Cayenne Pepper
- 4 cups Chicken Stock
- 1 cup Rice, Short Grain
- 1 Lime, cut into wedges
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