Ingredients
1tbspvegetable oil
4chicken legs,whole
salt and freshly ground black pepper,to taste
½tspchili powder,plus more for dusting
1mediumonion
3clovesgarlic
1jalapeno
2largethyme sprigs
1red bell pepper
¼tspanise seeds,rounded
1pinchcayenne pepper
1cupcanned chopped tomatoes
3cupschicken stock,or low-sodium broth
1cupshort-grain white rice
2tbsplemon juice,freshly squeezed
½cupalmonds,roasted
Preparation
Preheat 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 for about 4 minutes per side over moderate heat until well browned. Transfer to a plate.
Add onion, garlic, jalapeño, and thyme sprigs to skillet and cook for about 8 minutes over moderately low heat, stirring occasionally, until onion is softened.
Add bell pepper, anise seeds, cayenne, and chili powder and cook for about 1 minute, stirring, until fragrant.
Add tomatoes, raise heat to high, and cook until bubbling. Add chicken stock and bring to a boil. Stir in rice and ½ teaspoon salt and bring to a simmer. Arrange chicken pieces on rice, skin side up.
Bake in the upper third of the oven for about 25 minutes, until chicken is just cooked through and rice is tender and has absorbed stock.
Preheat broiler. Broil sofrito 6-inches from heat for 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.
