Home Beauty recipe Chicken and Potato Sofrito Recipe

Chicken and Potato Sofrito Recipe

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Sofrito is a unique Sephardic dish from Jerusalem consisting of meat and potatoes.

Sofrito is a unique Sephardic dish from Jerusalem consisting of meat and potatoes. The pieces of beef or chicken are browned or pre-cooked, and the potatoes are then added to the same pan after being pre-fried (sofrito, means fry first.) The dish is cooked with almost no liquid, on very low heat, and the potatoes are steamed over the meat and absorbing its rich aroma and flavor. It’s such a delicious dish, and it’s very popular in Israel even today. Read more about Jerusalem beauty queen foods here.

Food4Thought: “Eat, O loved ones, and drink: drink abundantly, O loving companions. (Song of Songs) Get more thoughts on Jewish food here.

For 6 persons

INGREDIENTS

  • 2 pounds boneless, skinless chicken thighs
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper
  • 4 tablespoons corn oil
  • 8 medium golden potatoes

PREPARATION

  1. Arrange the chicken thighs on a platter and sprinkle generously with 1½ tsp salt and 1 tsp pepper and massage the chicken with the salt and pepper using your hands.
  2. Put 2 tablespoons of oil in a heavy saucepan over medium-high heat. When the pot is very hot, brown the chicken thighs on both sides, about 4 minutes on each side. Brown the chicken in two batches to avoid crowding them too much. Transfer the chicken thighs to a bowl.
  3. While the chicken is browning, prepare the potatoes: peel and halve lengthwise, then cut into 3/4-inch-thick slices.
  4. Add the rest of the oil to the empty pan, add the potatoes all at once and brown for about 5 minutes, stirring occasionally. Transfer to a bowl and toss with 1½ teaspoons of salt.
  5. Reduce the heat to very low. Arrange the chicken in the bottom of the pot (keep the accumulated juices in the bowl) and top with potatoes. Make sure the potatoes completely cover the chicken. Pour the chicken jus over the potatoes.
  6. Cover the pot tightly and cook for 1 hour. Since the chicken is letting juices out, there’s no need to add any liquid to the pan, but you should make sure you hear the simmer and see some liquid in the bottom of the pan. You can always add a few tablespoons of hot water if needed. Do not stir the stew, just stir the pan occasionally and baste the potatoes 3-4 times while cooking. When the stew is fully cooked and the potatoes are tender, remove the pan from the heat, let stand for 10 minutes and serve.