Saucepan@saucepan · Shared this recipeFollowSephardi · dinnerChicken SofritoA Sephardi favorite of tender, juicy slow-braised chicken and potatoes cooked in its own juices, comfort in a pot.total2 hr 15 minprep15 mincook2 hrservings9Original recipe on thejc.comKeep this recipeAdd a copy of Chicken Sofrito to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients9 servingsBack to 9 servings1 tbsp sunflower oil1 small free-range chicken, about 1.5kg, butterflied or quartered2 tsp sweet paprika1 tsp turmericsalt and black pepper, to taste1 large onion, peeled and quarteredsunflower oil, for frying10 garlic cloves, peeled700 g potatoes, peeled, washed, patted dry, and cut into 2cm diceStepsClear checksTap an ingredient or step to check it off.1Step 1: Pour the oil into a Dutch oven or casserole dish with a tight-fitting lid and place it over high heat.2Step 2: Season the chicken on both sides with paprika, turmeric, salt, and pepper and lay it flat in the pan, skin-side down, and sear for four to five minutes, or until it turns a lovely golden-brown.3Step 3: Turn the chicken over, add the quartered onion, and cover the pot with a lid. Reduce the heat to low and let it cook for 30 minutes, occasionally checking the amount of juice at the bottom of the pan.4Step 4: Add a little water if necessary, so there’s always about 5mm of liquid.5Step 5: After the chicken has been cooking for 30 minutes, add enough sunflower oil to a medium, deep-sided saucepan to come up the sides by 3cm. Bring it up to medium-high heat, then carefully fry the peeled garlic cloves and cubed potatoes in batches for about six minutes, or until they take on some colour. Use a slotted spoon to transfer them to a paper towel, sprinkle with salt, and repeat with the remaining potatoes.6Step 6: After the chicken has been cooking for an hour, lift the chicken from the pan and stir the potatoes and garlic into the cooking juices.7Step 7: Place the chicken on top of the potatoes and cook for another 30 minutes, by which time the meat should be falling off the bone.getsaucepan.com/r/39ee1e27-81c4-435b-a767-fe0ee519af0d · Original: https://www.thejc.com/recipe/recipe-chicken-sofrito-yhh5wxss
