Back to 6 servings 2 lb boneless skinless chicken thighs 3 tsp kosher salt, divided 1 tsp ground black pepper 4 tbsp corn oil 8 medium gold potatoes
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1 Step 1: Arrange the chicken thighs on a tray and sprinkle generously with 1½ teaspoons of salt and 1 teaspoon of pepper, then massage the salt and pepper into the chicken with your hands.2 Step 2: Put 2 tablespoons of oil in a heavy-bottomed pot over medium-high heat. When the pot is very hot, brown the chicken thighs on both sides, about 4 minutes per side. Brown the chicken in two batches to avoid crowding. Transfer the browned chicken to a bowl.3 Step 3: While the chicken is browning, prepare the potatoes: peel them, cut in half lengthwise, then slice into 3/4-inch thick slices.4 Step 4: Add the remaining oil to the empty pot, add the potatoes all at once, and brown for about 5 minutes, stirring occasionally. Transfer the potatoes to a bowl and mix with the remaining 1½ teaspoons of salt.5 Step 5: Lower the heat to very low. Arrange the chicken at the bottom of the pot (keeping the juices that accumulated in the bowl) and top with the potatoes, making sure the potatoes cover the chicken completely. Drizzle the chicken juices over the potatoes.6 Step 6: Cover the pot tightly and cook for 1 hour. Since the chicken releases juices, there is no need to add liquid, but make sure you hear the simmer and see some liquid at the bottom of the pot. You can add a couple of tablespoons of hot water if needed. Do not mix the stew; just swirl the pot from time to time and baste the potatoes 3-4 times during cooking. When the stew is fully cooked and the potatoes are tender, remove the pot from the heat, let stand for 10 minutes, and serve.getsaucepan.com/r/a533df0f-6c74-4205-9c9a-ba57052b8dd4 · Original: https://aish.com/chicken-and-potato-sofrito-recipe/
