Sephardi Chicken and Potato Stew (Sofrito)

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1. 1Step 1: Lay the chicken thighs on a tray, sprinkle with 1½ teaspoons salt and 1 teaspoon pepper, and rub the seasonings into the meat with your hands.
2. 2Step 2: Heat 2 tablespoons of oil in a heavy-bottomed pot over medium-high heat. Once hot, brown the chicken thighs on both sides, about 3 minutes per side. Work in 2–3 batches to avoid overcrowding, adding more oil between batches if needed. Transfer the browned chicken to a bowl.
3. 3Step 3: While the chicken browns, prepare the potatoes: peel them, cut in half lengthwise, then slice into 1-inch-thick pieces.
4. 4Step 4: Add the remaining oil to the pot, add all the potatoes at once, and brown for about 5 minutes, stirring occasionally. Move the potatoes to a bowl and toss with 1½ teaspoons salt.
5. 5Step 5: Reduce the heat to very low. Place the chicken at the bottom of the pot, keeping the juices that have collected in the bowl. Layer the potatoes on top, making sure they completely cover the chicken. Drizzle the reserved chicken juices over the potatoes.
6. 6Step 6: Cover the pot and cook on low for 1 hour 15 minutes. The chicken releases juices, so no extra liquid is needed, but ensure you hear a gentle simmer and see some liquid at the bottom. If needed, add a couple of tablespoons of hot water. Do not stir the stew; instead, swirl the pot occasionally and baste the potatoes 4–5 times during cooking with the juices from the pot bottom. Once the potatoes are tender, remove from heat, let stand for 20 minutes, then serve.