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Chicken Sofrito

Israeli · Dinner · Easy

Chicken Sofrito

Total
2 hr 5 min
Prep
20 min
Serves
4
Calories
600
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Browned chicken and potatoes braise with very little water, turning soft and golden in this Sephardic home dinner made in Israel.

A small amount of liquid does a great deal of work in Chicken Sofrito. The covered pot traps steam while browned potatoes absorb chicken juices, producing a concentrated braise associated with Sephardic cooking in Israel.

Use bone-in thighs and a heavy pot with a snug lid. The potatoes need a firm golden surface before they go back in; stir them as little as possible afterward so they keep their shape while the centers soften.

SavoryRichHeartyComfort FoodOne PotGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Pat the chicken dry and season with half the salt and black pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat and brown the thighs for skin-side down and on the other side. Transfer to a plate.

  2. Add the remaining oil and brown the potatoes over medium-high heat for , turning to color several sides. Lift them out and cook the onion in the same pot over medium heat for until golden.

  3. Stir in garlic, turmeric, cumin and remaining salt for . Add the water and scrape up the browned bits, then nestle in the chicken and arrange the potatoes around it.

  4. Cover tightly and braise over very low heat for until the potatoes are tender and the chicken reaches 165°F. Check halfway through and spoon the liquid over any exposed potatoes.

  5. Uncover and simmer gently for until the juices reduce to a glossy coating. Tilt the pot to baste the chicken without breaking up the potatoes.

Forkue tips

  • A wide Dutch oven keeps the potatoes close to the pan juices; a tall narrow pot can leave the top layer undercooked.

Storing and reheating

Keep covered in the refrigerator for up to 3 days. Reheat gently in a covered pot with a small splash of water; the potatoes will absorb more of the juices overnight.

Kitchen gear

Dutch ovenTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

600Calories
39gProtein
35gCarbs
33gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Chicken Sofrito: FAQ

Does sofrito need tomatoes?

Not in this preparation. Its sauce comes from browned chicken, onion and a small amount of water rather than a tomato base.

Why are my potatoes breaking apart?

They may be cut too small or stirred too often. Use large chunks and baste by tilting the pot instead of moving the potatoes with a spoon.

How do I store and reheat Chicken Sofrito?

Keep covered in the refrigerator for up to 3 days. Reheat gently in a covered pot with a small splash of water; the potatoes will absorb more of the juices overnight.

How long does Chicken Sofrito take?

About 2 hr 5 min in total: 20 min prep and 1 hr 45 min cooking.

What do I need to make Chicken Sofrito?

The key ingredients are chicken thigh, potato, onion, garlic, turmeric and ground cumin, plus pantry basics.

Any tips for Chicken Sofrito?

A wide Dutch oven keeps the potatoes close to the pan juices; a tall narrow pot can leave the top layer undercooked.

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