Sofrito is a unique Jerusalem Sephardi dish of meat and potatoes. The beef chunks or chicken pieces are browned or pre-cooked, and the potatoes are then added to the same pot after they’ve been 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 absorb its rich aroma and flavor. It’s such a delicious dish, and is very popular in Israel even these days. Learn more about the foods from the Beauty Queen of Jerusalem here.
“Eat, O dear ones, and drink: drink deep, O loving companions.” (Song of Songs) Get more Jewish food thoughts here.
Ingredients
Servings 6
- 2 pounds boneless skinless chicken thighs
- 3 teaspoons kosher salt divided
- 1 teaspoon ground black pepper
- 4 tablespoons corn oil
- 8 medium gold potatoes
Nutritional Facts
Nutrition Facts
Chicken and Potato Sofrito
Amount per Serving
Calories
482
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
8
g
Cholesterol
144
mg
48
%
Sodium
1314
mg
57
%
Potassium
1571
mg
45
%
Carbohydrates
50
g
17
%
Fiber
6
g
25
%
Sugar
2
g
2
%
Protein
35
g
70
%
Vitamin A
44
IU
1
%
Vitamin C
56
mg
68
%
Calcium
50
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Arrange chicken thighs on a tray and sprinkle generously with 1½ teaspoons salt and 1 teaspoon pepper and massage the salt and pepper into the chicken using your hands.
- Put 2 tablespoons oil in a heavy bottom pot over medium-high heat. When the pot is very hot brown chicken thighs on both sides, about 4 minutes per side. Brown the chicken in two batches to avoid crowding them too much. Transfer chicken thighs to a bowl.
- While the chicken is browning prepare the potatoes: peel and cut in half lengthwise, then slice to 3/4 inch thick slices.
- Add the rest of the oil to the empty pot, add potatoes at once and brown for about 5 minutes, stirring occasionally. Transfer to a bowl and mix with 1½ teaspoons salt.
- Lower the heat to very low. Arrange chicken at the bottom of the pot (keep the juices accumulated in the bowl) and top with potatoes. Make sure the potatoes cover the chicken completely. Drizzle chicken juices over the potatoes.
- Cover the pot tightly and cook for 1 hour. Since the chicken lets out juices, there's no need to add any liquid to the pot, but you have to make sure you hear the simmer and see some liquid at the bottom of the pot. You can always 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 the cooking. When the stew is fully cooked and potatoes are tender, remove pot from heat, let stand for 10 minutes and serve.
