Chicken sofrito is a dish invented in Spain hundreds of years ago, and has been enjoyed by both Latinos and Sephardic Jews ever since. It’s super easy, healthy, low carb and perfect for anything from a weekday to Shabbat dinner.
Cooking time: 1.5 hours
Serves: 6 people
6 pieces of chicken thighs (no bones) – you can also use chicken breasts or legs
1/3 cup lemon juice
2 potatoes, washed, peeled and cut into small cubes (aim for the size of a dice) (skip potatoes if you want a low carb/low cal dish)
5 cloves of garlic (finely chopped)
1/2 cup of olive oil
1 tsp salt
10 green pimiento olives (optional)
1 tablespoon turmeric
1 tsp paprika
1/2 cup chicken broth
- Heat 1/4 cup of olive oil in a large non-stick frying pan. Once the oil is hot, reduce temperature on the stove to medium and then add chicken to the pan and brown for about 3-5 minutes on each side. I recommend covering your frying pan while doing this otherwise the oil might splatter. Lower the temperature once you’re done browning and sprinkle the turmeric and paprika to chicken. Remove from stove.
- Transfer the chicken to either a dutch oven or crock pot.
- Add the chicken broth, olives, garlic, lemon juice, and salt on top of the chicken mixture. Let cook for 45 minutes on a low temperature.
- As the chicken is cooking cooking, heat the rest of your oil (1/4 cup) in a [clean] frying pan. Once the oil is hot, add the potatoes and fry them for about 5 minutes on each side until they turn light brown.
- Add the cooked potatoes to your chicken mixture, making sure to baste them in the sauce. Cook for an additional 30 minutes on low heat.
- Remove the chicken from the crockpot/dutch oven and serve hot. This dish tastes great accompanied by cauliflower or normal rice.