Chicken sofrito is all about coaxing big flavour out of simple ingredients. It starts with a good sear, then a slow braise with potatoes and Jerusalem artichokes that turns everything rich, fragrant, and irresistibly tender.
Chicken Sofrito with Potatoes and Jerusalem Artichokes
PrintIngredients
- ¼ cup oil
- 6 pieces of chicken (with skin)
- 7 potatoes, peeled
- 3-4 onions, peeled
- 5-6 cups of frozen or fresh peeled Jerusalem artichokes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
1. Cut the onions into thick strips and slice the potatoes into thick rounds.
2. In a large sauté pan or wide pot (use the biggest one you have), heat the oil and sear the chicken, skin-side down, until deeply golden. Take the chicken out and set aside.
3. In the same oil, fry the potatoes until they develop a beautiful golden color. Remove and set aside.
4. Add the onions and Jerusalem artichokes to the pot and sear for 8-10 minutes until lightly golden.
5. Return the chicken to the pot, skin-side up, along with the potatoes and Jerusalem artichokes.
6. Season with salt and pepper.
7. Add boiling water until it reaches halfway up the chicken and gently shake the pot to distribute the liquid.
8. Cover the pot with parchment paper and aluminium foil, then bake in a preheated oven at 320°F (160°C) for 1.5 hours.
9. Remove the cover and bake for another hour at 350°F (175°C), or until everything is deeply browned and tender.
Notes
- This dish can also be cooked entirely on the stovetop—just cover with a ¾-closed lid and simmer for 2 hours.
- For extra depth of flavour, add 2 tablespoons of date syrup along with the water—it’s a game-changer!
Chicken Sofrito with Potatoes and Jerusalem Artichokes
