Ingredients
- 2 lb boneless, skinless chicken thighs
- 3 tsp kosher salt, divided
- 1 tsp ground black pepper
- 4 Tbsp corn oil, or any neutral oil
- 8 medium gold potatoes (3-4 lb)
- ½ tsp turmeric
Instructions
- Arrange chicken thighs on a tray and sprinkle generously with 1½ tsp salt and 1tsp pepper. Massage the salt and pepper into the chicken using your hands.
- Put 2 Tbsp 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 ¾ inch thick slices.
- Add the rest of the oil to the empty pot, add potatoes and brown for about 5 minutes, stirring occasionally. Transfer to a bowl and mix with 1½ tsp salt, black pepper and turmeric.
- Lower the heat to very low. Arrange chicken at the bottom of the pot (keep the juices 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, check the dish — the potatoes should be tender. If there is too much liquid in the pot (more than ½ inch, but it’s really up to your liking) you can continue to cook the sofrito for 10 more minutes uncovered, to let the sauce thicken. Remove pot from heat. Let stand for 10 minutes and serve.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Sephardic