Chicken Sofrito with Fried Potatoes
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- Colander
- Chef's knife
INGREDIENTS
- 8 chicken thighs or drumsticks
- 2 marrow bones
- 6 large gold potatoes
- 1 large onion, thinly sliced
- 3 tomatoes, peeled and diced
- 10 garlic cloves, whole
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon date syrup
- 4 tablespoons oil, for sautéing
- Oil, for deep-frying
INSTRUCTIONS
- Heat the oil in a wide, heavy-bottomed pot over medium heat. Add the sliced onion and cook, stirring occasionally, until deeply golden, about 12 to 15 minutes.
- Add the chicken pieces and marrow bones to the pot. Sear them well on both sides until lightly browned, about 6 to 8 minutes.
- Stir in the tomatoes and garlic. Sauté together for 3 minutes.
- Season with salt, black pepper, and date syrup. Pour in enough water to nearly cover the chicken. Bring to a boil, then lower the heat to medium-low. Cover and simmer for 40 minutes.
- Peel the potatoes and boil them in a large pot of salted water for 7 minutes. Drain using a colander and let dry thoroughly.
- Cut the parboiled potatoes into medium cubes. Heat a deep pan or pot with oil for frying. Fry the potato cubes in batches until deeply golden and crisp. Drain on a paper towel-lined plate or colander.
- Add the fried potato cubes to the chicken. Gently shake or stir the pot, then simmer together uncovered for 10 minutes.
- Transfer everything to a large baking dish or oven-safe Dutch oven. Bake in a preheated 350°F (180°C) convection oven for 20 minutes, or until the top is golden and bubbling. Serve hot.
MY NOTES
FAQ
Can I make chicken sofrito in advance and reheat it later?
Yes. In fact, like many braised dishes, the flavor often deepens after resting for a day. Once cooked, let the chicken sofrito cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat it gently on the stove over medium-low heat until the chicken is warmed through and the sauce is bubbling. You may need to add a splash of water or broth to loosen the sauce, especially if it thickens in the fridge. If the potatoes lose some crispness, you can also transfer the dish to the oven at 350°F (180°C) for 15–20 minutes to re-crisp the top before serving.
Can I skip frying the potatoes?
While it is possible to skip frying the potatoes and use boiled or roasted potatoes instead, frying adds a crucial layer of texture and flavor to chicken sofrito. The crispy edges of the fried potatoes absorb the savory sauce while still holding their shape, contributing to the dish’s satisfying mouthfeel. If you prefer a lighter version, you can roast the parboiled potato cubes in a 425°F (220°C) oven with oil until golden, then stir them in before baking the final dish. However, skipping the frying step entirely will result in softer, less structured potatoes, and the final dish may not be as rich or texturally dynamic.
Does chicken sofrito freeze well?
Chicken sofrito freezes fairly well, though the texture of the potatoes may change slightly after thawing. To freeze, let the cooked dish cool completely, then store it in a freezer-safe container for up to 2 months. When ready to reheat, thaw it overnight in the refrigerator, then reheat gently on the stovetop or in the oven. Keep in mind that the potatoes may become softer, and some of the fried crispness will be lost. For best texture, consider removing the potatoes before freezing and preparing a fresh batch to stir into the warmed chicken sofrito before serving.
What should I serve with chicken sofrito?
Chicken sofrito is a complete one-pot meal, but it pairs beautifully with light sides that contrast its richness. A crisp cucumber and tomato salad with lemon juice, olive oil, and herbs can add freshness. Plain white rice or bulgur pilaf also works well to soak up the flavorful sauce. If you prefer bread, use a rustic loaf or challah to mop up the juices. For a dairy option, serve with a side of labneh or yogurt seasoned with za’atar. Because chicken sofrito is rich and savory, sides that are acidic, herbaceous, or slightly tangy provide balance and make the meal more well-rounded.
What type of chicken pieces work best here?
Bone-in, skin-on chicken pieces are ideal for chicken sofrito, as they add both flavor and moisture to the dish during the braising process. Thighs and drumsticks are especially well-suited because they stay tender and juicy after long cooking. If you prefer leaner meat, bone-in breasts can be used, though they may require a shorter cooking time to avoid drying out. Avoid boneless, skinless chicken unless necessary, as they won’t develop the same depth of flavor and may become tough during the simmering stage. The marrow bones also enrich the sauce, so including them is highly recommended for a fuller, deeper broth.
Can I make chicken sofrito without marrow bones?
Yes, but including them adds a deeper richness and body to the sauce. The bones release collagen and flavor into the braising liquid, which enhances the overall mouthfeel and creates a more luxurious texture. If marrow bones aren’t available, you can substitute with chicken wings, necks, or even a few extra bone-in chicken pieces to extract similar savory notes. Another option is to add a splash of good-quality chicken stock in place of water to mimic the richness typically provided by the bones. While the dish will still be tasty without marrow bones, using them elevates the final result of your chicken sofrito noticeably.
What kind of tomatoes should I use?
For chicken sofrito, ripe plum tomatoes or Roma tomatoes work best due to their low moisture content and concentrated flavor. They break down nicely into a sauce without making it watery. If fresh tomatoes are not in season or unavailable, high-quality canned peeled tomatoes are a reliable substitute. When using canned, choose whole peeled tomatoes and crush them by hand or chop them before adding. Avoid tomato paste, as it’s too concentrated for this recipe and can overpower the natural balance of flavors. The tomatoes in chicken sofrito should melt into the background, supporting the sauce rather than dominating it.
