Chicken Sofrito with Potatoes in Orange Honey Sauce
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INGREDIENTS
- 2.2 pounds/1 kilograms chicken drumsticks
- 2 sweet onions, thinly sliced
- 4 gold potatoes, cubed
- 4 garlic cloves, thinly sliced
- ½ cup orange juice
- ½ cup water
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- ⅓ teaspoon black pepper
- ⅓ cup oil
INSTRUCTIONS
- Heat the oil over medium heat in a heavy, oven-safe pot. Add the potato cubes and fry until golden brown. Transfer the fried potatoes to a strainer, sprinkle with a little salt, and mix to coat evenly. Pour out the used oil.
- In the same pot, heat fresh oil to about 0.2” (0.5 cm) deep. Add the drumsticks, season with salt and ground black pepper, and fry until deeply golden on all sides. Remove the chicken from the pot and set aside.
- In the same pot, fry the onions until caramelized. Towards the end, add the garlic and fry for another 2-3 minutes.
- Return the chicken and fried potatoes to the pot. Add orange juice, water, honey, salt, ground black pepper, and thyme leaves. Bring to a boil, then reduce the heat to low. Cover the pot and cook for about an hour.
- Preheat the oven to 390°F (200°C). After an hour, transfer the pot to the oven with the lid on for about 30 minutes.
- Remove the lid and continue baking for another 20-25 minutes.
- Remove from the oven and serve hot.
MY NOTES
FAQ
What can I substitute the honey for?
If you need a substitute for honey in this chicken sofrito with potatoes recipe, you can use maple syrup, which offers a similar sweetness and consistency. Agave nectar is another good alternative, providing a slightly milder flavor. For a less sweet option, you can use brown sugar dissolved in a bit of water. Molasses can also work but will add a richer, more intense flavor. Adjust the quantity to match the desired sweetness level.
Can I use boneless chicken in this chicken sofrito with potatoes?
You can use boneless chicken instead of drumsticks for this chicken sofrito with potatoes recipe. Boneless chicken thighs or breasts are good options. Thighs offer more flavor and tenderness, while breasts are leaner. Adjust cooking times accordingly: boneless pieces will cook faster than drumsticks. Ensure the chicken reaches an internal temperature of 165°F (74°C). The overall texture and taste will remain delicious, though you might miss the richer flavor that bones add during cooking.
How can I make this chicken sofrito with potatoes spicier?
To make this chicken sofrito with potatoes spicier, you can add chopped fresh chili peppers such as jalapeños or serranos during the onion and garlic sautéing step. Alternatively, include a pinch of cayenne pepper or red pepper flakes to the seasoning mix. For a deeper heat, incorporate some hot sauce or a teaspoon of chili paste like sambal oelek into the orange juice and water mixture. Adjust the amount to your preferred level of spiciness.
Can I prepare this chicken sofrito with potatoes in advance?
You can prepare this chicken sofrito with potatoes in advance and reheat it. Cook the dish as instructed, then let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, transfer the sofrito to an oven-safe dish, cover it, and warm it in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through. Alternatively, reheat it on the stovetop over low heat, stirring occasionally.
What sides go well with chicken sofrito with potatoes?
chicken sofrito with potatoes pairs well with various sides that complement its rich flavors. Rice, especially Spanish or saffron rice, absorbs the savory sauce and balances the meal. A fresh green salad with a tangy vinaigrette adds a refreshing contrast. Steamed or roasted vegetables, such as green beans, asparagus, or bell peppers, provide a nutritious and colorful addition. Crusty bread or garlic bread is perfect for soaking up the delicious sauce. For a heartier option, consider serving it with creamy mashed potatoes or polenta. These sides enhance the overall dining experience, making the meal satisfying and well-rounded.
Is it possible to make this dish without an oven?
You can make this chicken sofrito with potatoes without an oven. After the initial stovetop cooking, instead of transferring the pot to the oven, continue to simmer on low heat for an additional 30 minutes to an hour. Ensure the chicken is fully cooked and tender by checking that it reaches an internal temperature of 165°F (74°C). Keep the pot covered during this extended stovetop simmering to maintain moisture and evenly cook the ingredients.
How long does the leftover sofrito last in the refrigerator?
Leftover chicken sofrito with potatoes can last in the refrigerator for up to 3-4 days when stored in an airtight container. To maintain its flavor and texture, cool the dish to room temperature before refrigerating. When reheating, ensure it’s heated thoroughly to an internal temperature of 165°F (74°C) to ensure safety. For longer storage, consider freezing the sofrito. In the freezer, it can last up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Can I use sweet potatoes instead of regular potatoes?
You can use sweet potatoes instead of regular potatoes in this chicken sofrito recipe. Sweet potatoes add a slightly sweeter flavor and a different texture, which complements the orange and honey sauce well. Substitute them in equal amounts, and keep an eye on their cooking time, as sweet potatoes may cook faster than regular potatoes. This variation provides a nutritious twist and enhances the dish with a vibrant color and unique taste.
What kind of oil is best for frying the potatoes and chicken?
For frying the potatoes and chicken in this chicken sofrito recipe, a neutral oil with a high smoke point is best. Vegetable oil, canola oil, or sunflower oil are excellent choices. These oils withstand high temperatures without burning, ensuring a crisp texture and golden color. Avoid using olive oil or butter, as they have lower smoke points and can burn easily, affecting the dish’s flavor. Using the right oil ensures the best results for frying.
How can I adjust the recipe for batch size?
To adjust the recipe for a larger or smaller batch, scale the ingredients proportionally. For a larger batch, double or triple the quantities of chicken, potatoes, onions, garlic, and other ingredients. Ensure your pot is large enough to accommodate the increased volume. For a smaller batch, halve the ingredient amounts. Adjust cooking times slightly if needed, especially when frying and simmering, to ensure even cooking. Always check that the chicken reaches an internal temperature of 165°F (74°C).
