ISRAELI CHICKEN SOFRITO

ISRAELI CHICKEN SOFRITO image

Yield 8

Number Of Ingredients 11

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8 bone-in skin-on chicken thighs
2 tbsp extra virgin olive oil
2 medium Russet potatoes, peeled and cut into 1 1/2-inch chunks
1 medium sweet potato, peeled and cut into 1 1/2-inch chunks
2 medium yellow onions, sliced
Salt and freshly ground black pepper
1 1/2 cups chicken stock
1 3/4 tsp paprika
1 1/4 tsp turmeric
1/2 tsp garlic powder
3 bay leaves

Steps:

Use a 6 qt. Dutch oven or heavy pot with lid, slotted spatula Prepare the chicken thighs by sprinkling them with salt (lightly if itâs kosher chicken), then generously with black pepper. In a heavy pot with a lid (I prefer an enameled Dutch oven), heat olive oil over medium high heat till hot but not smoking. Oil should coat the entire bottom of the pot. Place 4 of the chicken thighs into the pan, skin side down, and cook undisturbed for about 7-8 minutes till the skin is dark golden brown (careful, it may splatter a bit!). Do not move the chicken during the initial cooking process; the skin will initially stick to the bottom of the pot, then will loosen as it browns. If the oil begins to smoke a lot, lower the heat a bit and continue to cook. When the skin is brown and crispy, turn and cook for an additional 3-4 minutes till brown. Remove chicken from pan with a slotted spatula and set aside. Repeat instructions for the remaining 4 pieces of chicken. Remove chicken from pan and reserve. You should now have plenty of cooking oil/schmaltz in the bottom of your pot. Fry the potato chunks for about 8 minutes, stirring gently 2-3 times during cooking, till potatoes are browned and crisp on the outside. You may need to do this in batches to ensure that the pot is not crowded for even browning. They should be semi-cooked and golden, but not overly soft. Raise heat if needed to m