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Meat, Maghreb and Middle East

Chicken sofrito with potatoes

Chicken sofrito is a braised dish of chicken and potatoes, simmered in lemon, garlic, and turmeric. It serves 4 and takes 1h20 to make, at an easy skill level, for a cost of €2.70 per person. The key to success is browning the chicken skin well at the start and letting the potatoes turn golden in the reduced sauce at the end.

Tonight, I'm making you a chicken sofrito, braised in lemon, garlic, and turmeric, with potatoes that turn golden then meltingly soft.

Chicken sofrito with potatoes
Total time
1 h 20
Difficulty
Easy
Cost per person
€2.70
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Chicken sofrito gets its color and aroma from turmeric and paprika, rubbed onto the skin before cooking. The lemon and garlic sauce stays light, coating the chicken and potatoes without ever feeling heavy. By the end of cooking, fresh parsley adds a green note that wakes up the whole dish.

This is a weeknight dish that delivers without demanding constant attention, the pot simmers away while you handle other things. Kids tend to love the soft potatoes and the mild lemon flavor, gentler than dishes built on raw garlic. It also makes a simple, unfussy base for having people over.

The ingredients

4 people

Butcher

  • Chicken pieces 1.4 kg

Fruits and vegetables

  • Potatoes 800 g
  • Lemon 2
  • Garlic 6 cloves
  • Onion 2
  • Parsley 1 bunch

Pantry

  • Turmericoften in the pantry 2 tsp
  • Paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Rub the chicken with the turmeric, paprika, salt, and pepper.

    Do this at least fifteen minutes ahead, the spices color the skin better that way.

  2. Brown the chicken in the olive oil in a Dutch oven, skin side first, then set it aside. 10 min

    A nicely browned skin gives flavor to the whole sauce.

  3. Sauté the sliced onions and garlic, then return the chicken to the pot and add the lemon juice and half a glass of water.

    Scrape up the browned bits with the liquid, that's where all the flavor is.

  4. Add the potatoes cut into large chunks, cover, and let simmer over low heat. 45 min

    Stir gently once halfway through, the potatoes shouldn't break apart.

  5. Uncover to reduce the sauce, add the chopped parsley and a splash of lemon juice. 10 min

    The potatoes keep browning at this stage, just keep an eye on the bottom of the pot.

Our tips to get it right

  • Pick a firm, waxy potato variety, they hold up better through the long simmer without turning to mush.
  • If the sauce is too thin at the end, let it simmer uncovered a few more minutes rather than reaching for flour.
  • Taste and adjust the lemon at the end, some lemons are more acidic than others and can throw off the balance.

The variations

  • Swap the chicken for turkey thighs, the cooking time runs a bit longer but the result stays just as tender.
  • For a vegetarian version, replace the chicken with cooked chickpeas and carrots, cutting back the simmer time.
  • To save time, cut the potatoes into small cubes, they'll cook in about 25 minutes instead of 45.

What to serve it with

  • A green salad with lemon dressing
  • Crusty bread for the sauce
  • Sparkling water with lemon

Storage

This dish keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, though you may want to leave the potatoes out if you want to keep their texture. Reheat gently in a skillet or saucepan with a splash of water to loosen the sauce.

Questions about this dish

Can you make chicken sofrito ahead of time?

Yes, this dish actually tastes better reheated the next day, the resting time deepens the lemon and garlic flavor. Make it the day before and reheat gently before serving.

Can you substitute the turmeric for something else?

Turmeric gives this dish its color and its signature mild flavor, so it's hard to truly replace. You can use a smaller amount if you're short, but avoid leaving it out entirely.

Do you need to peel the potatoes?

Yes, peel the potatoes so they absorb the sauce well and brown properly in the pot. The skin would leave them with a less tender texture.

Does this dish work for kids who don't like garlic?

Garlic mellows out and loses its sharpness after a long simmer, so most kids handle it fine in this dish. If needed, you can cut the garlic down to 4 cloves without throwing off the overall balance.

How long does it take to make a chicken sofrito with potatoes?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken sofrito with potatoes?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken sofrito with potatoes cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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