Egyptian Chicken Sofrito

Delicious comfort-food home cooking, layers of fried onion, multicolored potatoes, and succulent chicken. And it comes together all in one pot.

For more great ideas, watch Pesach in a Pot!

Ingredients

Egyptian Sofrito

3 large onions, sliced into half-moons
4 large potatoes, peeled and cut into wedges (I used a combination of orange sweet potato, Japanese white sweet potato, and regular potatoes)
1 and 1/2 pounds skinless dark meat chicken, can be bone-in or boneless (or chunks of beef chuck)
2 teaspoons of salt
1/2 tablespoon turmeric
1/2 tablespoon paprika in oil
4 cups water
2 to 3 cups oil, for frying
fresh parsley, cleaned and chopped, for garnish

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Egyptian kosher for passover kosher for pesach Monica Galapo nanihomemade one pan one pot Pesach in a Pan Pesach in a Pot sofrito

Explore

Egyptian kosher for passover kosher for pesach Monica Galapo nanihomemade one pan one pot Pesach in a Pan Pesach in a Pot sofrito

Egyptian Chicken Sofrito

Name: Egyptian Chicken Sofrito
Cook time: 3 h
Total time: 3 h
Yield: 3
Ingredients: 3 large onions, sliced into half-moons; 4 large potatoes, peeled and cut into wedges (I used a combination of orange sweet potato, Japanese white sweet potato, and regular potatoes); 1 and 1/2 pounds skinless dark meat chicken, can be bone-in or boneless (or chunks of beef chuck); 2 teaspoons of salt; 1/2 tablespoon turmeric; 1/2 tablespoon paprika in oil; 4 cups water; 2 to 3 cups oil, for frying; fresh parsley, cleaned and chopped, for garnish

Monica Galapo

Recipe Description:

Delicious comfort-food home cooking, layers of fried onion, multicolored potatoes, and succulent chicken. And it comes together all in one pot.

For more great ideas, watch Pesach in a Pot!

Ingredients

Egyptian Sofrito

3 large onions, sliced into half-moons
4 large potatoes, peeled and cut into wedges (I used a combination of orange sweet potato, Japanese white sweet potato, and regular potatoes)
1 and 1/2 pounds skinless dark meat chicken, can be bone-in or boneless (or chunks of beef chuck)
2 teaspoons of salt
1/2 tablespoon turmeric
1/2 tablespoon paprika in oil
4 cups water
2 to 3 cups oil, for frying
fresh parsley, cleaned and chopped, for garnish

Directions

Step 1 - Prepare the Egyptian Sofrito

In a large heavy bottomed, oven-safe pot, heat up the frying oil.
Fry the onions until they are golden brown. Remove from the pot and set aside.
Fry the potato wedges until they are golden brown. Remove from the pot and set aside.
Drain the frying oil and add chicken to the pot to brown. Preheat the oven to 350 degrees Fahrenheit.
Once chicken has a nice color add in the spices and layer back in the potatoes and onions.
Add in the water – depending on the size of your pot you may need more or less. You want to fill up the water to hit the pot at its halfway point.
Cover the pot and bake in the oven on 350 degrees Fahrenheit for two hours. Garnish with some fresh parsley.

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Egyptian Chicken Sofrito