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This recipe comes from my mother-in-law, Rebbetzin Paula Chait. Or really, it’s the idea that’s hers (I didn’t want to ask for measurements because I wanted it to be a surprise when she saw it here!). Ema is famous for saying, “Don’t expect anything fancy.” While at my house you never know what you’re going to get, at Ema’s the food is sought-after for being a true Jewish mother’s soup for the soul. Tried-and-true basics are where it’s at this time of year! Love you, Ema, and thanks for this one!
5 potatoes
5–7 chicken pieces (any bone-in chicken)
1/2 (8-ounce) can whole button mushrooms, drained
1/4 cup Gefen Ketchup
2 tablespoons Tuscanini Tomato Paste
1/2 tablespoon brown sugar
1 and 1/2 tablespoons Pereg Sweet Paprika
1 teaspoon garlic powder
2 teaspoons onion powder
1 and 1/2 to 2 teaspoons salt, to taste (see note in step 2)
1/2 teaspoon turmeric
4–5 cloves garlic, smashed with the side of a knife
3 cups water
Peel and slice potatoes 1/4–1/2-inch thick. Place in a pot and add the chicken on top.
Add the mushrooms, ketchup, tomato paste, sugar, paprika, garlic powder, onion powder, salt (start with 1 and 1/2 teaspoons; you can always add more if you like), turmeric, and garlic.
Add the water and bring to a boil over high heat, then reduce heat to low and simmer about two hours, until the chicken is falling off the bone and potatoes are tender.
To serve, arrange in a shallow serving dish or simply bring the pot to the table.
Photography by Shoshi Sirkis
Food Styling by Anat Lobel
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