Chicken Sofrito

Hi friends!

Ottolenghi is back!! Yes, this is a new recipe inspired by Chef Ottolenghi – whom I adore! – that I’m sharing with you today. Something good, really good…

Here comes chicken Sofrito.

What is chicken sofrito?

Chicken sofrito is a culinary delight from Levantine cuisine. This cuisine, rich in flavors and traditions, offers a variety of dishes that captivate the palate. Among them, chicken sofrito stands out thanks to its unique combination of spices and ingredients that create an explosion of taste.

Originating from the Near East, chicken sofrito is an iconic dish that embodies the art of combining spices and herbs to create an unforgettable symphony of flavor. The base of this dish is made of tender and juicy chicken pieces, marinated in an aromatic blend of coriander, parsley, garlic, cumin, and paprika. This marinade, called sofrito, gives the chicken a deep and complex flavor.

Chicken sofrito, a recipe that varies by region

The cooking method for chicken sofrito varies depending on local preferences, but it generally involves a mix of techniques like slow cooking, roasting, or even braising. Some add fresh tomatoes or tomato paste for a tangy note, while others prefer the simplicity of the basic ingredients. This comforting dish embodies friendliness and sharing, values dear to Levantine culture. It is often served with rice, pita bread, or grilled vegetables, making it a complete and balanced meal.

A whole culture through chicken sofrito

Chicken sofrito doesn’t just satisfy the taste buds – it also tells a rich culinary story full of influences. Levantine cuisine, located at the crossroads of Asia, Europe, and Africa, has inherited a wide variety of spices and cooking techniques. Chicken sofrito is a perfect example, harmoniously blending these influences to create a dish that transcends borders.

Here, I’m offering you the “Ottolenghi” version, of whom I can’t say enough good things – and whose recipes, some of which I’ve already shared on the blog, make me travel with every bite! That’s the case again here. I hope you’ll feel the same way after tasting this chicken sofrito.

A dish in its own right

This recipe is a full meal as it also includes potatoes. Ideally, use the Charlotte or Amandine variety. So this version is a little less balanced than the original, but oh-so delicious!!!

The necessary utensils:

A large skillet,

A sauté pan,

A cutting board,

A peeler,

And a good paring knife.

You surely have all of this on hand…

Other delicious ideas just for you

What makes chicken sofrito so special is its ability to combine rich, complex flavors while remaining a comforting and accessible dish. I particularly like the idea of serving it alongside a chicken and tomato risotto casserole, which adds a touch of sweetness and creaminess. If you’re in the mood for a culinary adventure, why not try Malaysian pork noodles (Hakka Mee) for an explosion of Asian flavors? And for those who prefer the classics, meat lasagna is always a safe bet. Each recipe is an invitation to explore new tastes while staying in the comfort of your kitchen.

Shall we get started with the chicken sofrito?

The recipe, Chef!

Print Recipe

Chicken Sofrito

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meat – Mediterranean

Serves: 4 Difficulty: Easy Price: $

Prep Time: 15 min – Cooking Time: 1 hour 30 min

Ingredients

• 800 g chicken (breast and/or thighs)
• 1 tablespoon sunflower oil
• 1 teaspoon paprika
• 1/4 teaspoon turmeric
• 1/4 teaspoon sugar
• 2.5 tablespoons lemon juice
• 1 onion, peeled and quartered
• 750 g potatoes
• 2 heads of garlic

Instructions

1

Pour the tablespoon of oil into your sauté pan. Heat over medium heat.

2

Add the chicken pieces and cook for a few minutes until they are golden.

3

Add the paprika, turmeric, sugar, 1.5 tablespoons of lemon juice, salt, and pepper.

4

Finally, add the onion quarters and cover.

5

Reduce to low heat and cook for an hour and a half. Check the cooking regularly, adding a little water so there is always some liquid at the bottom of the pan.

6

After 30 minutes of cooking, pour a generous amount of oil into another sauté pan.

7

Heat over medium-high heat, then add one-quarter of the peeled and cubed or quartered potatoes along with half a head of garlic. Cook for 6 minutes, then drain on paper towels. Salt to taste.

8

Repeat with another quarter of the potatoes and another half head of garlic.

9

Continue until all the potatoes and garlic have been cooked.

10

After one hour of cooking the chicken, remove it from the pan. Place the potatoes and garlic halves into the pan.

11

Top with the chicken and continue cooking for the final half hour.

12

Just before serving, add the remaining tablespoon of lemon juice.