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Traditional Israeli Chicken Sofrito

Name: Traditional Israeli Chicken Sofrito
Prep time: 27 min
Cook time: 63 min
Total time: 90 min
Yield: 8
Cuisine: Israel
Ingredients: Ingredients:; Whole chicken (3-4 pounds), cut into 8 pieces 1 Pcs.; Marinade:; Garlic, minced 6 Cloves; Paprika 2 Tbsp; Ground Cumin 1 Tsp; Chili pepper flakes 1/2 teaspoon; Israeli Olive oil 1/2 Cup; Dead sea Salt and pepper to taste; Stew:; Israeli Olive oil 1/4 Cup; Onions 2 Pcs.; Diced into 1-inch (2cm) piece red & yellow bell pepper; Garlic, minced 4 Cloves; Tomato paste 2 Tbsp; Chopped fresh tomatoes (or 1 can diced tomatoes) 2 Cup; White wine or chicken broth 1 Cup; Dead sea Salt and pepper to taste; Chopped parsley

This recipe for Israeli chicken sofrito comes from Sephardic cuisine. The slow cooking process results in a very tender meat.
This hearty Israeli dish is perfect for a cool autumn evening. Tender pieces of chicken are simmered in a tomato-based sauce with bell peppers and onions. Serve this chicken sofrito over steamed rice or couscous for a complete meal. Don’t forget to garnish with fresh parsley before serving! Enjoy!

serves:

Difficulty:

7 / 10

cook time:

1 h 30 min

Ingredients

Ingredients:

Whole chicken (3-4 pounds), cut into 8 pieces 1 Pcs.

Marinade:

Garlic, minced 6 Cloves

Paprika 2 Tbsp

Ground Cumin 1 Tsp

Chili pepper flakes 1/2 teaspoon

Israeli Olive oil 1/2 Cup

Dead sea Salt and pepper to taste

Stew:

Israeli Olive oil 1/4 Cup

Onions 2 Pcs.

Diced into 1-inch (2cm) piece red & yellow bell pepper

Garlic, minced 4 Cloves

Tomato paste 2 Tbsp

Chopped fresh tomatoes (or 1 can diced tomatoes) 2 Cup

White wine or chicken broth 1 Cup

Dead sea Salt and pepper to taste

Chopped parsley

Instructions

Step 1

To make the marinade: Combine the garlic, paprika, cumin, chili pepper flakes, and olive oil in a large resealable bag. Add the chicken pieces to the bag and massage it until each piece is evenly coated with the marinade. Seal the bagtightlyand refrigeratefor at least 2 hours (overnight is best).

Step 2

To make the Stew: Heat olive oil in a large heavy bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces to the pot and cook until evenly browned on all sides (about 5 minutes per side). Remove the chicken from the pot and set aside on a plate.

Step 3

Lower the heat to medium and add the onions to the pot . Cook until translucent (about 5 minutes). Add bell peppers, garlic, and tomato paste to the pot and cook for an additional minute stirring constantly so the tomato paste do not burn. Pour in chopped fresh tomatoes (or canned diced tomatoes) and white wine (or chicken broth). Raise heat back up to the normal cooking temperature and bring mixture just to bubbling.

Step 4

Simmer for 10 minutes before adding browned chicken back into the pot. Cover pot with lid and simmer over low heat till chicken tender and falling off bone (about 45 minutes - 1 hour) stirring occasionally to prevent burningon bottomof pan. Season with salt & pepper to taste before serving over steamed rice or couscous.

Step 5

Garnish with chopped fresh parsley. Enjoy!

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