INGREDIENTS

INSTRUCTIONS

"Sophrito" is a method of cooking in Sephardi communities that employs slow
cooking in a mixture of oil and very little water - adding water gradually
as the sauce becomes reduced - which results in a taste & feel quite
different than that of a stew. You may choose to add some fried diced
potatoes - or boiled new potatoes - at the end if you wish.
In a large pot or casserole put oil, lemon juice & c. water, tumeric, salt,
pepper, cardamon & bring to a boil. Add the chicken. Cover & cook over very
low heat, turning chicken frequently & adding more water more water if
necessary until the chicken is very tender. There should be a good amount
of the sauce. Serve with plain rice.
Variation: add 2 cloves crushed garlic and INSTEAD of the tumeric &
cardamon add 1/2 ts. ground ginger & 1/2 ts. saffron powder
Posted to JEWISH-FOOD digest by Leatrice Spevack <leatrice@interlog.com> on
Nov 1, 1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“Neutrality helps the oppressor, never the victim.”