Thursday, October 16, 2014

Chicken Sofrito

For Canadians, Thanksgiving has come and gone. Since I happen to possess both United States and Canadian citizenship, I'll be celebrating both in my own small way. 

Thanksgiving in my mind has gone through many different evolutions: it has been a day for remembering Christopher Columbus sailing across the ocean blue, for reviling the same man for his brutality and narcissism, for enjoying food and stuffing myself to bursting, for celebrating family, and finally, for being grateful. 

I have learned to be thankful every day for something. Today, it's warm Fall days and unraked lawns and this gorgeous cookbook, Jerusalem, from my mother. 

From this book, I made Chicken Sofrito, which is a cooking method that I love for its low maintenance and versatility. 

First, the chicken:

Featuring all the mess from last night, plus this morning's coffee. This chicken is from Jordan's Natural Acres, from whom I regularly purchase excellent eggs. Those will be coming up in the next post. 

Put the chicken breasts-down in hot oil, and sear until brown for three minutes. Flip the chicken and sear the other side for another three minutes. While this is happening (or before), make the seasoning!

This is paprika, turmeric, salt, sugar, and pepper. 

To these, add lemon juice and mix to a paste.


It should end up like this.

Put this all over the seared chicken on both sides

Somehow, while you were doing all this, you also chopped a red onion and a bulb of fennel! 

This goes in around the chicken that you've seasoned, and now the heat goes to medium-low.

After one and a half hours of slow cookery, it should be falling off the bone.

Happy Thanksgiving, everyone. Dessert to follow soon.

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