How to Prepare Sephardic-style Chicken and Potatoes Stew

Step 1 : Begin by placing the chicken pieces on a tray and generously season them with 1 ½ teaspoons of salt and 1 teaspoon of pepper.

Step 2 : Then, gently massage the spices into the meat with your hands, conveying care in each movement.

Step 3 : In a heavy pot, heat two tablespoons of oil over medium-high heat and brown half of the chicken for about three minutes per side, making sure not to overcrowd the pieces so they cook evenly.

Step 4 : Repeat this process with the second batch, adding more oil if necessary.

Step 5 : While the chicken cooks, peel the potatoes, cut them in half lengthwise, and then into slices about 2.5 cm thick.

Step 6 : Place them in a bowl and season with the 1 ½ teaspoons of salt, mixing well to ensure they are well seasoned.

Step 7 : In the same pot, add the other two tablespoons of oil and cook the sliced potatoes, stirring occasionally, until golden and shiny, about five minutes.

Step 8 : Once ready, transfer them to a bowl.

Step 9 : To assemble the dish, place the chicken pieces at the bottom of the pot, leaving the juices in the bowl aside.

Step 10 : On top, place the potatoes covering all the meat and pour over the reserved juices to ensure everything is flavorful.

Step 11 : Cover the pot with a lid and cook over very low heat for an hour and fifteen minutes, during which the flavors will meld, and the potatoes will become tender.

Step 12 : It is important to listen for a gentle simmer and, if necessary, add a bit of hot water to maintain moisture, being careful not to stir but to move the pot gently from time to time.

Step 13 : At the end of cooking, let the dish rest for a few minutes before serving, presenting it on traditional plates full of history and flavor, so each bite transmits the warmth and care involved in this preparation.