Chicken and Potato Sofrito

Ingredients

• 2 pounds boneless skinless chicken thighs
• 3 teaspoons kosher salt (divided)
• 1 teaspoon ground black pepper
• 4 tablespoons corn oil
• 8 medium gold potatoes

Instructions

1. 1

   Arrange chicken thighs on a tray and sprinkle generously with 1½ teaspoons salt and 1 teaspoon pepper and massage the salt and pepper into the chicken using your hands.

2. 2

   Put 2 tablespoons oil in a heavy bottom pot over medium-high heat. When the pot is very hot brown chicken thighs on both sides, about 4 minutes per side. Brown the chicken in two batches to avoid crowding them too much. Transfer chicken thighs to a bowl.

3. 3

   While the chicken is browning prepare the potatoes: peel and cut in half lengthwise, then slice to 3/4 inch thick slices.

4. 4

   Add the rest of the oil to the empty pot, add potatoes at once and brown for about 5 minutes, stirring occasionally. Transfer to a bowl and mix with 1½ teaspoons salt.

5. 5

   Lower the heat to very low. Arrange chicken at the bottom of the pot (keep the juices accumulated in the bowl) and top with potatoes. Make sure the potatoes cover the chicken completely. Drizzle chicken juices over the potatoes.

6. 6

   Cover the pot tightly and cook for 1 hour. Since the chicken lets out juices, there's no need to add any liquid to the pot, but you have to make sure you hear the simmer and see some liquid at the bottom of the pot. You can always add a couple of tablespoons of hot water if needed. Do not mix the stew, just swirl the pot from time to time and baste the potatoes 3-4 times during the cooking. When the stew is fully cooked and potatoes are tender, remove pot from heat, let stand for 10 minutes and serve.