Chicken Sofrito
Cookbook
Page 190
Cuisine: Jewish
Course: Main Courses
Reviews
1 reviews,
average rating 5.0 / 5
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An interesting method of steaming a whole chicken in its own juices which resulted in moist and flavourful, fall-off-the-bone tender meat. I roasted the potatoes and garlic until golden but not cooked through instead of pan frying them before adding them to the chicken juices to finish cooking.
Family loved it!