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

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