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A little work, and it can also be prepared in advance: a soprito pot that has everything in it (yes, including Cuba)

Golden and tender potatoes, chicken pieces that fall from the bone and between them pure happiness and even kosher for Passover: Ayala Jenny wins the Seder night

Tags

• recipe

• Cuba

• Soprito

• chicken

• Potatoes

• Pesach

Doe Jenny

Monday, 22 March 2021, 06:00 Updated: 14:00

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All in one pot.

Chicken soprito, potatoes and Cuba for Passover (Photo: Walla !, Ayala Jenny)

This is a family pot that is served in the center of the holiday table and has it all - golden and tender potatoes, chunks of chicken that fall off the bone and the highlight among them - brown meat cubes made of matzah flour, which absorb the thick sauce until soft and every bite is pure happiness.

An invested soprito pot, which requires a little work, but is all a celebration.

* The pot can be prepared in advance and only put in the oven before serving.

More on Walla!

Three ingredients, you don't need anything more: Prasa patties are "snatched" kosher for Passover

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Soprito with Cuba for Passover

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• 50 minutes work

• Two and a half hours total

• Medium difficulty

• 6 diners

• Spanish

• Recipes for Passover

• fleshy

• chicken

• vegetables

• Casserole dishes

• Patties

• meat

• kosher

Chicken soprito, potatoes and Cuba for Passover (Photo: Walla !, Ayala Jenny)

Conversion calculator

Ingredients

• For soprito:

  • 5-6 chicken shanks and / or thighs

  • Peeled and sliced ​​potatoes

  • turmeric

  • Deep frying oil

• To Cuba Passover:

  • 250 g ground beef

  • ½1 cups matzah flour

  • 1 egg

  • ¾ Buckwheat

  • ½ Capitol Heart

  • Salt

  • black pepper

To the conversion calculator

Preparation

How do you make soprito with Cuba for Passover?

• 1

  Prepare the cubes:

  Mix the minced meat with the bhart and a little salt in a bowl.

  Put the mixture well and form tiny round patties with a diameter of 2 cm.

• 2 In another bowl mix and put the matzah flour, egg, water and a little salt until you get a dough that is flexible and slightly soft like plasticine (if necessary add a little more water).

  With wet hands, form balls 4 cm in diameter from the dough.

• 3 Place a bowl of water next to us, take a ball of dough in one palm, and dip the toe of the other palm in water.

  Insert the wet toe into the ball, and rotate slightly, dip in the water again and continue to press the ball of dough against the other palm until a pocket of dough is formed whose sides should be as thin as possible.

  Even if the dough is torn you can wet the finger and connect the tear.

  Put in a meatball and close over.

  Continue like this with all the cubes (if there is any meat mixture left you can add it to the pot as patties).

• 4 When the cubes are ready fry them in deep oil until they are brown and golden.

  The operation should be performed in several rounds so as not to lower the oil temperature.

  Remove to a tray lined with absorbent paper.

• 5 In the same oil in which the cubes were fried, fry the potatoes until golden.

  Remove to absorbent paper.

• 6

  Assembling the pot:

  Place the chicken pieces, cubes and golden potatoes in a large pot.

  Season well with salt, black pepper and turmeric, and pour water only up to 3/4 the height of the contents of the pot.

• 7 Cook covered over a low flame for about an hour to an hour and a half, until the chicken is very tender.

  Make sure that the pot always has liquid and that it does not dry out.

• 8 Before serving, place in the oven uncovered for 10 minutes.

  Chicken soprito, potatoes and Cuba for Passover (Photo: Walla !, Ayala Jenny)

• Tip

  8

  : For an

  easier filling of the cube, you can freeze the patties.

  When they are frozen it is easier to wrap them in dough.

More chicken recipes

• Pot of pots: Beef soprito

• Festive chicken and chestnut soprito

• Shi-Li's Passover rolls

• Lamb stew with stuffed chard leaves

• Vietnamese salad with roast chicken

• Chicken stew, chestnuts and dried shiitake mushrooms

• Roast whole chicken with potatoes

• India breast rolls stuffed with mushrooms

• From the kohlrabi

• Makluba by Ines Shilat Yanai

• Bean noodle salad with baked chicken breast

• Agile chicken patties

• Chickens in red wine on a bed of polenta

• Wings with cauliflower flowers

Conversion calculators

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