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Sancocho
Created by: Howcan Team
Ingredients
- 2 lbs of chicken pieces
- 1 lb of pork ribs
- 1 lb of yuca, peeled and cut into chunks
- 2 ears of corn, cut into thirds
- 2 green plantains, peeled and cut into chunks
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, chopped
- 1 tomato, chopped
- 1 teaspoon of oregano
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 8 cups of chicken broth
- 2 tablespoons of vegetable oil
Instructions
- In a large pot, heat 2 tablespoons of vegetable oil over medium heat.
- Add the chopped onion, minced garlic, and bell pepper to the pot. Cook until the vegetables are softened, about 5 minutes.
- Season the chicken pieces and pork ribs with oregano, cumin, salt, and black pepper.
- Add the seasoned chicken and pork to the pot and brown on all sides, about 8 minutes.
- Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 1 hour.
- After 1 hour, add the yuca, corn, and green plantains to the pot. Simmer for an additional 30 minutes, or until the yuca is tender.
- Taste and adjust the seasoning if necessary.
- Serve the sancocho hot and enjoy!
Sancocho is a traditional Latin American stew with roots in the Canary Islands. This hearty dish is a staple in countries like Colombia, Dominican Republic, and Puerto Rico, with each region adding its own unique twist. The history of sancocho dates back to the indigenous Taino people, who cooked meat and vegetables in large pots over an open flame. Over time, Spanish and African influences shaped the dish into what it is today. Chefs like Francis Mallmann and Jose Garces have put their own spin on sancocho, elevating it to new heights. For the best version of this dish, head to the Caribbean or Latin American restaurants known for their authentic flavors. The key to a delicious sancocho lies in the combination of meats, root vegetables, and a flavorful broth, simmered to perfection. Whether it's made with chicken, beef, or fish, the slow cooking process is essential for infusing the dish with rich, savory flavors. While the traditional method involves simmer
150 min
6
350 calories
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