How you make a dish called sancocho?!
Ingredients:
7 cloves garlic
3 medium carrots, chopped
1 red bell pepper, cored, seeded, and chopped
1 green bell pepper, cored, seeded, and chopped
1 small Spanish onion, chopped
1 habenero chile, chopped
2 cup chopped fresh cilantro leaves
1 gallon water
3 low-sodium chicken bouillon cubes
1 tablespoon ground cumin
Salt and pepper
1 (3 to 4-pound) chicken, cut into 8 pieces
1 small yucca, peeled and cut into 2-inch pieces
1 green plantain, peeled and cut into 2-inch pieces
5 all-purpose potatoes, halved
2 ripe plantains, peeled and cut into 3-inch pieces
4 ears corn, cut in 3 pieces
Cooking Directions:
In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro. In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper. Bring to a boil, lower the heat, and simmer for 30 minutes.
Add the chicken and simmer for another 20 minutes.
Add the yucca and green plantain and simmer for 10 minutes more. Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes.
In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree. Stir the puree into the soup, season with salt and pepper, and serve
Answers: There are many variations of Sancocho but here is a typical recipe
Ingredients:
7 cloves garlic
3 medium carrots, chopped
1 red bell pepper, cored, seeded, and chopped
1 green bell pepper, cored, seeded, and chopped
1 small Spanish onion, chopped
1 habenero chile, chopped
2 cup chopped fresh cilantro leaves
1 gallon water
3 low-sodium chicken bouillon cubes
1 tablespoon ground cumin
Salt and pepper
1 (3 to 4-pound) chicken, cut into 8 pieces
1 small yucca, peeled and cut into 2-inch pieces
1 green plantain, peeled and cut into 2-inch pieces
5 all-purpose potatoes, halved
2 ripe plantains, peeled and cut into 3-inch pieces
4 ears corn, cut in 3 pieces
Cooking Directions:
In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro. In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper. Bring to a boil, lower the heat, and simmer for 30 minutes.
Add the chicken and simmer for another 20 minutes.
Add the yucca and green plantain and simmer for 10 minutes more. Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes.
In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree. Stir the puree into the soup, season with salt and pepper, and serve
Ingredients:
* 4 pounds of chicken
* 2 pounds of pork chops
* 1 pound of "tocino" (salt pork, spanish sausage)
* 1.5 pound of goat meat
* 1 pound of sausage
* 4 large plaintain bananas
* 2 pounds of yucca (cassava,tapioca,manioc)
* 2 pounds of malanga
* 2 pounds of spanish pumpkin
* 2 pounds of sweet potatoes
* 5 corns on the cob
* 2 pounds of white yam (taro)
* 6 liters of water
* 1.5 tablespoon of oregano
* 5 coffe spoons of salt
* 2 tablespoon of "naranja agria" (these are oranges that are very, very sour) 2 green bell pepper (cut in four pieces)
* 1 medium size onion
* 1 coffe spoon of garlic (smashed)
* Some leaves of parsley
* Some leaves of cilantro
* 1 tablet of chicken bouillon
* 2 tablespoons of white vinegar
* Worcestershire sauce (English)
How to prepare the ingredients: The day before (to save some time) you can cook the meats and store them in the refrigerator. The way to cook them is the following:
1. Cut the chicken in different pieces, wash the chicken with "naranja agria" taking out the skin and excess grease. Add onions, garlic, bell pepper, English sauce (or soy sauce), tomatoes and salt. After half an hour, cook the chicken without adding tomato sauce. Add more water than usual so that you can use the resulting sauce. Do not let get the chicken to become too tender. When done, save it in the refrigerator.
2. Cook the pork chops and goat in the same way as the chicken but cook them separately. Add more water than usual so that you can use the resulting sauce. When done, save it in the refrigerator.
3. Cut the "tocino" in small pieces (half an inch) and pass it through hot vegetable oil (to give a nice color). Add some water and cook. Do not let get the "tocino" to become too tender.
4. Cut the sausage in small pieces (half an inch each) and fry the pieces. Save the vegetable oil.
5. Peel of the yucca, plaintain bananas, malanga, spanish pumpkin, sweet potatoesand white yam and cut them in samll pieces. Put them in salt water so that they do not become black.
6. In a large pot (or two medium size pots) put the salt and the water. Add the onions, bell pepper, leaves of parsley and cilantro, spanish pumpkin, corn, plaintain bananas and malanga. When they are getting tender put all the other vegetables, the meat and the "sauces". Add two tablespoons of the oil in which the sausage was fried, "naranja agria", vinegar, garlic, check the salt. Do not let the sancocho to get too thick.
7. Put the spanish pumpkin in two portions: the first one to add thickness to the "sancocho" and the second to eat with the sancocho. If some vegetables are too tender, take them out. When the sancocho is done, put them in again. When done, you can serve the sancocho with rice and add picante sauce (Tabasco, for instance). This recipe is good for 18 portions.
Sancocho
"This is a typical dish from Colombia, South America. A chicken stew made with plantain and cassava that is served with a fresh tomato and onion sauce."
INGREDIENTS
2 1/2 quarts water
1 tablespoon salt
1/4 cup chopped fresh cilantro
4 cloves garlic, crushed
6 chicken leg quarters
2 plantains, peeled and cut into 6 pieces
1 large onion, chopped
2 pounds potatoes, peeled
4 pounds fresh cassava roots, cut into 6 pieces
2 tablespoons cooking oil
4 large onions, peeled and thinly sliced
1 teaspoon ground cumin, or to taste
1/2 teaspoon mild paprika, or to taste
1 teaspoon salt, or to taste
1 pound tomatoes, chopped
DIRECTIONS
Place the water into a large pot, and add 1 tablespoon salt , chopped cilantro (coriander), garlic, chicken legs, plantains, and 1 onion. Bring to a boil, and cook for about 20 minutes. Add the potatoes and cassava to the pot, and continue to cook for another 20 minutes, or until potatoes are tender.
While the chicken and vegetables are cooking, heat the oil in a large skillet over medium heat. Fry the onions in the hot oil, and season with cumin, paprika, and salt. When the onions are limp, stir in the tomatoes, and remove from heat.
Spoon the chicken stew into bowls, and serve topped with the tomato onion sauce.
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ok for ur information itz actuallii from Dominican Republic, where im from, nd wen my mom makes it she puts plantains, some type of meat it doesnt matter wat, yuca, squash, nd there are more stuff but i dont noe how 2 saii dem in english cuz i onlii noe how 2 saii it in spanish cuz im like 13 so yea nd i dont noe wat herbs or spices u put in it
i noe i didnt help but i juz wanted 2 make a point so yea