SANCOCHO
Sancocho, a word often used as slang by Puerto Ricans to mean a big old mix of things, is a rustic stew eaten across the Caribbean and made with every imaginable combination of proteins and vegetables. My father cooked his with beef, corn and noodles; my mom with chicken breasts, lean pork and sweet plantains; my grandmother with beef, pork on the bone and yautia. As such, I've rarely used a recipe, so this one is based largely on observation, taste memory and what I like. Pretty much every ingredient can be swapped out, and it also makes for a sumptuous vegetarian dish without meat. Sancocho epitomizes the resilience of Puerto Rican people, as it is often prepared in times of crisis - such as after a hurricane - and made with whatever you have on hand.
Provided by Von Diaz
Categories meat, soups and stews, vegetables, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Peel and cut the yuca, yautia, green plantain and yellow plantain into 1-inch pieces. Scrape out the seeds, then chop the calabaza, skin on, into 1-inch pieces. Put each ingredient in a separate bowl, adding water to cover vegetables in order to prevent them from turning brown while you prepare the rest of the soup.
- Husk the corn, then slice it into 2-inch-thick segments. Set aside.
- Season pork (or beef) and chicken with 1/2 tablespoon salt and 1/4 teaspoon black pepper.
- Heat 1 tablespoon oil in a large pot over medium-high. Add the pork and brown on all sides for 5 minutes. Using a slotted spoon, transfer to a clean, large bowl, then add the chicken to the same pot, and brown on both sides for another 5 minutes, adding oil as needed if the pot gets dry. Transfer with a slotted spoon to the same bowl as the pork.
- Reduce heat to medium and add sofrito to the pot, scraping up any browned bits of meat and incorporating them into the mix. Cook for 5 to 7 minutes, until liquid has evaporated and mixture darkens in color.
- Return the pork, chicken and any accumulated juices to the pot. Add the stock, bay leaves and remaining 1 tablespoon salt, and bring to a boil over high heat. Once simmering, reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally.
- To keep the vegetables from falling apart, add each one in order of firmness, cooking each for 5 minutes before adding the next. Begin with the yuca, then yautia, green plantain, yellow plantain, calabaza and corn, cooking the yuca for a total of 30 minutes and the corn for only 5 minutes.
- Add chorizo and stir well to incorporate. Cook for another 10 to 15 minutes over medium-low heat until meat and vegetables are tender and break easily with a fork. Because of all the starches and meat in this dish, this stew tends to be thick and rich. Some of the vegetables will fall apart, giving it a porridge consistency. This is a good thing.
- Adjust salt to taste, and serve with fresh bread or white rice on the side.
POTATO CHICKEN STEW
A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.
Provided by sal
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
- Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.
Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 80.1 mg, Fat 4.5 g, Fiber 5.4 g, Protein 34 g, SaturatedFat 1.3 g, Sodium 1113.3 mg, Sugar 5.3 g
CHICKEN STEW WITH SWEET PLANTAINS
Made on a Saturday afternoon, this accessible chicken stew (inspired by the dish mofongo) could deliver delicious Sunday sustenance from 11 a.m. onward.
Provided by Melissa Clark
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Rub chicken with cumin, chile powder, 2 teaspoons salt, 2 teaspoons oregano, 1/2 teaspoon black pepper, the orange zest and lime zest. Coat with 1 tablespoon oil. Cover and refrigerate at least 2 hours or overnight.
- Heat a large Dutch oven over medium-high heat. Add chicken pieces, skin side down. Cook, in batches if necessary, until golden brown all over, about 10 minutes. Transfer chicken to a bowl.
- Add 1 tablespoon oil to pan. Add plantains in a single layer, working in batches if necessary, and cook until golden brown, 3 to 5 minutes per side (add more oil to pan between batches if needed). Transfer plantains to a bowl.
- Add remaining 1 tablespoon oil to pan. Stir in onion, bell pepper, garlic and a pinch of salt. Cook until vegetables are softened, 7 to 10 minutes. Add remaining 1 teaspoon oregano and cook 1 minute.
- Stir in tomatoes with their juices, orange juice, 1 cup water, 2 teaspoons salt and 1/2 teaspoon black pepper. Return chicken and plantains to pot. Bring to a simmer over medium-high heat. Cover and reduce heat to medium low. Keep at a steady simmer until chicken is cooked through, about 30 minutes. Stir in olives and lime juice. Taste and adjust seasonings, adding more salt or lime juice to taste. Serve topped with cilantro.
Nutrition Facts : @context http, Calories 705, UnsaturatedFat 31 grams, Carbohydrate 33 grams, Fat 47 grams, Fiber 7 grams, Protein 40 grams, SaturatedFat 12 grams, Sodium 1152 milligrams, Sugar 14 grams, TransFat 0 grams
UGANDAN PLANTAINS WITH CHICKEN STEW
Make and share this Ugandan Plantains With Chicken Stew recipe from Food.com.
Provided by Elmotoo
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel the plantains and place in a steamer or a saucepan with a rack in the bottom. Add water, leaving the bananas above the level of the water. Add salt and pepper. Bring contents to boiling point; reduce heat and steam bananas until soft.
- Lift bananas from the liquid and mash well. Place in top of double saucepan over simmering water until ready to serve with Chicken stew.
- To make Chicken stew:
- Fry Chicken in hot oil in a heavy sauté pan until brown. Add onions, tomatoes, potatoes, salt, pepper and water. Cover tightly and simmer for about 1 hour, or until Chicken is tender.
- Pour Chicken stew over plantains.
Nutrition Facts : Calories 830.6, Fat 44.1, SaturatedFat 11.2, Cholesterol 170.8, Sodium 756.9, Carbohydrate 65.5, Fiber 6.3, Sugar 25.9, Protein 46.6
CHICKEN AND PLANTAIN STEW
From the Washington Post: This clean-tasting stew is low in fat and calories. The plantains soften but hold their shape here, and they lend more potassium than bananas would. The chicken is easier to cut when it's either very cold or partially frozen. If you have time, pop it into the freezer for 15 minutes beforehand. Serve with your favorite flatbread crackers or over white rice.
Provided by Bolistoli
Categories Stew
Time 45m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or medium Dutch oven over medium-high heat, swirling to coat the bottom of the pan or pot.
- Add the chicken, onion and garlic; cook for about 7 minutes, stirring often, so the onion softens and the chicken loses its raw look.
- Stir in the tomato, wine, paprika, cumin, oregano and broth; increase the heat to high and bring to a boil, then reduce the heat to medium-low, cover and cook for about 10 minutes. The chicken should be cooked through.
- Add the plantain slices; cover and cook for 10 minutes or until the plantains are tender and fully cooked. Taste, and season with salt if needed.
- Divide among individual bowls. Serve hot.
Nutrition Facts : Calories 373.9, Fat 12.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 268.2, Carbohydrate 35.1, Fiber 3.5, Sugar 16.3, Protein 27.1
More about "chicken and pork stew with plantains and potatoes recipes"
TRADITIONAL BRUNSWICK STEW WITH PORK AND CHICKEN …
From thespruceeats.com
4.3/5 (347)Total Time 55 minsCategory Dinner, Entree, SoupCalories 589 per serving
PORK STEW {HEARTY AND TENDER} - SPEND WITH PENNIES
From spendwithpennies.com
POULET DG (CAMEROONIAN PLANTAIN AND CHICKEN STEW) …
From jayne-rain.com
CHICKEN AND PORK STEW WITH PLANTAINS AND POTATOES …
From bonappetit.com
Servings 6-8Author Sheila Jacobs
CHICKEN AND PORK STEW WITH PLANTAINS AND POTATOES
From food.com
Servings 6-8Total Time 1 hr 45 minsCategory ChowdersCalories 798 per serving
JERK CHICKEN WITH ROASTED PLANTAINS | MCCORMICK
From mccormick.com
PORK AND POTATO STEW - JO COOKS
From jocooks.com
CHICKEN AND PORK STEW WITH PLANTAINS AND POTATOES …
From friendseat.com
10 BEST CHICKEN PORK STEW RECIPES | YUMMLY
From yummly.com
PUCHERO SANTAFEREñO (COLOMBIAN BEEF, CHICKEN AND PORK STEW)
From mycolombianrecipes.com
AJIACO CUBANO (CUBAN COUNTRY-STYLE STEW) - A SASSY SPOON
From asassyspoon.com
PORK AND PLANTAINS RECIPE | MYRECIPES
From myrecipes.com
ESTOFADO DE POLLO (CHICKEN & PLANTAIN STEW) - EATINGWELL
From eatingwell.com
CHICKEN AND PORK STEW WITH PLANTAINS AND POTATOES …
From tfrecipes.com
13 CHICKEN DRUMSTICK RECIPES WE CAN'T GET ENOUGH OF
From seriouseats.com
CHICKEN AND PORK STEW WITH PLANTAINS AND POTATOES RECIPE - EAT …
From eatyourbooks.com
You'll also love