COLOMBIAN CHICKEN STEW: SANCOCHO
Quote: "It shouts out loud: I really care for you!" I lived in Colombia, South America, and Sancocho is the ultimate in comfort food there! And like in Italian homes, each family has their own version of lasagna; this is my personalized version of the soup. It is believed that it is so powerful that it can bring the dead back to life. That is why it is served after every party and makes the perfect Sunday meal!
Provided by Food Network
Categories main-dish
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- 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.
COLOMBIAN-STYLE CHICKEN, SHORT RIB AND POTATO STEW
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Season the chicken and beef all over with salt. Let stand 15 minutes. In a large pot, combine the chicken, beef, onion, dried oregano and 2 teaspoons salt. Rinse away any grit from the cilantro (do not trim), tie one bunch with kitchen twine and drop it into the pot. Pour in enough cold water to just cover the meat (about 12 cups). Simmer until the chicken is just cooked through, about 40 minutes. Transfer the chicken to a large platter and let cool.
- Stir in the grated potato. Continue to simmer until the beef is meltingly tender and the potatoes have melted into the broth, about 1 1/2 hours. Transfer the meat to a platter. Once cool enough to handle, shred the beef and chicken, and discard the bones, skin, fat and gristle.
- Stir the chopped potato and corn into the pot. Simmer until the potatoes are tender, about 20 minutes.
- Meanwhile, in a small bowl, combine the tomatoes, scallions, shallots and 3/4 teaspoon salt. Chop 1/3 cup of cilantro leaves from the remaining bunch and stir into this salsa. Wearing gloves, remove and discard the habanero seeds; finely chop the habanero and add to the salsa.
- Return the chicken and beef to the pot. Stir in the spinach, capers and black pepper. Cook until the meat is warmed through and spinach is wilted. Taste and adjust seasoning if necessary. Ladle into bowls, topping with salsa, avocado and a dollop of sour cream.
Nutrition Facts : @context http, Calories 519, UnsaturatedFat 17 grams, Carbohydrate 33 grams, Fat 31 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 758 milligrams, Sugar 5 grams, TransFat 0 grams
COLOMBIAN CHICKEN, CORN, AND POTATO STEW
Provided by Shelley Wiseman
Categories Soup/Stew Milk/Cream Chicken Potato Stew Dinner Lunch Corn Root Vegetable Cilantro Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Put chicken in a 6- to 8-quart pot and add water, broth, onion, guascas, and 1 1/2 teaspoons salt. Bring to a boil, skimming foam, then reduce heat and simmer, covered, until chicken is cooked through, 30 to 40 minutes. Transfer to a plate to cool slightly (reserve broth).
- Add papas criollas to reserved broth (if using russet potatoes, peel and coarsely grate first) and simmer, uncovered, stirring occasionally, until potatoes are falling apart and beginning to thicken broth (mash if necessary), 20 to 30 minutes.
- Meanwhile, peel Yukon Golds and boiling potatoes and cut into 1-inch pieces, then add to pot and simmer, covered, stirring occasionally, until almost tender, 10 to 15 minutes.
- Add corn, 1/4 cup cilantro, and 1 teaspoon coarsely ground black pepper and simmer, covered, until corn is tender, 5 to 10 minutes.
- While corn cooks, coarsely shred chicken, discarding skin and bones.
- Add chicken to stew and cook, stirring occasionally, until heated through. Season with salt.
- Serve stew with crema, capers, avocados, and remaining 1/2 cup cilantro, each in separate bowls (or add them to stew in pot just before serving).
COLOMBIAN CHICKEN, CORN, AND POTATO STEW
Steps:
- Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes. Transfer chicken as browned to a plate.
- Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes. Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes. Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
- Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes. Add corn and simmer, covered, until tender, 5 to 10 minutes more. While corn is cooking, remove skin and bones from chicken and coarsely shred meat. Add meat to pot and heat through.
- Serve stew with accompaniments in separate bowls.
CHICKEN, CORN, AND POTATO STEW
It looks like there is a lot to do here but it all goes quickly, especially if you use a food processor to grate the russets! The russet potatoes should dissolve and thicken the stew nicely. Talk about comfort food this is it! I'm guessing at the servings as we now have only myself and my DH at home and we had lots left. Excellent with cornbread.
Provided by Annacia
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes.
- Transfer chicken as browned to a plate.
- Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes.
- Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes.
- Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
- Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes.
- Add corn and simmer, covered, until tender, 5 to 10 minutes more.
- While corn is cooking, remove skin and bones from chicken and coarsely shred meat.
- Add meat to pot and heat through.
Nutrition Facts : Calories 920.7, Fat 58.2, SaturatedFat 20.2, Cholesterol 201.2, Sodium 1354.2, Carbohydrate 54.3, Fiber 11.5, Sugar 5.3, Protein 48.2
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- Turn on the sauté function on your Instant Pot and add olive oil. Add in the onion and garlic. Cook until the onions are soft, about 5 minutes. Turn off the sauté setting.
- Add in the broth, water, potatoes, corn, guascas or oregano, cilantro, spring onions, salt and pepper, chicken breast (placed on top).
- Close the lid and turn the valve to sealing. Turn on the the soup setting and cook (30 minutes). Once finished cooking allow to depressurize. Switch the valve to venting to allow it to finish depressurizing, carefully open the Instant Pot.
- Remove the chicken breast, shred with a couple of forks, then return to the stew and gently mix in.
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