PANAMANIAN SANCOCHO
I grew up in the Canal Zone and sancocho is a must for large family meals. Sancocho is a Latin chicken soup with cilantro and yuca (or cassava). Keep in mind, there are a variety of recipes out there this is just the one my nanny used to make us.
Provided by IheartCilantro
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h55m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
- Discard chicken skin and bones. Place meat back into the soup; stir to combine.
Nutrition Facts : Calories 456.1 calories, Carbohydrate 75.2 g, Cholesterol 49.8 mg, Fat 8.9 g, Fiber 5.3 g, Protein 20.6 g, SaturatedFat 2.5 g, Sodium 468.9 mg, Sugar 9.2 g
SANCOCHO
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil in a medium pot. Add the chicken, garlic powder, oregano and some salt and pepper, and brown for about 10 minutes.
- Add the corn, carrots, plantains and sweet potatoes to the pot and cook for 10 minutes.
- Add the chicken broth and culantro base, and bring to a boil. Lower the heat and simmer for 45 minutes.
- Add the cilantro, green onions and yucca, and simmer for another 10 minutes.
- Serve with a side of coconut rice.
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.
TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW)
My fiance is from the D.R. and his mother has made me some amazing food! The first time she made sancocho I fell in love with it. It is often made with 7 different meats for a special festivity or holiday. I have simplified the meats in my version, but don't be afraid to use many kinds; this is my mimicked recipe. Great by itself or served the traditional way over rice. Super filling and even better the next day.
Provided by porchia
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 4h15m
Yield 12
Number Of Ingredients 26
Steps:
- Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
- Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
- Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
- Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
- Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.
Nutrition Facts : Calories 497.3 calories, Carbohydrate 53.5 g, Cholesterol 60.2 mg, Fat 22.8 g, Fiber 8.1 g, Protein 23.7 g, SaturatedFat 5.4 g, Sodium 1089.8 mg, Sugar 12.7 g
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.
DOMINICAN SANCOCHO
Talk about comfort food. This traditional stew combines all manner of meat with two different kinds of tubers. Sour orange lends a uniquely Caribbean flair. We like to brighten our sancocho by pairing it with avocado, rice, and cilantro, and to inject a little heat with a splash of hot sauce. We would not turn down an accompanying plate of crunchy tostones.
Provided by Junot Díaz
Categories Soup/Stew Chicken Pork Orange Beef Shank Bacon Corn Squash Winter Plantain Yuca Cilantro Gourmet
Yield Makes 10 to 12 servings
Number Of Ingredients 23
Steps:
- Cook longaniza (if using) with 1/2 cup water in a 12-inch heavy skillet, covered, over medium heat, turning occasionally, until browned on all sides and water has evaporated, about 10 minutes. Cut crosswise into 1/2-inch pieces, then transfer to an 8-quart pot.
- Cook bacon in skillet over medium heat, stirring occasionally, until crisp, then transfer to pot with a slotted spoon, reserving fat in skillet.
- Meanwhile, cut meat from beef shank into 1 1/2-inch pieces, reserving bone. Pat beef, pork, and chicken dry, putting them in separate bowls. Toss meat in each bowl with 1/2 teaspoon salt.
- Heat fat in skillet over medium-high heat until hot, then add beef and bone in 1 layer and brown, turning occasionally, about 7 minutes. Transfer to pot with slotted spoon. Brown pork and chicken in separate batches in same manner, transferring to pot.
- Add onion, peppers, garlic, and 1/2 teaspoon salt to skillet and sauté until softened. Add 1 cup water and boil, stirring and scraping up brown bits, 1 minute. Transfer vegetable mixture to pot. Add cilantro stems, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 3 quarts water to pot and bring to a boil. Skim off any foam, then simmer, partially covered, stirring occasionally, until meat is tender, about 1 1/2 hours.
- While meat simmers, cut ends from plantains with a sharp small knife, then cut a lengthwise slit through peel. Beginning at slit, pry off peel, then cut plantains crosswise into 1-inch-thick pieces.
- Trim ends from yuca and cut crosswise into 2-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath. Quarter lengthwise and cut out coarse center fiber.
- Peel ñame and yautía, then cut into 1 1/2-inch pieces and keep in a bowl of cold water.
- Seed and peel calabaza, then cut into 1 1/2-inch pieces.
- Add plantain and yuca to tender meat in pot and simmer, partially covered, stirring occasionally, 15 minutes. Drain ñame and yautía and add to pot along with calabaza, then simmer, partially covered, stirring occasionally, 20 minutes. Remove and discard beef and chicken bones.
- Add corn and simmer, partially covered, stirring occasionally, until corn is tender and all root vegetables are very tender (yuca should be translucent), 10 to 15 minutes. Sancocho broth should be slightly thickened from root vegetables; thin with additional water if necessary. Stir in juice and reheat, then season with salt and pepper.
HEN SANCOCHO (BROTH)
This is a typical Venezuelan sunday brunch dish. If you like hot dishes, add all the peppers to your personal taste! This recipe is very flexible. You can add or remove ingredients, and vary subjectively all the proportions at your whim, taste, and judgement.
Provided by John D.
Categories One Dish Meal
Time 1h10m
Yield 8 , 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Prepare the vegetable first by dicing, seeding, and pealing. Clean and cut the corn cobbs. Take the outer skins off of the potatoes, pumpkin, celeriac, and yucca. Peel and slice the plantains. Wash everything and place all vegetables in a pan full of water.
- In a large 5 quart pan, start to cook the hen. If you are using a younger, more tender chicken, begin cooking process 15 minutes later. Start by cooking the hard vegetables first.
- Add the seasoning: garlic. bell pepper, onion, tomato, cilantro, scallion, and salt.
- Add the hard vegetables: the carrots, corn cobbs, and yucca. Keep the water level well above the veggies.
- Cover, put the heat to max. and boil. Set to low and simmer for 1/2 hour.
- By this time, the vegetables should start to soften or cook; add the rest of the (soft) vegetables, such as the potatoes, and at this stage, add also the rice, pasta, the cabbage, and the egg (if you want to, because some of these ingredientes are optonal) the cleriac, plantains, and the pumpkin, last.
- Cover and simmer for another 20 minutes until all vegetables soften and cook. Don't overcook because some of the vegetables will dissolve and their taste will be lost. Add more water and salt as you go throught the entire process so the pan will not dry and the level is always kept above the vegetables.
- TO SERVE: Put the broth in a separate serving dish.
- Fill 1/2 of the individual soup plates with the broth. Divide the hen amongst the plates. Now add equal assorted vegetable portions to each plate or according to each one's preferneces.
- Some persons like their soup and hen in one plate and the veggies in another one.
Nutrition Facts : Calories 589.6, Fat 23.8, SaturatedFat 6.8, Cholesterol 115, Sodium 802, Carbohydrate 60.4, Fiber 7.8, Sugar 9.1, Protein 34.8
VENEZUELAN SANCOCHO (BROTH)
Now here is a real exotic plate of soup for you and the family, that makes up an entire meal. Have a plate of this for lunch, but I recommend you do so on a sunday, so you can spend all the day in bed. This is a typical Venezuelan dish, and if you're an OSSO BUCCO lover, you will really like this, since these famous veal shanks are one of the main ingredients! If you want, use spare ribs! If you like hot dishes, add all the peppers to your personal taste! Cooking is a wonderful art. That means recipes are guides, and this particular menu is very flexible. You can add or remove ingredients, and vary subjectively all the proportions at your whim, taste, and judgement.
Provided by John D.
Categories Lunch/Snacks
Time 1h30m
Yield 4 quarts, 8 serving(s)
Number Of Ingredients 20
Steps:
- Prepare the vegetable first by dicing, seeding, and pealing.
- clean and cut the corn cobbs. Take the outer skins off of the potatoes, pumpkin, celeriac, and yucca. Peel and slice the plantains. Wash everything and place all vegetables in a pan full of water.
- In a large 5 quart pan, start to cook the 4 beef shanks.
- Add the seasoning: garlic. bell pepper, onion, tomato, cilantro, scallion, and salt.
- Add the hard vegetables: the carrots, corn cobbs, and yucca. Keep the water level well above the veggies.
- Cover, put the heat to max. and boil. Set to low and simmer for 1/2 hour.
- By this time, the vegetables should start to soften or cook; add the rest of the (soft) vegetables, such as the potatoes, and at this stage, add also the rice, pasta, the cabbage, and the egg (if you want to, because some of these ingredientes are optonal) the cleriac, plantains, and the pumpkin, last.
- Cover and simmer for another 20 minutes until all vegetables soften and cook. Don't overcook because some of the vegetables will dissolve and their taste will be lost. Add more water and salt as you go throught the entire process so the pan will not dry and the level is always kept above the vegetables.
- TO SERVE: Put the broth in a separate serving dish.
- Fill 1/2 of the individual soup plates with the broth. Cut the meat into large pieces and divide amongst the plates. Now add equal assorted vegetable portions to each plate or according to each one's preferneces.
- Some people like their soup in one plate and the veggies in another one.
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