Sancocho De Gallina Colombian Chicken Soup Recipes

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.

Steps:

• Put the chicken or hen with the whole scallions, onion and cilantro in a large pot with the water. Cover and cook over high heat until boiling then reduce to low and simmer until cooked through and tender, 20 to 25 minutes for chicken or 45 minutes if using a hen. Remove the chicken from the pot and set aside. Remove whole scallions and onion and discard. Reserve the stock.
• While the chicken cooks, prepare the sofrito. In a heavy skillet, heat the olive oil over medium to low heat and add all the ingredients for sofrito but the saffron. Saute the sofrito until very tender and paste-like, about 10 minutes. Add chicken pieces to sofrito and mix well continuing to saute for another 5 minutes.
• Meanwhile, bring the stock to a simmer. Add the plantains and cook for 10 minutes. Then add the yucca, potatoes, corn, 1/4 cup chopped cilantro, and chicken cubes and simmer for another 10 minutes, orr until all the vegetables are tender when pierced. Add sofrito mix with chicken to the broth. Mix well. Simmer for another 5 minutes and remove from heat. Season with salt and pepper.
• Before serving, garnish with chopped cilantro. Serve with avocado slices.

Steps:

• In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup.
• In the remaining 1 ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook.
• As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.
• 30 minutes prior to the end of cooking, add the cut up plaintains.
• 10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.
• Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.
• Add the roux to the soup and stir to blend well.

Steps:

• 1. In pot, bring chicken and water to boil. Skim the froth and add remaining ingredients except cilantro garnish. Return to boil, lower heat and simmer until chicken is cooked and vegetables are tender, about 1 hour. Discard cilantro sprigs. 2. Garnish with minced cilantro and serve with salsa on side.

Steps:

• You will need at least a 14 quart pot (a large soup pot). Fill it 1/4 full with water. Bring to a boil and add 1 tsp spoon of salt.
• Peel the yucca root with a vegetable peeler. Cut off the ends, then cut it half lengthwise, then make three cuts in each half (giving you 8 chunks per yucca root).
• Put the yucca root in the boiling water and let boil while you are cutting up th rest of your veggies (10 minutes).
• All veggies are cut up in chunky pieces with the exception of the garlic. This allows for ease in distribution.
• I prefer to mince my garlic in a pestle and mortar with a touch of salt for abrasion. But a small food processor works fine as well.
• When chopping your cilantro -- cut the leafy tops off and give a rough chop, then mince the stems.
• Add all of the veggies,chicken thighs, dry seasonings, garlic and minced cilantro stems to the soup pot and fill with water 1-2 inches above the veggies and chicken.
• Cover and bring to a boil. Once the soup is boiling, turn the heat down to med-low, with the lid on. Let cook about 45 minute to one hour.
• Add the chopped cilantro leaves 10-15 minute before serving.
• In the end, each bowl of soup should have 1 chicken thigh, 1 section of corn, 2 chunks each of yucca root, carrot and celery and then pile on the broth.
• My Abuela (grandmother) likes to add some potatoes (2) and green plantains (2). chopped in the same fashion as the other veggies, chunky and equally, so as to allow 2 pieces per bowl. I am personally not a big potato eater and prefer my plantains in the form of tostones or as a desert.