Sancocho De Gallina Recipe 45 Food

SANCOCHO DE GALLINA (COLOMBIAN CHICKEN SOUP)

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.

SANCOCHO DE GALLINA (CHICKEN OR HEN SANCOCHO)

Steps:

• In a large pot, place the chicken, corn, aliños, chicken bouillon, salt and green plantain. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 30 to 35 minutes.
• Add the potatoes, yuca and pepper and continue cooking for 30 more minutes or until the yuca and potatoes are fork tender. Stir in the cilantro.
• Taste and adjust the seasoning. Serve in large soup bowls, dividing the chicken and vegetables evenly. Sancocho de Gallina o Pollo

PANAMANIAN SANCOCHO

Steps:

• Rinse the chicken and pat dry.
• In a small bowl, mix the salt, cilantro, oregano, garlic, and olive oil. Rub the mix all over the chicken and let it marinate for 10 minutes.
• In the meantime, peel and chop the yucca and the onion. Set aside.
• Heat a large pot over medium heat. Place the chicken in the pot, place a lid on it, and let it sweat for about 7 minutes.
• Add the onion and the chicken stock. Bring the soup to a boil and then let it simmer over medium low heat until the chicken is cooked through and soft.
• Raise the heat to medium and add the yucca. Bring the pot to a gentle simmer and cook until the yucca is cooked through (approximately 10 minutes).
• Serve with white rice on the side that is added into the soup when you are about to eat it.
• NOTE: This soup keeps well frozen and only gets more flavourful with time.

PANAMANIAN SANCOCHO

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.

SANCOCHO

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.

MAMA GUILLA'S SANCOCHO RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pot over medium heat.
• Add the onion, green pepper, cilantro, and garlic. Cook until the onions are translucent, about 5 minutes.
• Add the cooking wine, diced tomatoes, tomato sauce, sofrito, recaito, Spanish olives, cumin, salt, and pepper. Stir for 2-3 minutes to allow the flavors to meld.
• Add the stew beef. Increase the heat to high and cook for 2-3 minutes, until the meat is cooked through.
• Add the chicken broth and water. Stir to combine. Add the chicken, corn, potatoes, and yuca. Stir well. Cover and cook over medium-high heat for about 45 minutes, stirring occasionally, until the meat is tender and the potatoes are softened.
• Reduce the heat to low and add the plantains. Simmer uncovered for 15 minutes, until the plantains are tender.
• Garnish the soup with cilantro and serve with halved avocados, rice, and lime wedges, if desired.
• Enjoy!

SANCOCHO

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.