SANCOCHO DE GALLINA (CHICKEN OR HEN SANCOCHO)
Sancocho is a common Colombian dish that you can make with fish, plantain, beef, chicken, pigeon peas or pork. Sancocho de gallina or Sancocho Valluno is originally from the Colombian Region El Valle. Traditionally this soup is made with hens, but you can use chicken too. I have a lot of good memories associated with.
Provided by Erica Dinho
Categories Main dish
Time 1h15m
Number Of Ingredients 11
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
Nutrition Facts : Calories 724 kcal, Carbohydrate 91 g, Protein 31 g, Fat 28 g, SaturatedFat 7 g, TransFat 0.1 g, Cholesterol 104 mg, Sodium 1026 mg, Fiber 7 g, Sugar 21 g, UnsaturatedFat 19 g, ServingSize 1 serving
SANCOCHO
Sancocho saved me. I was six years old when I first came to the mainland. I didn't speak a lick of English and I missed Puerto Rico terribly. I didn't understand what winter was or why the cold never seemed to go away. My mother would make this hearty stew and it would take me right back to my Abuela's house in San Juan. Every family has their version of sancocho, some making it with chicken and tripe, others with pork or goat. This one is FROM my Abuela Alicia, WHO LOVED making her sancocho with oxtail. I love making it with oxtail too, but feel free to use chuck or bone-in short ribs. The preparation is relatively simple, but the cooking time is a little over three hours. So be patient and enjoy the way it perfumes your entire household. Trust me; the wait is worth it.
Provided by Food Network
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- To make the recaito, process the onion, bell pepper, frying pepper, garlic and 1 tablespoon of the olive oil in a blender until it resembles a very chunky sauce. Add the cilantro and blend until the sauce is combined and has a slightly chunky consistency, about 30 seconds. Set aside 1/2 cup of the recaito you've just made and freeze the rest for future preparations.
- Add the remaining olive oil to a very large, heavy-bottomed soup pot over medium-high heat. Dry the oxtails and add salt and pepper. Brown the oxtails in batches, 2 to 3 minutes per side. Remove and set aside on a plate or platter.
- Remove excess fat from the pot you browned the oxtails in, leaving about 2 tablespoons in the pot. Add the reserved 1/2 cup recaito and saute until fragrant. Add the adobo, oregano and bay leaves, then stir in the tomato sauce and saute for 1 minute. Add the red wine and chicken stock and bring to a boil. Taste the broth and add salt and pepper to taste, remembering that as the broth reduces it will become saltier; don't go overboard. Add the oxtails back to the pot. Lower the heat and cover the pot, leaving the lid slightly cracked. Simmer until the meat is beginning to become tender and fall apart, about 2 hours.
- Skim the fat off the top of the stew. Add the potatoes, yucca, plantains, pumpkin and corn. Top with more chicken stock, if necessary, to cover all the vegetables. Put the lid back on and simmer until the root vegetables are tender, 30 to 45 minutes.
- Taste the broth, season with salt and pepper and garnish with cilantro leaves. Serve with a side of rice if desired.
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 DE GALLINA (COLOMBIAN CHICKEN SOUP)
This Colombian recipe for Chicken Soup improves on the traditional by adding yucca, plaintains and red potatoes. What an excellent blend of flavors!
Provided by Witch Doctor
Categories Chowders
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 394.3, Fat 8.7, SaturatedFat 3.7, Cholesterol 85.8, Sodium 459.2, Carbohydrate 43.5, Fiber 3.3, Sugar 14.2, Protein 36.2
More about "sancocho de gallina recipe 45 food"
COLOMBIAN CHICKEN AND VEGETABLE SOUP (SANCOCHO DE …
From goya.com
Servings 8Total Time 1 hr 30 mins
SANCOCHO DE GALLINA RECIPE FROM PANAMA - AS WE SAW IT
From aswesawit.com
Cuisine PanamanianCategory SoupServings 8Total Time 1 hr 50 mins
SANCOCHO DE GALLINA – THE NEW GASTRONOME
From thenewgastronome.com
PANAMANIAN SANCOCHO - A DELICIOUS CHICKEN SOUP
From livinginpanama.com
EASY VENEZUELAN SANCOCHO - MOMMY'S HOME COOKING
From mommyshomecooking.com
SANCOCHO DE GALLINA (HEN’S STEW) RECIPE
From quericavida.com
SANCOCHO, TRADITIONAL COLOMBIAN STEW - AMIGOFOODS
From blog.amigofoods.com
SANCOCHO - TRADITIONAL STEW RECIPE FROM PANAMA | 196 FLAVORS
From 196flavors.com
5/5 (1)Category Main CourseCuisine Latin American, PanamanianTotal Time 2 hrs
SANCOCHO DE GALLINA FROM PANAMA | RECIPE - WORLD FOOD AND WINE
From worldfoodwine.com
SANCOCHO [RECIPE + VIDEO] 7 CARNES, OR BEEF & CHICKEN STEW
From dominicancooking.com
SANCOCHO RECIPE (PUERTO RICAN MEAT AND VEGETABLE STEW) - THE …
From thespruceeats.com
SANCOCHO DE GALLINA : RECIPES - COOKING CHANNEL RECIPE
From cookingchanneltv.com
THE BEST SANCOCHO DE POLLO—PANAMA’S TRADITIONAL CHICKEN STEW
From familiakitchen.com
PANAMA’S SANCOCHO IS A SOUP THAT CAN CURE IT ALL
From smithsonianmag.com
FOOD RECIPE FOR PANAMANIAN SANCOCHO DE GALLINA
From foodinspirer.com
SANCOCHO - WIKIPEDIA
From en.wikipedia.org
SANCOCHO DE GALLINA : RECIPES : COOKING CHANNEL RECIPE | COOKING …
From cookingchanneltv.cel29.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love