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 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
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 DE GALLINA
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.
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.
PANAMANIAN SANCOCHO
There are a few versions of sancocho out there (in fact, there are probably multiple recipes of it within the same country), but this is the way my grandma used to make it. Sancocho is basically a chicken based soup that gets its distinct flavour from cilantro and yuca (or cassava).
Provided by ItsTheLadyV
Categories Clear Soup
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 828.4, Fat 17.8, SaturatedFat 4.7, Cholesterol 60.7, Sodium 2186.9, Carbohydrate 142.5, Fiber 6.9, Sugar 11.2, Protein 23.8
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Author Kylee Reichert Sr.Published 2017-10-30Estimated Reading Time 4 mins
- Chicken stew. Unlike sancocho from other areas of Colombia, which is made with fish, pork or beef, the main ingredient of the Cali chicken is the chicken.
- Atoll rice. Atoll rice is part of the Spanish gastronomic heritage, although local ingredients have been added. As with other dishes, there are numerous variations with small differences in the ingredients.
- Valvines empanadas. This is another food that comes from the Spanish conquest, although the empanadas have an Arab origin. The valleys have crossed the borders of the Valle del Cauca, and are currently found throughout Colombia.
- Pandebono. There are numerous versions about the birth of this recipe, but the most likely place it at Hacienda el Bono. There they copied an indigenous formula and added to the traditional bread fermented cassava starch, corn and cheese.
- Manjar blanco valluno. The manjar blanco valluno is the most popular dessert in the whole city and its metropolitan area. Its fame has grown so much that it is common to find it throughout Colombia, especially during Christmas.
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- Haga un picadillo con las cebollas largas picadas, los tomates verdes y las cebollas cabezonas, luego se machaque y ponga a hervir en el agua con la cebolla larga entera, la cola de res y la gallina.
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- Clean chicken and remove skin. Boil chicken in water with onion, garlic, sofrito, leek, salt and pepper.
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- Once soft, remove carefully, not to crumble vegetables. Place in serving bowl. Stir in some strained broth and chicken.
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- Seasoning the meat: Place the beef, pork, and goat meat in a large bowl and season with lime juice, cilantro (or parsley), oregano, garlic, and a teaspoon of salt. Coat meat with the seasoning. Marinate for at least half an hour, better an hour.
- Cooking the meat: In a large pot heat the oil over high heat, add the seasoned meats, and stir (be careful with hot oil splattering). Cook stirring until browned. Add the remaining meats and corn, and cook stirring for a couple of minutes.
- Adding water: Lower heat to medium and pour 1/2 galon [2.5 lt] of water. Simmer until it breaks the boil.
- Adding vegetables: Once the water breaks the boils, add auyama, chopped plantain, and root vegetables (ñame, yautía, yuca). Grate, or scrape with the knife the remaining plantain to make it into a pulp, add to the pot.
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- Sancocho de Gallina. Sancocho evolved from a traditional Spanish stew. The basic ingredients always include yuca, potatoes, plantain, and corn. Don’t forget large pieces of chicken and hot broth.
- Lechona. Lechona is a favorite among Bogotános. This mix of rice, yellow peas, pork meat, and spices is usually served with an arepa and piece of pork skin.
- Bandeja Paisa. Bandeja de paisa is a typical Antioquian meal that has become so popular with Colombians that it’s known as the national dish of Colombia.
- Ajiaco. Ajiaco is thought to have originated from the mountainous city of Bogotá and the Santa Fe region. This dish is basically a chicken soup made with corn and three kinds of potatoes.
- Arepas. Arepas are a common street food popularized in Central and South America. In Colombia, the most popular arepas are filled with cheese (arepas con queso), or with eggs and meat (arepas con huevo).
- Pescado Frito y Arroz Con Coco. This is popular in the Caribbean coast and my personal favorite. This fried fish dish with coconut rice is served with a side of patacones (fried plantain) and a simple salad.
- Calentado de Lentejas. Another breakfast classic, the calentado is a hardy dish made of reheated leftovers. Ingredients usually include rice, beans, potatoes, beef, and chorizo, served with a fried egg on top.
- Empanadas. Colombia’s empanadas are everywhere. They are a staple of everyday convenience and on-the-move professionals and students. Empanadas have a delicious, crispy crust made of masarepa, a precooked cornmeal mixture.
- Cabro Santandereano. Cabro Santandereano or Santander goat is a savory dish made with goat meat marinated until tender. The meat is then grilled and served with boiled yucca or pepitorias, a chunky version of the French fry.
- Ceviche. Beloved by costeños (people from the Caribbean coast) and Bogotános alike, ceviche is a coastal dish made popular across Colombia. This fresh meal is prepared cold and offers a variety of seafood such as red snapper and shrimp.
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- Sancocho de Gallina (Chicken Stew) This is the signature dish of Panama. And while it might sound crazy to eat chicken stew in such a hot climate, it is the perfect meal for almost every occasion (and known as an excellent cure for hangovers and colds).
- Arroz con Pollo (Literally Rice with Chicken) Another go to comfort food is arroz con pollo. Similar to a Spanish paella, it is rice with pulled chicken pieces, olives, peas and whatever other vegetables the chef decides to add, such as tomatoes and carrots.
- Hojaldre. Almost every culture has some kind of fried dough recipe. The version in Panama is called hojaldre, and it’s an egg and flour based dough, normally left overnight to rise and fried fresh in the morning.
- Tamales. Tamales are typical in various countries of Latin America. The Panamanian version is corn-based dough filled with a delightful mix of chicken, vegetables, and raisins and cooked in banana leaves.
- Ropa Vieja (‘Old Clothes’ Shredded Beef Stew) The name of this dish comes from a legend where a poor man had to provide food for his family and he had no choice but to cook some of his old clothes as a stew, which miraculously turned to a delicious meal.
- Arroz con Guandú (Rice with Pigeon Peas) Panamanians eat a lot of rice, and this recipe is probably one of my favorites. Another traditional dish around Christmas time, the rice is cooked together with guandú, oil, cumin, salt, and, of course, culantro.
- Carne Guisada (Beef Stew) This is the Panamanian version of beef stew, slowly cooked with potatoes, pepper, tomatoes, onions. It is a full meal in itself, though is often served with rice or plantain chips (patacones) on the side.
- Chicheme. Chicheme is a drink/dessert made from corn, milk, and spices. Corn is one of the most common ingredients in Panama, and while a milky corn drink might sound weird, it’s very filling and very nice.
- Patacones. These double fried plantain chips are a versatile elements on any Panamanian table. From breakfast to side dish, with cheese or without, they are yummy, crunchy, and comforting.
- Tortillas. Panamanian corn tortillas are small, thick and disc shaped. They are either deep fried or toasted on a grill. They are typically enjoyed for breakfast accompanied by eggs or the local white cheese.
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