Sancocho De Pollo Food

TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW)

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.

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.

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.

PUERTO RICAN SANCOCHO

Steps:

• Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
• Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
• Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

SANCOCHO DE POLLO

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.