Stew Colombia Sancocho Antioqueño Food

COLOMBIAN CHICKEN STEW: SANCOCHO

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.

STEW - COLOMBIA - SANCOCHO ANTIOQUEñO

Steps:

• 1) Pour water into a large pot and add all the meat (beef, pork, chicken and chorizo), the oil, the green onions, cumin, cilantro, parsley (if using), salt and pepper and the Goya seasoning. Bring to a boil, lower heat to medium-low stir thoroughly, and cook, covered, for 45 minutes.
• 2) Add the corn and plantain. Bring to a boil, cover and lower to medium-low heat. Cook for another 30 minutes.
• 3) Add the potatoes and the shredded carrots. Bring to a boil, check the flavor and correct seasonings, cover and cook for another 30 minutes over medium-low heat.
• 4) Finally, add the yuca and bring to a boil once more. Cover and cook for 15 or 20 minutes more or until the yuca is tender.
• 5) Remove the cilantro green onions and parsley, if you are using it, serve. (Good hint: Digging for the cilantro, green onions and parsley can be a pain. So, I use a small mesh bag, place the green onions and cilantro inside it, tie it and drop it into the water. That way, all I need to do is remove the little bag instead of having to dig.).

VEGETABLE SANCOCHO

Steps:

• Combine onion, pepper and oil in a 3-quart microwaveable dish. Cover and microwave on high for 3 minutes. Stir in turmeric.
• Peel and chop the vegetables, dropping them into cold water as they are cut (so they won't turn brown).
• Add the vegetables, along with the squash, to the onion mixture. Add 3 cups water, cover, and microwave for about 20 minutes until vegetables are fork tender.
• Add the plantains, tomatoes and cilantro and salt (it will take about 2 teaspoons of salt). Cover and microwave for 2 to 3 minutes longer. Don't drain -- mixture will absorb liquid on standing.

CHEESE FRENCHEE

Steps:

• In a large shallow bowl, stir together the flour and salt.
• Mix together the egg and milk in a glass measuring cup.
• Gradually add the egg/milk mixture to the flour mixture, whisking until the batter is smooth; set aside.
• Spread 4 slices of bread lightly with mayonnaise and mustard, if desired.
• Top each piece of bread with a slice of American cheese and a slice of Swiss or Monterey Jack cheese.
• Cover each with a second slice and bread and lightly press the sandwiches together.
• In a deep 12-inch fry pan (dad uses a deep electric fry pan), heat oil or shortening of 1 inch deep to 350°F.
• Put the crushed cornflakes in a pie plate.
• Dip a sandwich in the batter to lightly, but completely cover, the dip sandwich in the cornflake crumbs; repeat with another sandwich.
• Carefully add both sandwiches to the hot oil; Fry until golden on one side; carefully turn and fry until golden on the other side.
• Remove sandwiches to a paper towel lined plate; dip, coat, and fry the remaining two sandwiches.
• Cut sandwiches into quarters and eat dipped in ketchup if desired.

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.

SANCOCHO

Steps:

• Put all ingredients except salt, pepper, and corn in a large soup or stock pot.
• Add enough water or chicken broth to cover.
• Bring to a boil, reduce heat, and simmer for 1 hour.
• Remove chicken, discard skin, and peel meat from the bones.
• Break the meat into fairly large pieces and return to the pot.
• Add corn, salt and pepper to taste.
• Simmer for about 20 minutes longer.