Sancocho
Sancocho
- Sancocho is a soup that has many many ingredients because it is such a thick soup filled many many things; in my family, we do it once or twice a year. Usually, the first time we go up state to out cousin cabin and we make it for approximately 50-60 people and that just family. Then the second time is during the winter time. When being at the cabin everyone has a job from the youngest to the oldest. My job is usually to make the arepas to eat them with the sancocho.
What you need:
- Skinless chicken thighs, Mea
- Oil
- Scallions, chopped
- Tomato, chopped
- Cloves garlic, chopped
- Onion, chopped
- Chopped cilantro
- Medium potatoes, peeled and chopped
- Yucca (about 2 cups)
- Ears corn, cut in half
- Small green plantain, peeled and chopped into 1″ pieces
- Cumin
- Chicken boullion cubes
How to make it:
- In a large pot, saute scallions, onions and garlic in oil. Add tomatoes and saute another minute.
- Add chicken pieces, meat and season with a little salt. Saute a few minutes, then add yucca and plantain and fill pot with water.
- Add chicken bullion, cumin and half of the cilantro and cover pot.
- Simmer on low for about 40 minutes. After 40 minutes, adjust salt and add potatoes, cook and additional 15 minutes.
- Add corn and cook an additional 7 minutes or until corn is cooked.
- Serve in large bowls, and top with cilantro.
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