Sancocho De Gallina Recipe 45 Recipes

SANCOCHO DE GALLINA (CHICKEN OR HEN SANCOCHO)

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

SANCOCHO DE GALLINA RECIPE - (4/5)

Steps:

• 1. In pot, bring chicken and water to boil. Skim the froth and add remaining ingredients except cilantro garnish. Return to boil, lower heat and simmer until chicken is cooked and vegetables are tender, about 1 hour. Discard cilantro sprigs. 2. Garnish with minced cilantro and serve with salsa on side.

SANCOCHO

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.

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.