Sancocho ??

Sancocho ??

pinit

Ingredients

  • 1 1/2¬†teaspoons¬†olive oil
  • 6¬†scallions,¬†chopped
  • 1¬†medium¬†tomato,¬†chopped
  • 4¬†cloves¬†garlic,¬†chopped
  • 6¬†skinless chicken thighs on the bone
  • 1¬†cup¬†chopped cilantro leaves and stems,¬†divided
  • 3¬†medium¬†red potatoes,¬†peeled and chopped into 6 pieces (1 lb)
  • 10¬†ounces¬†frozen yucca,¬†about 3 to 4 pieces
  • 3¬†medium¬†ears corn,¬†cut in half
  • 1/2¬†medium¬†green plantain,¬†peeled and chopped into 1″ pieces
  • 1¬†tsp¬†cumin
  • 2¬†chicken bouillion cubes
  • 8¬†cups¬†water

preparation

In a large pot, saute scallions and garlic in oil. Add tomatoes and saute another minute.
Add chicken pieces and season with a little salt. Saute a few minutes, then add yucca and plantain and fill pot with 8 cups 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.

Sancocho ??

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