Sancocho ??
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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