COLOMBIAN CHICKEN RECIPE RECIPES

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COLOMBIAN CHICKEN STEW: SANCOCHO RECIPE | FOOD NETW…



Colombian Chicken Stew: Sancocho Recipe | Food Netw… image

Quote: "It shouts out loud: I really care for you!" I lived in Colombia, South America, and Sancocho is the ultimate in comfort food there! And like in Italian homes, each family has their own version of lasagna; this is my personalized version of the soup. It is believed that it is so powerful that it can bring the dead back to life. That is why it is served after every party and makes the perfect Sunday meal!

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 17

7 cloves garlic
3 medium carrots, chopped
1 red bell pepper, cored, seeded, and chopped
1 green bell pepper, cored, seeded, and chopped
1 small Spanish onion, chopped
1 habanero chile, chopped
2 cups chopped fresh cilantro leaves
1 gallon water
3 low-sodium chicken bouillon cubes
1 tablespoon ground cumin
Salt and pepper
One 3-to 4-pound chicken, cut into 8 pieces
1 small yucca, peeled and cut into 2-inch pieces
1 green plantain, peeled and cut into 2-inch pieces
5 all-purpose potatoes, halved
2 ripe plantains, peeled and cut into 3-inch pieces
4 ears corn, cut in 3 pieces

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.

COLOMBIAN CHICKEN SANCOCHO (SANCOCHO DE POLLO) - SKINNYTAS…



Colombian Chicken Sancocho (Sancocho de Pollo) - Skinnytas… image

Sancocho de Pollo, a hearty soup almost like a stew, is a traditional dish in the Antioquia region of Colombia that combines potatoes, yuca, corn, plantains, and chicken.

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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 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.

Nutrition Facts : ServingSize 1 /6th of recipe, Calories 405 kcal, CarbohydrateContent 41 g, ProteinContent 34 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 140 mg, SodiumContent 599.5 mg, FiberContent 5.5 g, SugarContent 10 g

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