COLOMBIAN COOKWARE 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.

SANCOCHO RECIPE - FOOD NETWORK



Sancocho Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 40 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 15

Olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
1 tablespoon garlic powder 
1 tablespoon dried oregano 
Kosher salt and freshly ground black pepper
1 ear corn, cut into 1-inch pieces
1 carrot, diced
1/4 cup diced green plantain 
1/4 cup diced sweet potato
6 cups chicken broth
1 cup culantro base (found in Latin grocery stores) 
1/2 cup chopped fresh cilantro
4 green onions, sliced 
1/2 cup diced boiled yucca
Coconut rice, for serving

Steps:

  • Heat 2 tablespoons olive oil in a medium pot. Add the chicken, garlic powder, oregano and some salt and pepper, and brown for about 10 minutes.
  • Add the corn, carrots, plantains and sweet potatoes to the pot and cook for 10 minutes.
  • Add the chicken broth and culantro base, and bring to a boil. Lower the heat and simmer for 45 minutes.
  • Add the cilantro, green onions and yucca, and simmer for another 10 minutes.
  • Serve with a side of coconut rice.

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