RECIPE FOR SANCOCHO RECIPES

Name: Sancocho
Cook time: 30 min
Total time: 1 h 40 min
Yield: 6 to 8 servings
Cuisine: latin-american
Ingredients: Olive oil; 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces; 1 tablespoon garlic powderu00A0; 1 tablespoon dried oreganou00A0; Kosher salt and freshly ground black pepper; 1 ear corn, cut into 1-inch pieces; 1 carrot,u00A0diced; 1/4 cup diced green plantainu00A0; 1/4 cup diced sweet potato; 6 cups chicken broth; 1 cup culantro base (found in Latin grocery stores)u00A0; 1/2 cup chopped fresh cilantro; 4 green onions, slicedu00A0; 1/2 cup diced boiled yucca; Coconut rice, for serving

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

Ingredients

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.

SPAGHETTI CARBONARA RECIPE - NYT COOKING

Spaghetti Carbonara Recipe - NYT Cooking image

This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.

Provided by Ian Fisher

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

Salt
2 large eggs and 2 large yolks, room temperature
1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving
1 ounce (about 1/3 packed cup) grated Parmesan
Coarsely ground black pepper
1 tablespoon olive oil
3 1/2 ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
12 ounces spaghetti (about 3/4 box)

Steps:

Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

Nutrition Facts : @context http//schema.org, Calories 513, UnsaturatedFatContent 11 grams, CarbohydrateContent 64 grams, FatContent 19 grams, FiberContent 3 grams, ProteinContent 20 grams, SaturatedFatContent 6 grams, SodiumContent 339 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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