SANCOCHO DE GALLINA RECIPES
SANCOCHO DE GALLINA (COLOMBIAN CHICKEN SOUP) RECIPE - FOOD.COM
This Colombian recipe for Chicken Soup improves on the traditional by adding yucca, plaintains and red potatoes. What an excellent blend of flavors!
Total Time 1 hours 30 minutes
Prep Time 25 minutes
Cook Time 1 hours 5 minutes
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup.
- In the remaining 1 ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook.
- As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.
- 30 minutes prior to the end of cooking, add the cut up plaintains.
- 10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.
- Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.
- Add the roux to the soup and stir to blend well.
Nutrition Facts : Calories 394.3, FatContent 8.7, SaturatedFatContent 3.7, CholesterolContent 85.8, SodiumContent 459.2, CarbohydrateContent 43.5, FiberContent 3.3, SugarContent 14.2, ProteinContent 36.2
SANCOCHO DE GALLINA (HEN’S STEW) RECIPE - QUERICAVIDA.COM
Some say that this wholesome sopa alleviates colds, gets rid of hangovers and restores your strength. While these claims may simply be myths, the truth is that we shouldn’t wait for a specific moment to make it and try it for ourselves. Sancocho is a popular dish in Caribbean cuisine. Its origins seem to stem from sopas like the Ajiaco Taíno, the Spanish Olla Podrida and the Irish, German, Italian and French stews. Although it has its variants: Sancocho, salcocho, hervido or ajiaco, the seasoning is almost the same. It is prepared using meats and vegetables, especially root crops. There are variations: chicken, fish, beef, tail, ribs, goat, duck, among others. In some parts it’s called cruzado when made with chicken (or hen), beef and fish. The broth is flavored with herbs (cilantro and mint), combined with garlic, onions and sweet pepper to make Sofrito or Compuesto. In some countries, this is the typical weekend meal, perfect for enjoying with your family.
Provided by QUERICAVIDA.COM
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Clean chicken and remove skin. Boil chicken in water with onion, garlic, sofrito, leek, salt and pepper.
- When tender, remove chicken; place whole or large vegetables pieces and corn on the cob in pot.
- Once soft, remove carefully, not to crumble vegetables. Place in serving bowl. Stir in some strained broth and chicken.
Nutrition Facts : ServingSize 1 Serving
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Reviews 4.1
Total Time 2 hours
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Calories 420 calorías per serving
Reviews 4.1
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Cuisine Colombiana
Calories 420 calorías per serving
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There are a few versions of sancocho out there (in fact, there are probably multiple recipes of it within the same country), but this is the way my grandma used to make it. Sancocho is basically a chicken based soup that gets its distinct flavour from cilantro and yuca (or cassava).
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Reviews 5.0
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SANCOCHO DE GALLINA FROM PANAMA | RECIPE
Instructions. Cook the hen in the cold water and all the herbs, and salt and pepper, slowly (over a very low heat or in a slow cooker) Chop the onions, tomatoes and peppers while hen is cooking. Add to the pot (or slow cooker) along with the garlic. Slice the corn and plantains into pieces 1 1/2 inches large, adding them to the pot.
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