Colombian Chicken Stew Sancocho Recipes

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TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW)



True Dominican Sancocho (Latin 7-Meat Stew) image

My fiance is from the D.R. and his mother has made me some amazing food! The first time she made sancocho I fell in love with it. It is often made with 7 different meats for a special festivity or holiday. I have simplified the meats in my version, but don't be afraid to use many kinds; this is my mimicked recipe. Great by itself or served the traditional way over rice. Super filling and even better the next day.

Provided by porchia

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 4h15m

Yield 12

Number Of Ingredients 26

5 cloves garlic, minced
¼ cup dried oregano
2 teaspoons salt, divided
5 chicken drumsticks, or more to taste
1 pound bone-in beef chuck
1 pound bone-in pork loin roast
2 large lemon, juiced
2 large onion, quartered, divided
10 tablespoons vegetable oil, divided
1 tablespoon vinegar
1 ¼ gallons water, or more as needed
1 (13.75 ounce) can chicken broth
1 (10.5 ounce) can beef consomme
4 cubes beef bouillon cubes, divided
1 ½ pounds Spanish pumpkin, peeled and cut into 1 1/2-inch chunks
1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
1 pound eddeos, peeled and cut into 1 1/2-inch chunks
½ pound yuca (cassava) roots, peeled and cut into 1 1/2-inch chunks
½ pound potatoes, peeled and cut into 1 1/2-inch chunks
2 green plantains, peeled and cut into 1 1/2-inch chunks
2 ears corn on the cob, cut into quarters
3 stalks celery, diced
2 large carrots, chopped, or more to taste
1 large green bell pepper, diced
1 bunch cilantro, chopped
1 dash adobo seasoning

Steps:

  • Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
  • Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
  • Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
  • Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
  • Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.

Nutrition Facts : Calories 497.3 calories, Carbohydrate 53.5 g, Cholesterol 60.2 mg, Fat 22.8 g, Fiber 8.1 g, Protein 23.7 g, SaturatedFat 5.4 g, Sodium 1089.8 mg, Sugar 12.7 g

SANCOCHO DE GALLINA (CHICKEN OR HEN SANCOCHO)



Sancocho de Gallina (Chicken or Hen Sancocho) image

Sancocho is a common Colombian dish that you can make with fish, plantain, beef, chicken, pigeon peas or pork. Sancocho de gallina or Sancocho Valluno is originally from the Colombian Region El Valle. Traditionally this soup is made with hens, but you can use chicken too. I have a lot of good memories associated with.

Provided by Erica Dinho

Categories     Main dish

Time 1h15m

Number Of Ingredients 11

3 ears fresh corn (cut into 3 pieces)
12 cups of water
½ cup aliños
1 big whole chicken
1 teaspoon salt
2 green plantains (peeled and cut crosswise into 2 inch pieces)
2 chicken bouillon cubes
6 medium white potatoes (peeled and cut in half)
1 pound frozen yuca cut into big pieces
¼ cup chopped fresh cilantro
¼ teaspoon ground pepper

Steps:

  • In a large pot, place the chicken, corn, aliños, chicken bouillon, salt and green plantain. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 30 to 35 minutes.
  • Add the potatoes, yuca and pepper and continue cooking for 30 more minutes or until the yuca and potatoes are fork tender. Stir in the cilantro.
  • Taste and adjust the seasoning. Serve in large soup bowls, dividing the chicken and vegetables evenly. Sancocho de Gallina o Pollo

Nutrition Facts : Calories 724 kcal, Carbohydrate 91 g, Protein 31 g, Fat 28 g, SaturatedFat 7 g, TransFat 0.1 g, Cholesterol 104 mg, Sodium 1026 mg, Fiber 7 g, Sugar 21 g, UnsaturatedFat 19 g, ServingSize 1 serving

SANCOCHO



Sancocho image

Sancocho saved me. I was six years old when I first came to the mainland. I didn't speak a lick of English and I missed Puerto Rico terribly. I didn't understand what winter was or why the cold never seemed to go away. My mother would make this hearty stew and it would take me right back to my Abuela's house in San Juan. Every family has their version of sancocho, some making it with chicken and tripe, others with pork or goat. This one is FROM my Abuela Alicia, WHO LOVED making her sancocho with oxtail. I love making it with oxtail too, but feel free to use chuck or bone-in short ribs. The preparation is relatively simple, but the cooking time is a little over three hours. So be patient and enjoy the way it perfumes your entire household. Trust me; the wait is worth it.

Provided by Food Network

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 20

1 yellow onion, roughly chopped
1 green bell pepper, seeded and roughly chopped
1 Italian frying pepper, seeded and roughly chopped
3 garlic cloves, peeled
3 tablespoons olive oil
1 bunch fresh cilantro leaves and stems, plus cilantro leaves, for garnish
2 pounds oxtails, excess fat trimmed (substitute with chuck or short ribs)
Kosher salt and freshly ground black pepper
1 tablespoon adobo all-purpose seasoning
1/4 teaspoon dried oregano
2 bay leaves
8 ounces tomato sauce
1/2 cup red wine
1 gallon chicken stock, plus more if needed
1/2 pound Yukon gold potatoes, peeled and cut into large dice
1/2 pound yucca root, peeled and woody center removed, then cut into large dice
1 green plantain, peeled and sliced on the diagonal in 1-inch-thick slices
1/2 pound calabaza pumpkin (Caribbean pumpkin), peeled and cut into large dice (substitute with kabocha squash, butternut squash, sweet potatoes or carrots)
1 ear of corn, sliced in 1-inch rounds
Cooked rice, for serving, optional

Steps:

  • To make the recaito, process the onion, bell pepper, frying pepper, garlic and 1 tablespoon of the olive oil in a blender until it resembles a very chunky sauce. Add the cilantro and blend until the sauce is combined and has a slightly chunky consistency, about 30 seconds. Set aside 1/2 cup of the recaito you've just made and freeze the rest for future preparations.
  • Add the remaining olive oil to a very large, heavy-bottomed soup pot over medium-high heat. Dry the oxtails and add salt and pepper. Brown the oxtails in batches, 2 to 3 minutes per side. Remove and set aside on a plate or platter.
  • Remove excess fat from the pot you browned the oxtails in, leaving about 2 tablespoons in the pot. Add the reserved 1/2 cup recaito and saute until fragrant. Add the adobo, oregano and bay leaves, then stir in the tomato sauce and saute for 1 minute. Add the red wine and chicken stock and bring to a boil. Taste the broth and add salt and pepper to taste, remembering that as the broth reduces it will become saltier; don't go overboard. Add the oxtails back to the pot. Lower the heat and cover the pot, leaving the lid slightly cracked. Simmer until the meat is beginning to become tender and fall apart, about 2 hours.
  • Skim the fat off the top of the stew. Add the potatoes, yucca, plantains, pumpkin and corn. Top with more chicken stock, if necessary, to cover all the vegetables. Put the lid back on and simmer until the root vegetables are tender, 30 to 45 minutes.
  • Taste the broth, season with salt and pepper and garnish with cilantro leaves. Serve with a side of rice if desired.

PANAMANIAN SANCOCHO



Panamanian Sancocho image

I grew up in the Canal Zone and sancocho is a must for large family meals. Sancocho is a Latin chicken soup with cilantro and yuca (or cassava). Keep in mind, there are a variety of recipes out there this is just the one my nanny used to make us.

Provided by IheartCilantro

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h55m

Yield 12

Number Of Ingredients 10

9 cups water
1 whole chicken
2 plantains, peeled and cut into 2-inch pieces
1 onion, chopped
½ cup chopped fresh cilantro
5 cloves garlic, chopped
1 ½ teaspoons salt
3 pounds yuca (cassava) roots, peeled and cut into 1-inch cubes
6 small red potatoes, quartered
1 (15.25 ounce) can corn, drained

Steps:

  • Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  • Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
  • Discard chicken skin and bones. Place meat back into the soup; stir to combine.

Nutrition Facts : Calories 456.1 calories, Carbohydrate 75.2 g, Cholesterol 49.8 mg, Fat 8.9 g, Fiber 5.3 g, Protein 20.6 g, SaturatedFat 2.5 g, Sodium 468.9 mg, Sugar 9.2 g

SANCOCHO DE GALLINA (COLOMBIAN CHICKEN SOUP)



Sancocho De Gallina (Colombian Chicken Soup) image

This Colombian recipe for Chicken Soup improves on the traditional by adding yucca, plaintains and red potatoes. What an excellent blend of flavors!

Provided by Witch Doctor

Categories     Chowders

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 quarts chicken stock
1 yucca root, peeled and cut into 1 inch cubes
2 plantains, peeled, halved, and sliced into thirds lengthwise
2 red potatoes, peeling optional, cut into chunks
3 whole skinless chicken breasts, quartered with bones left on
2 lemons, juice of
1 teaspoon cumin
6 -8 scallions
1 bunch cilantro
salt and pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons butter

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, Fat 8.7, SaturatedFat 3.7, Cholesterol 85.8, Sodium 459.2, Carbohydrate 43.5, Fiber 3.3, Sugar 14.2, Protein 36.2

STEW - COLOMBIA - SANCOCHO ANTIOQUEñO



Stew - Colombia - Sancocho Antioqueño image

Sancocho is the staple food of my home state of Antioquia in Colombia. As with everything in this world, there are many varieties of sancocho not only within Colombia, but also throughout the Caribbean and Latin America. This recipe is my favorite because it utilizes four different types of meat whose flavors mix in an incredible taste sensation. Sancocho must be prepared in stages due to the cooking time differential of the various ingredients so give yourself three or four hours and be patient. The results are definitely worth the wait. By the way, I have not found a way of making just a small amount of sancocho so be prepared for lots of yummy leftovers unless, like my grandma did, you invite the entire family over for Sunday lunch.

Provided by Fabio

Categories     Pork

Time 2h30m

Yield 12-16 serving(s)

Number Of Ingredients 18

1 gallon water
1 lb beef (I use beef short ribs but any kind of roast will do cut into large chunks.)
1 lb pork (I use part of a shoulder roast cut into large chunks.)
4 chorizo sausage, links (cut the links into 1 inch slices)
4 chicken drumsticks (I use these bone-in and mostly for flavor)
24 small new potatoes (If not available, 4 large yellow potatoes cut into chunks.)
2 carrots (shredded)
4 plantains (Green, peeled and cut into 2 inch round chunks)
2 plantains (Ripe, scrubbed and washed, cut into 2 inch slices, do not peel, cook with the peel on.)
3 ears corn (Shucked and cut into 2 inch round chunks)
1 lb cassava (Yuca, peeled and cut into 2 inch chunks.)
4 green onions (whole)
1/2 bunch fresh cilantro
1/2 bunch fresh parsley (this is optional, I personally don't care for parsley. Use as you would the cilantro) (optional)
1 tablespoon ground cumin
2 tablespoons vegetable oil
1 teaspoon goya seasoning (Sazon Goya with cilantro and achiote for extra flavor and color) (optional)
salt and pepper (to taste)

Steps:

  • 1) Pour water into a large pot and add all the meat (beef, pork, chicken and chorizo), the oil, the green onions, cumin, cilantro, parsley (if using), salt and pepper and the Goya seasoning. Bring to a boil, lower heat to medium-low stir thoroughly, and cook, covered, for 45 minutes.
  • 2) Add the corn and plantain. Bring to a boil, cover and lower to medium-low heat. Cook for another 30 minutes.
  • 3) Add the potatoes and the shredded carrots. Bring to a boil, check the flavor and correct seasonings, cover and cook for another 30 minutes over medium-low heat.
  • 4) Finally, add the yuca and bring to a boil once more. Cover and cook for 15 or 20 minutes more or until the yuca is tender.
  • 5) Remove the cilantro green onions and parsley, if you are using it, serve. (Good hint: Digging for the cilantro, green onions and parsley can be a pain. So, I use a small mesh bag, place the green onions and cilantro inside it, tie it and drop it into the water. That way, all I need to do is remove the little bag instead of having to dig.).

Nutrition Facts : Calories 948.9, Fat 43.7, SaturatedFat 16.4, Cholesterol 106.5, Sodium 346.1, Carbohydrate 110.5, Fiber 11.4, Sugar 18.7, Protein 32.9

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