Sancocho

Подготовка

Съставки

Начин на приготвяне

Стъпка по стъпка

1. 1

   Season the chicken thighs generously with salt and black pepper.

   Около 5 мин

2. 2

   Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

   Около 2 мин

3. 3

   Sear the chicken thighs, skin-side down first, until golden brown on both sides. Remove the chicken from the pot and set aside.

   Около 10 мин

   Бележка на готвача: Do this in batches if necessary to avoid overcrowding the pot, ensuring a good sear.

4. 4

   Add the yellow onion and bell pepper to the pot, scraping up any browned bits from the bottom. Sauté until softened, about 5-7 minutes.

   Около 7 мин

5. 5

   Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.

   Около 2 мин

   Бележка на готвача: Be careful not to burn the garlic.

6. 6

   Return the seared chicken to the pot and pour in the chicken broth. Bring the mixture to a boil.

   Около 5 мин

7. 7

   Reduce the heat to low, cover, and simmer for 45 minutes to an hour, or until the chicken is tender and easily pulls from the bone.

   Около 1 ч

8. 8

   Remove the chicken from the pot, allow it to cool slightly, then shred the meat from the bones. Discard the skin and bones.

   Около 10 мин

9. 9

   Add the corn on the cob, potato, yuca, and plantain to the pot. Increase the heat to medium-low and continue to simmer, covered, for another 30-40 minutes, or until all the vegetables are tender.

   Около 40 мин

   Бележка на готвача: The yuca and plantain will take the longest to soften.

10. 10

    Return the shredded chicken to the pot and stir to combine. Taste and adjust seasoning as needed.

    Около 2 мин

11. 11

    Ladle the sancocho into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.

    Около 2 мин