DinnerMain CourseSoup

Sancocho

Name: Sancocho
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 porsjoner
Cuisine: caribbean, latin_american
Ingredients: 900 g chicken thigh bone-in, skin-on; 1 ts salt; 0,5 ts black pepper freshly ground; 2 ss olive oil; 1 stk. yellow onion chopped; 4 fedd garlic minced; 1 stk. bell pepper red, chopped; 2 ss tomato paste; 2 l chicken broth; 2 stk. corn on the cob cut into 2-inch pieces; 300 g potato peeled and cut into large chunks; 300 g yuca peeled, cored, and cut into large chunks; 1 stk. plantain green, peeled and cut into large chunks; 0,25 kopp cilantro fresh, chopped; 1 stk. lime cut into wedges

Sancocho is a hearty and flavorful Latin American stew, typically made with various meats and root vegetables. This version features chicken and a vibrant mix of starchy vegetables simmered in a rich, aromatic broth. It's a comforting and fulfilling meal perfect for a family gathering.

En original oppskrift av Forkin

Total tid: 2 t 30 min
Porsjoner: 6
Vanskelighetsgrad: Middels
Per porsjon: 612 kcal

Glutenfri

Forberedelser

Ingredienser

900 gchicken thigh, bone-in, skin-on
1 tssalt
0,5 tsblack pepper, freshly ground
2 ssolive oil
1 stk.yellow onion, chopped
4 feddgarlic, minced
1 stk.bell pepper, red, chopped
2 sstomato paste
2 lchicken broth
2 stk.corn on the cob, cut into 2-inch pieces
300 gpotato, peeled and cut into large chunks
300 gyuca, peeled, cored, and cut into large chunks
1 stk.plantain, green, peeled and cut into large chunks

garnish

0,25 koppcilantro, fresh, chopped
1 stk.lime, cut into wedges

Utstyr

ladle · large pot · cutting board · knife

Fremgangsmåte

Trinn for trinn

1
Season the chicken thighs generously with salt and black pepper.
Omtrent 5 min
2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Omtrent 2 min
3
Sear the chicken thighs, skin-side down first, until golden brown on both sides. Remove the chicken from the pot and set aside.
Omtrent 10 min
Kokkens tips: Do this in batches if necessary to avoid overcrowding the pot, ensuring a good sear.
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.
Omtrent 7 min
5
Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
Omtrent 2 min
Kokkens tips: Be careful not to burn the garlic.
6
Return the seared chicken to the pot and pour in the chicken broth. Bring the mixture to a boil.
Omtrent 5 min
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.
Omtrent 1 t
8
Remove the chicken from the pot, allow it to cool slightly, then shred the meat from the bones. Discard the skin and bones.
Omtrent 10 min
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.
Omtrent 40 min
Kokkens tips: The yuca and plantain will take the longest to soften.
10
Return the shredded chicken to the pot and stir to combine. Taste and adjust seasoning as needed.
Omtrent 2 min
11
Ladle the sancocho into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.
Omtrent 2 min

Per porsjon

Næringsinnhold

71%Poengsum

Kalorier: 612,3kcal
Protein: 47,3g
Karbohydrater: 57g
Fett: 22,8g
Fiber: 5,8g
Sukker: 14g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover sancocho in an airtight container in the refrigerator.

Oppvarming

Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water or broth if it's too thick.