DinnerMain CourseSoup

Sancocho

Name: Sancocho
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 порцій
Cuisine: caribbean, latin_american
Ingredients: 900 g chicken thigh bone-in, skin-on; 1 ч. л. salt; 0,5 ч. л. black pepper freshly ground; 2 ст. л. olive oil; 1 шт. yellow onion chopped; 4 зубчик garlic minced; 1 шт. bell pepper red, chopped; 2 ст. л. tomato paste; 2 l chicken broth; 2 шт. 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 шт. plantain green, peeled and cut into large chunks; 0,25 склянка cilantro fresh, chopped; 1 шт. 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.

Оригінальний рецепт від Forkin

Загальний час: 2 год 30 хв
Порції: 6
Складність: Середньо
На порцію: 612 kcal

Без глютену

Підготовка

Інгредієнти

900 gchicken thigh, bone-in, skin-on
1 ч. л.salt
0,5 ч. л.black pepper, freshly ground
2 ст. л.olive oil
1 шт.yellow onion, chopped
4 зубчикgarlic, minced
1 шт.bell pepper, red, chopped
2 ст. л.tomato paste
2 lchicken broth
2 шт.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 шт.plantain, green, peeled and cut into large chunks

garnish

0,25 склянкаcilantro, fresh, chopped
1 шт.lime, cut into wedges

Приладдя

ladle · large pot · cutting board · knife

Спосіб приготування

Крок за кроком

1
Season the chicken thighs generously with salt and black pepper.
Близько 5 хв
2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Близько 2 хв
3
Sear the chicken thighs, skin-side down first, until golden brown on both sides. Remove the chicken from the pot and set aside.
Близько 10 хв
Примітка кухаря: 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.
Близько 7 хв
5
Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
Близько 2 хв
Примітка кухаря: 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.
Близько 5 хв
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.
Близько 1 год
8
Remove the chicken from the pot, allow it to cool slightly, then shred the meat from the bones. Discard the skin and bones.
Близько 10 хв
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.
Близько 40 хв
Примітка кухаря: 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.
Близько 2 хв
11
Ladle the sancocho into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.
Близько 2 хв

На порцію

Харчова цінність

71%Оцінка

Калорії: 612,3kcal
Білки: 47,3g
Вуглеводи: 57g
Жири: 22,8g
Клітковина: 5,8g
Цукри: 14g

Розраховано за кількістю інгредієнтів у рецепті. Значення можуть відрізнятися залежно від брендів і замін.

Правильне зберігання

Зберігання

Store leftover sancocho in an airtight container in the refrigerator.

Розігрівання

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