Sancocho

备料

配料

做法

分步操作

1. 1

   Season the chicken thighs generously with salt and black pepper.

   约 5分钟

2. 2

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

   约 2分钟

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.

   约 10分钟

   烹饪提示： 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.

   约 7分钟

5. 5

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

   约 2分钟

   烹饪提示： 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.

   约 5分钟

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.

   约 1小时

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.

   约 10分钟

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.

   约 40分钟

   烹饪提示： 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.

    约 2分钟

11. 11

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

    约 2分钟