Many of the little eateries that we'd dine in for "almuerzo" (lunch/dinner), consisted of a delicious soup followed by a plate of rice, beans, salad, and meat. This delicious soup we found out was "sancocho." It was a heartwarming bowl of light broth with potatoes, yucca, corn, and either chicken or beef. To this day, we still talk about it.
Finally, I decided, "Hey, why don't we try to recreate it here!" Duh! Thank goodness for the Internet. There were dozens of food blogs bursting with recipes. After scouring them all to see which one hit the most authentic note of what we remembered, I gathered all of the ingredients and had a trip down delicious memory lane.
Sancocho De Pollo
Adapted from Skinnytaste.com
6 skinless, boneless chicken thighs, diced in 1" pieces
1 tbsp oil
5 scallions, chopped
1 tomato, chopped
4 cloves garlic, chopped
1/2 onion, chopped
1 cup chopped cilantro
3 medium potatoes, peeled and chopped into 2 inch pieces
3 pieces of yucca (about 2 cups)
3 ears corn, cut in half
1 tsp cumin
2 chicken bullion cubes
lime wedges (for garnish)
avacado slices (for garnish)
salt to taste
1) In a large pot, saute scallions, onions and garlic in oil.
2) Add tomatoes and saute another minute.
3) Add chicken pieces and season with a little salt.
4) Saute a few minutes, then add yucca and plantain and fill pot with water.
5) Add chicken bullion, cumin and half of the cilantro and cover pot. Simmer on low for about 40 minutes. 6) After 40 minutes, adjust salt and add potatoes, cook and additional 15 minutes.
7) Add corn and cook an additional 7 minutes or until corn is cooked.
8) Serve in large bowls, and top with cilantro and fresh lime wedges.
This taste even better the next day when all of the flavors have melded together.
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