SANCOCHO

Sancocho image

This is a typical dish from Colombia, South America. A chicken stew made with plantain and cassava that is served with a fresh tomato and onion sauce.

Provided by John Camacho

Categories World Cuisine Recipes Latin American South American Colombian

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

2 ½ quarts water
1 tablespoon salt
¼ cup chopped fresh cilantro
4 cloves garlic, crushed
6 chicken leg quarters
2 plantains, peeled and cut into 6 pieces
1 large onion, chopped
2 pounds potatoes, peeled
4 pounds fresh cassava roots, cut into 6 pieces
2 tablespoons cooking oil
4 large onions, peeled and thinly sliced
1 teaspoon ground cumin, or to taste
½ teaspoon mild paprika, or to taste
1 teaspoon salt, or to taste
1 pound tomatoes, chopped

Steps:

Place the water into a large pot, and add 1 tablespoon salt , chopped cilantro (coriander), garlic, chicken legs, plantains, and 1 onion. Bring to a boil, and cook for about 20 minutes. Add the potatoes and cassava to the pot, and continue to cook for another 20 minutes, or until potatoes are tender.
While the chicken and vegetables are cooking, heat the oil in a large skillet over medium heat. Fry the onions in the hot oil, and season with cumin, paprika, and salt. When the onions are limp, stir in the tomatoes, and remove from heat.
Spoon the chicken stew into bowls, and serve topped with the tomato onion sauce.

Nutrition Facts : Calories 1095.4 calories, Carbohydrate 176.4 g, Cholesterol 138.6 mg, Fat 26.4 g, Fiber 13.4 g, Protein 40.6 g, SaturatedFat 6.8 g, Sodium 1758.6 mg, Sugar 22.6 g

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