Best Sancocho De Gallina Colombian Chicken Soup Recipes
COLOMBIAN CHICKEN STEW: SANCOCHO
Quote: "It shouts out loud: I really care for you!" I lived in Colombia, South America, and Sancocho is the ultimate in comfort food there! And like in Italian homes, each family has their own version of lasagna; this is my personalized version of the soup. It is believed that it is so powerful that it can bring the dead back to life. That is why it is served after every party and makes the perfect Sunday meal!
Provided by Food Network
Categories main-dish
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro.
- In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper. Bring to a boil, lower the heat, and simmer for 30 minutes.
- Add the chicken and simmer for another 20 minutes.
- Add the yucca and green plantain and simmer for 10 minutes more. Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes.
- In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree. Stir the puree into the soup, season with salt and pepper, and serve.
SANCOCHO DE GALLINA (COLOMBIAN CHICKEN SOUP)
This Colombian recipe for Chicken Soup improves on the traditional by adding yucca, plaintains and red potatoes. What an excellent blend of flavors!
Provided by Witch Doctor
Categories Chowders
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup.
- In the remaining 1 ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook.
- As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.
- 30 minutes prior to the end of cooking, add the cut up plaintains.
- 10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.
- Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.
- Add the roux to the soup and stir to blend well.
Nutrition Facts : Calories 394.3, Fat 8.7, SaturatedFat 3.7, Cholesterol 85.8, Sodium 459.2, Carbohydrate 43.5, Fiber 3.3, Sugar 14.2, Protein 36.2
SANCOCHO DE GALLINA RECIPE - (4/5)
Provided by bns0607
Number Of Ingredients 15
Steps:
- 1. In pot, bring chicken and water to boil. Skim the froth and add remaining ingredients except cilantro garnish. Return to boil, lower heat and simmer until chicken is cooked and vegetables are tender, about 1 hour. Discard cilantro sprigs. 2. Garnish with minced cilantro and serve with salsa on side.
SANCOCHO
Sancocho saved me. I was six years old when I first came to the mainland. I didn't speak a lick of English and I missed Puerto Rico terribly. I didn't understand what winter was or why the cold never seemed to go away. My mother would make this hearty stew and it would take me right back to my Abuela's house in San Juan. Every family has their version of sancocho, some making it with chicken and tripe, others with pork or goat. This one is FROM my Abuela Alicia, WHO LOVED making her sancocho with oxtail. I love making it with oxtail too, but feel free to use chuck or bone-in short ribs. The preparation is relatively simple, but the cooking time is a little over three hours. So be patient and enjoy the way it perfumes your entire household. Trust me; the wait is worth it.
Provided by Food Network
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- To make the recaito, process the onion, bell pepper, frying pepper, garlic and 1 tablespoon of the olive oil in a blender until it resembles a very chunky sauce. Add the cilantro and blend until the sauce is combined and has a slightly chunky consistency, about 30 seconds. Set aside 1/2 cup of the recaito you've just made and freeze the rest for future preparations.
- Add the remaining olive oil to a very large, heavy-bottomed soup pot over medium-high heat. Dry the oxtails and add salt and pepper. Brown the oxtails in batches, 2 to 3 minutes per side. Remove and set aside on a plate or platter.
- Remove excess fat from the pot you browned the oxtails in, leaving about 2 tablespoons in the pot. Add the reserved 1/2 cup recaito and saute until fragrant. Add the adobo, oregano and bay leaves, then stir in the tomato sauce and saute for 1 minute. Add the red wine and chicken stock and bring to a boil. Taste the broth and add salt and pepper to taste, remembering that as the broth reduces it will become saltier; don't go overboard. Add the oxtails back to the pot. Lower the heat and cover the pot, leaving the lid slightly cracked. Simmer until the meat is beginning to become tender and fall apart, about 2 hours.
- Skim the fat off the top of the stew. Add the potatoes, yucca, plantains, pumpkin and corn. Top with more chicken stock, if necessary, to cover all the vegetables. Put the lid back on and simmer until the root vegetables are tender, 30 to 45 minutes.
- Taste the broth, season with salt and pepper and garnish with cilantro leaves. Serve with a side of rice if desired.
SANCOCHO DE GALLINA
Steps:
- Put the chicken or hen with the whole scallions, onion and cilantro in a large pot with the water. Cover and cook over high heat until boiling then reduce to low and simmer until cooked through and tender, 20 to 25 minutes for chicken or 45 minutes if using a hen. Remove the chicken from the pot and set aside. Remove whole scallions and onion and discard. Reserve the stock.
- While the chicken cooks, prepare the sofrito. In a heavy skillet, heat the olive oil over medium to low heat and add all the ingredients for sofrito but the saffron. Saute the sofrito until very tender and paste-like, about 10 minutes. Add chicken pieces to sofrito and mix well continuing to saute for another 5 minutes.
- Meanwhile, bring the stock to a simmer. Add the plantains and cook for 10 minutes. Then add the yucca, potatoes, corn, 1/4 cup chopped cilantro, and chicken cubes and simmer for another 10 minutes, orr until all the vegetables are tender when pierced. Add sofrito mix with chicken to the broth. Mix well. Simmer for another 5 minutes and remove from heat. Season with salt and pepper.
- Before serving, garnish with chopped cilantro. Serve with avocado slices.
SANCOCHO
Sancocho, a word often used as slang by Puerto Ricans to mean a big old mix of things, is a rustic stew eaten across the Caribbean and made with every imaginable combination of proteins and vegetables. My father cooked his with beef, corn and noodles; my mom with chicken breasts, lean pork and sweet plantains; my grandmother with beef, pork on the bone and yautia. As such, I've rarely used a recipe, so this one is based largely on observation, taste memory and what I like. Pretty much every ingredient can be swapped out, and it also makes for a sumptuous vegetarian dish without meat. Sancocho epitomizes the resilience of Puerto Rican people, as it is often prepared in times of crisis - such as after a hurricane - and made with whatever you have on hand.
Provided by Von Diaz
Categories meat, soups and stews, vegetables, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Peel and cut the yuca, yautia, green plantain and yellow plantain into 1-inch pieces. Scrape out the seeds, then chop the calabaza, skin on, into 1-inch pieces. Put each ingredient in a separate bowl, adding water to cover vegetables in order to prevent them from turning brown while you prepare the rest of the soup.
- Husk the corn, then slice it into 2-inch-thick segments. Set aside.
- Season pork (or beef) and chicken with 1/2 tablespoon salt and 1/4 teaspoon black pepper.
- Heat 1 tablespoon oil in a large pot over medium-high. Add the pork and brown on all sides for 5 minutes. Using a slotted spoon, transfer to a clean, large bowl, then add the chicken to the same pot, and brown on both sides for another 5 minutes, adding oil as needed if the pot gets dry. Transfer with a slotted spoon to the same bowl as the pork.
- Reduce heat to medium and add sofrito to the pot, scraping up any browned bits of meat and incorporating them into the mix. Cook for 5 to 7 minutes, until liquid has evaporated and mixture darkens in color.
- Return the pork, chicken and any accumulated juices to the pot. Add the stock, bay leaves and remaining 1 tablespoon salt, and bring to a boil over high heat. Once simmering, reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally.
- To keep the vegetables from falling apart, add each one in order of firmness, cooking each for 5 minutes before adding the next. Begin with the yuca, then yautia, green plantain, yellow plantain, calabaza and corn, cooking the yuca for a total of 30 minutes and the corn for only 5 minutes.
- Add chorizo and stir well to incorporate. Cook for another 10 to 15 minutes over medium-low heat until meat and vegetables are tender and break easily with a fork. Because of all the starches and meat in this dish, this stew tends to be thick and rich. Some of the vegetables will fall apart, giving it a porridge consistency. This is a good thing.
- Adjust salt to taste, and serve with fresh bread or white rice on the side.
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