Best Sancocho De Pollo Recipes

PANAMANIAN SANCOCHO

Panamanian Sancocho image

I grew up in the Canal Zone and sancocho is a must for large family meals. Sancocho is a Latin chicken soup with cilantro and yuca (or cassava). Keep in mind, there are a variety of recipes out there this is just the one my nanny used to make us.

Provided by IheartCilantro

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h55m

Yield 12

Number Of Ingredients 10

Ingredients

9 cups water
1 whole chicken
2 plantains, peeled and cut into 2-inch pieces
1 onion, chopped
½ cup chopped fresh cilantro
5 cloves garlic, chopped
1 ½ teaspoons salt
3 pounds yuca (cassava) roots, peeled and cut into 1-inch cubes
6 small red potatoes, quartered
1 (15.25 ounce) can corn, drained

Steps:

Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
Discard chicken skin and bones. Place meat back into the soup; stir to combine.

Nutrition Facts : Calories 456.1 calories, Carbohydrate 75.2 g, Cholesterol 49.8 mg, Fat 8.9 g, Fiber 5.3 g, Protein 20.6 g, SaturatedFat 2.5 g, Sodium 468.9 mg, Sugar 9.2 g

PUERTO RICAN SANCOCHO

Puerto Rican Sancocho image

This is my mom's Puerto Rican comfort soup. The mix of vegetables and herbs is an influence of the Spanish Canary Island ancestors of some Puerto Rican families. The soup was adjusted to the vegetables available in Puerto Rico by the addition of corn and pumpkin. In the Canary Islands of the 1700s, corn was only fed to farm animals! In Puerto Rico, some cooks now add ginger root, chile pepper, cumin, and other ingredients but I believe it destroys the original rich natural vegetable taste. Similar Spanish sancocho recipes were passed on to other Spanish colonies such as Columbia. Serve hot with bread to soak up the delicious flavor.

Provided by nydiah

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h

Yield 12

Number Of Ingredients 24

Ingredients

3 tablespoons olive oil
1 large onion, chopped
5 cloves garlic, chopped
3 sprigs fresh cilantro, chopped
¼ teaspoon ground white pepper
1 pinch dried oregano
salt to taste
1 ½ pounds beef stew meat, cut into small pieces
water to cover
½ (6.5 ounce) can tomato sauce
2 cubes beef bouillon
1 cup 1 1/2-inch cut fresh green beans
2 carrots, peeled and sliced
⅓ cup chopped celery
1 large chayote squash - peeled, cored, and sliced lengthwise
1 (15.5 ounce) can small white beans, rinsed and drained
½ head cabbage, chopped
1 green banana, peeled and sliced into 3/4-inch pieces
1 yellow plantain, peeled and cut into 1-inch pieces
5 large llautias (yautias), peeled and quartered
6 potatoes, peeled and quartered
½ cup chopped peeled pumpkin
2 ears fresh corn, sliced into 6 pieces each
⅓ cup chopped green bell pepper

Steps:

Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 73.8 g, Cholesterol 30 mg, Fat 7.8 g, Fiber 9.5 g, Protein 19.4 g, SaturatedFat 2 g, Sodium 275.6 mg, Sugar 8.2 g

TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW)

True Dominican Sancocho (Latin 7-Meat Stew) image

My fiance is from the D.R. and his mother has made me some amazing food! The first time she made sancocho I fell in love with it. It is often made with 7 different meats for a special festivity or holiday. I have simplified the meats in my version, but don't be afraid to use many kinds; this is my mimicked recipe. Great by itself or served the traditional way over rice. Super filling and even better the next day.

Provided by porchia

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 4h15m

Yield 12

Number Of Ingredients 26

Ingredients

5 cloves garlic, minced
¼ cup dried oregano
2 teaspoons salt, divided
5 chicken drumsticks, or more to taste
1 pound bone-in beef chuck
1 pound bone-in pork loin roast
2 large lemon, juiced
2 large onion, quartered, divided
10 tablespoons vegetable oil, divided
1 tablespoon vinegar
1 ¼ gallons water, or more as needed
1 (13.75 ounce) can chicken broth
1 (10.5 ounce) can beef consomme
4 cubes beef bouillon cubes, divided
1 ½ pounds Spanish pumpkin, peeled and cut into 1 1/2-inch chunks
1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
1 pound eddeos, peeled and cut into 1 1/2-inch chunks
½ pound yuca (cassava) roots, peeled and cut into 1 1/2-inch chunks
½ pound potatoes, peeled and cut into 1 1/2-inch chunks
2 green plantains, peeled and cut into 1 1/2-inch chunks
2 ears corn on the cob, cut into quarters
3 stalks celery, diced
2 large carrots, chopped, or more to taste
1 large green bell pepper, diced
1 bunch cilantro, chopped
1 dash adobo seasoning

Steps:

Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.

Nutrition Facts : Calories 497.3 calories, Carbohydrate 53.5 g, Cholesterol 60.2 mg, Fat 22.8 g, Fiber 8.1 g, Protein 23.7 g, SaturatedFat 5.4 g, Sodium 1089.8 mg, Sugar 12.7 g

SANCOCHO DE POLLO

Sancocho De Pollo image

Make and share this Sancocho De Pollo recipe from Food.com.

Provided by Chef Zanna

Categories Stocks

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

8 chicken thighs
4 ears corn (cut in half)
4 large carrots (ea. cut in 4 equal chunks)
4 stalks celery, with leaves (ea. cut in 4 equal chunks)
2 medium sized yucca root, peeled
2 onions, chopped
1 head garlic, minced
2 cups cilantro, chopped (with stems)
2 teaspoons sazon goya con culantro y achiote (2 packets)
2 tablespoons chicken bouillon, by goya (2 cubes)
1 teaspoon salt
1/2 tablespoon white pepper
1/2 tablespoon black pepper

Steps:

You will need at least a 14 quart pot (a large soup pot). Fill it 1/4 full with water. Bring to a boil and add 1 tsp spoon of salt.
Peel the yucca root with a vegetable peeler. Cut off the ends, then cut it half lengthwise, then make three cuts in each half (giving you 8 chunks per yucca root).
Put the yucca root in the boiling water and let boil while you are cutting up th rest of your veggies (10 minutes).
All veggies are cut up in chunky pieces with the exception of the garlic. This allows for ease in distribution.
I prefer to mince my garlic in a pestle and mortar with a touch of salt for abrasion. But a small food processor works fine as well.
When chopping your cilantro -- cut the leafy tops off and give a rough chop, then mince the stems.
Add all of the veggies,chicken thighs, dry seasonings, garlic and minced cilantro stems to the soup pot and fill with water 1-2 inches above the veggies and chicken.
Cover and bring to a boil. Once the soup is boiling, turn the heat down to med-low, with the lid on. Let cook about 45 minute to one hour.
Add the chopped cilantro leaves 10-15 minute before serving.
In the end, each bowl of soup should have 1 chicken thigh, 1 section of corn, 2 chunks each of yucca root, carrot and celery and then pile on the broth.
My Abuela (grandmother) likes to add some potatoes (2) and green plantains (2). chopped in the same fashion as the other veggies, chunky and equally, so as to allow 2 pieces per bowl. I am personally not a big potato eater and prefer my plantains in the form of tostones or as a desert.