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Sancocho De Gallina (Hen’s Stew)
Prep 30min
Total1hr30min
Ingredients13
Servings6
Some say that this wholesome sopa alleviates colds, gets rid of hangovers and restores your strength. While these claims may simply be myths, the truth is that we shouldn’t wait for a specific moment to make it and try it for ourselves.
Sancocho is a popular dish in Caribbean cuisine. Its origins seem to stem from sopas like the Ajiaco Taíno, the Spanish Olla Podrida and the Irish, German, Italian and French stews.
Although it has its variants: Sancocho, salcocho, hervido or ajiaco, the seasoning is almost the same.
It is prepared using meats and vegetables, especially root crops. There are variations: chicken, fish, beef, tail, ribs, goat, duck, among others. In some parts it’s called cruzado when made with chicken (or hen), beef and fish.
The broth is flavored with herbs (cilantro and mint), combined with garlic, onions and sweet pepper to make Sofrito or Compuesto.
In some countries, this is the typical weekend meal, perfect for enjoying with your family.
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Ingredients
1large chicken (or hen)
1lb potatoes
1lb cassava (or yuca)
1/4lb pumpkin
1/4lb carrots
6corn on the cob, cut in half
1large onion
1leek
2garlic cloves
Salt, if desired
1teaspoon black pepper
Sofrito, if desired
Avocado, if desired as decoration
Directions
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1
Clean chicken and remove skin. Boil chicken in water with onion, garlic, sofrito, leek, salt and pepper.
2
When tender, remove chicken; place whole or large vegetables pieces and corn on the cob in pot.
3
Once soft, remove carefully, not to crumble vegetables. Place in serving bowl. Stir in some strained broth and chicken.
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The Sancocho recipe varies by region. It can be served with slices of avocado, but that’s optional.
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No nutrition information available for this recipe
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Some say that this wholesome sopa alleviates colds, gets rid of hangovers and restores your strength. While these claims may simply be myths, the truth is that we shouldn’t wait for a specific moment to make it and try it for ourselves.
Sancocho is a popular dish in Caribbean cuisine. Its origins seem to stem from sopas like the Ajiaco Taíno, the Spanish Olla Podrida and the Irish, German, Italian and French stews.
Although it has its variants: Sancocho, salcocho, hervido or ajiaco, the seasoning is almost the same.
It is prepared using meats and vegetables, especially root crops. There are variations: chicken, fish, beef, tail, ribs, goat, duck, among others. In some parts it’s called cruzado when made with chicken (or hen), beef and fish.
The broth is flavored with herbs (cilantro and mint), combined with garlic, onions and sweet pepper to make Sofrito or Compuesto.
In some countries, this is the typical weekend meal, perfect for enjoying with your family.
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