Colombian Chicken Stew SancochoFrom johnnysangel 8 years ago
- 7 cloves garlic shopping list
- 3 medium carrots, chopped shopping list
- 1 red bell pepper, cored, seeded, and chopped shopping list
- 1 green bell pepper, cored, seeded, and chopped shopping list
- 1 small spanish onion, chopped shopping list
- 1 habenero chile, chopped shopping list
- 2 cup chopped fresh cilantro leaves shopping list
- 1 gallon water shopping list
- 3 low-sodium chicken bouillon cubes shopping list
- 1 tablespoon ground cumin shopping list
- salt and pepper shopping list
- 1 (3 to 4-pound) chicken, cut into 8 pieces shopping list
- 1 small yucca, peeled and cut into 2-inch pieces shopping list
- 1 green plantain, peeled and cut into 2-inch pieces shopping list
- 5 all-purpose potatoes, halved shopping list
- 2 ripe plantains, peeled and cut into 3-inch pieces shopping list
- 4 ears corn, cut in 3 pieces shopping list
How to make it
- 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.
The Cookjohnnysangel NYC, NY
The Rating2 people
My father was from Cali- I have this every time I go to Colombia. I made your recipe and it's great! Many thumbs up. One thing though-- FORGET the peppers and habanero! Definitely not authentic ingredients- Colombian dishes are not spicy and the reci...moreThehonesttruthnyc in loved it
Yum.jenniferbyrdez in kenner loved it