Changes: Sancocho

Latest revision as of 21:53, 28 April 2021

Ingredients[]

1 x 3 – 3½ pound chicken
2 lb yucca root, peeled and cut into 1 inch cubes
1 lb yam peeled and cut into 1 inch cubes(if available)
2 large plantain peeled and cut into 1 inch slices (not too ripe)
1 bunch green onions coarsely chopped (white part only)
3 carrots scrubbed and cut into bite size pieces
3 ears corn cut into 1 inch pieces
½ cup gringo cilantro leaves and stems, chopped or if Panamanian culantro (leaf resembling dandelion) is used — 1 leaf
water or chicken broth
salt and pepper

Directions[]

Place the chicken in a pot and cover with water.
Cook over high heat for 5 minutes after boiling.
Reduce heat and add yams, corn, and cassava. Cook over low heat for 45 minutes.
Add the onion, bell pepper, cilantro, garlic, salt, and 1 teaspoon oregano.
Cook 15 minutes more.
Turn off the heat and add the remaining oregano. Cover and wait 10 minutes before serving.
Serve the sancocho with white rice.

@@ Line 1: / Line 1: @@
+[[File:Sancocho.jpg|thumb|300px]]
-{{Wikifiedrecipe}}
-==Description==
 ==Ingredients==
+* 1 x 3 – 3½ pound [[chicken]]
+* 2 lb [[yucca root]], peeled and cut into 1 inch cubes
-*1 3-3 1/2 pound [[Chicken]]
-*2&nbsp;lb [[cassava|yucca root]], peeled and cut into 1&nbsp;inch cubes
+* 1 lb yam peeled and cut into 1 inch cubes(if available)
-*1&nbsp;lb yami peeled and cut into 1&nbsp;inch cubes(if available)
+* 2 large [[plantain]] peeled and cut into 1 inch slices (not too ripe)
+* 1 bunch [[green onion]]s coarsely chopped (white part only)
-*2 large [[plantain]] peeled and cut into 1&nbsp;inch slices (not too ripe)
+* 3 [[carrot]]s scrubbed and cut into bite size pieces
-*1 bunch green [[onion]]s coarsly chopped (white part only)
-*3 [[carrot]]s scrubbed and cut into bite size pieces
+* 3 ears [[corn]] cut into 1 inch pieces
+* ½ cup gringo [[cilantro]] leaves and stems, chopped or if Panamanian culantro (leaf resembling [[dandelion]]) is used — 1 leaf
-*3 ears [[corn]] cut into 1&nbsp;inch pieces
+* [[water]] or [[chicken broth]]
-*1/2 cup Gringo [[cilantro]] leaves and stems, chopped or if Panamanian [[cilantro]]     (leaf resembling [[Dandelion]]) is used—1 leaf
-*[[water]] or [[chicken broth]]
+* [[salt]] and [[pepper]]
-*[[salt]] and [[pepper]]
 ==Directions==
+# Place the chicken in a pot and cover with water.
+# Cook over high heat for 5 minutes after boiling.
-#Put all ingredients except [[salt]], [[pepper]], and [[corn]] in a large soup or stock pot. Add enough [[water]] or [[chicken broth]] to cover. Bring to a boil, reduce heat, and simmer for 1 hour.
+# Reduce heat and add yams, corn, and cassava. Cook over low heat for 45 minutes.
-# Remove [[Chicken]], discard skin, and peel [[meats|meat]] from the bones.
+# Add the onion, bell pepper, cilantro, garlic, salt, and 1 teaspoon oregano.
-#Break the [[meats|meat]] into fairly large pieces and return to the pot. Add [[corn]],   [[salt]] and [[pepper]] to taste. Simmer for about 20 minutes longer.
+# Cook 15 minutes more.
+# Turn off the heat and add the remaining oregano. Cover and wait 10 minutes before serving.
-[[Category:Panamanian Recipes]]
+# Serve the sancocho with white rice.
-[[Category:Panamanian Soups]]
-[[Category:Plantain Recipes]]
+[[Category:Soup Recipes]]
-[[Category:Dandelion Recipes]]
-[[Category:Chicken broth Recipes]]
-[[Category:Cassava Recipes]]
 [[Category:Chicken Recipes]]
-[[Category:Meat Recipes]]
+[[Category:Main Dish Recipes]]
-[[Category:Corn Recipes]]
-[[Category:Recipes that need photos]]