Sancocho De Gallina Recipes

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SANCOCHO



Sancocho image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 15

Olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
1 tablespoon garlic powder
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 ear corn, cut into 1-inch pieces
1 carrot, diced
1/4 cup diced green plantain
1/4 cup diced sweet potato
6 cups chicken broth
1 cup culantro base (found in Latin grocery stores)
1/2 cup chopped fresh cilantro
4 green onions, sliced
1/2 cup diced boiled yucca
Coconut rice, for serving

Steps:

  • Heat 2 tablespoons olive oil in a medium pot. Add the chicken, garlic powder, oregano and some salt and pepper, and brown for about 10 minutes.
  • Add the corn, carrots, plantains and sweet potatoes to the pot and cook for 10 minutes.
  • Add the chicken broth and culantro base, and bring to a boil. Lower the heat and simmer for 45 minutes.
  • Add the cilantro, green onions and yucca, and simmer for another 10 minutes.
  • Serve with a side of coconut rice.

PANAMANIAN SANCOCHO



Panamanian Sancocho image

There are a few versions of sancocho out there (in fact, there are probably multiple recipes of it within the same country), but this is the way my grandma used to make it. Sancocho is basically a chicken based soup that gets its distinct flavour from cilantro and yuca (or cassava).

Provided by ItsTheLadyV

Categories     Clear Soup

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 roasting chicken, cut into pieces (you can also just use 3-4 whole chicken breasts)
3 teaspoons salt
1 tablespoon cilantro, minced
1 teaspoon dried oregano
3 garlic cloves, minced
2 teaspoons olive oil
1 large onion, chopped into bite-sized pieces
3 lbs yucca root, peeled and chopped into bite-sized pieces (also called cassava)
4 cups chicken stock (the kind bought in a box is fine)
salt and pepper

Steps:

  • Rinse the chicken and pat dry.
  • In a small bowl, mix the salt, cilantro, oregano, garlic, and olive oil. Rub the mix all over the chicken and let it marinate for 10 minutes.
  • In the meantime, peel and chop the yucca and the onion. Set aside.
  • Heat a large pot over medium heat. Place the chicken in the pot, place a lid on it, and let it sweat for about 7 minutes.
  • Add the onion and the chicken stock. Bring the soup to a boil and then let it simmer over medium low heat until the chicken is cooked through and soft.
  • Raise the heat to medium and add the yucca. Bring the pot to a gentle simmer and cook until the yucca is cooked through (approximately 10 minutes).
  • Serve with white rice on the side that is added into the soup when you are about to eat it.
  • NOTE: This soup keeps well frozen and only gets more flavourful with time.

Nutrition Facts : Calories 828.4, Fat 17.8, SaturatedFat 4.7, Cholesterol 60.7, Sodium 2186.9, Carbohydrate 142.5, Fiber 6.9, Sugar 11.2, Protein 23.8

SANCOCHO DE GALLINA (CHICKEN OR HEN SANCOCHO)



Sancocho de Gallina (Chicken or Hen Sancocho) image

Sancocho is a common Colombian dish that you can make with fish, plantain, beef, chicken, pigeon peas or pork. Sancocho de gallina or Sancocho Valluno is originally from the Colombian Region El Valle. Traditionally this soup is made with hens, but you can use chicken too. I have a lot of good memories associated with.

Provided by Erica Dinho

Categories     Main dish

Time 1h15m

Number Of Ingredients 11

3 ears fresh corn (cut into 3 pieces)
12 cups of water
½ cup aliños
1 big whole chicken
1 teaspoon salt
2 green plantains (peeled and cut crosswise into 2 inch pieces)
2 chicken bouillon cubes
6 medium white potatoes (peeled and cut in half)
1 pound frozen yuca cut into big pieces
¼ cup chopped fresh cilantro
¼ teaspoon ground pepper

Steps:

  • In a large pot, place the chicken, corn, aliños, chicken bouillon, salt and green plantain. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 30 to 35 minutes.
  • Add the potatoes, yuca and pepper and continue cooking for 30 more minutes or until the yuca and potatoes are fork tender. Stir in the cilantro.
  • Taste and adjust the seasoning. Serve in large soup bowls, dividing the chicken and vegetables evenly. Sancocho de Gallina o Pollo

Nutrition Facts : Calories 724 kcal, Carbohydrate 91 g, Protein 31 g, Fat 28 g, SaturatedFat 7 g, TransFat 0.1 g, Cholesterol 104 mg, Sodium 1026 mg, Fiber 7 g, Sugar 21 g, UnsaturatedFat 19 g, ServingSize 1 serving

SANCOCHO ANTIOQUEñO O PAISA (PAISA REGION SOUP)



Sancocho Antioqueño o Paisa (Paisa Region Soup) image

Sancocho always coincided with a celebration with friends, cousins, aunts and uncles getting together at Mamita's house. From the very first moment the pot was placed on the stove, the aroma of the herbs and spices would fill the house. Sancocho is one of the staples of traditional Colombian cuisine and is a famous weekend

Provided by Erica Dinho

Categories     Main dish

Number Of Ingredients 10

2 pounds of beef (flank steak or beef for stew)
1 pound pork ribs (bones or meat)
1 cup of aliños sauce (see recipe here)
4 ears fresh corn (cut into pieces)
12 cups of water
Salt and pepper (to taste)
2 green plantains (peeled and cut crosswise into 2 inch pieces)
6 medium white potatoes (peeled and cut in half)
1 pound yuca (cut into big pieces)
1/2 cup chopped fresh cilantro

Steps:

  • Place the beef and pork in a large pot, add about 12 cups of water, aliños sauce and salt. Bring to a boil, reduce to a simmer. Cover and let simmer for about 30 minutes. Add the corn and simmer for 30 minutes more.
  • Add the plantains, yuca and potato and cook for 30 minutes more. Add more water if necessary. Add chopped fresh cilantro and serve with avocado, white rice and ají on the side.

SANCOCHO DE GALLINA



Sancocho de Gallina image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 23

12 to 14 cups water
1 hen or large chicken, about 4 pounds, cut into 10 to 12 pieces
2 stalks scallion, whole
1/2 white onion
2 sprigs of cilantro
1/4 cup olive oil
1 bunch scallions, about 8 chopped
1 tomato, finely chopped
1/2 onion, finely chopped
4 cloves garlic, finely chopped
1/4 cup finely chopped cilantro
1/2 teaspoon ground cumin
14 teaspoon salt
1/4 teaspoon pepper
5 strands saffron
2 green plantains, broken by hand into pieces
2 yucca (cassava) peeled and cut into 2-inch pieces
4 red potatoes, cut into 2-inch pieces
2 ears of corn, kernels removed, optional
1/4 cup chopped cilantro leaves, plus more for garnish
3 chicken-flavored bouillon cubes
Salt and freshly ground black pepper
Avocado slices

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 DE GALLINA (COLOMBIAN CHICKEN SOUP)



Sancocho De Gallina (Colombian Chicken Soup) image

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

1 1/2 quarts chicken stock
1 yucca root, peeled and cut into 1 inch cubes
2 plantains, peeled, halved, and sliced into thirds lengthwise
2 red potatoes, peeling optional, cut into chunks
3 whole skinless chicken breasts, quartered with bones left on
2 lemons, juice of
1 teaspoon cumin
6 -8 scallions
1 bunch cilantro
salt and pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons butter

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)



Sancocho de Gallina Recipe - (4/5) image

Provided by bns0607

Number Of Ingredients 15

4 lb. chicken cut in pieces
16 cups water
1 pkg. (32 oz.) GOYA® Frozen Tropical Vegetable Mix
2 medium red potatoes, peeled, 2 inch diced
1/2 cup GOYA® Sofrito
2 tsp. GOYA® Minced Garlic or 4 cloves fresh garlic, minced
5 packets GOYA® Powdered Chicken Bouillon
1 large onion, 2 inch diced
1 green plantain, peeled, 2 inch pieces
1 pkg. GOYA® Frozen Mini Ears Corn, each ear cut in half
8 whole sprigs cilantro
1 tsp. GOYA® Adobo with Cumin
2 packets GOYA® Sazón without Annatto
3 tbsp. minced fresh cilantro for garnish
Accompaniment: Colombian Hot Pepper Salsa

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.

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