Sancocho Valluno Recipes

SANCOCHO VALLUNO

Steps:

• The time of cooking in this recipe you are doing in a pressure cooker. If you are using a traditional pot, increase in average 15 minutes.
• Liquefy onions and tomatoes with a cup of water. Add to the pot above the water, onion and meats. Cook for 15 minutes from time when the steam comes out, uncover and remove the chicken. Add the peeled bananas (It is very important that you cut the bananas with your hand not with a knife), add the yucca, color and salt, cover and let cook for 10 minutes from the time it leaves the steam. Uncover and add the chicken to be hot again. Serve as a decoration of chopped coriander and accompanied by rice, avocado and chili
• I hope you enjoy this recipe as you enjoyed the previous.

SANCOCHO VALLUNO

Steps:

• In a skillet with a little oil, sauté the chopped onions, diced tomatoes, and finely chopped garlic, add cumin, pepper and let sauté for a few minutes.
• In a large pot, place the 5 cups of water and add the chicken pieces, add the previous preparation, and let it simmer until the chicken pieces are almost soft, about 45 minutes.
• Add the plantains, the corn on the cob, the cassava, and boil for 10 or 15 more minutes. Then add the potato and let it cook until everything is soft. Pepper and rectify the flavor.
• Add the finely chopped coriander and serve immediately.

SANCOCHO DE GALLINA

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.