Sancocho With Aji Recipes

SANCOCHO

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.

PUERTO RICAN SANCOCHO

Steps:

• Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
• Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
• Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

AJI (COLOMBIAN SALSA)

Steps:

• Combine all ingredients, cover, and let sit in refrigerator for at least an hour so all the flavors develop before serving.

SANCOCHO WITH AJI

Steps:

• Place the cilantro, scallions, chiles, onions, lime juice and 3/4 cup water in a small glass bowl or jar with a tight fitting lid. Add the tomato, if using, season with saltm to taste and stir all of the ingredients together. Cover and set the aji aside at room temperature for several hours to allow the flavors to release into the liquid, then refrigerate until serving.;
• Heat the oil in a large stockpot over medium heat for 1 minute. Add the onions and garlic and cook until they're soft and transparent, about 5 minutes, stirring occasionally. Add the tomatoes, bay leaves, and thyme and continue to cook 5 more minutes. Add the chicken and the beef ribs and cook until the tomatoes have disintegrated, about 15 minutes, stirring occasionally and skimming the foam from the top of the broth when necessary. Add the green plantains, cilantro, and chicken stock and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the plantains are tender, 30 minutes.
• Using a slotted spoon, remove the chicken from the pot and set it aside. Add the potatoes, pumpkin, ripe plantains, yucca and corn and simmer, uncovered, until both are tender, about 20 minutes. Remove the cilantro and the bay leaves and return the chicken to the pot to re-heat it. To serve, arrange a piece of chicken, some beef, plantains, and a few pieces of yucca and potatoes on each plate. Serve the broth in a small bowl, and the aji sauce on the side, along with a bowl of rice, corn, some avocados and arepas or tortillas on separate plates.

SANCOCHO WITH AJI

Steps:

• For the aji:
• Place the cilantro, scallions, chiles, onions, lime juice and 3/4 cup water in a small glass bowl or jar with a tight fitting lid.
• Add the tomato if using, season with salt, to taste, and stir all of the ingredients together.
• Cover and set the aji aside at room temperature for several hours to allow the flavors to release into the liquid, then refrigerate until serving.
• Heat the oil in a large stockpot over medium heat for 1 minute.
• Add the onions and garlic and cook until they're soft and transparent, about 5 minutes, stirring occasionally.
• Add the tomatoes, bay leaves, and thyme and continue to cook 5 more minutes.
• Add the chicken and the beef ribs and cook until the tomatoes have disintegrated, about 15 minutes, stirring occasionally and skimming the foam from the top of the broth when necessary.
• Add the green plantains, cilantro, and chicken stock and bring to a boil.
• Reduce the heat to medium-low and simmer, covered, until the plantains are tender, 30 minutes.
• Using a slotted spoon, remove the chicken from the pot and set it aside.
• Add the potatoes, pumpkin, ripe plantains, yucca and corn and simmer, uncovered, until both are tender, about 20 minutes.
• Remove the cilantro and the bay leaves and return the chicken to the pot to re-heat it.
• To serve, arrange a piece of chicken, some beef, plantains, and a few pieces of yucca and potatoes on each plate.
• Serve the broth in a small bowl, and the aji sauce on the side, along with a bowl of rice, corn, some avocados and arepas or tortillas on separate plates.

SANCOCHO ANTIOQUEñO O PAISA (PAISA REGION SOUP)

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 RECIPE (LATIN AMERICAN STEW)

Steps:

• Heat the oil in a large pot or Dutch oven to medium heat and add the peppers and onions. Cook for 5 minutes to soften, stirring.
• Add the garlic and cilantro and stir. Cook for 1 minute.
• Add the beef, pork and chicken pieces with the oregano. Cook for 10 minutes, stirring occasionally, to brown the meats.
• Add the corn, yuca, yam, squash and plantains (and any other root vegetables you're using).
• Add tomato sauce and enough water or stock to cover. Adjust with salt and pepper. Cover and simmer for 2.5 to 3 hours, or until the meats are very tender.
• Remove the plantains from the stew and mash them slightly in a separate bowl. Return to the pot and cook another 2 minutes.
• Serve with white rice and crusty bread.

SANCOCHO DE GALLINA (CHICKEN OR HEN SANCOCHO)

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