Sancocho De Pollo (Puerto Rican Chicken Stew) Recipe Chicken stew, Puerto rican chicken stew from www.pinterest.com
Description
Chicken Sancocho is a traditional Puerto Rican soup that is made with chicken, vegetables, and root vegetables. It is a hearty and satisfying meal that is perfect for cooler weather. The soup is typically made with a variety of ingredients such as yucca, plantains, potatoes, and corn. The broth is rich and flavorful, thanks to the addition of herbs and spices.
Prep Time
The prep time for this recipe is about 30 minutes. You will need to chop and prepare all of the ingredients before you start cooking.
Cook Time
The cook time for this chicken sancocho recipe is about 1 hour and 30 minutes. The soup needs time to simmer so that all of the flavors can come together.
Ingredients
- 2 pounds of chicken (cut into pieces) - 1 onion (chopped) - 1 green bell pepper (chopped) - 1 red bell pepper (chopped) - 4 cloves of garlic (minced) - 1 can of tomato sauce (8 ounces) - 1 can of corn (15 ounces) - 1 can of chickpeas (15 ounces) - 1 yucca (peeled and cut into chunks) - 1 plantain (peeled and cut into chunks) - 2 potatoes (peeled and cut into chunks) - 1 teaspoon of oregano - 1 teaspoon of cumin - 1 teaspoon of salt - 1/2 teaspoon of black pepper - 8 cups of water - 2 tablespoons of olive oil
Equipment
- Large pot - Cutting board - Knife - Wooden spoon - Measuring spoons - Can opener
Method
1. Heat the olive oil in a large pot over medium heat. 2. Add the chicken pieces and cook until browned on all sides. 3. Add the onion, green bell pepper, and red bell pepper to the pot and cook until the vegetables are soft. 4. Add the minced garlic and cook for an additional minute. 5. Add the tomato sauce, corn, chickpeas, yucca, plantain, potatoes, oregano, cumin, salt, and black pepper to the pot. 6. Pour in the water and stir to combine all of the ingredients. 7. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1 hour and 30 minutes. 8. Remove the chicken from the pot and shred it using two forks. 9. Return the shredded chicken to the pot and stir to combine. 10. Serve the soup hot with crusty bread or rice.
Notes
- You can adjust the amount of water in the recipe to make the soup thicker or thinner. - You can add other vegetables such as carrots or celery if you like. - You can use chicken broth instead of water for a richer flavor.
- Use chicken thighs or drumsticks for a more flavorful soup. - Make sure to cut the root vegetables into similar-sized pieces so that they cook evenly. - You can use canned yucca and plantain if you can't find fresh ones.
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