Wednesday, January 26, 2011
Sancocho is a chicken stew made with plantains and yucca that is served with a tomato-onion sauce. I've only recently realized that this is a typical Colombian dish. (My mother would be proud.) When I originally found this recipe, I thought it was Mexican.
Yucca can be hard to find. It's also known as cassava. Try a Latino or an Asian grocery store. (They are usually waxed and will keep in your crisper f-o-r-e-v-e-r, so I usually buy one when I see them.)
Corn on the cob is also not easy to find in Minnesota in January. I skipped the corn this time. I give you permission to do the same, though I think it is better with corn.
2 medium onions, chopped, divided
4 garlic cloves, minced, divided
1 quart chicken broth (check for gluten)
1 3-lb broiler chicken, cut into pieces (or 3 lb of chicken parts)
2 plantains, peeled and cut into thick chunks
2 ears of corn cut into eighths
1 large yucca, peeled and cut into large pieces
3 carrots, cut into fourths
1 bunch cilantro, chopped
1 tsp cumin
2-3 tomatoes, diced
salt and pepper
fresh lime wedges
Brown half of the onions and half the garlic in oil in a large soup pot. Add 1 quart water and broth. Bring to a boil and add chicken. Cover and reduce heat 10 minutes.
Add plantains and corn. Simmer 5 minutes.
Add yucca, carrots, and cilantro. Simmer 40 minutes.
In a skillet heat some oil and fry the remaining onion and garlic. Add tomatoes and cook 2-3 minutes. Stir in cumin, salt and pepper.
Spoon tomato mixture over each bowl of stew and serve, garnished with additional chopped cilantro and a lime wedge on the side. Squeeze the juice over the soup and enjoy!