Faceromance

Sancocho (Dominican Republic)

2 tablespoons extra light virgin olive oil
1 medium Spanish onion, chopped
2 or 3 stalks celery with leaves, chopped
1 or 2 whole chickens, washed, skinned, and cut up
2 to 3 teaspoons oregano
2 to 3 teaspoons garlic salt
2 to 3 teaspoons herb garlic seasoning
1 1/2 quarts water
2 or 3 chicken bouillon cubes
3 or 4 ears of field or yellow corn, cut in half or thirds.
3 to 5 cilantro leaves
Couple chunks of otoe or malanga, peeled and washed
Nice size piece of zapallo or calabasa, peeled and washed
Nice size piece of ñame, peeled and washed
Couple chunks of yuca, peeled and washed

In large pot over medium heat, add oil, onion, and celery.
Sauté for several minutes.
Add chicken and about 1 or
2 cups of the water.
Sprinkle oregano, garlic salt, and herb garlic
seasoning.
Cover and let flavors mix for about 10 to 15 minutes,
stirring occasionally.
Add 2 to 3 cups of water at a time, keeping
the mixture at a slow boil until all water has been added.
Add
chicken bouillon cubes.
Add corn.
Cook on slow boil for about 30 to
45 minutes.

Peel the vegetables.
Cut up in 2- to 3-inch pieces.
Soak in
water.

Skim gray foam from top of cooked chicken broth.
Add cilantro
leaves.
Drain water from vegetables and add vegetables to chicken
broth, except the zapallo (or calabasa).
Stir gently.
Allow soup to
boil slowly.
Add zapallo 5 minutes later.
Allow zapallo to cook on
top of mixture.
Allow to boil slowly for an additional 10 to 15
minutes until vegetables are tender.

Add salt, pepper, and/or hot sauce to taste.

NOTE: Frozen sancocho vegetables may be purchased in many
grocery stores.
Substitute frozen vegetables, if desired, rather
than purchasing fresh vegetables.

For a clear broth, once the vegetables are tender, carefully
remove them from the soup; place in covered container.

For a thicker broth, allow the vegetables to continue cooking;
vegetables become very soft and break apart.
Zapallo will break
apart very fast.

If additional broth is needed, add a can or two of chicken broth
plus one cilantro leaf.

This entry was posted on Wednesday, October 24th, 2007 at 7:59 pm and is filed under Caribbean. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Sancocho (Dominican Republic)

2 tablespoons extra light virgin olive oil
1 medium Spanish onion, chopped
2 or 3 stalks celery with leaves, chopped
1 or 2 whole chickens, washed, skinned, and cut up
2 to 3 teaspoons oregano
2 to 3 teaspoons garlic salt
2 to 3 teaspoons herb garlic seasoning
1 1/2 quarts water
2 or 3 chicken bouillon cubes
3 or 4 ears of field or yellow corn, cut in half or thirds.
3 to 5 cilantro leaves
Couple chunks of otoe or malanga, peeled and washed
Nice size piece of zapallo or calabasa, peeled and washed
Nice size piece of ñame, peeled and washed
Couple chunks of yuca, peeled and washed

In large pot over medium heat, add oil, onion, and celery.
Sauté for several minutes.
Add chicken and about 1 or
2 cups of the water.
Sprinkle oregano, garlic salt, and herb garlic
seasoning.
Cover and let flavors mix for about 10 to 15 minutes,
stirring occasionally.
Add 2 to 3 cups of water at a time, keeping
the mixture at a slow boil until all water has been added.
Add
chicken bouillon cubes.
Add corn.
Cook on slow boil for about 30 to
45 minutes.

Peel the vegetables.
Cut up in 2- to 3-inch pieces.
Soak in
water.

Skim gray foam from top of cooked chicken broth.
Add cilantro
leaves.
Drain water from vegetables and add vegetables to chicken
broth, except the zapallo (or calabasa).
Stir gently.
Allow soup to
boil slowly.
Add zapallo 5 minutes later.
Allow zapallo to cook on
top of mixture.
Allow to boil slowly for an additional 10 to 15
minutes until vegetables are tender.

Add salt, pepper, and/or hot sauce to taste.

NOTE: Frozen sancocho vegetables may be purchased in many
grocery stores.
Substitute frozen vegetables, if desired, rather
than purchasing fresh vegetables.

For a clear broth, once the vegetables are tender, carefully
remove them from the soup; place in covered container.

For a thicker broth, allow the vegetables to continue cooking;
vegetables become very soft and break apart.
Zapallo will break
apart very fast.

If additional broth is needed, add a can or two of chicken broth
plus one cilantro leaf.

This entry was posted on Wednesday, October 24th, 2007 at 7:56 pm and is filed under Caribbean. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.