Time 4h15m Yield 12 Number Of Ingredients 26 Steps:
Mash garlic, oregano, and 1 teaspoon salt together in a bowl. Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture. Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes. Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes. Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.
Time 1h15m Number Of Ingredients 11 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
Time 3h25m Yield 6 to 8 servings Number Of Ingredients 20 Steps:
To make the recaito, process the onion, bell pepper, frying pepper, garlic and 1 tablespoon of the olive oil in a blender until it resembles a very chunky sauce. Add the cilantro and blend until the sauce is combined and has a slightly chunky consistency, about 30 seconds. Set aside 1/2 cup of the recaito you’ve just made and freeze the rest for future preparations. Add the remaining olive oil to a very large, heavy-bottomed soup pot over medium-high heat. Dry the oxtails and add salt and pepper. Brown the oxtails in batches, 2 to 3 minutes per side. Remove and set aside on a plate or platter. Remove excess fat from the pot you browned the oxtails in, leaving about 2 tablespoons in the pot. Add the reserved 1/2 cup recaito and saute until fragrant. Add the adobo, oregano and bay leaves, then stir in the tomato sauce and saute for 1 minute. Add the red wine and chicken stock and bring to a boil. Taste the broth and add salt and pepper to taste, remembering that as the broth reduces it will become saltier; don’t go overboard. Add the oxtails back to the pot. Lower the heat and cover the pot, leaving the lid slightly cracked. Simmer until the meat is beginning to become tender and fall apart, about 2 hours. Skim the fat off the top of the stew. Add the potatoes, yucca, plantains, pumpkin and corn. Top with more chicken stock, if necessary, to cover all the vegetables. Put the lid back on and simmer until the root vegetables are tender, 30 to 45 minutes. Taste the broth, season with salt and pepper and garnish with cilantro leaves. Serve with a side of rice if desired.
Time 1h55m Yield 12 Number Of Ingredients 10 Steps:
Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes. Discard chicken skin and bones. Place meat back into the soup; stir to combine.
Time 1h30m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup. In the remaining 1 ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook. As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added. 30 minutes prior to the end of cooking, add the cut up plaintains. 10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons. Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge. Add the roux to the soup and stir to blend well.
Time 2h30m Yield 12-16 serving(s) Number Of Ingredients 18 Steps:
- Pour water into a large pot and add all the meat (beef, pork, chicken and chorizo), the oil, the green onions, cumin, cilantro, parsley (if using), salt and pepper and the Goya seasoning. Bring to a boil, lower heat to medium-low stir thoroughly, and cook, covered, for 45 minutes.
- Add the corn and plantain. Bring to a boil, cover and lower to medium-low heat. Cook for another 30 minutes.
- Add the potatoes and the shredded carrots. Bring to a boil, check the flavor and correct seasonings, cover and cook for another 30 minutes over medium-low heat.
- Finally, add the yuca and bring to a boil once more. Cover and cook for 15 or 20 minutes more or until the yuca is tender.
- Remove the cilantro green onions and parsley, if you are using it, serve. (Good hint: Digging for the cilantro, green onions and parsley can be a pain. So, I use a small mesh bag, place the green onions and cilantro inside it, tie it and drop it into the water. That way, all I need to do is remove the little bag instead of having to dig.).
