Time 1h25m Number Of Ingredients 25 Steps:
First, add all the adobo spices together in a bowl and mix well. Do the same with the sazon. Then season the chicken thighs and pork bones with adobo,sazon, salt and pepper. Drizzle olive oil in a large dutch oven and sear the pork bones and chicken on both sides until outside is golden brown. Then add sausage and sear on both sides. Next, add 2 heaping tablespoons of sofrito to the pot, stirring a bit to coat everything . Add 8 cups of water and 2 chicken bouillon cubes (or I use a few teaspoons of concentrated stock instead) and stir everything together. Bring stew to a boil and then simmer for about 20-30 minutes or until the chicken cooks through. While stew simmers, prep the vegetables. Yucca has a very thick waxy exterior, so take your time peeling and cut into large 1-2 inch pieces. Do the same with the plantain, butternut squash and corn. Then add yucca, plantains and corn and continue cooking stew for 10 minutes until they begin to soften. Then add the butternut squash and a handful of fresh cilantro. Season with salt and pepper and taste for seasoning. Place a lid on a stove with a bit staying open and continue to cook the stew for another 20-30 minutes or until all the vegetables are cooked through and tender. Serve stew with sliced avocado, fresh cilantro and rice (optional).
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.
Yield Makes 10 to 12 servings Number Of Ingredients 23 Steps:
Cook longaniza (if using) with 1/2 cup water in a 12-inch heavy skillet, covered, over medium heat, turning occasionally, until browned on all sides and water has evaporated, about 10 minutes. Cut crosswise into 1/2-inch pieces, then transfer to an 8-quart pot. Cook bacon in skillet over medium heat, stirring occasionally, until crisp, then transfer to pot with a slotted spoon, reserving fat in skillet. Meanwhile, cut meat from beef shank into 1 1/2-inch pieces, reserving bone. Pat beef, pork, and chicken dry, putting them in separate bowls. Toss meat in each bowl with 1/2 teaspoon salt. Heat fat in skillet over medium-high heat until hot, then add beef and bone in 1 layer and brown, turning occasionally, about 7 minutes. Transfer to pot with slotted spoon. Brown pork and chicken in separate batches in same manner, transferring to pot. Add onion, peppers, garlic, and 1/2 teaspoon salt to skillet and sauté until softened. Add 1 cup water and boil, stirring and scraping up brown bits, 1 minute. Transfer vegetable mixture to pot. Add cilantro stems, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 3 quarts water to pot and bring to a boil. Skim off any foam, then simmer, partially covered, stirring occasionally, until meat is tender, about 1 1/2 hours. While meat simmers, cut ends from plantains with a sharp small knife, then cut a lengthwise slit through peel. Beginning at slit, pry off peel, then cut plantains crosswise into 1-inch-thick pieces. Trim ends from yuca and cut crosswise into 2-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath. Quarter lengthwise and cut out coarse center fiber. Peel ñame and yautía, then cut into 1 1/2-inch pieces and keep in a bowl of cold water. Seed and peel calabaza, then cut into 1 1/2-inch pieces. Add plantain and yuca to tender meat in pot and simmer, partially covered, stirring occasionally, 15 minutes. Drain ñame and yautía and add to pot along with calabaza, then simmer, partially covered, stirring occasionally, 20 minutes. Remove and discard beef and chicken bones. Add corn and simmer, partially covered, stirring occasionally, until corn is tender and all root vegetables are very tender (yuca should be translucent), 10 to 15 minutes. Sancocho broth should be slightly thickened from root vegetables; thin with additional water if necessary. Stir in juice and reheat, then season with salt and pepper.
Time 1h40m Yield 6-7 serving(s) Number Of Ingredients 24 Steps:
Marinate beef in a large plastic bag, add celery, cilantro, oregano, vinegar, garlic, juice of 1 lime and salt. Allow it to marinate for at least 30 minutes In a large cast iron pot, heat oil on medium-high; add the beef with all the seasonings, stir. Cover and simmer for 10 mins, add a few tbsp of water. Add the pork, simmer for 15 minutes adding a few more tbsp of water if needed. Add the rest of the meat to the pot; except for the chicken and let simmer for an additional 15 mins, adding tbsp of water as needed to prevent it from burning. Add the chicken and simmer for another 10 minutes. Add 1/4 gallon of water to the pot and bring to a boil. Add the niame, malanga and the 2 chopped plantains. Let simmer for 15 minutes Add all the remaining ingredients (remaining lime juice, corn, beef stock cubes, hot sauce, bitter orange juice) except for the third plantain, adjust water when necessary, stir occasionally. Let simmer until the last ingredients added are tender. Grate the third raw unripe plantain and add to the pot. Allow to simmer until stew thickens, adjust salt to taste. Serve hot with white rice and avocados. Enjoy!
Time 3h Yield 12 Number Of Ingredients 24 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.
Time 2h30m Yield 1 1/2-2 gallons, 16-24 serving(s) Number Of Ingredients 18 Steps:
Wash and Cut up the chicken pieces into large bite size pieces. If you usually sear chicken before putting it in water to cook, then do so. Otherwise just put the chicken in a saucepan of water and bring it to a boil, and then lower the heat and let it simmer for about 1/2 hour while you peel and cut the roots. Peel and cut the malanga, yucca, plantain, chayote, and potato into large bite sized pieces. Peel and cut the calabaza or pumpkin type squash into 2 or 3x1" lengths. Cut the corn on the cob into 4 pieces each. Cut and chop garlic and onion. Cut celery into 1/2" slices crosswise. Celery leaves are optional. Skim off the stuff from the chicken broth. Then transfer chicken and broth to a large pot. Slice the chorizo crosswise into 1/2" rounds. Add the chorizo and bring to a boil. Lower the heat to medium. Add the larger roots and veggies, more water to cover, and then the smaller onion, garlic and celery, and then the seasonings. Bring to a boil and then lower to simmer for about 30 minutes. Taste and adjust seasoning. Continue to simmer until the potatoes test done by putting a fork through. Turn the heat off and serve,, one piece of corn cob with each serving.
More about “dominican sancocho recipes”
Time 2h30m Yield Six to eight servings Number Of Ingredients 21 Steps:
Place the water in a large saucepan and add the meats, garlic, onion, cilantro, peppers, oregano, salt, pepper and Tabasco. Cook over medium heat until the meat is soft, about 45 minutes to 1 hour. Remove the pork chops with a slotted spoon. Remove the bones and return to the pan. Add the pumpkin and the corn and simmer for 15 minutes. Add the yams, plantains, yuca, batata and yautia, and continue to simmer until the tubers soften and thicken the broth, about 1 hour and 15 minutes. Taste and adjust seasonings and add vinegar and additional Tabasco, if desired. Serve with white rice and avocado.
