Doña Rossana cooks Sancocho, a Colombian soup made with plantain, yuca, chicken and vegetables. Music "LaSonora Dinamita Cumbias Colombianasmix" at Internet Archive.
Sunday, October 14, 2007
Episode 4 Sancocho
Doña Rossana cooks sancocho, a Colombian soup made of plantain, chicken and vegetables.
SANCOCHO (SOUP)
prep and cook 60 minutes (Makes 10 servings)
1 whole chicken (about 3 lbs)
1 1/2 tablespoon salt
1 bay leaf
8 cups water
4 green plantains
4 potatoes (1 1/2 lbs)
4 pieces yucca (1 1/2 lbs)
1 tablespoon olive oil
1 small tomato
1 small onion
2 cloves garlic, minced
1/2 green pepper
1/2 red pepper
1 sprig thyme
1/4 teaspoon cumin
1/4 teaspoon saffron
1/4 teaspoon Badia yellow powder food coloring
1/4 cup chopped fresh cilantro
Cut the chicken. In a heavy large caldero place the chicken, sprinkle with 1 1/4 tablespoon salt add 4 cups water and a bay leaf. Cook it for 20 minutes at medium heat.
Peel the plantains and using both hands give a twist make like 4 pieces and then try to make smaller pieces. Place the plantains in 4 cups of water, when the chicken is cooked add the plantains with the water. Let it cook for 10 minutes. Peel the potatoes, cut yucca and potatoes in small pieces, add to the pot. Let it cook for 10 minutes.
In a nonstick pan make sofrito. Heat 1 tablespoon olive oil over low heat, add chopped tomato, onion, green pepper, red pepper, minced garlic and a sprig of thyme, sprinkle with 1/4 tablespoon salt. Let it cook for 10 minutes. Turn the heat off, add cumin, saffron, and yellow color. When sofrito is ready, add it to the pot, stir mix all the ingredients. Let it cook for an additional 5 minutes, turn the heat off, add cilantro.
SANCOCHO (SOUP)
prep and cook 60 minutes (Makes 10 servings)
1 whole chicken (about 3 lbs)
1 1/2 tablespoon salt
1 bay leaf
8 cups water
4 green plantains
4 potatoes (1 1/2 lbs)
4 pieces yucca (1 1/2 lbs)
1 tablespoon olive oil
1 small tomato
1 small onion
2 cloves garlic, minced
1/2 green pepper
1/2 red pepper
1 sprig thyme
1/4 teaspoon cumin
1/4 teaspoon saffron
1/4 teaspoon Badia yellow powder food coloring
1/4 cup chopped fresh cilantro
Cut the chicken. In a heavy large caldero place the chicken, sprinkle with 1 1/4 tablespoon salt add 4 cups water and a bay leaf. Cook it for 20 minutes at medium heat.
Peel the plantains and using both hands give a twist make like 4 pieces and then try to make smaller pieces. Place the plantains in 4 cups of water, when the chicken is cooked add the plantains with the water. Let it cook for 10 minutes. Peel the potatoes, cut yucca and potatoes in small pieces, add to the pot. Let it cook for 10 minutes.
In a nonstick pan make sofrito. Heat 1 tablespoon olive oil over low heat, add chopped tomato, onion, green pepper, red pepper, minced garlic and a sprig of thyme, sprinkle with 1/4 tablespoon salt. Let it cook for 10 minutes. Turn the heat off, add cumin, saffron, and yellow color. When sofrito is ready, add it to the pot, stir mix all the ingredients. Let it cook for an additional 5 minutes, turn the heat off, add cilantro.
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