Doña Rossana's Kitchen Promo Episode #4

Doña Rossana cooks Sancocho, a Colombian soup made with plantain, yuca, chicken and vegetables. Music "LaSonora Dinamita Cumbias Colombianasmix" at Internet Archive.

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.

Doña Rossana's Kitchen Promo Episode #3

Doña Rossana cooks Arroz con Pollo.

Episode 3 Arroz con Pollo

Doña Rossana cooks arroz con pollo.
Music "Cumbias Colombianas Viejitas" at Internet Archive.


ARROZ CON POLLO

INGREDIENTS

1 WHOLE CHICKEN ( ABOUT 5 POUND)
2 CUPS RICE
3 CUPS WATER
2 TABLESPOON OLIVE OIL
1 TABLESPOON SALT
1 MEDIUM ONION
1 CLOVE GARLIC, MINCED
1 TEASPOON LEMON JUICE
1 TOMATO
1/2 RED PEPPER
1/2 GREEN PEPPER
1/4 CUP GREEN OLIVES
1 TEASPOON CAPERS
1 SPRIG THYME
1/2 CUP GREEN PEAS
1/2 CUP DICED CARROTS
1/4 TEASPOON CUMIN
1/4 TEASPOON SAFFRON
1/4 TEASPOON YELLOW COLORING

CUT THE CHICKEN, SEPARATE DRUMSTICKS, THIGHS, WINGS, BREAST. SPRINKLE IT WITH 1/2 TABLESPOON SALT. IN A NONSTICK POT, HEAT 1 AND 1/4 TABLESPOON OLIVE OIL , ADD THE CHICKEN AND LET IT COOK AT LOW HEAT FOR ABOUT 20 MINUTES.IN A SEPARATE POT (CALDERO), COOK THE REMAINING CHICKEN (BREAST BONES, RIBS,AND BACK) WITH 3 CUPS OF WATER AND 1/4 TABLESPOON OF SALT. LET IT COOK FOR 20 MINUTES.REMOVE THE CHICKEN FROM THE OIL, (SAVE THE POT WITH THE OIL TO USE IT LATER). USING TWO FORKS SEPARATE THE MEAT FROM THE BONES.ADD TO THE POT WITH THE OIL TOMATO, ONION, RED AND GREEN PEPPER, GREEN OLIVES, ALL CUT IN SMALL PIECES, ALSO ADD CAPERS, LEMON JUICE, MINCED GARLIC, SPRIG OF THYME, AND 1/2 TABLESPOON OF OLIVE OIL, SPRINKLE IT WITH THE REMAINING 1/4 TABLESPOON OF SALT. COOK IT FOR 10 MINUTES AT LOW HEAT. ADD CHICKEN BROTH, WASHED RICE, SHREDDED CHICKEN, PEAS, CARROTS, CUMIN, SAFFRON, YELLOW COLORING, AND THE REMAINING 1/4 TABLESPOON OF OLIVE OIL. STIR IT GENTLY, LET IT COOK AT MEDIUM HEAT UNTIL THE LIQUID IS DRIED. COVER THE POT WITH A PAPER TOWEL AND THE LID, LET IT COOK FOR 15 MINUTES AT LOW HEAT.

Doña Rossana's Kitchen Episode #2 Promo

Doña Rossana cooks tostones, or fried plantains.

Episode #2 Tostones

Doña Rossana cooks tostones (fried plantains.)


TOSTONES

3 GREEN PLANTAINS
1 CUP OIL ( CORN OIL )
2 TEASPOONS SALT
1 CUP WATER

PEEL THE PLANTAINS AND CUT THEM INTO 1.5 INCH ROUNDS. HEAT THE OIL TO MEDIUM TEMPERATURE, TEST IT WITH THE HANDLE OF A WOODEN SPOON. WHEN THE OIL STARTS BUBBLING IT IS READY TO THROW THE PIECES OF PLANTAIN IN. WHEN THEY TURN GOLDEN COLOR, TURN THEM. IN A SEPARATE POT, WARM THE CUP OF WATER WITH ONE TEASPOON OF SALT. TAKE THE GOLDEN PLANTAINS OUT OF THE OIL AND PUT THEM INTO THE SALTED, WARM WATER,SOAKING THEM FOR A SECOND, TAKE THEM OUT TO BE PRESSED, THEN PUT THEM BACK INTO THE OIL, LET THEM FRY FOR ABOUT THREE MINUTES, TAKE THEM OUT, SPRINKLE SOME SALT.

Episode #1 Promo

Dona Rossana cooks arroz con gandules.