Difference between revisions of "Alternative:Sancocho"
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{{recipesummary|Stew recipes|6|Marinade 2 hours<br>Cook 2 hours|3}} | {{recipesummary|Stew recipes|6|Marinade 2 hours<br>Cook 2 hours|3}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Caribbean cuisines|Caribbean cuisine]] |
Sancocho, popular in the Dominican Republic, called by many its national dish. | Sancocho, popular in the Dominican Republic, called by many its national dish. | ||
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===Marinade and chicken:=== | ===Marinade and chicken:=== | ||
| − | * 1 large [[ | + | * 1 large [[Orange|orange, juiced]] |
| − | * 1 [[ | + | * 1 [[Tablespoon|tablespoon]] fresh [[Lemon Juice|lemon juice]] |
| − | * ¼ bunch [[ | + | * ¼ bunch [[Parsley|curly parsley]], large stems removed |
| − | * ¼ bunch [[ | + | * ¼ bunch [[Cilantro|cilantro]], large stems removed |
| − | * 2 tablespoons fresh [[ | + | * 2 tablespoons fresh [[Oregano|oregano leaves]] |
| − | * 2 [[ | + | * 2 [[Garlic|cloves garlic]], minced |
| − | * [[ | + | * [[Salt|Salt]] and [[Pepper|freshly ground black pepper]] |
| − | * 1 [[ | + | * 1 [[Pound|pound]] [[Chicken|boneless, skinless chicken breasts]], cut into bite-size pieces |
===Soup:=== | ===Soup:=== | ||
| − | * 1 tablespoon [[ | + | * 1 tablespoon [[oil|clear oil]], such as [[Canola Oil|canola]] |
| − | * 2 [[ | + | * 2 [[Cup|cups]] [[Stock|vegetable stock]] |
| − | * 4 cups [[ | + | * 4 cups [[Water|water]] |
| − | * 1 medium [[ | + | * 1 medium [[Onion|white onion]], [[Chop|chopped]] |
| − | * 1 medium [[ | + | * 1 medium [[Sweet Potato|sweet potato]], peeled and cut into ½-inch chunks |
| − | * 1 medium [[ | + | * 1 medium [[Potato|boiling potato]], unpeeled and cut into bite-size chunks |
| − | * 1 [[ | + | * 1 [[Plantain|green plantain]], peeled and sliced into ½-inch thick slices (see Note) |
| − | * 1 [[ | + | * 1 [[Corn|ear corn]], quartered |
| − | * 1 [[ | + | * 1 [[Jalapeño|jalapeño]] or [[Habanero|habanero]] [[Chile|chile]], seeded and minced |
* Salt and pepper, to taste | * Salt and pepper, to taste | ||
| − | * Hot cooked [[ | + | * Hot cooked [[Rice|rice]], optional |
* Hot sauce, optional | * Hot sauce, optional | ||
* Chopped cilantro, optional | * Chopped cilantro, optional | ||
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===Marinade:=== | ===Marinade:=== | ||
| − | # In bowl of a [[ | + | # In bowl of a [[Food processor|food processor]] or [[Blender|blender]], combine orange juice, lemon juice, parsley, cilantro, oregano, garlic, salt, and pepper, and process until combined. |
# Pour mixture into a non-reactive bowl, add chicken and stir to combine. | # Pour mixture into a non-reactive bowl, add chicken and stir to combine. | ||
# Cover and refrigerate 1 to 2 hours. | # Cover and refrigerate 1 to 2 hours. | ||
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# Heat oil in a large soup pot over medium heat. When hot, use a slotted spoon to lift the chicken out of the marinade and place in the pot, reserving marinade. Cook chicken until opaque, stirring occasionally. | # Heat oil in a large soup pot over medium heat. When hot, use a slotted spoon to lift the chicken out of the marinade and place in the pot, reserving marinade. Cook chicken until opaque, stirring occasionally. | ||
| − | # Add reserved marinade, vegetable stock and water to the pot, and bring to a [[ | + | # Add reserved marinade, vegetable stock and water to the pot, and bring to a [[Boiling|boil]]. |
# Add onion, sweet potato, potato, plantain, corn, jalapeño, salt and pepper. | # Add onion, sweet potato, potato, plantain, corn, jalapeño, salt and pepper. | ||
# Bring back to a boil, reduce to low and cook partially covered for 1 to 1½ hours. | # Bring back to a boil, reduce to low and cook partially covered for 1 to 1½ hours. | ||
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* Because this soup has a long simmering time, choose an unripe green plantain rather than a ripe yellow or black-colored plantain, which has a softer texture. | * Because this soup has a long simmering time, choose an unripe green plantain rather than a ripe yellow or black-colored plantain, which has a softer texture. | ||
* Each cook makes his own recipe for sancocho, combining root vegetables with different kinds of meat, some with up to seven meats. | * Each cook makes his own recipe for sancocho, combining root vegetables with different kinds of meat, some with up to seven meats. | ||
| − | * To make the soup even more authentic, add a small peeled cubed [[ | + | * To make the soup even more authentic, add a small peeled cubed [[Cassava|yuca root]] to the broth, along with the other vegetables. |
[[Category:Inexpensive recipes|{{PAGENAME}}]] | [[Category:Inexpensive recipes|{{PAGENAME}}]] | ||
Revision as of 17:44, 5 April 2012
| Alternative:Sancocho | |
|---|---|
| Category: | Stew recipes |
| Servings: | 6 |
| Time: | Marinade 2 hours Cook 2 hours |
| Difficulty: |  |
| Caribbean cuisine
Sancocho, popular in the Dominican Republic, called by many its national dish.
Ingredients
Marinade and chicken:
- 1 large orange, juiced
- 1 tablespoon fresh lemon juice
- ¼ bunch curly parsley, large stems removed
- ¼ bunch cilantro, large stems removed
- 2 tablespoons fresh oregano leaves
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
Soup:
- 1 tablespoon clear oil, such as canola
- 2 cups vegetable stock
- 4 cups water
- 1 medium white onion, chopped
- 1 medium sweet potato, peeled and cut into ½-inch chunks
- 1 medium boiling potato, unpeeled and cut into bite-size chunks
- 1 green plantain, peeled and sliced into ½-inch thick slices (see Note)
- 1 ear corn, quartered
- 1 jalapeño or habanero chile, seeded and minced
- Salt and pepper, to taste
- Hot cooked rice, optional
- Hot sauce, optional
- Chopped cilantro, optional
Procedure
Marinade:
- In bowl of a food processor or blender, combine orange juice, lemon juice, parsley, cilantro, oregano, garlic, salt, and pepper, and process until combined.
- Pour mixture into a non-reactive bowl, add chicken and stir to combine.
- Cover and refrigerate 1 to 2 hours.
Soup:
- Heat oil in a large soup pot over medium heat. When hot, use a slotted spoon to lift the chicken out of the marinade and place in the pot, reserving marinade. Cook chicken until opaque, stirring occasionally.
- Add reserved marinade, vegetable stock and water to the pot, and bring to a boil.
- Add onion, sweet potato, potato, plantain, corn, jalapeño, salt and pepper.
- Bring back to a boil, reduce to low and cook partially covered for 1 to 1½ hours.
Tips, Notes, and Variations
- To serve, ladle soup into bowls and top with a small scoop of rice, if desired. Pass hot sauce and cilantro at the table.
- Because this soup has a long simmering time, choose an unripe green plantain rather than a ripe yellow or black-colored plantain, which has a softer texture.
- Each cook makes his own recipe for sancocho, combining root vegetables with different kinds of meat, some with up to seven meats.
- To make the soup even more authentic, add a small peeled cubed yuca root to the broth, along with the other vegetables.
