HOW TO DO SANCOCHO

  CHICKEN STEW

Ingredients

• 3 ears of corn, cut into 3 pieces
• 12 cups of water
• ½ cup of dressings
• 1 whole large chicken
• 2 green bananas, peeled and cut into 2-inch pieces
• 2 cubes of chicken broth
• 6 medium white potatoes, peeled and cut in half
• 1 yucca peeled and cut into large pieces
• ¼ cup fresh chopped cilantro
• Salt and pepper ground to taste

Preparation

1. In a large pot, place the chicken, the corncob, the dressings, the chicken broth, salt and green plantain. Add the water and bring to a boil, cover and lower the heat to medium and cook for about 30 to 35 minutes.
2. Add the potatoes, yucca and pepper and continue cooking for an additional 30 minutes or until the yucca and potatoes are tender. Add the cilantro.
3. Taste and adjust the seasoning. Serve in large bowls of soup, dividing chicken and vegetables evenly.

FISH SANCOCHO

Ingredients

• 2 pounds fish bagreen chunks
• fish tails and heads to make the broth
• 7 cups fish broth
• 4 half or whole potatoes cut in half
• 4 pieces of cob (optional)
• 1/2 small grated carrot
• 4 pieces of green banana
• 1/4 pound auyama in pieces
• coriander, celery and long onion corsage
• salt to taste
• chopped cilantro to serve
• medium yucca peeled and split into strips

Preparation

1. Cut the vegetables.
2. Put a pot over medium high heat with fish tails and heads with a bouquet of long onion, celery, cilantro and a little salt to make the broth.
3. Let boil over medium heat for 40 minutes, medium-low.
4. Strain the broth with care not to burn. Discard the corsage of vegetables, tails and fish heads.
5. Return the broth to the pot and incorporate only the pieces of banana, boil 10 minutes more.
6. After that time, add corn, potatoes, yuccas, pumpkin and carrot.
7. Bring to a boil over medium heat or medium high for 35 minutes or until all the ingredients are soft.
8. Add the whole fish or pieces and let boil for 8-10 minutes over medium heat. The fish does not need much cooking because it melts.
9. Serve hot.