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LOCATION: Recipes >> Caribbean >> Sancocho 05

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2 T. extra light virgin olive oil
1 medium spanish onion, chopped
2-3 stalks celery with leaves, chopped
1-2 whole chickens, washed, skinned, and cut up
2-3 t. oregano
2-3 t. garlic salt
2-3 t. herb garlic seasoning
1.5 qts water
2-3 chicken bouillon cubes
3-4 ears of field or yellow corn, cut in half or thirds
3-5 cilantro sprigs
couple chunks of otoe or malanga, peeled and washed
large chunk zapallo or calabasa, peeled and washed
large chunk name, peeled and washed
couple chunks of yuca, peeled and washed

In large pot over medium heat, add oil, onion, and celery. Saut
for several minutes. Add chicken and about 1-2 cups of the water.
Sprinkle oregano, garlic salt, and herb garlic seasoning. Cover
and let flavors mix for about 10-15 minutes; stir occasionally.
Add 2-3 cups of water at a time, keeping the mixture at a slow boil
until all water has been added. Add chicken bouillon cubes. Add
corn. Cook on slow boil for about 30-45 minutes.

Peel the vegetables. Cut up in 2-3 inch pieces. Soak in water.

Skim gray foam from top of cooked chicken broth. Add culantro
leaves. Drain water from vegetables and add vegetables to chicken
broth, except the zapallo (or calabasa). Stir gently. Allow soup
to boil slowly. Add zapallo 5 minutes later. Allow zapallo to cook
on top of mixture. Allow to boil slowly for an additional 10-15
minutes, until vegetables are tender.

Taste. Add salt, pepper, and/or hot sauce to taste.

Several tips:

Frozen sancocho vegetables may be purchased in many grocery stores.
Substitute frozen vegetables, if desired, rather than purchasing
fresh vegetables.

For a clear broth, once the vegetables are tender, carefully remove
them from the soup; place in covered container.

For a thicker broth, allow the vegetables to continue cooking;
vegetables become very soft and break apart. Zapallo will break
apart very fast.

If culantro is not available, substitute with a handful of fresh,
chopped cilantro.

If additional broth is needed, add a can or two of chicken broth
plus a culantro leaf.


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