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LOCATION: Recipes >> Caribbean >> Sancocho 06

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Sancocho de Gallina

4-5 lb. stewing hen, cleaned, dressed and cut up
1 large onion
2 ripe tomatoes
2 green peppers
4 garlic cloves, mashed
4 quarts cold water
1 lb. yucca
2 medium size otoes
1 lb. ~name
3 green plantains
1/2 lb. zapallo (pumpkin)
3 ears of tender corn
1 lb. potatoes
Salt & Pepper
Coriander & Parsley

Place the cut-up hen in the cold water with the herbs and salt and
pepper and cook slowly until the hen is tender. While it is cooking,
chop the onion, tomatoes, peppers. and add to the pot with the
garlic. Cut the corn and plantains in 1 1/2-inch pieces and add.
Then chop the remaining vegetables (not too small) and add. Continue
cooking until all the vegetables are tender. Season to taste. For
a little more zip, add a bit of hot pepper. Serve in large soup
dishes. For meat sancocho use 2 pounds of beef brisket or flank
steak (cut-up) and increase the quantity of vegetables.

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