COLOMBIAN CHICKEN SANCOCHO (SANCOCHO DE GALLINA O VALLUNO)
The recipe COLOMBIAN CHICKEN SANCOCHO (SANCOCHO DE GALLINAn O VALLUNO) can be made in about 45 minutes. This recipe serves 8. Watching your figure? This dairy free recipe has 576 calories, 30g of protein, and 16g of fat per serving. For $1.77 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of salt, chicken, ground pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. 2387 people found this recipe to be scrumptious and satisfying. It is a budget friendly recipe for fans of South American food. It works well as a main course. It is brought to you by My Colombian Recipes. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is great. Users who liked this recipe also liked Colombian Chicken Stew: Sancocho, Sancocho Costeño (Atlantic Coast Sancocho), and Sancocho Trifásico (Three Meats Sancocho).
Servings: 8
Ingredients:
1 pound frozen yucacut into big pieces
1 big whole chicken
2 chicken bouillon cubes
3 ears fresh corn, cuted into 3 pieces
¼ cup chopped fresh cilantro
¼ teaspoon ground pepper
2 green plantains, peeled and cut crosswise into 2 inch pieces
1 teaspoon salt
12 cups of water
6 medium white potatoes, peeled and cut in half
Equipment:
pot
bowl
Cooking instruction summary:
In a large pot, place the chicken, corn, aliños, chicken bouillon, salt and green plantain. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 30 to 35 minutes.Add the potatoes, yuca and pepper and continue cooking for 30 more minutes or until the yuca and potatoes are fork tender. Stir in the cilantro.Taste and adjust the seasoning. Serve in large soup bowls, dividing the chicken and vegetables evenly.
Step by step:
1. In a large pot, place the chicken, corn, aliños, chicken bouillon, salt and green plantain.
2. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 30 to 35 minutes.
3. Add the potatoes, yuca and pepper and continue cooking for 30 more minutes or until the yuca and potatoes are fork tender. Stir in the cilantro.Taste and adjust the seasoning.
4. Serve in large soup bowls, dividing the chicken and vegetables evenly.
Nutrition Information:
covered percent of daily need
