Thursday, March 18, 2010

What's For Dinner Tonight? Sancocho

Sancocho is a traditional soup/stew served in many Latin American countries. This version is most like what is served in Colombia. The cassava root is a starchy staple of South American cuisine. Tapioca is made from cassava root. You can find it in Hispanic markets. If you cannot find cassava (also called yucca), look for malanga, dasheen, or sweet potatoes. You can find plantains at most grocery stores now. They look kind of like long, green bananas, but they may also be yellow or black.

Sancocho

2 1/2 quarts water
1 tablespoon water
1/4 cup fresh cilantro
4 cloves garlic, crushed
6 chicken leg quarters
2 plantains, peeled and cut into 6 pieces
1 large onion, chopped
2 pounds potatoes, peeled
3 pounds fresh cassava root, cut into 6 pieces
2 tablespoons olive oil

4 large onions, peeled and thinly sliced
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon salt
1 pound tomatoes, chopped


Add water, salt, cilantro. chicken, plantains, and onions to large pot. Bring to a boil and cook for about 15 minutes. Add potatoes and cassava and cook another 25 minutes, or until potatoes are tender.

Meanwhile, heat oil in large skillet. Cook onions and season with cumin, paprika, and salt. Stir in tomatoes and remove from heat.

Spoon chicken into bowls and top with tomato and onions.


This is a great if you're looking for a meal with a lot of flavor wit ha Latin flair. It goes great with a really crusty bread for dipping.


Serves 6. Ready in: 1 hour.

Happy Eating!

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