Summary

Recipe Story

With these videos I would like to document some traditional dishes from Latin America and the Caribbean -made from scratch. With the fast pace of our present world the cooking of these time consuming but delicious dishes are being left behind for the more practical frozen, canned or fast food varieties. I am lucky to belong to a family that cherishes these traditions, and whose main cook, Doña Rossana, uses the most important ingredient of all, lots of love. I would like to share these with you. Thank you. Gracias.

Ingredients

How to make Doña Rossana cooks Sancocho (Soup)

Cut the chicken. In a heavy large caldero place the chicken, sprinkle with 1 1/4 tablespoon salt add 4 cups water and a bay leaf. Cook it for 20 minutes at medium heat.
Peel the plantains and using both hands give a twist make like 4 pieces and then try to make smaller pieces. Place the plantains in 4 cups of water, when the chicken is cooked add the plantains with the water. Let it cook for 10 minutes. Peel the potatoes, cut yucca and potatoes in small pieces, add to the pot. Let it cook for 10 minutes.

In a nonstick pan make sofrito. Heat 1 tablespoon olive oil over low heat, add chopped tomato, onion, green pepper, red pepper, minced garlic and a sprig of thyme, sprinkle with 1/4 tablespoon salt. Let it cook for 10 minutes. Turn the heat off, add cumin, saffron, and yellow color. When sofrito is ready, add it to the pot, stir mix all the ingredients. Let it cook for an additional 5 minutes, turn the heat off, add cilantro.