Doña Rossana cooks Sancocho (Soup) Recipe Video
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.
Comments
foodpsychologist says :
This Dona Rossana Cooks Sancocho Soup looks really delicious ! Thanks for this traditional dish. People all over the world hardly get to know them. Please come up with more of these Latin American dishes so that we see more than the canned, readymade , fast food varieties as you've mentioned.
tanya3286 says :
its sounds really appetizing... i was looking up on cuban recipes and found ur entry...its great. So how do u pronounce it- 'Sancocho' ?
shantihhh says :
This sounds amazing! Love yucca and plantains.
Is it Peruvian or? I bought my Badia at a Cuban site. I have only been to Puerto Rico but the food was amazing. Also was to Argebtina and Chile. Loved the Peruvian cuisine in Santiago-best restaurants we ate in-yum. I love the aji Amarillo, and aji Limon. The ricottos both red and yellow are my favourites. We grow them in our garden. Pull the plants inside to overwinter here in SF Bay Area.
Shanti/Mary-Anne
LuzC says :
Don't know if you got my last comment so I will write again! The Sancocho is from Colombia. Some people like to cook it with meat instead of chicken. Some people use both. My puppy, Bingo, is a maltese and is really an angel visiting me from heaven. He does a cameo appearance on "tostones" episode. He hates dog food. I hope your puppy is feeling better. Thanks for your support. L
The Tortilla Guy says :
Up here in New York City we have Great Dominican Sancocho also Sancocho made with chicken is called Sancocho de gallina. Sancocho de gallina is highly used dish in the Dominican Republic, often made for special occasions or on weekends. Sancocho prepared with fish is called Sancocho de pescado.
