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Sancocho Recipe – Immaculate Bites

Sancocho Recipe – One Pot Perfect Meal is a hearty, mouthwatering and delicious stew with a variety of meats, sausages and root vegetables. This Caribbean stew is absolutely soul-satisfying on its own. And perfect for warming up in the autumn chill!

The fall season brings a pleasant chill, and nothing beats digging into a giant bowl of stew. Now it’s time to dust off the big pot and prepare some heart-satisfying stews and soups. You can already see me covered in a blanket while watching the popular TV series and slurping down on my favorite comfort soup. so relaxing!

Whenever I’m in a hurry and need a delicious, healthy meal, I usually make a huge batch of stews and freeze the leftovers for an easy, hearty meal. , none other than this traditional sancocho recipe. Hmmm!

Sancocho with different meat in a bowl

What is Sancocho?

The word comes from the Spanish verb sun coacher (meaning parboiled in English), is a traditional stew famous in several Latin American countries, including the Dominican Republic, Colombia, Cuba, and Puerto Rico. Cho’s recipe is that it is a hearty stew (sometimes called a soup) with a selection of meat, broth, vegetables and tubers. Latins often serve this hearty stew on special occasions and holidays.

recipe ingredients

What you need to make this recipe

For this recipe, we’ve taken our Puerto Rican version and put our own spin on it to enhance the flavor of this powerful, premium comfort food. 😉

  1. meat – You can add meat if you like. But chicken, beef and andouille sausages give this dish a nice layer of meaty flavor.
  2. Sofrito – Sofrito is a seasoning blend of finely chopped and sautéed fresh peppers, garlic, onions, coriander and tomatoes for an authentic Puerto Rican flavor.
  3. spices – If you’re trying this dish for the first time, you’ll experience a flavor explosion of cumin, oregano, paprika, and saison.
  4. broth ・You can dilute the sauce with water, but I like dashi because it adds umami.
  5. vegetable – Starchy vegetables like potatoes, pumpkin, and yucca naturally thicken sauces while adding rich, creamy flavors to stews. And corn and plantain add a natural sweetness.

How to make Sankocho

marinate and bake beef
put the spices in the pan

prepare the ingredients

  • Marinade – Season the meat (chicken, beef) on both sides with salt and saison or use your favorite spice mix. Let stand at room temperature for at least 15 minutes.
  • Preparing the pot – Heat a Dutch oven or large pot over medium-high heat. Add oil to pan.
  • add meat – If desired, you can do it in batches or brown the beef and chicken separately.
  • add sausage – Cook for about 6 minutes or until browned. Add sausage and simmer for a further 2 minutes.
  • fry the seasoning – Add sofrito, garlic, cumin, paprika, oregano and a little more sazon. Fry until fragrant, about 1 minute. Then add the onions and simmer for another 5 minutes.
Add root vegetables and simmer until tender

simmer

  • simmer – Pour into water or soup. Next, put the meat back in, and when it boils, reduce the heat and simmer for 15-20 minutes, depending on the part of the beef. If using only chicken, cook less.
  • add vegetables – Then add the root vegetables – start with the ones that take the longest to cook – in this case green plantains. Cook for about 10 minutes before adding yuca, pumpkin, potatoes and corn.
  • keep simmering – Continue to cook the stew for 10 minutes until the vegetables begin to soften.
  • taste adjustment ・Adjust the taste with salt and pepper, taste and adjust the taste.
  • final stretch – Simmer for 15-20 minutes until the root vegetables are tender. The stew is rich and hearty. If not, mash some root vegetables for thickening.
  • serve Place in a generous bowl and top with chopped coriander.
Steamed pot of freshly made sankocho

recipe variations

  1. Spicy – If you dare to throw the flames, heat up with habanero, scotch bonnet and serrano peppers. The added heat will surely keep you comfortable when it gets chilly.
  2. more vegetables –Besides starchy vegetables, you can also add vegetables such as cabbage, green peppers, green beans and beans to make this dish more nutritious.
  3. soup base – Add a tropical twist to this stew by adding about a cup or more of coconut milk for a richer, creamier finish. .

tips and tricks

  1. Cook starchy vegetables longer if your Sancocho recipe calls for a thicker, more viscous sauce. .
  2. Since it’s a root vegetable, if you add the vegetables in order from the one that takes the longest to cook, they’ll cook evenly.
  3. homemade Sofrito It’s a bomb. And it’s pretty easy, so go for it.

advance instructions

Luckily, our robust stews are refrigerated and freezer safe. If you’re a stew lover like me, I recommend doubling the recipe and storing it in the fridge or freezer. Just reheat it and it will be on the table in no time. 😉

How to eat and store

It’s delicious to eat as it is, but it’s exceptional to put it on top of warm rice. Oh! Happiness on a plate You can eat this combo all day long! 👌

We recommend storing leftover Sancocho in a serving-size container for easy meal preparation. Individual servings are also easy to defrost and reheat. It will keep for 5 days in the refrigerator and 3 months in the freezer. But don’t forget to date it to keep it fresh.

Just thaw the Sancocho overnight in the refrigerator and heat it in the microwave or microwave the next day. If the stew gets too thick, a little broth or water will thin it out.

A spoonful of sancocho

Frequently Asked Questions

What is the raw material for Sankocho?

The main ingredients of Sankocho are meat, vegetables, and potatoes. Meats typically include pork, beef, chicken, or fish and smoked ham or sausage. As for carbs, popular choices are yuca, potatoes, carrots, corn cobs, winter squash, and green plantains.

Dominican Sancocho vs. Puerto Rican Sancocho

They are similar recipes that use available meats (chicken, beef, pork, goat, sausage) and use corn for the root vegetables and cobs. It’s an irresistible softrito.

What is sofrito?

This basic Puerto Rican seasoning is Aros con Gundures For flavorful stews and rice dishes. Pepper, tomato, cilantro, garlic, and onion are pureed and sautéed. Just reading the ingredients sounds heavenly, right?

What to add to Sancocho

Sancocho is traditionally served with rice, sliced ​​avocado, Tostones, picket (homemade hot sauce). But you’ll also love it served with the bread recipe below to clean your bowl.

Warmer autumn recipes to try

Conclusion

This super easy sancocho recipe is sure to wow you with its volume and flavor. Want more great recipes for fall?check out 35 best fall baking recipes to try When 35 Best Fall Appetizers Roundup Collection For mouth-watering dishes. ❤️

see how to make

This blog post was originally published in October 2018 and has been updated with additional tips, new photos, and videos.

Sankocho recipe how to make

With meat, vegetables and tubers, this hearty and absolutely delicious stew is a soul-satisfying meal in itself. And perfect for this fall!

material

  • 1 lb Chicken thigh, peel and cut into bite size pieces
  • 1 lb beef stew meat, slice thinly
  • ½ lb andouille sausage, cut into thick slices
  • salt (Enough to marinate)
  • 1 packet sazon (no achiote) or 1 tablespoon chicken bouillon
  • 1-2 tablespoon oil
  • 2 tablespoon Sofrito
  • 1 tablespoon garlic, chopped
  • 1 Moderate onion, chopped
  • 1 tea spoon cumin
  • 1 tea spoon oregano
  • 1 tea spoon paprika
  • 6 cup water or broth, Adjust to taste
  • 1 big green plantain, peel and cut into bite size pieces
  • 1 ear corn, cut into bite-sized (about 2-inch) chunks
  • 1 Moderate potatoes, peeled and chopped into 2-inch pieces
  • 1 cup caribbean pumpkin (calabaza or butternut squash)
  • 1 Yuka, Peel, remove taproot, and cut into 2-inch chunks (about 2 cups)
  • salt and pepper to taste

instructions

  • Season the meat (chicken, beef) with salt on both sides. Or use your favorite spice mix. Then leave at room temperature for at least 15 minutes.

  • Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan.

  • Then add more meat (do in batches if desired) or grill the beef and chicken separately.

  • Cook for about 6 minutes or until browned. Then add the sausage and cook for another 2 minutes.

  • Add sofrito, garlic, cumin, paprika, oregano, and sazone. Fry until fragrant, about 1 minute. Then add the onions and simmer for 5 minutes.

  • Pour into water or soup. Return meat to pot, bring to a boil, reduce heat, and simmer for 15-20 minutes, depending on beef cut. If using only chicken, cook less.

  • Then add root vegetables. Start with the one that takes the longest to cook. In this case it’s green plantain. Cook for about 10 minutes before adding the yuca, pumpkin, potatoes, and corn.

  • Let the stew continue to simmer for 10 minutes, until the meat and vegetables begin to soften.

  • Season with salt, pepper, and other seasonings.

  • Simmer for 15-20 minutes until the root vegetables are tender. Stew should be thick and hearty. If not, mash up some root vegetables to thicken.

  • Serve in a large bowl and top with chopped cilantro.

Tips and notes:

  • Cook starchy vegetables longer if you want a thicker, mushy sauce. However, if you want texture and crunchiness, cook with a fork until tender.
  • Since it’s a root vegetable, if you add the vegetables in order from the one that takes the longest to cook, they’ll cook evenly.
  • you can make your own super easy homemade sofrito For a better Sancocho.
  • Please note that nutritional information is approximate and may vary significantly depending on the products used.

Nutrition Facts Table:

Serving: 250g| | calorie: 583kcal (29%)| | carbohydrate: 56g (19%)| | protein: 38g (76%)| | thick: 29g (45%)| | saturated fat: 8g (50%)| | Polyunsaturated fat: Fiveg| | Monounsaturated fat: 13g| | Trans fat: 0.2g| | cholesterol: 153mg (51%)| | sodium: 509mg (twenty two%)| | potassium: 1004mg (29%)| | fiber: 3g (13%)| | sugar: 8g (9%)| | Vitamin A: 3075IU (62%)| | Vitamin C: 26mg (32%)| | calcium: 70mg (7%)| | iron: Fourmg (twenty two%)

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