SANCOCHO
Make and share this Sancocho recipe from Food.com.
Provided by Troy A. Hakala
Categories Poultry
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put all ingredients except salt, pepper, and corn in a large soup or stock pot.
- Add enough water or chicken broth to cover.
- Bring to a boil, reduce heat, and simmer for 1 hour.
- Remove chicken, discard skin, and peel meat from the bones.
- Break the meat into fairly large pieces and return to the pot.
- Add corn, salt and pepper to taste.
- Simmer for about 20 minutes longer.
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Hammad Chattha
[email protected]I love sancocho! This recipe looks like a great way to make it.
Stephen Parkes
[email protected]I've never had sancocho before, but this recipe looks interesting. I might give it a try.
Hudson
[email protected]I'm not a big fan of sancocho, but I'm willing to try this recipe.
LATANIA WILLIAMS
[email protected]This sancocho recipe looks a bit complicated, but I'm up for the challenge.
Ghareeb M. Mallah
[email protected]I'm not sure if I have all of the ingredients for this sancocho, but I'm going to try to make it anyway.
Bernard Kizito
[email protected]I'm definitely going to make this sancocho for my next party. It looks like it would be a big hit.
Osama Saleem
[email protected]This sancocho looks delicious! I can't wait to try it.
DOOM POISON
[email protected]This sancocho was a complete disaster! The flavors were all wrong and the soup was way too salty. I will never make this recipe again.
Witold Pomorski
[email protected]I followed the recipe exactly, but my sancocho didn't turn out as good as I expected. I'm not sure what I did wrong.
Naresh Kathayat
[email protected]This sancocho was a bit bland for my taste. I would recommend adding more salt and pepper next time.
raj digital studio sikar narendra
[email protected]This sancocho is a bit too spicy for my taste, but I still enjoyed it. I would recommend using less chili pepper next time.
Mian Jawad
[email protected]I'm not a huge fan of sancocho, but this recipe was actually really good. The flavors were well-balanced and the soup was very hearty.
Yaseen Agro
[email protected]This sancocho is a great way to use up leftover chicken or beef.
Rose Deguzman
[email protected]I love the addition of the cassava and yuca to this sancocho. It gives it a unique flavor and texture.
Ala Fasel
[email protected]This sancocho is so hearty and filling. It's the perfect meal for a busy weeknight.
Olusegun Timothy
[email protected]The flavors in this sancocho are amazing! It's the perfect comfort food for a cold winter day.
Isa Mohammed
[email protected]This was my first time making sancocho, and it turned out great! I followed the recipe exactly, and it was so easy to make. The end result was a delicious and hearty soup that my whole family loved.
Polite Ndou
[email protected]I've made sancocho many times before, but this recipe is by far the best. The addition of the plantains and corn on the cob really takes it to the next level.
Mariam Tariq
[email protected]This sancocho recipe was a huge hit with my family! The flavors were incredibly rich and complex, and the beef was fall-apart tender. I will definitely be making this dish again.