Colombian Chicken Stew - {Sancocho}

By á-170456

Ingredients

• 7 garlic cloves
• 3 medium carrots chopped
• 1 red bell pepper cored, seeded, and chopped
• 1 green bell pepper cored, seeded, and chopped
• 1 small Spanish onion chopped
• 1 habenero chile chopped
• 2 cup chopped fresh cilantro leaves
• 1 gallon water
• 3 low-sodium chicken bouillon cubes
• 1 tablespoon ground cumin
• Salt to taste
• Freshly-ground black pepper to taste
• 1 chicken - (3 to 4 lbs) cut into 8 pieces
• 1 small yucca peeled, and cut into 2" pieces
• 1 green plantain peeled, and cut into 2" pieces
• 5 all-purpose potatoes halved
• 2 ripe plantains peeled, and cut into 3" pieces
• 4 ears corn cut in 3 pieces

Details

Servings 6

Preparation

Step 1

In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro.

In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper. Bring to a boil, lower the heat, and simmer for 30 minutes.

Add the chicken and simmer for another 20 minutes.

Add the yucca and green plantain and simmer for 10 minutes more. Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes.

In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree. Stir the puree into the soup, season with salt and pepper, and serve.

This recipe yields 6 to 8 servings.