Sancocho de Gallina
Ingredients:
One 4-5 lb. stewing hen, cleaned, dressed and cut up
1 large onion
2 green peppers
1/4 lb Ají Dulce ( or use any mild chili pepper)
4 garlic cloves, mashed
4 quarts cold water
1 lb. yuca ( Manioc root)
2 medium size sweet potatoes
1 lb.ñame ( yam)
3 green plantains
1/2 lb. pumpkin
3 ears of tender corn
1 lb. potatoes
1 tsp Adobo ( mix together cumin, coriander, oregano, garlic powder)
Salt & Pepper
Coriander
* I'd also add about 1/2 lb of parsnip - it`s not the same as apio, but it would work just right)
Method:
1) Buy at least two cases of cold beer, 3 bottles of rum and some soda for the kids.
2) fry the hen in a large pot, until just browned, then add the onion. Mix around aimlessly, then crack open a beer.
3) Chop up all the other stuff into large bits ( there's no mirepoix involved here, OK?) and chuck into the pot. Stir around a bit, then serve more beers.
4) Add water and all the other bits lying around. Plus anything else that catches your fancy - a twig or two, a bit of parsley, a lettuce leaf, whatever.
5) Now comes the serious part. Open the bottle of rum and toast everyone. Allow the Sancocho to boil ( this will take ages) then lower to a simmer. Add salt & pepper & other aliños.
6) the time it takes to cook a decent Sancocho is directly proportionate to the amount of Caña ( booze) you have in the ice box. If you have 10 bottles of rum, you need to consume at least six before you serve the Sancocho. It tastes better like that.
One 4-5 lb. stewing hen, cleaned, dressed and cut up
1 large onion
2 green peppers
1/4 lb Ají Dulce ( or use any mild chili pepper)
4 garlic cloves, mashed
4 quarts cold water
1 lb. yuca ( Manioc root)
2 medium size sweet potatoes
1 lb.ñame ( yam)
3 green plantains
1/2 lb. pumpkin
3 ears of tender corn
1 lb. potatoes
1 tsp Adobo ( mix together cumin, coriander, oregano, garlic powder)
Salt & Pepper
Coriander
* I'd also add about 1/2 lb of parsnip - it`s not the same as apio, but it would work just right)
Method:
1) Buy at least two cases of cold beer, 3 bottles of rum and some soda for the kids.
2) fry the hen in a large pot, until just browned, then add the onion. Mix around aimlessly, then crack open a beer.
3) Chop up all the other stuff into large bits ( there's no mirepoix involved here, OK?) and chuck into the pot. Stir around a bit, then serve more beers.
4) Add water and all the other bits lying around. Plus anything else that catches your fancy - a twig or two, a bit of parsley, a lettuce leaf, whatever.
5) Now comes the serious part. Open the bottle of rum and toast everyone. Allow the Sancocho to boil ( this will take ages) then lower to a simmer. Add salt & pepper & other aliños.
6) the time it takes to cook a decent Sancocho is directly proportionate to the amount of Caña ( booze) you have in the ice box. If you have 10 bottles of rum, you need to consume at least six before you serve the Sancocho. It tastes better like that.
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