One Pot on Fire: Sancocho
There is a common phrase in Spanish which translates to: “Where one person eats, 2 or 3 people can eat as well”. Basically what we want to say is that no matter the portions that we prepared, we will make it work so everybody can eat. A typical Colombian family will make this meal for a big crowd, or for picnics because with a couple ingredients you will get a big batch of food.
To me sancocho is great because is satisfying, healthy, it has a lot of flavors from the different ingredients, and it is easy. This kind of meals are the best for busy days. You just need to chop a bunch of stuff, add water, and dinner is ready!
Be ready to have lots of delicious food with very little effort!
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Ingredients
Olive Oil (To Cook)
5 Scallions (Chopped)
1/2 Onion (Chopped)
4 Garlic Cloves (Minced)
1 Tomato (Diced)
6 Chicken thighs (You can also make it with beef ribs)
1 Large Yucca (Diced In Medium Pieces)
1 Plantain (Cut in 1″ Pieces)
Water
3 Corn Ears ( Cut in Thirds/ Half)
2 Chicken Bouillon Cubes
1/2 Cup of Cilantro (To Cook)
Salt and Pepper (To Taste)
1/2 Cup of Cilantro (To Garlish- Optional)
Directions
- In a large pot, add oil and cook at medium heat the scallions, onions, garlic and tomatoes. Cook for 5 minutes.
- Add the chicken thighs and cook slightly each side.
- Then add yucca, plantain, and water until cover the ingredient with an inch to two inches of water.
- After adding the water, add the corn, chicken bullion, cumin, and cilantro.
- Cook everything in medium heat for 50 minutes.
- Taste, and add salt and pepper.
- Serve with Cilantro on top
