Sancocho

Servings: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
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Copyright 2009 Allrecipes.com; by John Camacho

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Summary

This is a typical dish from Colombia, South America. A chicken stew made with plantain and cassava that is served with a fresh tomato and onion sauce.

INGREDIENTS

  

Chicken Stew:

6  Foster Farms Chicken Leg Quarters

2 1/2 quarts water

1 tablespoon salt

1/4 cup chopped fresh cilantro

4 cloves garlic, crushed

2  plantains, peeled and cut into 6 pieces

1 large onion, chopped

2 pounds potatoes, peeled

4 pounds fresh cassava roots, cut into 6 pieces

  

Sauce:

2 tablespoons cooking oil

4 large onions, peeled and thinly sliced

1 teaspoon ground cumin, or to taste

1/2 teaspoon mild paprika, or to taste

1 teaspoon salt, or to taste

1 pound tomatoes, chopped

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DIRECTIONS

1. Place the water into a large pot, and add 1 tablespoon salt, chopped cilantro (coriander), garlic, chicken legs, plantains, and 1 onion. Bring to a boil, and cook for about 20 minutes. Add the potatoes and cassava to the pot, and continue to cook for another 20 minutes, or until potatoes are tender.

2. While the chicken and vegetables are cooking, heat the oil in a large skillet over medium heat. Fry the onions in the hot oil, and season with cumin, paprika, and salt. When the onions are limp, stir in the tomatoes, and remove from heat.

3. Spoon the chicken stew into bowls, and serve topped with the tomato onion sauce.

NUTRITIONAL INFO

Calories   1098 cal
Total Fat   26.4 g
Cholesterol   139 mg
Sodium   1762 mg
Carbohydrates   176.8 g
Fiber   13.7 g
Protein   40.6 g

THIS RECIPE USES:

Foster Farms Leg Quarters

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Quick Cook
30 minutes or less

MEAL TYPE

Appetizer
Asian
Barbeque
Kid Friendly
Low Fat
Main Dish
Mexican
Salad
Sandwich
Side Dish
Soup or Stew