Hola Mi Gente! Is there anything better than a Sancocho on a cold day?? Receta Aquí
* Meats:
* 3 lbs chicken thighs (skinless)
* 1.5 lbs beef (cut into chunks)
* Vegetables:
* 2-3 stalks celery (chopped)
* 2-3 carrots (sliced)
* 1 large onion (chopped)
* 4 cloves garlic (machacao’)
* 1 bunch cilantro (chopped)
* 1 bunch culantro (chopped)
* 1 celery root (peeled and chopped)
* 1 batata (Asian sweet potato, peeled and chopped)
* 1 yautía blanca (white taro root, peeled and chopped)
* 1 malanga (peeled and chopped)
* Other Ingredients:
* 1 cup sofrito
* 2-3 tbsp aceite de achiote (annatto oil)
* 8 cups water or chicken broth
* 1 tablespoon chicken bouillon paste
* Salt and pepper to taste
* 2 ears of corn (cut into pieces, optional)
* 2 green plantains (peeled and sliced, optional)
Instructions:
1. Season and Sauté the Meats:
* In a large bowl, season the chicken thighs and beef with sofrito, aceite de achiote, salt, and pepper and garlic
* Add the seasoned beef, and brown on all sides. Wait about 20 minutes and thrown in the seasoned chicken
2. Sauté the Aromatics:
* In the same pot, add the onions, celery, carrots, and ajicitos. Sauté until fragrant and translucent. Cook for another 2-3 minutes.
3. Combine Ingredients:
* Add the chopped celery root, batata, yautía blanca, malanga, and any optional vegetables.
4. Season and Simmer:
* Add the chopped cilantro and culantro.
* Season with chicken bouillon paste, additional salt and pepper to taste.
* Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the meats and vegetables are tender.
15 minutes before it’s done, add corn and green bananas or plantain
5. Final Touches:
Enjoy with white rice, avocado and garnish with cilantro and lime wedge
