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Chicken Sancocho

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Ingredients
  Onion 1 Large, finely chopped
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Fresh tomato 1 Large, peeled, seeded, and chopped
  Frying chickens 6 Pound, cut into pieces (2 In Number, 3 Ounce Each)
  Boneless lean smoked ham 1⁄2 Pound, cut into 3/4 inch cubes
  Water 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm), mashed or minced
  Bay leaf 1
  Crumbled dried oregano 3⁄4 Teaspoon
  Monosodium glutamate 1⁄2 Teaspoon
  White potatoes 2 Medium, peeled and cut into 1/2-inch crosswise slices
  Winter squash 2⁄3 Pound, peeled and cut into 3/4-inch slices
  Carrots 3 Medium, peeled and cut into pieces about 4 inches long, 1/2 inch thick
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Chopped fresh parsley 3 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

In a large kettle sauté onion in butter until limp.
Add tomato.
Sprinkle chicken pieces with salt and generously with pepper.
Place in kettle.
Add ham, water, garlic, bay leaf, oregano, and mono-sodium glutamate.
Stir gently.
Cover and simmer for 30 minutes.
Add potatoes, squash, and carrots; cover and simmer for 30 minutes more, or until chicken and vegetables are tender.
Taste broth and add salt and pepper to taste.
Add parsley and simmer for 5 minutes more.
Serve in heated wide soup bowls, arranging in each bowl a portion of chicken, ham, potato, squash, and carrot.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
75 Minutes
Ready In: 
105 Minutes
Servings: 
6

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