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Direct from Puerto Rico is this recipe of sancocho, courtesy of TV chef Cielito Rosado. A recipe like this packs a punch. After a good portion of this, you will definitely need a siesta!
Yields 8 Servings
Prep. 20 Mins. Cooking 50 Mins.
¼ cup olive oil
¼ cup sofrito
½ cup cooking ham, cubed
2 chorizos cut in pieces
2 kielbasa cut in pieces
2 lbs. chicken, cut up and seasoned
2 tablespoons tomato paste
1 cup each of green plantain, calabaza squash, potatoes, carrots, yautía (or malanga, as it is also known)
2 cups boiled chickpeas
1 cup sweet corn
1 cup peas
6 cups or more chicken stock
1. In a medium saucepan, heat the olive oil and put in the ham, chorizo, kielbasa and chicken. Cook 3 to 5 minutes.
2. Add the sofrito and tomato paste and cook 2 to 3 minutes. Add the rest of the ingredients, season to taste, put the lid on and cook 30 to 40 minutes.
Photo and recipe courtesy of CielitoRosado.com
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