Sancocho - Rice, Vegetable and Meat Stew
Source of Recipe
The Worldwide Gourmet
List of Ingredients
2 kg (4 lb.) chicken
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1 kg (2 lb.) pork chops
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500 g (1 lb.) salt pork or Spanish sausage
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700 g (1 1/2 lb.) goat meat
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500 g (1 lb.) sausage
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4 large plantains
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1 kg (2 lb.) yucca
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1 kg (2 lb.) malanga (similar to taro root)
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1 kg (2 lb.) Spanish pumpkin
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1 kg (2 lb.) sweet potatoes
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5 ears corn
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1 kg (2 lb.) white yam
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6 liters (6 quarts) water
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1 1/2 tbsp. oregano
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5 tsp. salt
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2 tbsp. soft naranja agria (very sour oranges)
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2 green bell peppers, quartered
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1 medium onion
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1 tsp. garlic, smashed
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Parsley, to taste
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Cilantro, to taste
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1 chicken bouillon cube
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2 tbsp. white vinegar
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Marinade
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Onion
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Garlic, crushed
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Green bell pepper
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Worcestershire sauce
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Tomato sauce
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Salt Recipe
Cut the chicken into pieces. Remove the skin and excess fat.
Rub the chicken pieces with the sour orange.
Add the onions, garlic, bell pepper, Worcestershire sauce, tomato sauce and salt. Marinate the chicken for 30 minutes. Remove the chicken and reserve the marinade.
Simmer the chicken in water, but do not allow it to get too tender. Drain and reserve the cooking liquid. Refrigerate the chicken until needed.
Cook the pork chops and goat meat in the same way.
Cut the salt pork in 1/2-inch cubes, and lightly fry in hot vegetable oil until browned.
Boil in water, but do not overcook. Cook the sausage in the same way. Reserve the vegetable oil.
Preparing vegetables and finition
Peel the yucca, plantains, malanga, Spanish pumpkin, sweet potatoes and white yam. Cut into small pieces. Set aside in salt water to preserve their colour.
Place the water and salt in a large pot. Add the onions, oregano, bell pepper, parsley, cilantro, 1/2 Spanish pumpkin, corn, plantains, and malanga. When tender, add all the other vegetables, meats, and sauces (from cooking previous meats). Add 2 tbsp. reserved vegetable oil, the sour oranges, vinegar and garlic. Add more salt to taste.
Add the remaining Spanish pumpkin when the sancocho is almost finished. If some vegetables become too tender, take them out and add them back just before serving.
Serve with rice, 1/2 Spanish pumpkin, and Tabasco sauce.
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