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  Added: Oct 19, 2006  •  Visited (516)  •  Print version Print this recipe (62)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Chicken And Vegetable Soup With Hot Sauce
(Sancocho Valle Caucano)
Before using hot chilies, please read "How to Handle Hot Chilies" article.
What You Need:
  • A 3-pound chicken, cut into 6 or 8 serving pieces
  • ½ cup coarsely chopped onions
  • 3 sprigs fresh coriander (cilantro)
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 10 cups cold water
  • 2 green plantains, peeled and cut into ½-inch cubes
  • 1 pound fresh yuca, peeled and cut lengthwise into strips 1/3 inch wide, 1/3 inch thick and 1½ inches long
  • 1 pound winter squash, peeled and cut into ½-inch cubes
  • ¼ teaspoon turmeric

    THE SAUCE
  • 1/3 cup distilled white vinegar
  • 1/3 cup water
  • 1/3 cup olive oil
  • ½ teaspoon salt
  • 1/8 teaspoon sugar
  • 1 teaspoon finely chopped, seeded fresh hot red chili
  • 1 tablespoon coarsely chopped fresh coriander (cilantro)
  • 1 large ripe avocado, peeled, seeded and thinly sliced (see guacamole)

  • How To Cook:
    1. In a heavy 4- to 5-quart flameproof casserole, combine the chicken, ½ cup chopped onions, coriander sprigs, salt and black pepper, and 10 cups of water.

    2. Bring to a boil over high heat, meanwhile skimming off the foam and scum that will rise to the surface. Reduce the heat to low, and cover the casserole.

    3. Simmer the chicken for 30 minutes, or until it is tender but not falling apart. Transfer the chicken to a platter and cover it with foil to keep it warm. Drop the plantains and yuca into the stock remaining in the casserole, cover and cook over moderate heat for 20 minutes.

    4. Add the squash and turmeric, cover, and cook for 20 minutes longer. Remove the coriander sprigs. Return the chicken to the casserole and simmer for 4 to 5 minutes, or just enough to heat it through. Taste for seasoning.

    5. To make the sauce, pour the vinegar, water, olive oil, salt and sugar into a small sauce bowl. Beat vigorously with a whisk or fork until the ingredients are thoroughly combined. Stir in the chili and fresh chopped coriander and taste for seasoning.

    6. Serve the soup in large bowls, each topped with a few slices of avocado. Pass the sauce separately to be added to the soup at each diner's discretion.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Americas » Colombia
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Vegetables » Cassava
    Main Ingredient » Fruits » Plantain
    Dish » Soup

     





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