Sancocho With Aji

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1 cup fresh cilantro leaves, finely chopped

8 scallions, white and light green part only, finely chopped

1/2 small Scotch bonnet or habanero pepper, seeded and finely chopped

1 tablespoon finely chopped white onion

2 teaspoons fresh lime juice (about 1/2 lime)

3/4 cup water

1 small plum tomato, cored and finely chopped, optional


3 tablespoons olive oil

2 large yellow onions, finely chopped

3 garlic cloves, finely minced

2 large tomatoes, cored, peeled, seeded and chopped

3 bay leaves

1 tablespoon finely chopped fresh thyme leaves

2 pounds chicken thighs, skin and excess fat removed

2 pounds beef flanken ribs (also called cross-cut ribs)

2 green plantains, peeled and cut into 2-inch long pieces

2 ripe plantains, peeled and cut into 2 inch long pieces

1 large bunch fresh cilantro, stems tied together with kitchen twine

14 cups chicken broth, homemade or canned low-sodium broth

1 1/2 pounds small red or white potatoes, peeled

3 cups diced pumpkin or butternut squash

10 (2-inch) long pieces frozen yucca

4 ears of corn, husked and quartered

White rice, for serving, optional

1 medium Hass avocado, halved, seeded, peeled and sliced for serving, optional

Arepas or tortillas, for serving, optional

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