morsels45

morsels45 said

Sancocho

A big bone-in soup of whatever roots the ground gave up, cooked long.

Sancocho
Photo: Daguerreroa, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make sancocho

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Bone-in, long

120 minutes · serves 6 · Very easy

What you need

  • 1 chicken, jointed
  • 2 corn cobs, in thirds
  • 500g cassava, in chunks
  • 2 plantains, in thick rounds
  • 3 potatoes
  • 1 onion
  • 1 pepper
  • 4 garlic cloves
  • Coriander stalks
  • 2.5 litres water

What you do

  1. 1Bring the chicken up in the water with the onion, pepper, garlic and coriander stalks. Skim.
  2. 2Simmer 40 minutes, then add the corn and cassava.
  3. 3Twenty minutes later, the plantain and potato.
  4. 4Another 25 minutes until everything is soft and the broth has gone slightly thick from the starch.
  5. 5Salt properly at the end. Rice, avocado and a wedge of lime on the side.

With what is in the cupboard

70 minutes · serves 4 · Very easy

What you need

  • Chicken thighs
  • Sweet potato
  • Potato
  • Corn
  • Onion
  • Coriander

What you do

  1. 1Same idea with whatever roots you have.
  2. 2It wants a lot of salt and a lot of coriander at the end.