RECETAS CRIOLLAS | SANCOCHO

Introduce yourself as Héctor and explain you're making sancocho your way.

Take 1 chicken thigh and season it with 3-4 pinches of salt and pepper.

Chop the onion in half, finely slice one half, and reserve the other half.

Chop the green and red peppers into small pieces and add them to the chicken.

Chop the cilantro into larger pieces and add it to the chicken as well.

Peel the garlic and mash it using a masher to extract its juice, then add it to the chicken mixture.

Preheat a pot until it’s hot, then add a little oil.

Add the seasoned chicken and vegetables to the pot to sauté them, stirring to mix the flavors.

Season with more salt and pepper while sautéing, ensuring not to burn the mixture to keep the broth light in color.

Once the chicken is sautéed, pour water into the pot from a jug until it's covered.

Cover the pot and let it cook for about 20 minutes until the chicken is tender.

Add oregano towards the end to avoid darkening the broth and to enhance the aroma.

Serve the sancocho, adding fresh cilantro on top.

Equipment Needed

Allergens