Sancocho, A Fond Memory

Sancocho is a meat and root vegetable stew that is found throughout latin america. Every latin american country has a different way of flavouring and preparing it. Latin american Sancocho evolved from a few different types of Spanish stews that was introduced during the Spanish conquest. Namely Cocido, Puchero Canario and the original Sancocho of the Canary Islands. Which is usually prepared with fish.

Our first exposure to Sancocho was when a colombian-american friend cooked it for us 2 years ago. We took pictures of the ingredients that he bought and documented parts of the cooking process. But after 3 hours of watching him cook, we became a little listless and in the process, somehow misplaced the notes. We regretted it after that though, because the stew tasted so good. It was nothing like we have tasted before. In order to replicate it, we had to backtrack using the photos that we took and by remembering the quantities of what went in (he was not very particular about that, making it a little more complicated for us). After some heavy thinking, we have re-created the recipe in a simpler, smaller and cheaper form (his version took 4 hours in total to prepare and cook, which was enough to feed 20 people, and his ingredients billed up to a whooping $300). There are many different types of meat that can be used for Sancocho. The one that we first tasted was made with beef. However, we decided on a chicken one this time as we had some Hindu friends coming over for dinner that night.

Simple Sancocho De Gallina

Ingredients:
-1 red bell pepper (capsicum), roughly chopped
-1 onion, roughly chopped
-4 sprigs spring onions, sliced
-2 teaspoons cumin powder & 1 teaspoon turmeric powder mixed with 3 tablespoons water
-5 cloves garlic, crushed
-2 cans corn kernels, drained
-1kg potatoes, deskinned and cut into quarters
-12 cups water
-5 tablespoons chicken stock powder (Knorr is the preferred brand)
-2kg frozen chicken thighs, deskinned and joints separated
-1/2 cup chopped coriander (cilantro)
-salt and black pepper to taste
-3 to 4 ripe avocados (optional but highly recommended), diced

In a blender or food processor, pulse the bell pepper, onion and spring onions with 1 cup of water. In a large pot, bring the blended ingredients, spice paste (cumin & turmeric), remaining water and chicken stock powder to the boil (do so with the lid on). Add in the chicken and bring to the boil again with the lid on. Simmer for 20 minutes and add in the potatoes. Bring to the boil and simmer again for another 30 minutes. This time with the lid off. Turn off the heat and season with salt and black pepper. Stir in the coriander and corn. Allow the Sancocho to sit (rest) with the lid off for about 2 to 3 hours. This helps its flavour to 'develop' further. Reheat and serve with white rice and avocado.