Hi there people. This is a shortened re-post of 'Sancocho, A Fond Memory'. We wanted to create a 'Sancoho Series', so every kind of Sancocho that we have experimented with so far will be pulled out and listed down. We prepared Sancocho de Gallina (Chicken Sancocho) a couple of months ago when we had some hindu friends over. As we are more comfortable and familiar with the colombian version of Sancocho, we decided to modify a traditional colombian recipe to suit the Singaporean kitchen. We are also quite the lazy (at times) and impatient bunch so we have made a few modifications to speed up the whole cooking process.
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.
