I took some inspiration from the sancocho recipe in this book, and of course, I added my own spin (mom approved, though!) This sancocho is the perfect dish to warm your soul for colder days and is a popular meal to make for a large group. I’ve already told her to leave me that book in the will, I want nothing else. No pictures, no fluff, just straight up ingredients and instructions, it reads almost like a Bible.
Sorry mom! Anyhow, when she’s whipping up a Puerto Rican recipe that she hasn’t made in a while, she pulls out her tattered, kitchen-stained copy of Cocine Conmigo, an old school Puerto Rican cookbook that she got as a wedding gift 35 years ago. I think it drives her nuts when I improvise on her recipes. Boil the chicken stock for an hour and fifteen minutes. She’s a fantastic cook, and a stickler for making Puerto Rican food just like her mother and grandmother taught her. The Signature Pork Dumpling Honey Chicken Chicken Dumplings Prawn and Pork Dumplings Singapore Style Fried Noodles Chicken Corn Soup Beef with Black Bean. Add fresh or dried herbs like bay leaves, rosemary, and thyme. Some supermarkets even sell bags of pre-chopped frozen sancocho veggies!
For convenience, I buy frozen yautía, yuca and ñame already peeled and chopped at my local Latin market. Corn on the cob and carrots are a popular addition as well. However, what sets sancocho apart from any stew is that it includes Sofrito seasoning and is filled with a variety of tropical root varieties as a starch : green plantain, squash or pumpkin, and at least two of the following: potatoes, Caribbean sweet potatoes (batata and/or ñame), yautía (malanga) or yuca (cassava). Like any good stew, what goes into varies and everyone has their own favorite recipes. I love a more delicate flavor, so I use boneless, skinless chicken thighs, which can cook for a long time without getting tough. Cook for 8-10 hours on low or 5-6 hours on high, covered. In the slow cooker, combine the vegetables, all herbs, chicken pieces, broth, 1 teaspoon salt, and 1/2 teaspoon ground pepper. Then, in a big 6+ quart crock pot, combine the butter and onions. Various meats can be used for this recipe, the most traditional features both beef and pork, along with a ham hock. To prepare chicken dumplings in the slow cooker, saut the onions in butter on the stovetop first. This one-pot wonder is a hearty stew with African and Native Taino influences, as both cultures are integral parts of the cultural makeup of Puerto Rico. Add oregano and season with salt and pepper. Cover and cook, stirring occasionally, 20 minutes. throw a bunch of delicious stuff into a pot and let it stew away. To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place chicken breasts on top. Nestle chicken in pot reduce heat to medium-low. That sentiment explains the concept of sancocho quite well, i.e. In Puerto Rico, one is said to be “sancochao” when you’re all hot, burnt and sweaty after a day of stewing in the sun.
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