Sancocho (Dominican Republic).
2 tablespoons additional light virgin olive oil.
1 medium Spanish onion, sliced.
2 or 3 stalks celery with leaves, sliced.
1 or 2 entire chickens, cleaned, skinned, and cut up.
2 to 3 teaspoons oregano.
2 to 3 teaspoons garlic salt.
2 to 3 teaspoons herb garlic spices.
1 1/2 quarts water.
2 or 3 chicken bouillon cubes.
3 or 4 ears of field or yellow corn, halved or thirds.
3 to 5 cilantro leaves.
Couple pieces of otoe or malanga, peeled and cleaned.
Great size piece of zapallo or calabasa, peeled and cleaned.
Great size piece of ñame, peeled and cleaned.
Couple portions of yuca, peeled and cleaned.
Include chicken and about 1 or 2 cups of the water. Include 2 to 3 cups of water at a time, keeping the mix at a sluggish boil up until all water has actually been included. Include chicken bouillon cubes.
Peel the veggies. Cut up in 2- to 3-inch pieces. Take in water.
Include cilantro leaves. Drain pipes water from veggies and include veggies to chicken broth, other than the zapallo (or calabasa). Include zapallo 5 minutes later on.
Include salt, pepper, and/or hot sauce to taste.
KEEP IN MIND: Frozen sancocho veggies might be acquired in numerous supermarket. Alternative frozen veggies, if preferred, instead of buying fresh veggies.
For a clear broth, when the veggies hurt, thoroughly eliminate them from the soup; location in covered container.
For a thicker broth, enable the veggies to continue cooking; veggies end up being really soft and disintegrate. Zapallo will disintegrate extremely quick.
Include a can or 2 of chicken broth plus one cilantro leaf if extra broth is required.
Include chicken and about 1 or 2 cups of the water. Include 2 to 3 cups of water at a time, keeping the mix at a sluggish boil till all water has actually been included. Include chicken bouillon cubes. Drain pipes water from veggies and include veggies to chicken broth, other than the zapallo (or calabasa). Include zapallo 5 minutes later on.