Showing posts with label Soups (Stews). Show all posts
Showing posts with label Soups (Stews). Show all posts

Dominican Sancocho, SANCOCHO

Dominican Meat and Root vegetables Stew

Sancocho, a traditional and iconic Dominican stew, stands as a culinary masterpiece deeply rooted in the country's rich cultural heritage. This hearty dish, comprised of a medley of meats, root vegetables, and starchy tubers, is a culinary symphony often prepared during special occasions, holidays, or chilly days on the island. Its origins seem to blend the indigenous Taíno ajiaco with Spanish stew influences.


Beyond the Dominican Republic, sancocho has found its way into the cuisines of Colombia, Ecuador, and Puerto Rico, each offering their unique spin on this flavorful concoction.

In dedicating this post to my daughters and nieces, my aim is to ensure the continued celebration of the traditional Dominican cuisine within our family. A special shout-out to all Dominicans commemorating Independence Day on February 27th—what better way to mark this occasion than indulging in the essence of our culture through this exquisite dish!

For those readers who have eagerly requested the recipe, your wish is granted! I trust you'll relish the flavors and enjoy replicating this cherished Dominican culinary tradition.


This is my go-to recipe for crafting this delightful dish, albeit in a slightly scaled-down version. Despite my efforts to create a smaller serving of sweet beans or sancocho, I consistently find myself with a generous pot every time. If you feel that this recipe remains too substantial, feel free to halve or quarter the ingredients. Additionally, you have the flexibility to swap out certain vegetables and meats for alternatives or omit some altogether.









Sancocho Dominicano


Dominican Sancocho Recipe

Ingredients:

Meats:
1 hen or a chicken
2 pounds of beef
2 pounds of pork meat
2 pounds pork chops (can be smoked)
2 pounds of sausage
Sazón for seasoning meats
2-3 bitter oranges or lemon juice to clean and season

Root and tuber vegetables:
5 rulos or 5 green bananas
4 plantains
3 corns on cob chopped in two to three inches wheels
3 medium-sized potatoes
2 medium yuca
2 carrots
2 pounds of malanga (yautias)
2 pounds of auyama (West Indian pumpkin)
2 pounds yams (ñame)
1 Sweet Potato (batata)

Sancocho stock:
2 teaspoons of oregano
2 onions processed in a blender
1 ½ Tablespoons mashed garlic
1 bunch of cilantro
4 culantro leaves (recao)
2 chicken cubes
2 green peppers cut in half
salt and pepper to taste
juice of 1 sour orange
2 tablespoons vinegar
6 liter of water


Preparation:

The meats:
1. Cut and wash the meat with sour orange or lemon juice. Season with oregano, garlic, onion, salt, and pepper to taste or with Dominican seasoning and let marinate for at least 30 minutes.


2. In a pot with a little hot oil add a pinch of sugar and let the sugar turn amber in color, then add the chicken and let sauté until it obtains a golden color. Add a little bit of chopped auyama and 2-3 cups water, preferably hot. Cook until chicken has softened and has enough broth, be careful not to overcook since you will add to the sancocho stock later on and it will continue to cook for a few minutes more. Reserve.

3. Cook the remaining meats separately and in the same way as the chicken, striving to keep each one with enough broth. Reserve. If you use smoked pork chop, season with a bit of bitter orange and ground oregano and fry. There is no need to season the sausage, just chop it into 2–3-inch pieces and also fry. Reserve.



Tubers vegetables:

4. Peel all vegetables and cut them into medium-sized pieces. Note: I cut the plantains and into diagonal pieces and the rulos or green bananas in two to make it easier to identify at the time of serving. Leave the vegetables in water with salt to avoid them from darkening until the stock boils to add them into the pot.


Sancocho broth:
5. In large pot or two medium-sized pots place 5 quarts of water, add salt to taste, and reserve the other liter of water to add later if needed. Once the water begins to boil add the two chicken or beef bouillons, plantains, yautias, corn, and onion blended with a bit of water, green pepper, half of the auyama, cilantro, and culantro. When the plantains, yautias, have tenderized a little, add the remaining vegetables and the meats with its broth, reserving the sausage and the other half of pumpkin (auyama) for later.




6. When it begins to thicken, add the rest of the auyama, the sausage, bitter orange, and garlic, and check for salt and pepper. Let boil until the auyama softens, but don't let it thicken too much as it thickens more as it cools in the pot. Serve with white rice, avocado, and Tabasco sauce.

Yield: Makes approximately 15 servings

Sancocho


Notes:
a) If you like, you can cook the meat the day before and store it in the refrigerator. This will save you time and make preparing this dish a lot easier.

b) If some tuber vegetables become tender too fast, you can remove them from the pot and set aside until the sancocho is almost done. You can then return them to the broth to heat for minutes before removing the pot from the fire.

c) If you have leftover sancocho and you would like to warm it up later or the following day but find that it has thickened a lot, boil some water with a little salt in a separate pot and then add the necessary amount to the pot of stew. Cook until heated completely and has your preferred consistency.

sancocho



For I know the plans I have for you,” declares the LORD, “plans to prosper you and not to harm you, plans to give you hope and a future. 12 Then you will call on me and come and pray to me, and I will listen to you. 13 You will seek me and find me when you seek me with all your heart. ~ Jeremiah 29:11-13




Shrimp Asopao, Asopao de Camarones


The Asopao is a traditional dish deeply rooted in the kitchens of the Dominican Republic and Puerto Rico. It is a delightful variation of Spanish paella. Unlike locrio, this dish has a lighter texture, similar to a thick soup. It could be called a rice stew or rice pottage and can be prepared with a wide variety of ingredients, such as chicken, lobster, and pork chops, among others.


While chicken asopao is the most popular, my personal favorites are the ones made with hen or free-range chicken, as well as the one I'm sharing with you today: shrimp asopao. Personally, I love enriching the flavor of asopao with beer, as it adds a unique richness. Despite not being a fan of alcohol, in this recipe, it evaporates during cooking, leaving behind only a delightful blend of flavors.

I encourage you to try this version when preparing this recipe at home discover the magical flavors that asopao has to offer and indulge in the comforting flavors of this traditional Dominican rice pottage. This hearty and flavorful dish is a must-try for seafood or soup lovers. Try our authentic recipe today!  

Shrimp Asopao, Dominican Asopao de Camarones 

The stew is a delicious and comforting dish from the Dominican Republic. It can be done with a variety of meats and seafood. In this case, I added a cup of beer to give a unique and delicious flavor.  Don't forget to tag me if you do this recipe. Follow me on Instagram @MarisCakesRD.

Ingredients:
1 ½ pounds shrimp (I prefer fresh shrimps when available)
1 ½ cups rice 
2 cubes fish or chicken bouillons 
4 liters of hot water 
2 tablespoons oil
¼ cup Dominican Sazón
1 packet of Sazon Goya with achiote or 1 teaspoon of annatto (achiote)
1 cubanelle pepper 
½ cup tomato sauce or ¼ cup of tomato paste 
¼ cup chopped cilantro leaves 
1 cup beer 
4 culantro leaves 
1 cup diced auyama (pumpkin) 
Salt and pepper to taste 
1 Tablespoon crushed garlic (2-3 cloves)
 ½ cup juice of bitter orange



Instructions:
1. Shrimp Stock:
In a pot, bring 2 ½ cups of hot water (taken from the 4 liters), shrimp tails or shells (excluding the shrimps), and two cubes of fish or chicken to a boil for 10 minutes.
After boiling, turn off the heat and let it sit covered for 20 minutes to create a flavorful shrimp broth. Strain to remove shells and set broth aside.

2. Preparation:
In a large saucepan, heat 2 tablespoons of oil. Add Dominican Sazón, Goya seasoning with achiote (annatto), or 1 teaspoon of achiote (annatto), along with green pepper (quartered) and tomato paste or tomato sauce. Cook for 2 minutes.
Rinse and add the rice, mixing well. Pour in the beer and allow it to slightly evaporate (2 minutes).
Add 1 ½ cups of shrimp stock and 3 liters of hot water. Cover and cook over medium-high heat. Once it starts boiling (approximately 10 minutes), stir, and add cilantro, culantro, and pumpkin (auyama). Cover and continue cooking over low heat, stirring occasionally to prevent sticking.

3. Final Steps:
Ten minutes after adding the pumpkin, introduce garlic and orange juice. Five minutes later, add seasoned shrimp with a dash of lemon juice and the remaining cup of shrimp broth. Stir and continue cooking covered.
Cooking time is approximately 30-35 minutes from the addition of rice until it reaches a tender and open consistency, resembling a thick rice soup.
Serve immediately, pairing with tostones (fried green plantains).

Yield: 8 servings


Notes:
a) As it cools, it thickens, so aim for a slightly soupy texture.

b) I add beer because it adds a rich flavor to the asopao, but you can substitute it for ½ cup of wine. If you do use wine, don't add too much salt because wine tends to make food salty.

c) Leftovers can be reheated, but to regain the desired soupy consistency, boil water or broth separately and then add it to the leftover asopao. Adjust salt as needed.

d) The ingredients list includes 4 liters of hot water, but for the recipe, you'll use 2 ½ cups for shrimp stock and 3 liters for cooking rice. Extra water can be used if necessary.



  


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Let us not become weary in doing good, for at the proper time we will reap a harvest if we do not give up. - Galatians 6:9

Sopa de Pollo Dominicana

Sopa de Pollo, Chicken or hen soup

During the cold days, a hearty hen or chicken soup can be a comforting remedy for flu or for those holiday seasons when we've indulged in plenty of treats. I've always strived to recreate my mom, Nereida's delicious soup, as she is an exceptional cook. Being a fan of Dominican cuisine, I've mastered the art of cooking many traditional dishes. My cooking motto revolves around using natural ingredients such as garlic, oregano, salt, pepper, and a generous amount of cilantro. 


The soup is a traditional dish and is one of the most popular in Dominican culture, consumed throughout the country. Preparing a Dominican-style chicken soup is an excellent way to enjoy the cuisine of this beautiful country. Here's the first recipe I share in this blog for you to enjoy:


Comida domincana, comida criolla, sazon casero y natural


Dominican Chicken Soup
(Sopa de Pollo Dominicana) 

A delicious recipe for Dominican Chicken Soup. This broth can also be made with free-range chicken (Hen), taking into account that this meat will take a little longer to tenderize. 

Ingredients: 
• 3-pound chicken or hen 
• 2 cups of auyama pumpkin cut into small cubes (divided for use) 
• 2 medium carrots peeled and chopped 
• 2 cups potatoes cut into cubes
• 2 plantains peeled and cut into pieces 
• 2 medium yuca (cassava root) cut into pieces 
• 1 medium onion chopped • 1 cup noodles 
• 2 aji gustoso (a type of chili pepper) minced 
• 1 sprig of fresh rosemary 
• 1 Tablespoon chopped parsley 
• 1/4 cup of fresh cilantro chopped 
• 3 Tablespoon of olive oil (divided for use) 
• 1 tablespoon of garlic crushed 
• 1/4 cup of the juice of a bitter orange or cider vinegar 
• Approximately 1 gallon of boiled, hot water 
• Salt and pepper to taste 



Directions: 
1. Begin by cleaning and cutting the chicken into small pieces. Season it with oregano, salt, pepper, garlic, peppers, onions, and cilantro. For easy seasoning, you can instead use 3 tablespoons of my Sazon Dominicano recipe

2. In a saucepan, heat 2 tablespoons of oil. Add the seasoned chicken and sauté until it turns golden brown. Pour in 2 cups of hot water and let it simmer for 2 minutes. Then, add 1 cup of auyama (pumpkin) and let it simmer for 15 minutes. The chicken will release its own flavorful broth. For those using hen meat, adjust the amount of water and cooking time before adding the pumpkin, which may take 1-2 hours longer, and a few extra cups of water to get tender meat and a more flavorful broth. 

3. In a larger pot for making the soup, heat 1 tablespoon of oil and sauté the chopped onions until they turn translucent and start to brown. Add the plantains and 2 cups of hot water, and let it simmer for about 5 minutes. Then, add the remaining auyama pumpkin, aji gustoso, potatoes, carrots, and cooked chicken with its broth. Add enough hot water to cover the vegetables and meat, ensuring an extra two inches above their level. Lastly, add the noodles when the potatoes begin to slightly soften. 

4. As the broth thickens, add the parsley and rosemary. About 5-7 minutes before turning off the heat, be cautious not to overcook the potatoes and plantains, as they may become mushy, add the garlic, cilantro, bitter orange juice, and salt and pepper to taste. Remove from heat and let it sit for 5 minutes before serving! 



Notes: 
a) In step two, it's important to note that chicken cooks faster than other meats like hen or beef, which require more time to tenderize. When preparing Hen soup or beef soup, consider the additional time needed for these types of meats. Additionally, adding half of the auyama with the meat while it cooks contributes to achieving the desired texture and color in the broth. 

b) In step four, for a quicker thickening process and enhanced visual appeal, consider removing herbs, peppers, and some of the veggies, and blending them into a thick paste to be added back into the pot. This method not only adds flavor but also helps thicken the broth. Both of the tips shared in these notes also work when preparing the Sancocho recipe.


Pollo cocido para sopa dominicana, sazon dominicano

como hacer sopa casera Fideos, sopa dominicana

Sopa dominicana

Cilantro y RomeroAjo en pasta, sazon dominicano

Garlic paste and herbs. 

DSC04205



Sopa de pollo (2)

Sopa criolla dominicana, sopa de pollo


 Sopa de pollo, chicken soup


"Do not grieve, for the joy of the LORD is your strength." – Nehemiah 8:10


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