Colombian Sancocho

La_Nanita's Note:

This is another favorite in my household. I have addapted this recipe for the slow cooker, I like to leave it cooking while we go to church on Sundays. But it works just as well on the stove top and even better over a fire pit, with shorter cooking times. And if you ever have a killer hang over, this soup will fix you right up! That is why it is traditionally eaten the day after a big party. This soup can easily be made with any combination of the proteins and is also made with seafood. I have not prepared with seafood yet, but would imagine that you have to let the veggetables cook by themselves for a while before adding in the fish as it is more delicate.

• Total Time: 6 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 6 hrs

Ingredients:

Serves: 8

Yield: 16.0 cups

• 2 lbs boneless skinless chicken breasts , cubed
• 5 medium potatoes , halved
• 2 carrots , sliced into thick sections
• 1 cup yucca root , peeled and cut (or use a small bag of frozen Yucca)
• 1 plantain , ripe and cut into 1-inch sections with skin on
• 1 medium onion
• 2 tablespoons cilantro , fresh and chopped
• 3 cabbage leaves , cut into thick strips
• sazon goya
• 10 -15 cups water
• salt , Pepper, and Adobo to taste

Directions:

1. Cut and peel all veggetables and protein as needed.
2. Place all of the veggetables on the bottom of a 5 quart slow cooker.
3. Layer all of the proteins on top of the veggetables.
4. Add Sazon to 2 cups of water and stir well. Pour water over proteins.
5. Sprinkle proteins with a liberal amount of Adobo.
6. Pour in water until the slow cooker is full.
7. Cook on high for 6 hours or on low for 4. Test meat for doneness before you turn off.